Kulebyak with potatoes

In order to prepare a kulebyaku, first of all we knead the dough:

- pour yeast into a bowl, pour warm water, pour sugar, leave in a warm place;

- when the yeast rises, pour in vegetable oil, pour the sifted flour, add a pinch of salt;                                                                                                                        

- knead a thick dough, leave it in a warm place until the dough increases in size by 2 times;

- knead the dough and let it rise again.

While waiting for the dough to increase, you can do the filling:

- peel the potatoes, cut into short thin strips;

- boil with the addition of salt and turmeric, and also when cooking add a sprig of thyme for the smell;

- we throw the boiled potatoes into a colander so that all the liquid goes away;

- mushrooms are washed, cut into pieces, fried in vegetable oil, salt and pepper;

- rinse the dill and chop it with a knife, then send it to the potatoes, mix;

- add fried mushrooms to the filling, mix.

And now we will form a beautiful pie:

- roll out the dough into a rectangular layer (cut the uneven edges) 4-5 mm thick;

- we spread the filling closer to one edge;

- cover the filling with another edge and carefully pinch. It turns out that the pie is "closed" on one side;

- we roll out the dough scraps and cut out the decoration for the cake in the form of twigs and flowers.

Break the egg into a bowl, whisk with a fork and generously lubricate the kulebyaku. 

We transfer the pie to a baking sheet lined with parchment and send it to the oven, preheated to 180 degrees, for 40 minutes.  

Let the kulebyak cool down and you can serve it on the table. The aroma is dizzying!

Bon appetit!