Belyashi with Yeast Dough Baked in the Oven
Description
The recipe won't take much time. Belyashi have long been a staple in every corner of our country. There are all kinds of dough and all sorts of fillings—hard to list in a few words. I suggest making belyashi with ground meat, potato, and onion. The filling is hearty, juicy, and incredibly tasty—be sure to try this version too. You certainly wouldn't call this dish diet-friendly, but we no longer need to worry about the harm from frying in scorching hot oil. The recipe is quite simple to prepare—I suggest you make it and enjoy. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list. I listed the weights of the onion and potatoes unpeeled. You can use any ground meat, but fattier is better. Melt the butter for the dough and let it cool slightly.
- 2
Step 2
Combine the warm milk, sugar, and yeast. Mix and let stand for 10 minutes.
- 3
Step 3
Then add melted butter, egg, and salt.
- 4
Step 4
Mix and pour in the lemon juice; with it, the finished baked goods stay soft longer and don't go stale. But this ingredient is optional and can be omitted. Then add the flour in portions.
- 5
Step 5
Knead an elastic, soft dough. Shape into a ball, cover the bowl with a towel, and place in a warm spot for 1–1.5 hours.
- 6
Step 6
While the dough is rising, prepare the filling. Add onion and potato cut into small cubes to the ground meat. Add salt and spices to taste.
- 7
Step 7
Mix well and let the filling rest for 40 minutes or an hour so the onion marinates well and the minced meat absorbs the aroma of the spices.
- 8
Step 8
When the dough has risen, start shaping the belyashi.
- 9
Step 9
I divided the dough into 16 pieces. If you prefer large belyashi, divide it into fewer pieces.
- 10
Step 10
Roll out each ball of dough and add the filling generously. Gather the dough from the edges into pleats around the circle and shape into a belyash.
- 11
Step 11
Place the belyashi on a baking sheet that you can grease with oil or line with waxed parchment. If you are not sure about the quality of your parchment, grease it with oil as a precaution.
- 12
Step 12
Leave the prepared belyashi arranged on a baking sheet to proof for about 15 minutes. Then brush them with egg and bake in a preheated oven at 180°C for 35 minutes.
- 13
Step 13
The oven-baked yeast dough belyashi are ready. I place a small piece of butter in the center of each one to keep them juicy. You can skip the butter on the finished belyashi and instead pour meat broth into the holes (about 10 minutes before they’re done).
- 14
Step 14
They are very tasty served hot, but even the next day the belyashi are just as soft and juicy.