Kulebyaka

Name: Kulebyaka
Cook time: 180 min
Total time: 180 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 500g All-purpose Flour; 250ml Whole Milk, lukewarm; 2 Eggs; 100g Unsalted Butter, softened; 7g Instant Yeast, or 2¼ tsp; 1 tbsp Sugar; 1 tsp Fine Salt; 800g Salmon Fillets, skinless, cut into 2 cm cubes; 200g White Rice, uncooked, about 1 cup; 300g Mushrooms, cremini or button, finely chopped; 2 medium Onions, finely chopped; 50g Unsalted Butter, for sautéing; 4 Eggs, hard-boiled, chopped; 20g Fresh Dill, finely chopped; 100g All-purpose Flour; 1 Egg; 250ml Milk; 1 tbsp Butter, melted, plus a little for the pan; 1 Egg, beaten (for egg wash); 1 tbsp Milk, to beat with egg (for egg wash); 1 tbsp Plain Breadcrumbs, for sprinkling over layers; 1 tbsp Butter, melted, optional, to brush inside layers; Some Salt, to taste; Some Pepper (Black), to taste; 1 pinch of Salt; Some Flour, for dusting

Kulebyaka is a show-stopping Russian pie of tender yeast dough wrapped around layers of flaky salmon, seasoned rice, sautéed mushrooms and onions, and fresh dill. The result is a warm, golden loaf that slices to reveal savory, fragrant layers—perfect for a festive table or a comforting family meal.

Kulebyaka is a show-stopping Russian pie of tender yeast dough wrapped around layers of flaky salmon, seasoned rice, sautéed mushr... Show more

Traditional Russian Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

3 hrs

Price

1,91 €

Calories

865 kcal

high protein

low sugar

comfort food

potluck

Method

Make the dough

In a large bowl, whisk together the Whole Milk (lukewarm), Instant Yeast, and Sugar, then whisk in 2 Eggs. Stir in the All-purpose Flour and Fine Salt, then work in the Unsalted Butter (softened) and knead for 8-10 minutes until the dough is smooth, supple, and only slightly sticky.

Proof and prep

Cover the dough and let it rise for 60 minutes until doubled. While it rises, simmer the White Rice until tender, drain it very well, and spread it out so it cools fast; sauté the Onion and Mushrooms in the Unsalted Butter until the moisture cooks off and the mixture turns lightly golden, then season with Salt and Pepper (Black); hard-boil 4 eggs for the filling, peel, and chop them; chop the Fresh Dill; cut the Salmon Fillets into 2 cm cubes; and stir the cooled rice with the chopped eggs and dill. Whisk the blini batter from the remaining flour, Milk, 1 egg, the Butter, and a pinch of salt, then cook 4-5 thin blini in a lightly buttered skillet and let every component cool completely.

Heat the oven

Set the oven to 375° F and let it fully preheat so it is ready when the pie goes in.

Assemble the kulebyaka

Lightly dust the work surface with Flour and roll the dough into a large oval, about 1 cm thick, big enough to wrap around the filling. Transfer it to a baking sheet, brush the center strip with a little melted butter, and sprinkle on the Plain Breadcrumbs. Lay the blini down the middle as separators, alternating them with the rice-and-egg mixture, the mushroom filling, and the salmon cubes so the layers stay neat. Fold the dough up and over the filling, pinch the seam tightly, tuck the ends underneath, and set the loaf seam-side down.

Proof again

Cover the shaped loaf loosely and let it puff for 20 minutes; it should look slightly lighter and a little more relaxed, not fully doubled.

Bake the kulebyaka

Beat the remaining egg with a splash of milk, brush it all over the top, and cut 2 or 3 small steam slits in the crust with a sharp knife. Bake for 35-40 minutes at 375° F until the crust is deeply golden and crisp; if it browns too quickly, lay a loose sheet of foil over the top for the last few minutes.