Kulebyaka with seaweed

Mix warm milk with water, sugar and yeast. Cover the mixture with a towel and store in a warm place for 10-15 minutes.

Sift flour and mix with salt. Add vegetable oil to the dough, add half the flour and mix well.

Gradually adding the rest of the flour to the mass, knead a soft and non-sticky dough.

Roll the dough into a ball, cover with a towel and store in a warm place for 60–90 minutes.

For the filling, rinse the millet in boiling water, boil in salted water until tender and cool slightly.

How to cook millet correctly

Boil eggs hard-boiled, cool, peel and cut into large cubes. Chop the seaweed finely.

How and how much to cook hard boiled eggs

Mix millet with eggs and seaweed, add vegetable oil and salt to taste.

Preheat oven to 190 ° C. Line a baking sheet with parchment paper.

Wrap the dough, separate ¼ part for decoration, divide the rest of the dough into two equal parts.

Roll both pieces into rectangles or elongated ovals. Use the set aside dough to make braids or other decorations.

Place the filling on each tortilla, pinch the edges. Place the kulebyaki seam side down on a baking sheet.

Place the jewelry on kulebyaki, cover with a towel and leave in a warm place for 15–20 minutes.

Brush the kulebyaki with milk and bake in a preheated oven for 40-50 minutes until golden brown.