Kalach “Horseshoe” with Cabbage and Mushrooms

by Editorial Staff

Recipe for a delicious overnight yeast dough roll with savory cabbage and mushroom filling. Kalach (pastries in the shape of a ring or a horseshoe) turns out to be soft, fragrant, perfectly replaces bread for first courses, and just go with tea or milk with a bang!

Cook: 8 hours

Serving: 8

Ingredients

For the test:

  • Milk – 200 ml
  • Wheat flour – 350 g
  • Sugar – 1 tbsp
  • Dry yeast – 10 g
  • Salt – 0.5 teaspoon.
  • Butter – 80 g

For filling:

  • White cabbage – 300 g
  • Champignons – 200 g
  • Water – 50 ml
  • Sunflower oil – 30 ml
  • Green onions – 20 g
  • Salt to taste
  • Ground black pepper – to taste
  • To lubricate the roll:
  • Yolk – 1 pc.
  • Water – 1 tbsp

Directions

  1. Prepare cabbage and mushroom roll food
  2. Pour sugar, salt and dry yeast into warm milk (about 38 degrees), stir to dissolve the yeast.
  3. While kneading the dough, gradually add flour.
  4. When all the flour is mixed in, add soft butter to the dough, 2 teaspoons at a time.
  5. The dough is ready. Now put it in a bag and put it in the refrigerator overnight.
  6. You can also prepare the filling in advance. Chop the cabbage thinly.
  7. Transfer the cabbage to a saucepan or frying pan, add the chopped mushrooms. (The mushrooms must first be peeled, but not washed. I used champignons, oyster mushrooms are also suitable.
  8. Salt cabbage with mushrooms, pour in boiling water and sunflower oil. Simmer the filling under the lid, stirring occasionally, until the cabbage is done.
  9. Transfer the finished cabbage and mushroom filling to a bowl, add black pepper, salt and green onions chopped into thin rings. Cool the filling.
  10. In the morning, remove the dough from the refrigerator and empty it from the bag. Roll out the dough into a 1 cm thick rectangular slab. Make cuts on one side using a pizza knife or a regular kitchen knife.
  11. Place the cabbage and mushroom filling on the uncut side.
  12. Wrap the dough in a roll, starting on the filled side, then shape it into a horseshoe.
  13. Transfer the roll into a mold, placing a mold in the middle so that the finished product retains its shape after baking. Let the roll sit for 20 minutes, then brush it with a mixture of egg yolk and water.
  14. Bake the roll in an oven preheated to 175 degrees for about 45-50 minutes.
  15. Cool the finished roll with cabbage and mushrooms on a wire rack.
  16. Serve kalach with cabbage and mushrooms to the table, cut into pieces of a convenient size.

Bon Appetit!

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