Recipe: Easter Loaf step by step with pictures | Handy.Recipes

Easter Loaf

Cooked Easter Loaf

Nutritional Value

Not only is Easter baking rich in muffins, but it's also generous with hearty unsweetened baked goods. The intricate combination of filling ingredients and rich yeast dough makes this Easter casserole dish a wonderful addition to your holiday menu. Happy Easter!!!

Author of the recipe

Ingredients for Easter kulebyaka:


Dough

  • Kefir (2.5% fat) - 250 ml
  • Sugar (with slide) - 1 teaspoon
  • Salt - 1 teaspoon
  • Yeast (fast-acting TM "Dr.Oetker") - 7 g
  • Chicken egg (3 pieces - in the dough, 1 piece - for greasing) - 4 pcs
  • Dough leavening agent (TM "Dr.Oetker" with saffron) - 1 teaspoon
  • Wheat flour / Flour - 500 g
  • Vegetable oil - 3 tablespoon

Stuffing

  • Stuffing - 300 g
  • vegetable oil - 2 tablespoon
  • Water - 50 ml
  • Green onion - 3 sprigs.
  • Sweet pepper (red) - 1 pc
  • Chicken egg (3 pieces boiled - for stuffing, 3 pieces boiled - for decoration) - 6 pcs
  • Salt - to taste
  • Black pepper - to taste
  • Pickled cucumber (medium size) - 2 pcs
  • Buckwheat grits (boiled) - 1.5 glass
  • Butter - 50 g

How to cook Easter kulebyaka step by step with photos


Dissolve 1 teaspoon sugar and 1 teaspoon salt in 250 ml Kefir (room temperature). Add 7g of TM quick yeast "Dr.Oetker", Stir gently and let stand for 10 minutes.

Whisk 3 eggs, mix with 3 tablespoon of vegetable oil and add to the yeast mixture, mix well and gradually add sieved flour (about 500 gr in total). Add 1 teaspoon of saffron baking powder from TM "Dr.Oetker". Knead the dough thoroughly.

After kneading, cover the dough with flour, put it on a clean towel and leave in a warm place to rise for 1-2 hours.

Meanwhile you can prepare stuffing. Boil buckwheat groats. You will need 1.5 boiled groats for stuffing. Wash and peel the red bell bell pepper from seeds and cut it into small cubes. Wash 3 sprigs of green onions and cut them into small rings too.

Put a pan on a low heat, pour 50 ml of water and place in it 300g of ground beef (I have pork and beef), simmer for about 15-20 minutes until the liquid evaporates, stirring all the time. Now add about 2 tablespoons of oil and chopped bell peppers and spring onions. Stir-fry and stir-fry together for about 5 minutes. Then add salt and black pepper to taste. Remove from heat and let cool.

Cut 2 pickles into small cubes and drain off the excess liquid while slicing. For the filling, you also need to boil 6 hard-boiled eggs. 3 eggs will need to be cut into rings. And 3 more eggs will be used for décor.

After 1.5-2 hours the dough has risen perfectly thanks to the fast yeast TM "Dr.Oetker".

Now I begin to work with the dough. To roll out the dough in the necessary size of a rectangular shape, so that its length and width are a little more than the size of the baking tray. I begin rolling it out on parchment paper, so that it becomes easy to put the formed kulebyaka on the tray itself. I place a 1.5 cup strip of cooked buckwheat in the middle as the first layer. On top of the 2nd layer - minced meat with bell peppers and green onions. Then on top - sliced pickles. And on top - chopped hard-boiled eggs. Crumbled egg yolk when slicing also add to the filling, sprinkling it evenly throughout the stuffing. The last layer is 50g of butter, which I put between the rings of eggs.

I cut the sides of the kulebyaka with a shaped knife into about 13-15 strips. I cut off the excess dough from the front and back, leaving a trapezoidal edge.

First I curl the front edge, and then I start weaving from two strips (on the principle of weaving "fishtail"). I press each edge of the strip to the base of the dough.

Coming to the end of the kulebyaka design, pre-twist the back edge and only then finish plaiting over it, carefully hiding the edges of the strips under the base of the pie.

Put the formed pie on the baking tray, lifting it by the edges of parchment paper. Brush the dough with beaten egg and place the hard-boiled eggs evenly apart (without cracks!). Leave in a warm place to rise for 20-25 minutes. Bake in a preheated 180 degrees oven for 45-50 minutes until golden brown.

After baking, use a teaspoon to gently remove the eggs. Cover the kulebyaka with a towel and let it cool a little. Decorate eggs festively and put them back in their places before serving.

Nutritional Value:

Whole Dish:
Calories
4879.1 Calories
Protein
166.6 g
Fat
183.9 g
Carbohydrates
560.6 g
100g:
Calories
206.7 Calories
Protein
7.1 g
Fat
7.8 g
Carbohydrates
23.8 g

Chicken Egg, Meat, Salt, Black Pepper, Onion, Spicy, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Egg, Buckwheat, Water, Creamy, Bulgarian pepper, Baking powder, Yeast, Baking, Buckwheat grits, Rich, Original, Cakes, Pickled Cucumber, Meat Stuffing, Bakery

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