Coulibiac / kulebyaka vegan
Fluffy dough and three hearty fillings are combined in this Russian coulibiac or kulebyaka. It tastes juicy, spicy, soft and is vegan. You can serve it as a main dish, as an appetizer or with soup instead of bread. According to the coulibiac recipe you make the Russian pie vegan yourself.
Servings 2 kulebyaki
Ingredients
for the pre-dough
- 250 ml potato water lukewarm
- 100 g flour
- 21 g fresh yeast
- 1 tbsp sugar
for the dough
- pre-dough
- 50 ml vegetable oil
- approx. 400 g flour
- 1 tsp salt
- flour for the work surface
for the potato filling
- 650 g potatoes peeled
- 20 ml plant milk
- 10 g vegan margarine
- salt
- pepper
for the mushroom filling
- 600 g mushrooms cleaned
- salt
- pepper
- vegetable oil for frying
for the onion filling
- 560 g onions peeled
- salt
- pepper
- vegetable oil for frying
for the spreading
- 2 tbsp plant milk room-warm
- 2 pinches of turmeric powder
- some vegetable oil (alternatively for the gloss)
Instructions
Preparation of the potato filling
- Boil potatoes in water, take them out of the water (don't pour away the potato water!), add plant milk and vegan margarine and mash the potatoes.
- Season the mashed potatoes with salt and pepper and let it cool.
Preparation of the mushroom filling
- Slice mushrooms and fry them in a pan in vegetable oil over high heat, stirring, for about 10 minutes, until liquid is first formed and then evaporated.
- Season the mushroom filling with salt and pepper and let it cool.
Preparation of the onion filling
- Cut onions into thin slices and fry them in a pan in vegetable oil over high heat, stirring constantly, until translucent to golden (not brown!).
- Season the onion filling with salt and pepper and let it cool.
Preparation of the pre-dough
- Weigh out 250 ml of lukewarm potato water (from the potatoes cooked for the filling) and put it into a large mixing bowl.
- Dissolve fresh yeast and sugar in the potato water.
- Add flour, mix and let the pre-dough rise covered in a warm place for 20 minutes.
Preparation of the dough
- Add vegetable oil and salt to the pre-dough and mix.
- Add flour in batches and knead it into a firm dough. Then knead the dough for about 10 minutes to make it elastic and smooth, and let it rise covered in a warm place for 1 hour.
Preparation of the coulibiac
- Dust the work surface with flour. Divide the dough into two equal parts and first roll out one piece of dough into a long rectangle.
- Visually divide the rectangle from the long side into three equal parts. On the middle part, spread in layers first half of the potato filling, then half of the mushroom filling, and then half of the onion filling, leaving about 1 cm free at the top and bottom. Cut the two outer sides next to the filling slightly crooked (at the same angle on both sides) into strips about 1 cm wide. Now fold the edge at the top and bottom onto the filling and alternately pull the strips from the right and left crosswise over the filling (see pictures here above).
- Now roll out the second piece of dough into a long rectangle and shape it into a second kulebyaka exactly as described in the previous step.
- Place the two kulebyaki on a baking sheet lined with baking paper, leaving enough space between them, and let them rise in a warm place for 20 minutes.
- Mix plant milk with turmeric powder and coat the kulebyaki with it.
- Bake the kulebyaki in a preheated oven at 180 °C top and bottom heat for about 35 minutes and then brush them alternatively with vegetable oil.
Notes
- Instead of fresh yeast you can use dry yeast. You will need 7 g of it.
- The indicated amount of flour may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be firm and elastic, not mushy and not dry.
- The fillings can be refined with any herbs and spices.
- Note the detailed tips and tricks for making the Russian coulibiac vegan above in the post.