Bakery products

Kulebyaka with meat

Ingredients for Cooking Kulebyaki with Meat


  1. Pasteurized whole milk 200 milliliters
  2. Dry yeast granulated 12 grams
  3. Salt 1 teaspoon
  4. Sugar 1 teaspoon
  5. Chicken egg 2 pieces
  6. Butter from 52 to 75% fat (softened) 3 tablespoons
  7. Wheat flour 4 cups (capacity 250 milliliters)


  1. Stuffing (beef with pork) 500 grams
  2. Onion 2 pieces
  3. Vegetable oil 50 milliliters
  4. Salt to taste
  5. Ground black pepper to taste

For lubrication:

  1. Chicken egg 1 piece
  • Main Ingredients Eggs, Butter, Flour
  • Serving 1 serving
  • World Cuisine


Stewpan, Stove, Deep bowl, Tablespoon, Glass, Teaspoon, Deep bowl - 2 pieces, Sieve with fine mesh, Mixer, Kitchen towel, Paper kitchen towels, Frying pan, Kitchen spatula, Cutting board, Knife, Oven, Nonstick pan, Baking paper, Kitchen spatula, Rolling pin, Small bowl, Table fork, Baking brush, Plate

Cooking kulebyaki with meat:

Step 1: prepare the yeast.

First of all, we pour the right amount of pasteurized milk into a small stewpan. We put the container, on the stove, turned on at an average level, and heat the liquid to 35 - 38 degrees. We carefully monitor the temperature of the dairy product, the yeast will not rise in hot milk! The liquid should be slightly warm! When the milk reaches the desired temperature, remove the stewpan from the stove, pour it into a deep bowl, add salt, sugar and granular dry yeast to the container. Let the ingredients dissolve completely and let the yeast stand for 10 to 12 minutes.

Step 2: prepare the dough.

While the yeast is infused, we sift into a deep bowl the necessary amount of wheat flour, using a sieve with a fine mesh for this purpose. We beat the eggs into a clean deep bowl, add the softened butter and beat the ingredients with a mixer until smooth, turning on the kitchen appliance at medium speed. We give this operation at least 2 to 3 minutes. Then we add the raised yeast to the bowl with eggs and butter and begin to gradually introduce the sifted wheat flour into the liquid mass, kneading the dough with a tablespoon. When a tablespoon stops helping in the batch, continue with clean hands. Knead the dough 5 to 7 minutes. After we form a ball out of it, leave it in bowls and cover the container with a kitchen towel. We put the semi-finished product in a warm place for 1 hour, during which time the dough will increase in size by about 2 - 2.5 times, and while it rises, prepare the filling.

Step 3: prepare the filling.

We peel a couple of onion heads with a knife. We wash the vegetable under running water from various kinds of contaminants, dry it with paper kitchen towels, put it on a cutting board and cut into a medium cube with an approximate diameter of up to 1 centimeter. We turn the stove on to a medium level and put a frying pan with 50 milliliters of vegetable oil on it. After the fat is heated, we throw the chopped onion into the pan and fry it until transparent and light golden crust, stirring with a kitchen spatula for 45 minutes. After we add raw mixed minced meat to it and simmer it, breaking it with a kitchen spatula for 10 - 15 minutes. During this time, the semi-finished meat product will change color from red - pink to gray - beige. It is not necessary to bring the mince to full readiness at this stage of cooking! After we remove the pan from the stove, add salt and black pepper to the filling to taste and mix the mixture until smooth. We leave the aromatic minced meat in a pan, allowing the filling to cool slightly, and preheat the oven up to 200 - 210 degrees Celsius. We cover the non-stick aluminum pan with a sheet of baking paper.

Step 4: form a coulebyak.

After 1 hour remove the towel from the bowl, put the dough on the kitchen table, previously sprinkled with a small layer of wheat flour, and divide it into 2 equal parts using a metal kitchen spatula. One part is laid in a bowl, the second is rolled into a layer thick up to 1 centimeter. We wrap a layer of dough on a rolling pin, transfer it to a baking sheet prepared for baking and level the semi-finished product along its perimeter. We spread the filling on the dough layer, distributing it on the surface of the flour base with an even layer, while leaving a small free space at the edges of the dough 2 centimeters. In the same way we roll out the second part of the dough. We lay it on top of the filling, and pinch 2 edges of the formation so that there are no cracks. We put the baking sheet in a warm place and give the still raw kulebyaki to rise over 30 minutes.

Step 5: bake the pie.

While the kulebyak rises, we drive a chicken egg without a shell into a small bowl and beat it with a fork until splendid, this process will take no more than 2 minutes. Across 30 minutes grease a kulebyak with a beaten egg with a baking brush. We check whether the oven has warmed up to the desired temperature and only after that we place the baking sheet with the flour product in the oven on the middle rack. Bake meat pie for 45 minutes, during this time the dough is completely baked, and the filling reaches full readiness. After the required time has passed, remove the baking tray from the oven, holding it with a kitchen towel, and put it on a cutting board laid on the kitchen table. We cover the cake with a kitchen towel, leaving a gap, and allow the baking to cool to room temperature.

Step 6: serve the kulebyak with meat.

Kulebyaku with meat is served at room temperature. After cooking, baking is allowed to cool, cut into portioned pieces and stacked on plates. In addition to a meat kulebyak, you can serve sour cream or homemade cream. Savor this yummy with a fresh seagull or fresh cow's milk. Enjoy it! Enjoy your meal!

Recipe Tips:

- - If you wish, you can add to the filling any spices and herbs you like that are suitable for meat dishes.

- - Sometimes the filling is combined and boiled finely chopped chicken eggs, boiled rice, stewed fresh or sour cabbage, stewed vegetables and much more are added to it.

- - Kulebyaku can be formed in different ways, roll out the whole dough, lay the filling on it and blind the 2 edges of the layer so that a long - oval envelope is obtained. You can distribute the filling over the entire layer, lay its edges on top of each other and then pinch on the sides. You can also decorate a raw kulebyak with figures from the dough in the form of flowers, leaves, vines, circles or whatever your soul wants to bake after.