Old-fashioned belyashi
Description
Perfectly pairs with tea and coffee. Traditional belyashi are made with yeast dough (either sponge or straight dough). You can knead it with water or milk. Old-fashioned belyashi have a hole in the center, although you can make them solid as well. It's best to fry them in deep oil. If you don't have a deep fryer, a small cauldron or a cast-iron skillet with high sides will work. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Pour water and milk into a bowl, add dry yeast and mix.
- 2
Step 2
2. Melt the butter and add it to the milk and water, then add the egg yolk, salt, sugar, and sift in some flour. Mix well.
- 3
Step 3
3. Add the remaining flour and mix everything with a spoon.
- 4
Step 4
4. Pour 30 milliliters of sunflower oil into the bowl with the sticky dough.
- 5
Step 5
5. Mix the dough and cover it with a towel, let it rest for 30-50 minutes.
- 6
Step 6
6. Grind the meat into minced meat (or buy ready-made).
- 7
Step 7
7. Peel and finely chop the onion (you can grate it).
- 8
Step 8
8. Add the onion to the minced meat, season with salt and pepper to taste, and mix well.
- 9
Step 9
9. After 30-50 minutes, the dough has risen to the desired consistency; divide it into small pieces.
- 10
Step 10
10. Using your hands or a rolling pin, stretch the pieces into pancakes about 10 cm in diameter.
- 11
Step 11
11. Place a tablespoon of filling onto each piece and lift the edges, forming a meat-filled tartlet.
- 12
Step 12
12. Heat a pan with sunflower oil, place the belyashi hole-side down first and cook for a few minutes, then flip.
- 13
Step 13
13. Serve the belyashi hot, preferably with sweet tea.