Belyashi is a favorite culinary dish with tender dough and meat filling.
It is not necessary to buy them. You can make them yourself at home.
There is nothing complicated. But your home will turn into a world of exquisite aromas and the most pleasant tastes.
Let's dive into this amazing reality together by creating homemade belyashi with our own hands.
The recipe was shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova .
Yeast
We start by preparing the yeast base – the dough.
In a deep bowl, mix a packet of dry yeast with one tablespoon of sugar.
Add 200 ml of water heated to 30-35 degrees. The temperature is important: too hot water will “kill” the yeast, and cold water will not activate it.
Next, add a little flour and mix until a homogeneous mass is formed.
We leave the whole thing in a warm place for 20 minutes – enough time for the yeast to get to work.
Dough
Once 20 minutes have passed, add the egg and pour in warm milk (500 ml).
Add two more teaspoons of salt and gradually introduce the sifted flour.
As a rule, it takes about 1.5 kilos, but you need to focus on the condition of the dough - it should become elastic and not stick to your hands.
Knead the dough and leave it, covered with a towel, in a warm place for exactly 1 hour.
After this time, the dough must be kneaded to remove excess carbon dioxide and evenly distribute the yeast.
After this, let the dough sit for 40-60 minutes again. Enough for it to become airy and ready for forming belyashi.
Filling
While the dough is resting, let's pay attention to the filling: combine the minced meat with the onion, passed through a meat grinder.
This way we will achieve a juicy and aromatic filling.
Add salt and pepper to taste, and then 2-3 tablespoons of cold water to ensure the mince is more juicy after frying. Mix everything thoroughly.
When our dough is ready, we will start making belyashi.
Tear off a small piece of dough (the size of an apple) and roll it into a flat cake one and a half centimeters thick.
Place a tablespoon of filling in the center.
Hole
Carefully pinch the edges, leaving a hole of about 1-2 centimeters in the middle. Steam will escape through it during frying.
Heat the sunflower oil in a deep frying pan and place the belyashi in there, hole side down.
This way we can “seal” the filling and prevent the juice from leaking out.
Fry until golden brown, then turn over and fry the other side.
Place the finished belyashi on a paper towel to remove excess oil.
Expert: Julia Arkhipova