Kulebyaka with dry yeast

Category: Yeast bread

Ingredients
flour	1 kg
salt	3 tsp
sugar	4 tbsp. l.
dry yeast	2 packs (10-14 g)
rast. oil	12 Art. l.
milk	2 glasses
eggs	2 pcs.

Cooking method

1. Sift flour. Heat half of the milk to a warm state, dilute 2 tbsp in it. l. sugar and yeast, cover with a towel.
2. When a fluffy foam forms, the yeast is ready. In the second half of the milk, dissolve the remaining sugar, beat in the eggs and stir well.
3. Divide flour in half, pour one part into a wide saucepan, add salt, pour in rast. butter, yeast water, milk and egg mixture and mix well. You can use a blender to remove any lumps. Then, stirring constantly, add the remaining flour, knead the dough.
4. Care should be taken not to overdo it with flour and not make the dough too steep. It should be soft and well out of hand. After kneading the dough, you need to put it in a saucepan and grease it with vegetable oil on top. Remove the dough in a warm place.
5. After the first approach, the dough should triple in volume. Knead the dough and put it back in a warm place. As soon as the dough comes up a second time, knead it again and you can work with it.
6. Cut pieces of the desired size from the dough, roll out the oval-shaped cakes, put the filling in the middle and pinch the edges. Put the kulebyaki on a baking sheet with oiled paper with the seam down. Put dough patterns on top.
Any filling can be. I cooked with meat (minced meat, sautéed onions and boiled eggs) and with cabbage. Chop the cabbage and cut into small pieces. Dip in boiling water, cook for about 5 minutes. Throw in a colander, let the water drain. Then place in a saucepan with melted butter. Simmer until tender. Add finely chopped eggs, salt and pepper.
You can fantasize as you like. I make pigs and kulebyaki with different patterns for my daughter.
Lubricate the products with whipped yolks.
And bake in a preheated oven at 180-200g. about 35-40 minutes. I baked on the lower level.