Russian Kulebyaka recipe 1861

Russian Kulebyaka recipe 1861
The original old Russian kulebyaks were prepared exclusively from yeast dough, with several layers of minced meat - from meat of all varieties, cabbage, buckwheat porridge, hard-boiled eggs, dried and boiled fish, mushrooms, onions, vizigi, etc. This was a dish that, like pancakes, All segments of the population ate regularly, from peasants and artisans to boyars and tsars.
The most famous were Moscow kulebyaks, which, along with sterlet fish soup and rolls, became a culinary symbol of the Mother See and were even presented as traditional “bread and salt”. The praises of the Moscow kulebyaka were sung by St. Petersburg gourmets of the 19th century, including A. I. Turgenev, P. A. Vyazemsky, N. V. Gogol.
Today I will cook Kulebyaka according to the recipe from the 1861 cookbook "A gift to young housewives or a means to reduce household expenses", by Elena Ivanovna Molokhovets. Since Smolensk groats are not produced now, I replaced it with buckwheat groats.
Ingredients:
Dough:
Premium wheat flour - 600 g
Milk - 250 ml
Butter - 150 g
Chicken egg (yolks) - 3 pcs
Dry yeast - 7 g
Salt - 12 g
Filling:
White fish fillet (I have Cod) - 600 g
Red fish fillet (I have Keta) - 600 g
Onion - 1 pc (150 g)
Smolensk groats (I have Buckwheat groats) - 1 cup (250 ml)
Water - 1 cup (250 ml)
Chicken egg - 1 pc.
Butter - 100 g
Dill - to taste
Salt - 6 g