Yeast coulibiac with a deer rolls

Difficulty:

Preparing:

Defrost the rolls one day earlier in the fridge.

Prepare yeast dough: combine yeast with sugar and warm milk. Set aside in a warm place for 15 minutes. Put the rest of the ingredients into a bowl. Add the leaven and knead the pie. Leave to rise for about 20–30 minutes.

In the meantime, peel the onion, chop it and fry in rapeseed oil. Chop red cabbage and put in boiling water for about 2–3 minutes. Then drain it and add to the fried onion also adding sugar, salt and apple vinegar. Fry until tender. Add juniper seeds, pepper and spice.

Roll the pie to a thickness of about 1.5 cm and spread the cooled, fried cabbage on it. Put the rolls and wrap them to form a roller.

Place the coulibiacs into baking forms previously greased with butter or oil. Place them in such a way that the places where the pie is joined are at the bottom of the form. Grease with the beaten egg. Sprinkle with pepper or black cumin.

Bake in the oven at 180°C for about 1.5 h. After this time, the pie should grow beautifully. Check the baking process with a stick, making sure not to stick into the rolls – just the pie.

Enjoy your meal!

Ingredients:

2 deer rolls
500 g of wheat flour
half a glass of milk
50 g of yeast
¼ cube of melted butter
2 eggs
1 tablespoon of sugar
1 teaspoon of salt
half of a red cabbage
2 onions
rapeseed oil
pepper
6 juniper seeds
1 tablespoon of sugar
1 tablespoon of apple vinegar
spice

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