Belyashi
Description
The pastry is simple and quick to make. The recipe for belyashi originates from the Tatar people, but during Soviet times, belyash became one of the most popular fast foods across much of the Soviet Union. Today, people know how to make belyashi not only in Tatarstan but far beyond its borders. I don't claim authenticity for this belyash recipe—it's quite possible that the original version looks somewhat different. My recipe is rather a simplified version that still allows you to prepare surprisingly delicious and appetizing belyashi. I hope the step-by-step photos and my instructions will help you master all the nuances ;) Serve with tea or coffee.
Instructions
- 1
Step 1
1. Warm the milk. Mix the yeast with 1/4 cup of warm milk, add 1/2 teaspoon of sugar, and set aside. 2. Beat the eggs and add them to the milk. 3. Add butter, salt, sugar, and the yeast mixture. 4. If the milk-egg mixture cools down, gently reheat it over low heat, stirring constantly. The mixture should be warm. 5. Add 3 cups of flour and stir thoroughly with a wooden spoon. Transfer to a floured board and begin kneading by hand until you obtain a dough that does not stick to your hands.
- 2
Step 2
Wrap the dough in a plastic bag and place it in the refrigerator for 30 minutes. This procedure helps prevent the dough from rising too quickly, unlike when it is kept at room temperature.
- 3
Step 3
Prepare the filling: mix the meat with grated onion, salt, and pepper. The mixture should be soft, but by no means liquid. If you feel it's too stiff, add a little milk or water and mix well again. Cover it and let it stand at room temperature.
- 4
Step 4
Take the dough out of the refrigerator. Cut it into small pieces (approximately 30-40g each) and place them on a floured surface. Roll the pieces into balls and arrange them again on a floured surface. Cover with plastic wrap and let them rise slightly. The rising speed depends on the quality of the yeast and the room temperature.
- 5
Step 5
After the dough has risen, flatten each ball into a circle with your hands. Place 1–2 tablespoons of filling in the center of each circle, bring the edges together first to form a dumpling shape, then pinch the edges together in the center, gathering them into a "ruffled skirt."
- 6
Step 6
Place the belyashi with the seam side down into a well-heated oiled skillet, leaving space between them. Then reduce the heat to the lowest setting and cover with a lid. Fry until cooked through on one side, then carefully flip them over using spatulas to avoid tearing the sides, and continue frying on the other side.