The dough: Add yeast, sugar and half flour sifted with salt to warm milk. Stir, cover and leave in a warm place for 1 hour. Add butter, yolks and the remaining flour. Carefully knead, cover and leave for another hour. Make the dough soft and let it sit around for another 30 minutes. For pancakes: Whip the flour, salt, baking powder, sugar, eggs and milk and leave for 1 hour. Warm up the frying pan, grease it with oil. Bake the pancakes. For meat filling: Finely chop the onions and 3 sprigs of parsley. Fry the onion in oil for 2 min. Add the minced meat and cook under a high heat for 5 minutes stirring constantly. Add 1 tbsp. sour cream, parsley, salt and black pepper. Simmer for 5 minutes. For the filling from liver: clean the chicken liver and rinse. Cover it with a small amount of boiling water and cook for 5 minutes, cool and chop finely. Peel cucumbers and cut into thin strips. Mix with liver and the remaining sour cream. For mushroom filling: soak mushrooms in warm water for 1 hour, boil for 20 minutes and cut. Peel the remaining onion and slice into semi-circles. Fry the mushrooms with onion in butter for10 minutes, add salt. For the rice filling: cover rice with 1 cup of boiling water, cover the lid and cook under low heat for 20 minutes, then cool. Boil eggs hard and mash with a fork. Ring the green onion. Stir everything. Crack 1 raw yolk in each of the prepared fillings and stir. Divide the dough into 2 parts, roll out the first part into a rectangular 0.5-1 cm thick layer (the size of the layer should match the size of the baking tray). Place it on a baking tray covered with a cooking sheet. Put the minced meat stuffing on the dough, leaving 4-5 cm fields on each side. Align and cover with pancakes. Lay out the fillings in turn, covering the layers with pancakes. Roll out the second layer. Cut longitudinal intermittent lines with a sharp knife at a distance of 1.5-2 cm. The length of each section should be approximately 6 cm. Cover the coulibiac with a sheet and pinch the edges. Insert 2 parchment tubes for steam outflow. Leave coulibiac to prove for 20 minutes. Brush it with beaten egg yolk and bake for 45 minutes at 190°C. Cover the ready coulibiac with a dry towel and slightly sprinkle with water from a sprayer. Let it sit around for 5-7 minutes.