Russian Filled Bread Recipe

1. Dough: Dissolve the yeast with the sugar in the milk for 15 minutes, until foamy.

2. Sift the flour and salt into a large bowl. Mix in the yeast mixture, butter, and eggs to make a smooth dough. Knead on a floured surface until smooth and elastic.

3. Cover and let rise for 1 hour. Knead for 5-10 minutes. Cover and let rest for 30 minutes.

4. Line a baking sheet with waxed paper. Roll the dough out thinly in a large rectangle on the prepared sheet and cover with a cloth.

5. Filling: Toast the buckwheat in the oil in a large saucepan over medium heat for 5 minutes until it begins to crackle. Add 1 cup (250 ml) of stock and the bay leaves. Cook for 10 minutes. Add 3 tablespoons of butter. Season with salt and pepper and let cool.

6. Sauté the onion in 1 tablespoon of butter in a large saucepan over medium heat until transparent. Add the cabbage and remaining stock. Cook for about 7 minutes, or until the liquid has evaporated. Season with salt and pepper and let cool.

7. Sauté the mushrooms in the remaining butter in a large frying pan over medium heat for 4 minutes. Add the crème fraiche and cook for 3 minutes. Add the dill and remove from the heat.

8. Preheat the oven to 450°F/220°C/gas 7. Spread a layer of buckwheat over half the dough. Top with the cabbage and mushroom sauce. Fold the remaining pastry over the filling and seal the edges. Brush with the egg yolk.

9. Bake for 25-30 minutes, or until it sounds hollow when you tap the base. Let cool slightly.