Estonian Traditional Curd filled Buns. Mulgi korbid

Mulgi korbid

Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)

I have been already wrote about Mulgimaa. Estonian hidden treats.

Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.

Traditionally Mulgi Korbid has  curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.

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Estonian Traditional Curd filled Buns. Mulgi Korbid.

Estonian Traditional Curd filled Buns

  • Servings: 15-16 buns
  • Difficulty: easy
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Mulgi korbid

Ingredients

  • 0, 5 litre milk
  • 35 g yeast
  • 2 tablespoon sugar
  • 100 g butter
  • 1 teaspoon salt,
  • 8 dl flour

    • Semolina filling or use Bubert recipe

  • 0, 6 litre milk
  • 0,5 glass of semolina
  • 2 tablespoon butter
  • 1 egg
  • salt, sugar
    • Boil a thick porridge from milk and semolina. Add butter, season with salt and sugar. Let cool down and add beaten egg.

    Curd/quark filling  look for home made quark recipe

  • 600 g quark
  • 2 tablespoon sour cream
  • 2 tablespoon melted butter
  • salt, sugar and caraway seeds
    • If mix is too fluid, add some semolina or flour

    Potato filling 

  • 700 g boiled and mashed potatoes
  • 2  beaten eggs
  • 2 tablespoon melted butter
  • salt and caraway seeds
    • If mix is too fluid, add some semolina or flour
  • 1 egg for coating buns

Directions

  1. All materials must be in room temperature
  2. Dissolve yeast and sugar with lukewarm (37C) milk
  3. Add  flour, mixed with salt
  4. add melted butter
  5. Knead the dough properly, until it separates from the bowl. If necessary, add more flour.
  6. Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size. During rising, press dough at least one time, back.
  7. Form the dough into rounds buns and place on the greased /baking paper covered oven plate to rise ca 20 minutes.
  8. Prepare filling
  9. Press depression with glass-bottom in to the bun , and fill it with filling
  10. Coat buns with beaten egg before putting into the oven. Bake at 200C 15 minutes .

    11. NB! If you use potato filling. traditionally baked this buns on to cabbage leave. Put on to the oven plate cabbage leaves and on to the leave potato filled buns and bake.

    Head isu!

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Mulgi korbid

Soundtrack Mari Holm “Mari oli maias”

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22 thoughts on “Estonian Traditional Curd filled Buns. Mulgi korbid”

  5. As you probably know, there are very similar buns in Latvia, but they are always filled with curd/cottage cheese. I never heard about semolina filling though, I’m so intrigued, I can not wait to try making them 🙂
    Thank you for the recipe and story! 🙂

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    1. yep, I know:) Mulgimaa is in South Estonia, where neighbours are Latvia and Russia.
      And to be completely honest in this area was originally Livonia. So, yes, all South Estonia cuisine is fusion of all this. (+ Baltic Germans) with local twist 🙂

      but I am happy, I at least little bit surprised you 🙂

      Btw. Maybe you heard about Moskva buns? These are from yeast-leafpastry with semolina filling,
      So, nothing new in this world:)

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    1. Thank you and I am fan of your blog as well:)
      Thank you for nomination, but I allready did this challenge, so I will skip this time 😉 🙂

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  10. i’m used to using red and lima beans, as well as orange and purple sweet potatoes as filling, but never plain potatoes. my brain also keeps wanting to think of these as sweet buns, even though i know they’re not! these are so different than what i’m used to, and i’m really curious about them. onto my recipes to try list these go!

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    1. Btw, beans are very comon in Estonian cusine and this is very interesting and strange, that not used beans.. (ok, maybe I just do not know). Anyway, if you are going to try, let me know, I would be happy to reblogg this experience 🙂

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