Recipe: Kulebyaka Four Corners step by step with pictures | Handy.Recipes

Kulebyaka Four Corners

Cooked kulebyaka four corners

Nutritional Value

Dear cooks! I bring to your attention kulebyaka with four different fillings. So to speak, for every taste. Of course, this is quite a caloric and filling dish. But sometimes you can afford it... The beauty of this cake is that all the toppings can be prepared in advance. And the dough is very quick. A kulebyaka from my childhood... My grandmother used to make this kind of food, exclusively for New Year's Eve and May Day. Please, come for a tasting!

Author of the recipe

Ingredients for kulebyaka "four corners":


Dough

  • Wheat flour / Flour - 600 g
  • Butter - 300 g
  • Chicken egg - 3 pcs
  • Water - 3 tablespoon
  • Yeast (no slide, dry baker's yeast) - 2 teaspoon
  • Salt - 1 teaspoon

Onion stuffing

  • Green onions (two large bundles) - 250 g
  • Chicken egg - 4 pcs
  • Vegetable oil - 3 tablespoon
  • Salt (to taste)
  • Black pepper (ground, to taste)

Mushroom stuffing

  • Mushrooms (Any kind of mushrooms, I have white ones) - 250 g
  • Onion - 1 pc
  • Butter - 30 g
  • Wheat flour / Flour - 2 tablespoon
  • Sour cream (or yogurt, or yogurt matsoni) - 3 tablespoon
  • Vegetable oil (for frying onions) - 3 tablespoon
  • Salt (to taste)
  • Black pepper (ground, to taste)

Cabbage stuffing

  • White cabbage / Cabbage - 300 g
  • Chicken egg - 4 pcs
  • Salt (to taste)
  • Black pepper (ground, to taste)

Liver stuffing

  • Chicken liver - 300 g
  • Onions - 1 pc
  • vegetable oil (for frying onions) - 3 tablespoon
  • Salt (to taste)
  • Black pepper (ground, to taste)

How to cook kulebyaka "four corners" step by step with photos


Hard boil eggs, cool, peel.

Finely chop the cabbage and stew for 10-12 minutes under a lid, adding a little water. Then take off the lid and stew the cabbage for a few more minutes so that the liquid evaporates. Season with salt and pepper to taste. Take off the heat, let cool.

Finely chop the spring onions. Heat vegetable oil in a frying pan, making sure not to overheat it. Add onion and heat over low heat, stirring to prevent onion from browning, about 3 minutes. Season with salt and pepper. Remove from heat, let cool.

Thaw the mushrooms if you're using frozen ones. If necessary, chop them up quite finely. Melt butter in a frying pan, add mushrooms and fry on medium heat for 7 to 10 minutes. Add flour, sour cream (I used buttermilk) and stir. Increase heat, bring to boil, salt and pepper to taste. Remove from heat, cool.

Finely chop the eggs. Mix half with green onions.

Mix second half of eggs with cooled cabbage.

Finely chop onion and fry in vegetable oil until transparent.

Cook chicken liver in any way you prefer, boil it or fry it. I boiled it. Let cool.

Grind prepared liver through a meat grinder or in a blender.

Mix half of the fried onions with the liver.

Add second half of onions to mushrooms, mix well.

Prepare dough. Dissolve yeast in 3 tablespoon of warm water and leave in a warm place for 15 minutes to rise.

Cut softened butter into slices.

Beat eggs lightly with salt. Leave two or three spoons to grease the loaf.

Sift flour, make a well in the middle, add yeast, butter and eggs.

Knead together a soft, elastic dough. Leave to proof for 10-15 minutes.

Divide the dough into two parts: 2/3 and 1/3. Roll out the bulk of the dough into a 5-6 mm thick sheet the size of your mold (I have a 22 x 30 cm mold). Arrange the pastry so that it forms a rim. Trim off the excess dough so it can be used to decorate your future cake.

Divide the kulebyaka into four equal parts by sight and place in the "the corners" Filling. Carefully smooth out the layers.

Roll out the smaller part of the dough into a 5-6 mm thick layer, cover the kulebyaka, carefully pinch the edges. Make a few piercings with a fork.

Cut or make decorations from the pastry, which you have cut off. If you like. Brush the kulebyaka with the beaten egg and a tablespoon of water. Place in the oven and bake at 180 degrees for 30-35 minutes. Of course, be guided by your oven.

Let the ready kulebyaka cool a little. You can carve it and serve it!

Nutritional Value:

Whole Dish:
Calories
7715.1 Calories
Protein
220.1 g
Fat
515.4 g
Carbohydrates
554.3 g
100g:
Calories
249.7 Calories
Protein
7.1 g
Fat
16.7 g
Carbohydrates
17.9 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Butter, Onions, Eggs, Sour Cream, Water, Mushrooms, Green onions, Cabbage, Bread, Yeast, Vegetable Butter, Chicken liver, White Cabbage, Cakes, Dough

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