Easy Homemade Belyashi with Dry Yeast Dough

For the most delicious pies — they will turn out better than store-bought ones! Belyashi yeast dough with dry yeast is mixed from simple ingredients and always turns out successful. And working with him is not difficult at all. In addition to whites, you can use this dough to make any fried pies or just flatbreads.
cook time: 2h
Chloe Benton
Easy Homemade Belyashi with Dry Yeast Dough

Nutrition Facts (per serving)

242
Calories
2g
Fat
41g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt 8 g
Sugar 15 g
Wheat flour 500 g
Vodka 1 tbsp
Water 300 ml
Sunflower oil 15 ml
Dry yeast 7 g

Recipe instructions

Step 1

Step 1
How to make yeast dough for belyashi using dry yeast and water? Prepare your ingredients. Take premium flour and any odorless vegetable oil. Before using yeast, read the instructions for it. There are different types of yeast — some need to be activated by first dissolving in warm liquid, and some can be added directly to the flour. Take those that need to be activated. Read about different types of yeast at the end of the recipe.

Step 2

Step 2
Add sugar and yeast to warm water (37-40°C). Stir with a spoon until the sugar is completely dissolved. In the absence of a special culinary thermometer, the required temperature can be determined in the following way: you need to drop a drop of water on the inside of your wrist. If the feeling is neutral — neither cold nor hot — then the temperature is correct.

Step 3

Step 3
If the temperature is too low, the yeast will work more slowly and will take longer to cook. At elevated temperatures, the yeast will die, the dough will not rise and the taste of the finished dish will be spoiled. Add 2 tablespoons of sifted flour, stir and leave for 10 minutes. The flour for the dough must be sifted in order to sift out small debris and saturate the dough with oxygen so that it rises well and is airy.

Step 4

Step 4
If a fluffy cap appears on the surface, it means the yeast has activated and you can continue cooking.

Step 5

Step 5
To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift the flour to remove small debris and oxygenate the dough. Place half of the flour into a bowl. Add salt and mix it with flour so that the dough is evenly salted. Make a well in the middle of the flour.

Step 6

Step 6
Pour vegetable oil, vodka and yeast diluted in water into the flour in small portions. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful. Since the properties of flour of the same type, but from different manufacturers, may differ, to obtain the desired consistency, add flour in small portions. Read about flour and its properties in a separate article.

Step 7

Step 7
When it becomes difficult to knead the dough with a spoon, start doing it with your hands. Knead the dough thoroughly.

Step 8

Step 8
The dough should be soft and tender, but not stick to your hands. Grease the bottom and sides of the bowl with vegetable oil to prevent the dough from sticking to the bowl. Also knead the finished dough with butter using your hands. Cover the bowl with a napkin or towel so that it does not dry out and rises well. Leave the dough in a warm place for about 1-1.5 hours.

Step 9

Step 9
When the dough has increased 2-3 times in volume, it is ready and you can start making whites. Make belyashi by greasing your hands with oil or sprinkling with flour. But keep in mind that if there is a lot of flour on the white, it will burn during the frying process.

Additional rubrics

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