Kulebyak on margarine yeast with minced meat

For all lovers of delicious, hearty pastries with meat filling! You can listen and not hear. During the last parent-teacher meeting, I honestly looked the teacher in the eye and thought hard about the annual report. Of course, I missed the most important thing. It turned out that the meeting discussed a holiday, a Russian fair. The children had to bring 1 dish of Russian cuisine. If I had listened carefully, I would have cooked some kind of morse, but while I was in the clouds, there was only a meat pie left. Food is not my strong suit, but I coped with the task perfectly.

Daria ☼

The author of the recipe

Kulebyak on yeast margarine with minced meat

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Composition / ingredients

Servings:

Flour

500

Margarine

Yeast

Salt

Eggs

Water

200

Minced meat

700

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 13 g

Fats 26 % 12 g

Carbohydrates 47 % 22 g

247 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 4 h

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For the kulebyaki, add the diluted yeast, granulated sugar, salt and eggs to warm water, pour in all the flour, knead the elastic dough. Add the melted margarine to it and knead for another 5 minutes. High-quality dough does not stick to hands and dishes.
Dust the dough with flour, cover with a cloth and set aside for 3-4 hours. The dough will ferment and rise. During fermentation, carbon dioxide will be released, so you will have to knead the dough several times, 2 times for the whole time.
Roll out the finished yeast dough the size of a baking dish, 1 cm high and 20 cm wide. Put the finished minced meat in the middle of the entire length and pinch the edges. Lay the kulebyaku seam down on a baking sheet and let it rise a little, let it stand for 15 minutes. Beat the egg with a whisk or fork and lubricate the product. Be sure to pierce the kulebyaku in several places with a knife to release steam. Place in the oven and bake at 200 degrees until cooked.
Our rosy-cheeked kulebyak was in the greatest demand at the holiday.