Yeast belyashi made with water
Description
Belyashi stay juicy and tender even the next day — such a successful dough! A crispy golden crust on the outside, soft and airy inside, and what an aroma! Impossible to resist! I highly recommend trying to make them — the recipe is simple; the main thing is not to rush, and you’ll definitely succeed! You can shape them any way you like — I make mine with a hole in the middle. Use spices to taste, and the same goes for the filling — you don’t have to stick to meat only. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list. For minced meat, a mixed (pork and beef) fattier grind works best.
- 2
Step 2
In a deep bowl, combine the flour, salt, sugar, yeast, and butter.
- 3
Step 3
Mix and pour in the water.
- 4
Step 4
Knead a soft and slightly sticky dough. Gather it into a ball, grease with vegetable oil, cover with a towel, and leave in a warm place for 20 minutes.
- 5
Step 5
Meanwhile, prepare the filling. Combine the ground meat, onion diced into small cubes, salt, and spices to taste.
- 6
Step 6
Mix thoroughly. If the minced meat mixture is thick, add a little cold water; the filling should be slightly runny.
- 7
Step 7
Rub your hands with vegetable oil and knead the dough again. Cover again with a towel and leave in a warm place for another 40 minutes.
- 8
Step 8
The dough should almost double in size.
- 9
Step 9
Divide the dough into 14 parts.
- 10
Step 10
Roll out each piece of dough into a circle and place the filling in the center.
- 11
Step 11
Shape the belyashi by gathering the edges of the dough into pleats, leaving an opening in the center.
- 12
Step 12
Heat vegetable oil for frying in a skillet. Place the belyashi in the skillet, open side down first.
- 13
Step 13
Fry until golden brown over medium heat, then flip and cook on the second side, covering the pan with a lid so the meat cooks through properly. Allow about 4 minutes per side on average.
- 14
Step 14
The most delicious yeast belyashi are ready.