Many people still remember, and what’s more important, miss, the belyashi that were served in Soviet stores and school cafeterias.
The good news is that the expert of the online publication BelNovosti, chef Yulia Arkhipova, shared a recipe for dough for belyashi, and it seems that they come out exactly like that – tasty and juicy, like in the USSR.
To prepare belyashi according to this recipe, you will need the following ingredients:
- 1 glass of warm water;
- 2.5 cups flour;
- 3 tablespoons vegetable oil;
- 1.5 teaspoons of yeast (in a briquette);
- 1 tablespoon sugar;
- 1 teaspoon salt.
In a large bowl, dissolve the sugar and yeast in water, then add a little sifted flour. Leave for 10 minutes to form a foam.
In another bowl, combine the sifted flour with salt. Gradually add this mixture to the liquid with yeast, then pour in the vegetable oil and mix thoroughly until you get a soft and thick dough.
Don't worry if the dough seems runny - it will become denser and thicker as you knead it. Cover the dough and leave it in a warm place for an hour to rise.
For the filling, take 400 grams of minced meat, preferably assorted. Add finely chopped onion, garlic, spices, salt and herbs to your taste. Mix all ingredients thoroughly.
Divide the dough into 15 equal parts and roll each into a small flat cake. Place a portion of the filling in the center of each flat cake and carefully pinch the edges so that the stuffing does not leak out during frying.
Heat a frying pan with vegetable oil over medium heat. Fry the belyashi on both sides until golden brown.
Earlier we told you about the mistake that a good half of housewives make when cooking potatoes .
Expert: Julia Arkhipova
