Kulebyaka

Method

Warm the milk to blood temperature and dissolve the yeast with sugar in a little of it, then leave for 10 minutes until foamy. Combine flour and salt in a large bowl, make a well, and add the yeast mixture, egg yolk, and remaining milk, mixing to a soft dough. Knead for 10 minutes, then gradually incorporate 50g softened butter. Cover and prove for 1.5 hours until doubled. For the filling, fry the diced onion until golden, add mushrooms and cook until the liquid evaporates, then stir in the cooked barley, mince, chopped eggs, dill, and seasoning, cooking briefly to combine. Roll out the proved dough into a large rectangle, spread the remaining 25g butter over it, then spoon the filling down the centre, folding the long sides to enclose it and sealing the seam. Place seam-side down on a baking tray, cover, and prove for 45 minutes. Brush with beaten egg and bake at 200C for 35-40 minutes until deep golden brown. Cool slightly before serving sliced.