Crispy Meat-Filled Belyashi on Yeast Dough

A classic recipe for white meat with yeast dough. When you hold hot belyash with your fingers, in which there is tender meat and dough with a crispy crust, the world around you becomes much kinder and more pleasant.
cook time: 2h
Maya Lindell
Crispy Meat-Filled Belyashi on Yeast Dough

Nutrition Facts (per serving)

182
Calories
3g
Fat
23g
Carbs
11g
Protein

Ingredients (15 portions)

Basic:

Onion 200 g
Salt 16 g
Sugar 15 g
Wheat flour 500 g
Vodka 1 tbsp
Water 350 ml
Beef (Any meat you like) 500 g
Vegetable oil 15 ml
Dry yeast 7 g

Recipe instructions

Step 1

Step 1
Activate the yeast.

Step 2

Step 2
Knead the dough.

Step 3

Step 3
Grease the table with vegetable oil and knead the dough for 7-10 minutes without adding flour until smooth.

Step 4

Step 4
This stage is very important for the whites to be lush. Place the dough in a warm place for an hour and a half to cure.

Step 5

Step 5
Chop the onion and add to the minced meat.

Step 6

Step 6
Add salt, pepper, seasonings and slowly add cold water. The filling should not be very thick and very liquid. Place the finished minced meat in the refrigerator.

Step 7

Step 7
When the dough has risen, it needs to be settled and left to rise a second time. The second cycle takes less time.

Step 8

Step 8
Divide the dough into 15 equal parts.

Step 9

Step 9
The minced meat is also divided into 15 equal parts.

Step 10

Step 10
Form whites. In open whites, the meat cooks faster.

Step 11

Step 11
Heat the oil in a frying pan to 160°-165° degrees. Fry on each side for 3-4 minutes. Place the belyashi into the oil with the hole facing down first.

Step 12

Step 12
When ready, turn over and pour a teaspoon of boiling oil into the center of each white. The meat will be juicier and better cooked.

Step 13

Step 13
You can’t turn the whites over a second time! Meat juice will leak out. Place the finished whites on a paper napkin.

Additional rubrics

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