EntranceBelyashi recipe for cooking at home step by step. Belyashi from pie dough on soda - a recipe with photos and videos
Hello dear friends! Do you like belyashi with meat? I have loved them since childhood. Even at school, at a big break, we ran headlong to the buffet for this delicious and lush pastry.
They were one of the most popular and affordable pies during the Soviet era. But even now their popularity has not decreased. Very fatty and unhealthy food, but so tasty that I personally am ready to sacrifice my figure for such moments. Not often, but sometimes you can.
And if you are waiting for guests and are reluctant to mess around with the dough for a long time, then whites on kefir will be the way out for you. And tasty, and fast, and there will be time to prepare other dishes on hastily. And if you are waiting for your beloved mother-in-law to visit, then she will definitely appreciate and understand that her son is placed in safe hands.
Therefore, today we will consider simple and quick recipes cooking whites in a pan with detailed description and photo. Even novice housewives can easily master this technology. And the whole family will appreciate the result.
By the way, the origin of the whites is Tatar. And the name itself means - a large baked pie made from unleavened dough with a filling.
I love this particular recipe because of its simplicity. In general, I prefer dough and kefir. It will be tender and lush, even without the use of yeast.
So let's get the ingredients ready first. Products are all affordable and budget, but you should not save on flour. Choose only the highest quality.
For test:
- Flour - 3-4 cups
- Kefir - 250 ml
- Soda - 1 teaspoon
- Eggs - 2 pcs.
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Vegetable oil - 2 tablespoons
For filling:
- Minced meat mixed - 250 gr
- Onion - 2 pcs.
- Salt, pepper - to taste
- Vegetable oil
Remember to cook with good mood and then everything will turn out delicious and beautiful.
White dough without yeast
For any baking, you first need to prepare the dough. Start kneading it first with a whisk or spatula. Then knead with your hands on the table. It is not necessary to sprinkle with flour, it is better to grease your hands with vegetable oil.
The flour must be sifted before you add it to the bowl, or you can sift it directly there.
1. Add one teaspoon of soda to kefir and mix well.
2. Break two eggs into a bowl, add one tablespoon of sugar and salt, and mix well too.
3. Add kefir there, mix and start in small portions add flour. As you add flour, mix the dough.
4. Add flour and knead the dough until it reaches the desired consistency. When the dough becomes such that it is already inconvenient to stir it with a spatula, sprinkle the table with flour and move it there. Continue kneading with your hands.
5. Make a recess in the middle of the mass and pour in one tablespoon of vegetable oil. Continue kneading with your hands to spread the butter evenly.
6. Once the oil is absorbed, add a second tablespoon of oil, and knead again. The dough should become elastic, soft, pliable, should not be clogged with flour.
7. Put it in a bowl and cover cling film. Leave to rest in a warm place for 20-30 minutes.
Cooking fluffy whites
While our dough is resting, let's prepare the meat filling. Perfect for stuffing homemade minced meat, pork + beef.
1. Very finely chop the onion. You can even grind it in a blender.
2. Place the onion in a bowl, season with salt and pepper, and mix it well with your hands until it releases extra juice.
3. Add minced meat there, mix with onions. The stuffing should be juicy. If it is dry, add some sour cream. Mince is ready. Now you can start baking.
4. Divide the base into several parts. Take one piece and form into a loaf. Spread the dough in the cake so that the middle is thicker and the edges are thinner. Put mince in the middle.
5. Align the stuffing on the cake, and then fold the edges into the middle. Leave a small hole in the middle.
6. Pour plenty of vegetable oil into the pan so that it reaches the middle of our belyash. Warm up well. Then turn down the fire. Put the whites with the hole down and fry for about 4 minutes.
7. Then turn over and fry the second side, continue to fry over low heat. You can pour one teaspoon of vegetable oil into the holes with a spoon.
8. Ready baked goods Transfer to a paper towel to absorb excess oil. And in the same way fry the rest of the blanks.
Belyashi turned out soft, juicy and lush. Simply divine in taste. And the time for everything about everything will take you no more than an hour and a half, depending on the amount of baking.
Video on how to cook delicious homemade belyashi
And this recipe is a little different from the first one, as it is prepared on yeast dough, but without the sponge method, so it won’t take much more time.
Ingredients:
- Flour - 500 gr.
- Milk - 250 gr.
- Fresh yeast - 30 gr. (Or dry yeast - 10 gr.)
- Sugar - 1 tablespoon
- Mayonnaise - 1 tablespoon
- Egg - 1 pc.
- Vegetable oil - 2 tablespoons
- Salt - to taste
- Minced pork - 500 gr.
- Onion - 2 pcs.
- Salt and pepper - to taste
Fry the whites for 5 minutes on each side over medium heat. If you fry them over high heat, they will burn on the outside, and the filling will remain raw.
Delicious belyashi with meat, tender dough with a golden brown crust, juicy filling, they are prepared quickly and simply, cannot be compared with store-bought ones.
Easy Recipe for Beginners
And this is the most easy recipe of all those offered. But I prefer to cook according to it purely for myself and my family. So to speak, quickly. It turns out lazy, or rather fake belyashi.
Here, the ingredients do not indicate how much minced meat should be put in, and this was done on purpose, since it is absolutely universal recipe for any toppings. Well, I personally put minced meat in about 350 gr.
Ingredients:
- Flour - 5-6 tablespoons
- Dry yeast - 1 teaspoon
- Onion - 2 pcs.
- Green onion, dill and parsley - 1 bunch
- Water - 250 gr.
- Spices Mixed Vegetables or Bouillon Cube
- Salt and pepper - to taste
Cooking method:
1. Pour hot water into a bowl. Add salt and all spices there. Stir everything to dissolve. Leave not for long to cool down.
2. Onion cut into medium cubes.
3. Finely chop the greens and add to the onion in a bowl. Mix everything, salt and pepper.
4. In a bowl with cooled, but still slightly warm, water, add 4 tablespoons of flour and dry yeast. Stir well with a whisk to dissolve any lumps.
5. Now add the mixed onions and greens there. And mix everything.
6. Now add more flour and knead to make the dough thick, like pancakes. Cover and place in a warm place for 20 minutes.
7. Heat up a frying pan with vegetable oil and put the dough there with a spoon. Fry over medium heat on both sides until golden brown. Approximately 2 minutes on each side is obtained.
“Well, where are the whites?” - you ask. Well, I told you that they are "fake". Add as much minced meat as you want and bake according to the described method. By the way, a similar method of lazy pies is described by me in.
Everything that I wanted today, I told you. I hope that my recipes will be useful for you. I look forward to your comments. Get ready and enjoy your meal!
Greetings my precious friends. Do you love whites? It's hard not to love them. Just thinking about them makes you salivate. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Producers manage to either underspend the meat or make the dough too thick. There is an unpleasant aftertaste from the purchased product. Therefore, I suggest that you cook these pies at home. Moreover, today I will tell you how to cook belyashi with meat in a pan.
Modern sweets owe their name to Belish - big pie, which is prepared from unleavened dough. This is a national Bashkir dish. Prepare it with various fillings, but meat with potatoes is considered the most delicious.
However, whites are slightly different from whites. First of all, they are much smaller in size than their progenitors. In addition, whites are fried in a huge amount of oil, and whites are baked.
The closest relative of the Bashkir Belish is the Tatar Peremyach. Usually peremyachi make a round shape with a hole in the middle. But whites were originally prepared in a triangular shape. Only few people know about these features today. Well, that's right, a small presentation of the dish before showing it 🙂
Features of whites
Fried food can hardly be called dietary. In the process of cooking, pies absorb a lot of fat, so they are a high-calorie product.
The calorie content of whites is 260.6 kcal. At the same time, there are 14.7 g of fats here, and 18.7 g of carbohydrates and 14.6 g of proteins.
Therefore, no nutritionist will recommend this yummy to you. Therefore, you should not eat belyashi eyes for those who are on a diet. Otherwise, do not resist and have to start losing weight again. Also, with this delicacy, you need to be more careful for people suffering from diseases of the cardiovascular system and pancreas.
But belyashi, prepared independently at home, are less harmful than purchased ones. After all, here you yourself regulate the fat content of meat and the amount of oil for frying. And you can cook at home both open and closed pies. Among themselves, they differ not only in appearance, but also in the features of cooking.
Cooking open yeast whites
And here is a step-by-step recipe for delicious pies. For the test you will need:
- a kilo of flour;
- egg;
- 0.5 l of milk;
- 3 tbsp Sahara;
- 1 tsp salt;
- 10 g dry yeast (you can replace 30 g live).
As a filling, you need a kilo of minced meat. Better to take pork with beef. You will also need 4 onions, salt + pepper to taste. Belyashi need to be fried in a huge amount of oil.
First we make the dough. To do this, mix the yeast with sugar and dilute them with warm milk. Leave the mixture for 5-7 minutes until a foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually takes about a quarter of an hour.
After kneading, the dough should not stick to your hands. Then cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.
Finely chopped onion mixed with minced meat. Salt and pepper the filling. Next, mix the ingredients well again. To increase the viscosity of minced meat, I advise you to add a couple of tablespoons to its composition. ice water. Leave the minced meat for an hour in the refrigerator. So the water is absorbed into the proteins of the meat and the filling will then be a little with the broth.
Sprinkle the work surface with flour. We roll the same balls from the dough, from which we roll out cakes with a diameter of 15-17 cm. Put the minced meat in the middle of the dough (about 1 tbsp each). We pinch the whites so that there is a hole in the middle where the filling would be visible. And lightly press each belyash with your hand.
Fill the pan with oil (about 2 cm from the bottom). We heat it up and lay out the pies with holes down. Fry one side until browned over medium heat. Then turn over and cook.
How to make yeast closed belyashi with meat
It is easy to prepare such a delicacy at home. For the test, take:
- a kilo of flour;
- 200 ml of milk;
- 2 eggs;
- 100 gr margarine;
- 30 grams of sugar;
- 1 tsp salt;
- 10 g dry yeast (or 30 g live).
The stuffing is prepared from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.
We dilute the yeast with warm milk and add sugar here. Lightly beat the eggs and add them to the yeast mixture. Add the sifted flour and mix the ingredients. Then pour the slightly cooled melted margarine here, add salt and knead the dough well. Leave it for a couple of hours, covering the top with a kitchen towel. After a little we crush the dough. If it is sticky, stir in the flour. And again let it stand for a couple more hours.
Let's move on to the stuffing. Mix chopped onion with minced meat. Add water, salt + pepper here. Mix the mince well.
Divide the yeast dough into equal balls. We roll out each of them in turn and put 1.5-2 tbsp in the middle. fillings. We lift the edges of the circle up and pinch, and then gently flatten with the palm of your hand.
Put the whites in a frying pan with hot oil so that they are seam-side down. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.
How to cook delicious belyashi on kefir in a pan
And these fragrant pies are prepared without yeast. You can call it a fast cooking option.
It will be necessary to prepare such a set of products for the test:
- 250 ml of kefir 3.5% fat;
- about 300 grams of flour;
- 2, or even 3 tbsp. refined oil;
- 1/2 tsp salt;
- 1/3 tsp soda.
We will prepare the filling from 250 g of minced meat, onions, salt + ground black pepper. Finely chopped onion mixed with minced meat. Salt and pepper. Then beat the minced meat well or mix for a long time. So the water is absorbed into the meat and the filling will turn out juicier. Then cover the container with the prepared minced meat and send it to the refrigerator.
And the dough is cooked even faster 🙂 We mix kefir (you don’t need to heat it, as you got it from the refrigerator, use it) with flour. Do not add all the flour at once. Add half of the amount indicated in the recipe. Then add salt and soda. And gently mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then we drive vegetable oil into the kneaded dough and leave it for 20-30 minutes.
Lubricate the working surface on which we will form our pies with vegetable oil. You can use flour instead of butter if you like.
I noticed when I use flour for powdering, it chars when frying. As a result, an unpleasant black residue remains in the pan. That's why I use vegetable oil.
Form the dough into circles and roll them out. We spread the filling in the middle of each and fashion the whites of the open type. I advise you to sculpt at once as much as will fit in a frying pan at a time. Fry on both sides in boiling oil until golden brown.
I found a video recipe for you that will tell you more about this cooking method.
Recipe for lazy whites
If guests suddenly appeared, this one will help you out. original recipe lazy pies. To do this, you will need the following products:
- 2 cups of kefir;
- egg;
- ½ tsp sugar + salt + soda;
- 0.5 kilo of flour;
- 0.5 kg of minced meat;
- larger onion;
- freshly ground black pepper;
- parsley or dill.
Warmed up to about 30 degrees, mix kefir with soda, sugar and salt. Let this mixture sit for 10 minutes. room temperature. In the meantime, prepare the filling. Mix minced meat with chopped onion, egg, pepper and salt.
After, gradually stir in the flour into the kefir mixture. There should be no lumps. Yes, and the dough you should get the consistency, like sour cream. In a pan with hot oil, spread the dough with a spoon, minced meat on top. And pour a little dough on the minced meat so that the filling is visible in the middle.
We fry on a fire of medium power. Fry one side first. Then we turn over and bring the second side of the belyash to ruddy. Before serving, decorate the pies with greens. Beautiful, fast and very tasty. I advise you to try.
- To make the whites round and beautiful, do not lay them too tightly in the pan. Let there be a distance of 1 cm between them. So it will be easier to turn them over. And while turning your pies will not lose their shape.
- After frying the whites, do not rush to serve them immediately. Lay the patties on a kitchen paper towel to remove excess fat. And then serve it to the table.
- If suddenly after frying you find that the whites are still damp inside, do not panic. You can bring them to readiness in the microwave or oven. Just do not set the maximum power of the microwave.
And how do you cook belyashi with meat in a pan? If you have your own brand secret recipe Be sure to share them in the comments. And attach a photo, if possible. Well, I wish you the most pleasant white-eating and say goodbye. Bye Bye!
Belyashi is a type of fried pies, but unlike many of them, belyashi has an open top and a special taste. Like any other dish, belyash shrouded in legends has its own history and is more related to Tatar cuisine. The Tatars themselves call it "peremyach". Traditionally, peremyachi are prepared with meat filling and mainly from yeast dough. Modern belyash, which in retail trade is just a round closed pie with a filling inside, without any holes, is a distant relative of a properly prepared Tatar peremyach.
Dozens of recipes for belyashi are known. Belyashi differ both in the quality of the dough, and in the composition of minced meat, and even in shape. Classic belyashi with meat are prepared exclusively in a round shape and always with a small hole in the middle, which is left in order to meat filling when frying did not remain half-cooked. Traditional filling for belyashi - this is minced meat, consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade whites, although modern chefs who are always willing to experiment prepare no less delicious whites with potatoes, cheese, chicken, and fish. The secret of homemade juiciness minced meat for whites - in the amount of onions (the more, the better). You can season the minced meat with any spices to taste or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for greater juiciness.
There are a lot of ways to prepare dough for whites: fast, classic, sponge, "drowned" and others. Each of the recipes, of course, has its own secrets and features. To batter did not stick to your hands, it is advisable to grease them with vegetable oil, like the board on which you are going to roll out the dough. Flour must be sifted at least twice in order to enrich it with oxygen and remove all kinds of impurities. Egg white makes the dough more rigid and firm, therefore, if you add only the yolk to the dough, the whites will turn out to be very soft and juicy.
Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on a floured surface of the table. With a rolling pin or fingers, knead the balls into cakes with a diameter of 12-15 cm, a thickness of 5-7 mm. In the middle of each such cake, put 1 tbsp. fillings and gather the edges of the cake to the center. Pinching the edges, leave a hole in the center. Slightly flatten the blanks, giving them a round shape, and leave for another 20 minutes for them to rise. Then put the whites with a hole down in a deep frying pan or stewpan with a large amount of hot oil at a distance of 2 cm from each other, as they will increase slightly in volume during the frying process. Fry the whites on both sides until golden brown. Be sure to put the finished whites on a paper towel to drain excess oil.
Prepare dough for whites in a good mood and always with joy, because the dough is very sensitive both to the warmth of your hands and to the mood with which you set to work. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.
Unleavened (yeast-free) dough for whites
Ingredients:
500 g flour
1 stack sour cream
2 eggs,
2 tbsp butter or margarine,
1 tbsp Sahara,
½ tsp salt.
Cooking:
Sift the flour with a mound. Make a recess in it, in which put sour cream, butter, salt, sugar, beat in eggs and quickly knead the dough. Roll the finished dough into a ball, put it on a plate, cover with a towel and take it out to a cold place for 30-40 minutes.
Unleavened yeast dough for whites
Ingredients:
4 stack flour,
1 stack milk or water
1 egg
20 g yeast
4 tbsp butter or margarine,
1.5 tbsp Sahara,
½ tsp salt.
Cooking:
Dissolve yeast in warm milk and stir until completely dissolved. Then add eggs, sugar and salt (you can pre-grind the eggs with sugar and salt), add flour and knead a homogeneous, not very steep dough. At the end of the process, add melted cooled butter(or margarine). Knead the dough until it is no longer sticky to your hands and bowl. Sprinkle the finished dough lightly with flour, cover with a towel and put in a warm place. When the dough has risen (after 2-2.5 hours), press it down and let it rise again. After that, you can start baking whites.
Spongy yeast dough for whites
Ingredients:
1 kg flour
2.5 stack. milk or water
2 yolks,
2 tbsp butter,
30 g yeast
1 tbsp Sahara,
1 tsp salt.
Cooking: 
Dissolve the yeast in warm milk, add half the flour and half the sugar. Put the prepared dough in a warm place for 1 hour to come up. During this time, it should increase in volume by 2 times. When the dough rises, add baking, salt, the rest of the flour to it and knead the dough (it should not stick to your hands and easily fall behind the dishes). If bubbles appear on the dough and it begins to settle, then it is ready.
Quick yeast dough for whites
Ingredients:
1.5 kg flour
500 ml milk
3 eggs,
250 g butter,
1 tbsp Sahara,
1 sachet dry yeast
1 tsp salt.
Cooking:
Soften butter or margarine at room temperature. Beat eggs, milk, sugar and salt with a mixer. Continuing to beat, add softened butter in small portions. Make sure the oil is well mixed. Then add the whipped mixture to the flour sifted in advance, pour the dry yeast there and knead the soft plastic dough. Grease the finished dough on all sides with vegetable oil, put in a bowl, also greased with vegetable oil, and refrigerate for 2 hours. When the time is up, take out the dough and start cooking whites.
Sour cream-yeast dough for whites
Ingredients:
500 g flour
250 g sour cream
2 yolks,
30 g yeast
70 g butter,
½ tsp Sahara,
½ tsp salt.
Cooking: 
Rub the yeast in sour cream. Add egg yolks, salt, sifted flour and knead a soft dough. At the end of the batch, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. Punch it down after 1.5-2 hours. The fermentation process will continue for about 40 minutes, then the dough will begin to slowly fall. Knead the dough again, cool and put on a table greased with vegetable oil for further work.
Sweet yeast dough for whites
Belyashi from this dough are incredibly tasty, retain their original freshness for a long time and remain soft.
Ingredients:
600 ml milk
1 egg
4 tbsp vegetable oil,
1.5 tsp yeast,
1 tbsp Sahara,
½ tsp salt,
flour.
Cooking:
Dilute the yeast in warm milk, beat in the egg, pour in the vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead the dough of medium elasticity. Roll the dough into a ball and put it in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into certain pieces for the intended whites, put on a flat and large dish, cover and let stand for another 10-15 minutes. During this time, the pieces will increase a little more in volume, and the dough will be easy to further process.
Yeast dough for belyashi on kefir
Ingredients:
1 kg flour
500 ml of kefir,
1 egg
10 g dry yeast
100 g of water
2 tbsp Sahara
salt - to taste.
Cooking: 
Dilute the yeast with sugar in warm water and wait until the foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it becomes soft and no longer sticky to your hands. Then cover the dough and leave for 1 hour in a warm place.
Dough for whites "Drowned"
Ingredients:
1 kg flour
500 ml milk
150 g butter or margarine
2 eggs,
30 g fresh yeast
1 tsp salt,
1 tbsp Sahara.
Cooking:
Grate cold butter and leave at room temperature to warm up. Dissolve yeast and sugar in warm milk and leave to rise. Whisk eggs with salt. Pour flour into a bowl, leaving one glass for rolling, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and drop it into cold water poured into a large pot or bucket. When the dough floats, take it out, dry it with a napkin and knead, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.
Dough for whites "Wonderful"
Ingredients:
1.5 stack. flour,
½ stack warm milk,
2 egg yolks,
½ pack of softened margarine
1.5 tbsp Sahara,
50 g raw yeast.
Cooking: 
Dilute yeast in milk, add softened margarine, sugar and other ingredients. Mix everything well with your hands. Leave the resulting bun of dough for 40 minutes, and then you can already roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.
To many, the procedure for preparing dough for whites may seem very complicated, but in fact, observing the proportions of the products and adhering to the recommendations indicated in the recipes, believe me, everything will turn out to be much simpler, and the cooking process will bring a lot of pleasure, and even the result - even more so!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Hot and airy - this is the most appropriate and common characteristic of these fried donuts with meat. Belyashi at home is the dream of every housewife. After all, the stores are so different delicious dough which is not always possible at home. We will tell you how to cook real belyashi, recipes with photos will help you with this.
- Type of dish: pastry
- Subtype of dish: dough.
- Number of servings per outlet: 15-20 servings.
- The weight ready meal: 800-1000
- Time for preparing: .
- National cuisine to which the dish belongs: Russian.
- Energy or the nutritional value dishes:
Belyashi dough: yeast recipe, ingredients
This recipe for belyashi can be called traditional. It is for him that many housewives prepare this delicacy. You will need the following components:
- 2 cups of flour;
- 1 egg;
- 15 g yeast;
- 150 g of milk (water is possible, but milk is preferable);
- 0.5 teaspoon of salt;
- 1 teaspoon of sugar.
Preparation of dough (recipe for belyashi)
We start by breeding yeast for kneading doughless dough.
- To do this, the milk must be heated to a warm state and the yeast is dissolved in it.
- Add sugar, salt and egg to this liquid.
- The safe method does not require infusion, so you immediately need to pour in the oil and pour in the flour, and you can knead.
- And only after kneading, you can leave the dough alone, cover it and let it rise.
- While the dough is rising, let's work on the filling. It will require minced meat in the amount of 300 grams. Minced meat is better to take pork and beef - it is moderately fatty, but will be able to provide juiciness finished product. Add one finely chopped onion to the minced meat, salt and pepper to taste. You can add a little cream or sour cream to the meat, literally one tablespoon. This will provide more juiciness.
Our preparation (recipe for belyashi) continues with the formation of the products themselves. To do this, you need to tear off a small piece from a whole piece of dough, rolling each into a ball. If the dough is sticky, oil your hands. The ball needs to be rolled out or just kneaded with your hands. Put a small amount of minced meat in the middle. Roll the edges of the dough towards the middle so that the stuffing is visible. And you can make a completely closed version. To make the product not round, but flat, you can crush it a little. To complete the recipe for whites, it remains only to fry them on vegetable oil at both sides
Belyashi recipes with photos filled the Internet and cookbooks. We offer you another one - a yeast-free option.
How to make belyashi on kefir?
This dough recipe for whites allows you to achieve a very appetizing crisp. The ingredients for it are as follows:
- 1 glass of kefir;
- 2 eggs;
- 3 cups flour;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of sugar;
- 1 teaspoon of salt and soda.
Pour soda into kefir, it will foam, add eggs, butter, salt and sugar. Mix everything well and you can add flour. The dough will be soft, but should not stick to your hands. Cover the mass with cling film and let stand for about half an hour.
Now we will prepare the filling in the same way as in the previous recipe. In all other processes, all belyashi recipes are similar to each other - roll out circles, lay out the filling, close and fry.
In the event that you have made a recipe, for example, twice as much, or you want fresh fried donuts with meat to be constantly on your table without effort, you can freeze them unfried. To do this, the formed products that are ready for frying must be laid out on a flat surface (a bowl, a board, a plate), covered with a film or bag and placed in the freezer. When they are frozen, to save space, you can put the products in one bag and keep them in the freezer. Thus, you can always get and quickly fry your favorite dish and it will make you happy.
Belyashi is a dish that can conquer any person with its amazing aroma, mouth-watering appearance, juicy filling and crispy crust. Taste qualities these "pies" largely depend on the correct preparation of the dough.
White dough with dry yeast is the best solution in case you are afraid of the capriciousness of yeast dough.
The only drawback of yeast dough is its lengthy preparation for cooking.
We will knead the dough with:
- flour (500 grams);
- milk (500 ml);
- eggs (3 pcs.);
- butter (150 grams);
- water (100 ml);
- one sachet of yeast.
Cooking:
First of all, we prepare the dough - dissolve the yeast in warm water and leave it for 20 minutes. Thus, we "launch" them into work. We drive eggs into the dough, pour in warm milk, add butter, salt and stir. Next, gradually and carefully mix in the resulting mass of flour. In the process of adding it, the mass will become thicker. When this happens, put the dough on the cutting surface and continue the kneading process with your hands. We return the resulting mass back to the container, cover and rearrange in heat for 40 minutes. We knead with our hands and again leave to approach. Divide into pieces, cover them and leave for 20 minutes to finally rise.
A simple water recipe
Dough kneaded like this simple recipe, will please with its lightness and lightness. In addition, it will not absorb a large amount of oil during the frying process and the dish will not be too greasy and heavy.
To prepare it, we will use:
- flour (600 grams);
- water (1.5 tbsp.);
- sugar (1.5 tablespoons);
- vegetable oil (3 tablespoons);
- dry yeast (1 tsp);
- salt (1/3 tsp)
Cooking:
Pour the yeast with flour (4 tablespoons) into the heated water. Whisk a little until bubbles form. Cover and leave in heat for 30 minutes. After the appearance of a foamy "cap", add salt and flour. Knead the dough thoroughly. Add oil and repeat the kneading procedure. Cover and leave for 2 hours. After the volume of the mass has become 3 times larger, we proceed to the preparation of whites.
Cooking on the basis of whey
The whey-based belyashi dough recipe allows you to cook a delicious, fluffy and tender dough which stays soft for quite a long time.
We mix it with the addition:
- whey (250 ml);
- flour (3 tbsp.);
- vegetable oil (1/2 tbsp.);
- dry yeast (11 grams);
- sugar (1 tablespoon);
- salt (1 tsp)
Cooking:
We heat the whey a little so that it becomes warm, and pour the oil into it. Add salt and sugar and stir until they dissolve. Sift the flour and pour the yeast into it, mix. Gradually mix the dry ingredients into the liquid ones with a whisk. At the end, knead the dough with your hands. Cover and keep warm for 1 hour.
Quick dough for whites with dry yeast
If it is not possible to knead the dough for a long time and wait for it to rise, quick dough for whites - the ideal solution to the problem. It will delight you with its airiness, splendor and appetizing crunch.
Ready for:
- flour (450 grams);
- water (300 ml);
- sugar (50 grams);
- dry yeast (1 tablespoon);
- vegetable oil (1/3 tbsp.);
- salt to taste.
Cooking:
Pour yeast with flour (3 tablespoons) into heated water and put in heat for 15 minutes. Next, stir in the butter, salt and flour. Knead and re-set to approach. After increasing the mass by 2 times, we proceed to the formation of whites.
Yeast base on kefir
A distinctive feature of kefir dough is its incredible softness and long shelf life. The product prepared from it does not stale for a long time.
We create it based on:
- flour (450 grams);
- eggs (3 pcs.);
- fatty kefir (250 ml);
- sugar (1 tsp);
- salt (1 tsp);
- one sachet of yeast.
Cooking:
We heat a little kefir and pour yeast into it. Mix and set aside for 20 minutes. Next, add eggs, sugar and salt to the yeast mixture, mix thoroughly. Pour the flour in small portions and stir the mass with a spoon. When it thickens, put it on a cutting surface and continue the process with the help of your hands. As soon as the dough stops sticking to your hands, put it in a container, cover and leave for 2 hours. We crush it with wet hands and leave it to approach again.
Bread maker option
A bread maker is an indispensable assistant when working with dough. No need to waste energy on kneading it, the technique will do everything for you and will please you with a magnificent and soft “result”.
To make it juicy and soft, we use meat with a little fat, onions and a little water.
For stuffing, take:
- pork (200 grams);
- beef (200 grams);
- a medium-sized bulb;
- salt and pepper to taste.
Grind the meat with onions with a meat grinder, add salt, pepper, a little water and mix well. Water can be replaced with broth, it will change the taste of the filling. We divide the dough into small balls and cover them so that they do not weather. We put a pan on medium heat, pour in oil (at least 1 cm high) and let it warm up. We sculpt belyashi in batches so that the dough does not get damp. We crush each ball with our fingers until we get a cake and put meat in its center. We wrap the edges so that they cover part of the minced meat, but at the same time leave a small hole in the center. We fasten well, forming folds. Squeeze the whites lightly and put them in the pan, hole down. The fire should not be maximum, otherwise the pies will not be fried properly. After one side has become ruddy, turn over and fry until light juice appears in the hole.
- To make the filling more tender, we prepare it in advance, so it can brew and soak with onions. For a more juicy filling, half of the onion mass is pre-fried in skorod.
- Crispy appetizing crust - the result of "swimming" whites in in large numbers oil during frying. They will turn out even more beautiful if you do not lay them out tightly to each other, but leave at least 1 cm between them.
- To obtain airy and soft whites, we knead the dough in several stages.
- If, after frying, it turned out that the meat was not fried properly, we bring them to a ready state using the oven or microwave oven. However, when cooking in the latter, we do not set high power, otherwise we risk turning the dough into “rubber”.
- After cooking, put the whites on paper towels to drain excess fat from them.
- "Pies" are served with broth or sour cream sauce with greens.