1/2 oz/15 g fresh yeast or 1 (1/4oz/7-g) package
active dry yeast
1 tsp sugar
4 tbsp milk, hot
1 2/3 cups/250 g all purpose/plain flour
2 tsp salt
6 tbsp butter
2 large eggs, beaten
Filling:
3/4 cup/125 g buckwheat
1 tbsp sunflower oil
1 1/2 cups/375 ml vegetable stock
1 bay leaf
salt and freshly ground black pepper to taste
8 tbsp butter
1 large onion, finely chopped
8 oz/250 g Savoy cabbage, shredded
8 oz/250 g mushrooms, sliced
8 tbsp crème fraiche
3 tbsp chopped dill
1 small egg yolk, lightly beaten with 1 tbsp water
Method:
Dough:
Dissolve the yeast with the sugar in the milk for 15
minutes, until foamy.
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.
Cover and let
rise for 1 hour. Knead for 5-10 minutes. Cover and
let rest for 30 minutes.
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.
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.
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.
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.
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.
Bake for 25-30
minutes, or until it sounds hollow when you tap the
base. Let cool slightly.
Vegetarian
Recipes - Russian Filled Bread Recipe
