Belyashi with potatoes in a skillet
Description
Delicious baked goods for the whole family. The dough for belyashi can be bought ready‑made or made yourself. Preparation may take your time, but the result will exceed all your expectations. Traditionally, belyashi are made with meat filling; today I want to share a recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a deep bowl, combine warm water, salt, sugar, and yeast.
- 3
Step 3
Add 10 tbsp of flour and mix everything together until a homogeneous consistency is achieved.
- 4
Step 4
Sprinkle 2 tablespoons of flour onto the work surface and place the dough on it. Gradually add the remaining flour, kneading an airy dough. You may need a little more flour than the recipe states, but try not to make the dough too heavy. The less flour you add, the lighter the dough will be.
- 5
Step 5
Then add the vegetable oil and knead the dough again. Shape it into a ball, transfer it to a bowl, cover with a towel, and leave it in a warm place until it rises.
- 6
Step 6
Meanwhile, cut the potatoes and cover them with water. Add salt and cook until fully done.
- 7
Step 7
Mash the cooked potatoes into a puree. Since we will not add milk and butter, do not drain the entire potato cooking water. Add herbs.
- 8
Step 8
In an hour to an hour and a half, the dough will be ready. Knead it again.
- 9
Step 9
Then, pinching off pieces of dough, form small balls. Depending on the size of the belyashi, you will get 8 to 14 pieces.
- 10
Step 10
Roll each piece with a rolling pin into a circle shape and place the filling in the center.
- 11
Step 11
Pinch the edges in a circle and turn them over seam side down.
- 12
Step 12
Cover the beleshis with a towel and let them rest for 15 minutes, then fry them in a generous amount of vegetable oil on both sides until golden brown.
- 13
Step 13
Belyashi with potatoes are ready.