Dough

Cup of Yum
1. In the bowl of a stand mixer, add the flour and dig a well in the center.
2. Add sugar, baking powder, and eggs.
3. Using the dough hook, start kneading, gradually incorporating the milk.
4. Knead for 2 minutes, then gradually incorporate the soft butter then the salt.
5. Knead until obtaining a soft and homogeneous dough which separates from the edges of the bowl.
6. Cover the dough with a cloth and let it stand at room temperature while the stuffing is being prepared.

Crepes

1. In a large bowl, combine the eggs, flour and salt and stir well.
2. Mix for 1 minute in a food processor.
3. Brush the bottom of a crêpe pan with vegetable oil and heat it.
4. Bake 4 to 5 very thin crepes. To do this, pour a ladle of dough and immediately spread it over the entire surface of the pan. Cook each crepe for 1 minute per side.

Chicken stuffing

1. Cut the chicken into pieces and wash it.
2. Place it in a Dutch oven and cover it with water.
3. Bring to a boil, immediately remove the foam that forms using a skimmer.
4. Add salt, cover, and cook over low heat for 40 minutes.
5. Drain the chicken and let it cool.
6. Finely chop the chicken with a knife.
7. In a saucepan, melt the butter.
8. Season the finely chopped chicken with melted butter.
9. Add salt if necessary.

Rice stuffing

1. Add the rice into a saucepan, then add the warm water.
2. Bring to a boil and season with salt.
3. Cook for only 8 minutes (the rice should be barely crunchy), then drain and transfer it to a bowl.
4. Add the butter and mix well.
5. Cover the rice and let it rest for 15 minutes.
6. Then add the parsley and the hard-boiled egg cut into pieces and mix.

Mushroom stuffing

1. Melt half the butter in a pan.
2. Fry the mushrooms on high heat, season with salt and stir constantly until they are golden.
3. In another pan, melt the other half of the butter.
4. Sauté the onion over medium heat for 5 minutes, stirring regularly.
5. Mix the mushrooms and onions.

Assembly and cooking

1. Preheat the oven to 365 F (185°C).
2. Divide the dough in half.
3. On a floured work surface, roll out the dough with a rolling pin in two circles to a thickness of ½ inch (0.5 cm).
4. In the center of a circle of dough, place a crepe and add the dome-shaped rice stuffing on it and about 2 inches (5 to 6 cm) from the edges.
5. Then place another pancake on top and press down slightly by hand.
6. Place the chicken stuffing on top, then add a crepe on top and lightly pack by hand.
7. Finally add the mushroom stuffing and place one or two last pancakes on top and tap lightly by hand.
8. Place the second circle of dough on top.
9. Press the edges and cut the excess dough all around with a pasta roller or knife so that it is even.
10. Fold the edges inward giving a twisted shape.
11. The kurnik should resemble a dome.
12. With the excess dough, make some decorations in the shape of hearts, leaves and stars and place them on top of the kurnik.
13. Above the kurnik and in the center, using a bottle cap make a hole, and, with a little dough, form a small twist and place it all around the hole.
14. Using a toothpick, gently pierce the surface of the kurnik in 4 or 5 areas.
15. Mix the milk and the egg and, using a pastry brush, brush the entire surface of the kurnik with this mixture.
16. Bake for about 35 to 40 minutes.
17. Turn off the oven and let the kurnik sit in the oven for 15 minutes.
18. Take the kurnik out of the oven and wrap it in plastic wrap for 10 minutes so that it softens a bit, then serve.