In order to treat yourself and your family with delicious belyashi, first of all you will have to prepare yeast dough.
Pour a packet of dry yeast into a bowl, add a tablespoon of sugar and a 200-milliliter glass of water.
Important: the liquid should be warm, approximately 30-35 degrees.
Add a little flour to knead the dough and leave for 20 minutes. After the specified time, add an egg, 500 ml of warm milk, 2 teaspoons of salt (without a slide) and sift in the flour – as much as the dough requires (approximately 1.5 kg).
Knead the dough and leave it for an hour, then knead it and set it aside again for 40-60 minutes.
During this time, you can prepare the filling. Combine the minced meat with the onion minced in a meat grinder, add salt, pepper and 2-3 tablespoons of cold water.
When the dough has risen, pinch off a piece and roll it out into a small flatbread, the thickness of which is at least 1.5 cm.
Place a tablespoon of minced meat in the center of the dough and pinch it so that a 1-2 cm hole remains in the center.
Heat sunflower oil in a frying pan and lower the belyashi into it with the side with the hole down – this way it will fry and the juice will not leak out. Then fry on the other side and you can serve.
