Kulebiak Recipe Polish Christmas Sauerkraut And Mushroom Pie

KULEBIAK RECIPE - POLISH CHRISTMAS SAUERKRAUT AND MUSHROOM PIE

Steps:

• Using a spoon, mix yeast with sugar until it becomes fluid.
• Warm up the milk (it shouldn't be too cold or too hot).
• Melt the butter on the pan.
• Carefully mix all the ingredients for the dough together. You can mix it by hand (in a bowl) or use a food processor.
• Place the dough in a big bowl and cover with a clean kitchen cloth.
• Let the dough rest in a warm place for an hour. After that time, it should double its size.
• Cover the dried mushrooms with 1 cup of hot water. Cook for about 10 minutes.
• In the meantime, drain the sauerkraut. If you don't want your filling to be too sour, you may even rinse it.
• Add the sauerkraut, allspice berries, bay leaves to the mushrooms and cook until soft (for about 30 minutes).
• After that time, throw away the allspice berries and bay leaves. Drain the mushrooms and sauerkraut if necessary.
• When they are cold, chop them. It's up to you whether you chop them finely or not.
• Peel and dice an onion, peel and crush the garlic, and fry them together in oil.
• Add the cooked mushrooms and sauerkraut and fry for another 5-10 minutes.
• Season with salt and pepper.
• Preheat the oven to 356°F (180°C).
• Line the big bread pan with parchment paper.
• Roll out the dough onto a floured surface. It should match the length of your bread pan.
• Spread the filling onto the dough, avoiding the edges.
• Roll up the pastry, starting at one of the long ends. Make sure to tuck the ends of the roll under it. (that will prevent the filling from leaking out).
• Carefully move the kulebiak onto the bread pan.
• Brush it with egg white or melted butter.
• Sprinkle with cumin, poppy seeds, black seeds, or fried onion (it's not necessary)
• Bake for 45 minutes.