Kulebyaka with apples and cinnamon

Delicious homemade sweet yeast dough pie with apples and cinnamon!

How to cook Kulebyaka with apples and cinnamon

Step 1

Kulebyaka with apples and cinnamon

Attention! Spoons and a glass are used ordinary, not from a bread machine. Pour warm milk into the bucket of the bread machine. Add an egg, 2 tbsp. sugar and salt.

Step 2

Kulebyaka with apples and cinnamon

Then, add vegetable oil and 30g softened butter.

Step 3

Kulebyaka with apples and cinnamon

Next, sifted flour and yeast.

Step 4

Kulebyaka with apples and cinnamon

Select the program for kneading yeast dough. In my bread maker 1 hour, 30 minutes. Prepare dough.

Step 5

Kulebyaka with apples and cinnamon

While the dough is cooking, make the filling. Peel apples and core. Cut into cubes.

Step 6

Kulebyaka with apples and cinnamon

Melt the butter in a frying pan. Add apples, brown sugar and cinnamon.

Step 7

Simmer over low heat until the apples are soft.

Step 8

Remove the finished dough from the bread machine, hands and table, sprinkle with flour. Leave a little dough to decorate the kulebyaki. Give the dough an oval shape. Spread over cooled apple filling.

Step 9

Connect the edges of the kulebyaki and pinch.

Step 10

Make a cake decoration out of the leftover dough.

Step 11

Decorate the cake as your fantasy tells. Leave for 20 minutes in a warm place to proof. Turn on the oven, heat up to 200 degrees.

Step 12

Lubricate the kulebyaka with a beaten egg or sweet tea. Put in the oven.

Step 13

Bake for 30 minutes ("+" - "5 minutes, depending on the vagaries of the oven).

Step 14

Bon appetit!

Kulebyaka with apples and cinnamon - FAQ About Ingredients, Baking Time and Storage

Yes, you can use a stand mixer with a dough hook attachment. Mix ingredients until a smooth dough forms, then let it rise in a warm place for about 1-1.5 hours until doubled in size.
You can use regular granulated sugar, honey, or maple syrup. Coconut sugar is another alternative, though it may slightly alter the flavor.
Store cooled kulebyaka in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven for best texture.
Yes! Substitute the milk with almond or oat milk, replace the egg with a flax egg, and use plant-based butter. Skip the egg wash or use a plant-based milk glaze.
Yes, freeze unbaked kulebyaka after shaping. Thaw in the fridge overnight, then proof and bake as directed. Baked kulebyaka can also be frozen and reheated at 350°F until warm.
Lightly flour your hands, rolling pin, and work surface. If the dough is too sticky, chill it for 15-20 minutes to make it easier to handle.
Serve warm as a dessert with a scoop of vanilla ice cream or whipped cream. It also pairs well with tea or coffee for breakfast or a snack.
Yes, store-bought yeast dough or puff pastry can work, though the texture and flavor may differ slightly. Adjust baking time as needed based on the dough instructions.

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