Homemade belyashi
Description
Homemade pastries for tea. The dough bakes thoroughly, yet remains soft, porous, and crispy on the outside, while sealing in all the filling's juices. These belyashi are incomparable to store-bought ones, no matter how you look at it. I recommend being generous with the onion in the filling, which should be finely chopped. Thanks to the onion, the filling turns out juicy and delicious. Prepare this treat for your loved ones and enjoy it with tea or coffee.
Instructions
- 1
Step 1
Add warm milk, yeast, and sugar to a container. Mix and let it sit in a warm place for 10–15 minutes.
- 2
Step 2
When a "foam" appears on the yeast, prepare the starter dough by adding one cup of sifted flour and knead the dough (it should have the consistency of thick sour cream), then leave it in a warm place for 1.5 hours.
- 3
Step 3
While the sponge dough is rising, prepare the filling: mix pork and beef mince with onion and garlic, add salt and pepper to taste. Add the milk-soaked bread roll and kefir. The filling should turn out fluffy and smooth.
- 4
Step 4
After 1.5 hours, add butter, egg yolks, and flour to the dough. Knead the dough well, then incorporate the egg whites beaten with salt; the dough should become elastic and easily detach from the bowl's sides. Cover it again with a towel and place in a warm spot. When the dough has doubled in volume, knead it down and let it rise once more.
- 5
Step 5
Shape the belyashi and fry them first with the filling facing down, cooking both sides over medium heat (preferably in a generous amount of oil).