I have been trying to reproduce my childhood guilty pleasure – cake Boucher. The recipe calls for 10 eggs and lots of skill that, apparently, I don’t possess. Needless to say, if my success rate doesn’t go up, a ticket to Russia may end up being the cheapest way to get to enjoy this pastry.
So, today’s recipe is a less sophisticated kulebyaka. This savory pie-like dish can be a meal on its own. We served them hot with a side of green salad. Who needs the vile pastries anyways!?
For the dough:
- 500 g unbleached all-purpose flour
- 2 tbs milk
- 1 cup sour cream
- 1 egg
- 14 g active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbs butter, melted
For the filling:
- 700 g fresh cabbage
- 70 g sauerkraut
- 100 g fresh mushrooms, chopped
- 1 yellow onion, peeled, and finely chopped
- 2 eggs, hard-boiled
- 1/2 bunch cilantro
- 1/4 tsp ground red pepper
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Start the dough: dissolve yeast in lukewarm milk, let stand for about 10 minutes. Mix all the ingredients but butter, cover, and let rise in a warm place (may take 2-3 hours).
Prepare the filling: cut the cabbage into a few large chunks, discarding the center. Cover with water, and bring to boil. Drain.
Boil sauerkraut for 3 minutes, drain.
Saute onion until soft and golden, add mushrooms, and cook till done.
Process all the ingredients of the filling through a meat grinder, mix well. Don’t worry if the mixture seem too moist, it should be.
Preheat the oven to 475° F/250º C.
Assemble the kulebyaka: roll the dough to a 1 cm-thick sheet and brush it with melted butter. Fold the sheet like an envelop, and roll and brush again. Repeat 3 times.
Place the dough on parchment paper and roll again into a rectangle. Spread the filling over it, and roll, pinch the seems together. Transfer the roll with the paper to a baking sheet.
Bake for 30-40 minutes, till kulebyaka is golden brown. Cut into large chunks with a sharp knife.
Make ahead: you can freeze the left-overs. Wrap in a foil and store in zip-lock bags. They will keep for up to 3 months.
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