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Traditional Polish Yeasted Kulebiak Loaf Filled with Sauerkraut and Dried Forest Mushrooms (No Puff-Pastry-and-Rice Shortcut)
Step 1 of 8
Poland
1 hour 35 minutes
Serves 8
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Traditional Polish Yeasted Kulebiak Loaf Filled with Sauerkraut and Dried Forest Mushrooms (No Puff-Pastry-and-Rice Shortcut)
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Step 1 of 8
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In a large bowl, combine 1 cup of lukewarm milk, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
Ingredients quick view
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup lukewarm milk
2 large eggs
1/4 cup unsalted butter, softened
2 cups sauerkraut, drained and chopped
1 cup dried forest mushrooms, rehydrated and chopped
1 medium onion, finely chopped
1 tablespoon vegetable oil
1/2 teaspoon black pepper
Tips quick view
Ensure the milk is lukewarm to activate the yeast properly.
Don’t rush the rising times; this helps achieve a fluffy texture.
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