We prepare belyashi at home. White dough - patience, and everything will work out! Different recipes for white dough: yeast, liquid, cold, sponge. Recipe for lazy whites with meat on kefir

Do you like whites? Ruddy and crispy crust, tender dough and a lot of juicy meat filling... Homemade belyashi, the recipe for which I will share with you today, is an incredibly tasty, aromatic and satisfying dish, which is very difficult to refuse. We will cook belyashi in a frying pan using yeast dough, and the filling will be pork and onions. Try it too!

Belyashi are round buns with meat that can be made with either yeast or unleavened dough (usually kefir). In addition, they can not only be fried in a frying pan, but also baked in the oven (a more dietary option) without oil. Belyashi is another name for the Tatar and Bashkir dish peremyach. Essentially the same thing, just different names. A distinctive feature of these flour pies with meat filling is a small hole in the dough, thanks to which the oil penetrates inside during the frying process and prepares the minced meat.

Recently, on sale here, most often I have come across round pies with meat filling without this very hole, but also called belyashi. At home, I always make belyashi according to this simple and affordable recipe - the result is always pleasing. By the way, almost any meat can be used as a meat component, but pork is the closest to me.

Ingredients:

Yeast dough:

Filling:

Oil for frying:

Cooking the dish step by step with photos:

To prepare homemade belyashi, take premium wheat flour, milk (any fat content), pork, onions (the weight is indicated in already peeled form), refined vegetable oil, salt, sugar, yeast, ground black pepper. For frying, we also need vegetable (I use sunflower) oil - you can use any odorless oil that is suitable for this purpose.

Preparing yeast dough for whites at home. Sift premium wheat flour into a suitable sized bowl. Of course, you can immediately pour it directly onto the work surface (table), but it’s more convenient in a bowl. A few words about yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - that’s 1 heaped teaspoon) or fresh/wet/pressed will do (exactly 3 times more is used, that is, 15 grams). Such yeast is not immediately mixed with wheat flour, but is activated in a warm sweetened liquid for 10-15 minutes. For this recipe, you can very slightly heat half a glass of milk with a teaspoon of granulated sugar and dissolve the yeast in it. I used fast-acting ones, so I added them immediately to the flour, which I had sifted twice in advance.

Make a well in the center and pour warm (not hot, but pleasantly warm) milk into it. Mix everything with your hand or a spoon to moisten the flour.

You should get flour lumps, after which you can add 50 milliliters of vegetable oil. We begin to knead the dough with our hands or using a dough mixer (bread maker) - whichever is more convenient.

This yeast dough for whites needs to be kneaded for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should be very soft and just a little sticky. However, this yeast dough holds its shape perfectly and does not spread. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no whites.

While the yeast dough is fermenting, let's prepare the filling for the whites. To do this, we take pork pulp - moderately fatty meat is best (about 25-30 percent fat in relation to meat). We pass the pork through a meat grinder (I prefer a fine-hole grinder) along with the peeled onions.

Mix everything and put it into a bag. Release the air and tie the bag tightly (it is best to use 2 bags - place one inside the other). Now we will beat the minced meat - we throw the bag on the table 100 times. But not with all its might, so that the bags do not break, but carefully. Thanks to this procedure, the minced meat will become very soft, homogeneous, juicy and at the same time plastic.

The second time, the dough for future whites will grow even more - four times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.

The stage of forming future blanks for whites: divide the dough into small pieces (try to make them the same size) no larger than an apricot. Each piece of dough must be rounded and rolled into a ball (you can see how to do this in this recipe - steps 11-14). From this amount of dough, I decided to make 17 whites. Cover the pieces with cling film or a towel to prevent them from getting airy, and let the dough rest for 5-7 minutes.

Meanwhile, take the minced meat out of the refrigerator and also divide it into 17 parts. Roll each piece of minced meat into a ball.

We begin to shape future whites. Take one ball of dough and roll it out (knead it with your hands) into a fairly thin round layer.

Place a ball of minced meat in the center and flatten it with the back of your hand so that you get a fairly flat patty. If you make the filling too thick, it may not have time to cook and will remain half raw.

Greetings, my precious friends. Do you like whites? It's hard not to love them. Just thinking about them makes my mouth water. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Manufacturers manage to either under-add the meat or make the dough too thick. There remains an unpleasant aftertaste from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook belyashi with meat in a frying pan.

Modern delicacies owe their name to belish - a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but the most delicious is considered to be meat and potatoes.

However, belyashi are slightly different from belish. First of all, they are much smaller in size than their ancestors. In addition, belyashi is fried in a huge amount of oil, and belyashi is baked.

The closest relative of the Bashkir belish is the Tatar peremyach. Usually the jumpers are made in a round shape with a hole in the middle. But belyashi were originally prepared in a triangular shape. Only few people know about these features today. Well, that’s it, a little introduction to the dish before showing it :)

Features of whiting

Fried food can hardly be called dietary. During the cooking process, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whiting is 260.6 kcal. At the same time, there are 14.7 g of fat, 18.7 g of carbohydrates and 14.6 g of protein.

Therefore, not a single nutritionist will recommend this delicacy to you. Therefore, those who are on a diet should not eat whitefish in their eyes. Otherwise, you won’t be able to resist and will have to start losing weight again. Also, people suffering from diseases of the cardiovascular system and pancreas need to be more careful with this delicacy.

But whites prepared independently at home are less harmful than store-bought ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. You can make both open and closed pies at home. They differ from each other not only in appearance, but also in cooking features.

Preparing open yeast whites

And here is a step-by-step recipe for delicious pies. For the test you will need:

• kilo of flour;
• egg;
• 0.5 l of milk;
• 3 tbsp. Sahara;
• 1 tsp salt;
• 10 g dry yeast (you can replace 30 g live yeast).

You will need a kilo of minced meat as a filling. It is better to take it from pork and beef. You will also need 4 onions, salt + pepper to taste. You need to fry the belyashi in a large amount of oil.

First we make the dough. To do this, mix the yeast with sugar and dilute it with warm milk. Leave the mixture for 5-7 minutes until foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually lasts about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Mix finely chopped onion with minced meat. Salt and pepper the filling. Next, mix the components well again. To increase the viscosity of the minced meat, I advise you to add a couple of tablespoons to its composition. ice water. Leave the minced meat in the refrigerator for an hour. This way the water will be absorbed into the proteins of the meat and the filling will then contain a little broth.

Sprinkle the working surface with flour. We roll identical balls from the dough, from which we roll out flat cakes with a diameter of 15-17 cm. Place minced meat in the middle of the dough (about 1 tbsp). We pinch the whites so that there is a hole in the middle where the filling can be seen. And lightly press down each whitewash with your hand.

Fill the frying pan with oil (about 2 cm from the bottom). Heat it up and lay out the pies with the holes down. Fry one side until browned over medium heat. Then we turn it over and continue cooking.

How to make yeast closed belyashi with meat

It is not difficult to prepare such a delicacy at home. For the test take:

• kilo of flour;
• 200 ml milk;
• 2 eggs;
• 100 g margarine;
• 30 g sugar;
• 1 tsp salt;
• 10 grams of dry yeast (or 30 grams of live yeast).

The filling is prepared from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar. Lightly beat the eggs and add them to the yeast mixture. Add sifted flour and mix ingredients. Then pour in the slightly cooled melted margarine, add salt and knead the dough thoroughly. Leave it for a couple of hours, covering the top with a kitchen towel. Then knead the dough a little. If it is sticky, add flour. And again we let it sit for another couple of hours.

Let's move on to the filling. Add chopped onion to the minced meat. Add water, salt + pepper here. Mix the minced meat thoroughly.

Divide the yeast dough into equal balls. Roll out each of them one by one and place 1.5-2 tbsp in the middle. fillings. We lift the edges of the round piece up and pinch it, and then carefully flatten it with your palm.

Place the belyashi in a frying pan with hot oil so that the seam is facing down. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious belyashi with kefir in a frying pan

And these fragrant pies are prepared without yeast. You can call this an accelerated cooking option.

You will need to prepare the following set of products for the test:

• 250 ml kefir 3.5% fat;
• about 300 grams of flour;
• 2, or even 3 tbsp. refined oil;
• 1/2 tsp. salt;
• 1/3 tsp. soda

We will prepare the filling from 250 grams of minced meat, onion, salt + ground black pepper. Mix finely chopped onion with minced meat. Salt and pepper. Then beat the minced meat thoroughly or mix for a long time. This way the water will be absorbed into the meat and the filling will be juicier. Then cover the container with the prepared minced meat and place it in the refrigerator.

And the dough cooks even faster 🙂 Mix kefir (you don’t need to heat it, just use it as you took it out of the refrigerator) with flour. Do not add all the flour at once. Add half the amount called for in the recipe. Then add salt and soda. And carefully mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then beat the vegetable oil into the kneaded dough and leave it for 20-30 minutes.

Grease the work surface on which we will form our pies with vegetable oil. If you want, you can use flour instead of butter.

I noticed that when I use flour for dusting, it chars when frying. This leaves an unpleasant black residue in the pan. That's why I use vegetable oil

We form rounds from the dough and roll them out. We put the filling in the middle of each and make open-type belyashi. I advise you to sculpt as much at once as will fit in the frying pan at one time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Recipe for lazy whites

If guests suddenly arrive, this original recipe for lazy pies will help you out. To do this you will need the following products:

• 2 glasses of kefir;
• egg;
• ½ tsp each sugar + salt + soda;
• 0.5 kilos of flour;
• 0.5 kg minced meat;
• larger onion;
• freshly ground black pepper;
• parsley or dill.

Mix kefir heated to about 30 degrees with soda, sugar and salt. Let this mixture stand for 10 minutes at room temperature. Meanwhile, prepare the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

Afterwards, gradually stir in flour into the kefir mixture. There should be no lumps. And your dough should have a consistency like sour cream. Spoon the dough into a frying pan with hot oil and add minced meat on top. And pour a little dough onto the minced meat so that the filling can be seen in the middle.

Fry over medium heat. First fry one side. Then we turn it over and bring the second side of the white to golden brown. Before serving the pies, decorate them with herbs. Beautiful, fast and very tasty. I advise you to try it.

• To make the whites round and beautiful, do not place them too tightly in the pan. Let there be a distance of 1 cm between them. This will make it easier to turn them over. And while turning over, your pies will not lose their shape.
• After frying the whites, do not rush to serve them immediately. Place the pies on a kitchen paper towel to remove excess fat. And then serve it on the table.
• If suddenly after frying you find that the whites are still damp inside, do not panic. You can cook them in the microwave or oven. Just don’t set the microwave to maximum power.

How do you cook belyashi with meat in a frying pan? If you have your own secret recipe, be sure to share it in the comments. And if possible, attach a photo. Well, I wish you the most pleasant white-eating and say goodbye. Bye bye!

Do you know how to prepare the best dough for whites? Ruddy, elastic, tender and endlessly delicious? We share tips and reveal secrets!

Housewives who periodically delight their family with belyashi can boast of their own secrets for preparing this dish - each, as a rule, has a signature dough recipe for belyash, and a couple of personal life hacks that greatly facilitate the preparation process and provide amazing results. .

You are not yet ready to talk on a given topic, do not have the necessary experience and hundreds of “approaches” in preparing these wonderful pies? Magic Food has carefully collected the best and proven recipes in one article - cook, try, evaluate, and then proudly say that you also have your own secrets and best practices.

Or do you already know which white dough recipe is the best? Great, share with us in the comments, and in return we’ll tell you about other secrets of delicious open round pies with meat filling that most of us like so much.

Classic yeast dough for belyashi according to GOST

This recipe produces the same belyashi that most of us are accustomed to - the dough is fluffy, elastic, and pleasantly tactile. It is prepared quite simply, without any special equivocations, with one drawback - you need to wait until the yeast works and the mass increases in volume.

The recipe according to GOST (taken from the book “Collection of recipes for dishes and culinary products for public catering establishments”, Moscow, publishing house “Economy”, 1982), adapted to modern realities - the weight of the basic components is slightly rounded for ease of measurement (for example, 534 g flour is replaced by 550 grams, and 266 g water is reduced to 270 g). However, in essence, these are the same standard delicious whites that could be bought at the nearest grocery store for ridiculous money.

Ingredients:

550 g flour;

270 g water;

13 g sugar;

15 g of “live” compressed yeast.

We knead the dough without dough - first the yeast and sugar are combined with warm water, left to activate, then the flour is poured in - little by little, gradually. After kneading, round and cover with cling film, leave in a warm place until doubled (about 1-1.5 hours). Dough made with “live” yeast likes to rise twice – knead it and leave it in a warm place again until the mass doubles. After that, knead it again - everything is ready to go.

White dough with kefir

Well, yes, not soft and tender, like yeast, but with one significant advantage: you don’t have to wait. Do you want whites? Please, 10 minutes - and you can fry. No dough, rises or proofing. If there is a desire, the implementation is ready. The recipe is suitable for those who do not like long games, preferring instant results.

It is also worth mentioning that kefir dough is practically non-porous (compared, for example, to yeast dough) - thanks to this, during the process of frying whites, it absorbs much less oil, reducing its consumption and (no matter how funny it sounds) increasing the usefulness of the product. This makes the dough soft and the crust tender. The dough is also perfect for making wack whites in the oven.

Ingredients:

1/2 l kefir;

5 glasses of flour;

1 tsp. salt;

1 tsp. soda;

3 tbsp. l. vegetable oil.

In a large bowl, combine flour and baking soda.

In the second, mix eggs, butter and kefir until smooth, add salt.

Mix the dry mass with the liquid mass, stir in a bowl with a fork, and then, dusting the work surface with flour, knead the dough with your hands until smooth. Wrap it in a bag, leave it for 15 minutes, then roll it out and shape the whites.

White dough with dry yeast “like fast food”

In fact, the secret is very simple: in order to save money and reduce the cost of the finished product, they simply take less flour than usual. On the one hand, of course, this provides more fuss: working with wet dough is always more difficult, and this is precisely why finished products often turn out shapeless and “irregularly round.” On the other hand, it is this trick, coupled with long fermentation, that provides the whites with tenderness and airiness. If you're willing to play around a little more than usual, give it a try, it's a great recipe.

Ingredients:

3 cups flour;

1 tbsp. l. Sahara;

1 full, heaped tsp. dry yeast;

250 ml water;

4 tbsp. l. vegetable oil;

1 tsp. salt.

Mix warm water, sugar and yeast, leave for 10 minutes to activate the latter. Add the egg, butter and gradually add flour. When kneading the dough, pay attention to its consistency - it should be quite liquid, stretchy, sticky, although with sufficient kneading (at least 10 minutes of using the dough mixer or 30 minutes of hand kneading), the dough will quite easily lag behind your hands.

Place the finished mixture in a greased bowl and leave to proof for about an hour. After doubling the dough, knead it slightly and proceed to forming the whites - tear off the required amount and make the pies with wet hands.

Dough for whites in a bread machine

If you are the happy owner of a kitchen assistant called a “bread maker”, the process of preparing dough for white bread will be reduced to an absolute minimum for you: measure out the required amount of ingredients, put them in a bowl, press the button. A simple task, don't you agree? Then why do you cook belyashi so rarely?

Ingredients:

320 g milk or water;

1.5 tsp. dry yeast;

50 g softened butter or margarine;

1 tbsp. l. vegetable oil;

1 tbsp. l. Sahara;

1 tsp. salt;

500 g flour.

We load room temperature products into the bread machine in the order specified for your model (depending on the type, either dry ingredients are added first and then liquid, or vice versa). We turn on the “Dough” program, after a certain time we get a portion of pleasant, soft, elastic yeast dough, which is excellent for frying whites.

Recipe for curd dough for whites

Strictly speaking, these are not exactly belyashi, rather, just round pies with meat and a hole in the middle, however, the general concept is respected, so let’s close our eyes to the completely non-canonical execution of the dough and call the dish the same belyashi - infinitely tasty and juicy.

The curd dough is dense, solid, with a good hint of cheese and a pleasant structure. If you like the filling to be “packed” into a tangible shell, this option is just for you. In addition, it will help out if there is a pack or two of cottage cheese in the refrigerator that no one wants to eat, and the expiration date is about to expire (or - oh, terrible confession! - it already expired yesterday). A separate plus is the wonderful crispy finely pimpled crust, which tastes great and is beautiful in appearance.

Ingredients:

400 g low-fat cottage cheese;

1/4 tsp. soda;

1/2 tsp. salt;

50 ml milk;

3 tbsp. l. vegetable oil;

2.5 cups flour.

We first grind the cottage cheese through a meat grinder. You can do without this, but the dough will be softer and more homogeneous if you do not ignore this step.

Add salt, egg, milk and butter, stir - the result is a curd slurry. Add baking soda and a third of the flour. Let's connect. Gradually adding the remaining flour, knead a loose, but not sticky, smooth dough. You may need a little less flour - it depends on the quality of the cottage cheese.

Before forming the whites, the curd dough should be allowed to “rest” in a plastic bag for about 20 minutes.

Recipe for delicious crispy white dough without yeast

To form pies, it is better to roll out this dough not very thick - when frying, it gives a deliciously crispy, but rather dense crust.

Ingredients:

50 g butter;

2 cups of flour;

200 g sour cream;

50 g butter;

1 tsp. soda;

1 tsp. salt.

In a convenient bowl, mix flour, salt and soda. Add the softened butter and rub until it forms a moist, fatty crumb. Add sour cream, knead the dough.

The finished mass will not be sticky, elastic, it will be immediately ready for use.

Dough for whites with water and semolina

Very interesting dough! Semolina makes the dough grainy - finely porous, but crumbly, not heavy and interesting in structure. Of course, this is not a standard version of the dough for making whites, but it is worthy and has the right to exist, so if you like experiments, be sure to pay attention to it.

Ingredients:

200 g water;

300 g semolina;

11 g dry yeast;

1 tbsp. l. Sahara;

1 tsp. salt;

100 g sour cream;

1 cup flour + flour for mixing.

This is a sponge dough, so first step: mix sugar and yeast, add warm water, then add 200 g of semolina. You will get a liquid granular mass. Leave for 15-30 minutes until you begin to see a steady increase in volume.

After this, add eggs, sour cream, salt, flour and - gradually - the remaining 100 g of semolina into the dough. Knead the dough - soft, elastic. Round, place in a clean, greased bowl, cover with cling film and leave until doubled in size.

After this, knead the dough - it is ready for molding.

Potato-yeast dough for belyashi with meat

If you like to cook for at least a couple of meals at once, this recipe is just for you: even on the second day it remains moist, soft, and does not dry out. The best option for small families is when it seems frivolous to cook half a portion, but the full portion is not eaten right away.

The dough is not the easiest to prepare (you have to understand and feel it), however, once you make friends with it, you will become its ardent fan.

Ingredients:

approximately 2.5 cups flour;

11 g dry yeast;

1 tsp. salt;

1 tbsp. l. Sahara;

3 tbsp. l. vegetable oil;

0.5 kg of potatoes;

1 glass of potato broth.

Boil the potatoes until tender. Pour the broth into a separate bowl and mash the potatoes.

Add a glass of potato broth to the cooled, slightly warm crushed potatoes and mix. Pour in the yeast, leave for 10 minutes, then add sugar, salt, eggs, vegetable oil. Mix again and begin to gradually add flour.

We look at the consistency of the dough - it should remain soft and pleasant, but not be too sticky - be careful not to overbeat it. Round, place in a greased bowl, cover with cling film and put in a warm place. Potato-yeast dough requires a double approach - knead it after about an hour (during this time it should increase significantly in volume) and leave it for a second approach. After this you can work with the test.

“Quick” whiteshi dough

The technological conditions for preparing certain dishes were not invented in vain - it is their strict adherence that allows us to obtain a culinary ideal. However, a person is far from perfect, and therefore strives from time to time to outwit himself and those very specifications - this is how the recipe for a “quick” dough for whites was born, in which a seemingly standard set of products gives a non-standard result: the yeast dough “ripens” in half an hour. Let's not talk today about how useful and correct this is, but just try out a version of the test for those in a hurry.

Ingredients for the dough:

1 tbsp. l. “heaped” dry yeast;

3 tbsp. l. Sahara;

3 tbsp. l. flour;

300 ml warm water.

Ingredients for the dough:

whole dough;

1/3 cup vegetable oil;

1 tsp. salt;

500 g flour.

First we make the dough - dissolve sugar and yeast in warm water, add flour, mix. Leave in a warm place (on a radiator or in an electric oven with the light on - it provides a temperature of 30 degrees) for 15 minutes. Another convenient option is to place the bowl of dough in a large bowl (or just a sink) filled with hot water.

After the specified time, take out the dough, add salt and butter and add flour in small portions. Knead a soft, not at all tight dough, round it and put it in a warm place again. Thanks to the double rate of yeast, after 15 minutes the dough should have grown by one and a half times - this is quite enough to start shaping the whites.

Yeast dough for whites with milk

Basically, you can use any yeast dough recipe that contains water - just replace it with an equal amount of milk. To make whites, frankly speaking, this point is not so relevant (as is the case, say, with buns), however, if you really feel whether the dough is made with “empty” water or full-fat homemade milk, be sure to try this recipe - Belyashi pies turn out rich and full-bodied in taste.

Ingredients:

1 glass of milk;

25 g “raw” yeast;

100 g butter or margarine;

2 tbsp. l. Sahara;

1 tsp. salt;

2 cups of flour.

Dissolve butter (margarine) in hot milk, add sugar and salt. When the temperature of the liquid reaches a comfortable temperature (about 37 degrees), dissolve the yeast and gradually add flour. Knead into a smooth, non-sticky dough, round and leave in a warm place until doubled in size. Knead - you can form whites.

Dough for wack whites in the oven

Yeast dough of this type can be prepared with anything - any fermented milk product is suitable. This is a convenient opportunity to recycle the remnants of what’s lying around in the refrigerator: half a glass of fermented baked milk, a little curd whey, a little bad yogurt, a spoonful of sour cream. It sounds, of course, unappetizing, but in fact these are equivalent products that will work almost identically in yeast dough. As a result, you will get excellent butter dough, easy to work with and excellent in taste. What’s especially nice is that you can save money by not buying special ingredients for the dough, and by using what’s hidden in the depths of your refrigerator.

Yeast dough made with kefir comes out elastic, soft, and pleasant. The belyashi are easy to form and the edges stick together perfectly. After frying or baking in the oven, the dough is fluffy, porous, quite dense, but not hard or clogged.

Ingredients:

500 ml kefir (or any other fermented milk product);

11 g dry yeast;

3 tbsp. l. warm water;

2 tbsp. l. Sahara;

1 tsp. salt;

about 5 cups flour.

We dilute yeast in warm water, add egg, sugar, salt and kefir at room temperature. Stir until smooth and gradually add flour - knead into a loose but not sticky dough. Round, leave in a bowl under film until doubled - in a warm place the mass should grow in about an hour and a half. When the dough is ready, knead and form whites.

If desired, dry yeast can be replaced with “live” yeast - they behave wonderfully in the company of fermented milk products. For this amount of flour you will need 60 g of yeast; it is better to let the dough rise twice.

5 secrets of delicious white dough

1. When working with wet or sticky dough, do not wet your hands with water - it will do you a disservice in the process of frying whites: splashes of unhappy hot oil into which drops of water fall are not the most pleasant experience. Wet your hands with vegetable oil - it is as convenient as water, but does not provoke “shooting” in the frying pan and (an additional bonus) has a beneficial effect on the skin of your hands, providing them with nutrition.
2. When molding whites, try to do without flour - it will no longer combine with the liquid base and will remain on the product as an outer layer, which will begin to burn when frying.
3. If the recipe includes eggs, take the time to remove the whites and replace them with an equal weight of yolks: the former make the dough tougher, and the latter make the dough more loose and beautiful.
4. After frying whitefish, be sure to place the finished products on napkins or disposable paper towels to remove excess fat - this will not only reduce calorie content, but also improve their taste.
5. Proper whites are hot whites. It is clear that you are unlikely to have a frying pan of the required diameter at home in which you can fry all the whites at once, so it is recommended to put the finished products in a deep, thick-walled bowl and cover with a lid while the rest are frying. Alas, this will negate the crispiness of the crust, however, the dough itself, thanks to this trick, will become softer and tastier.

Any housewife can prepare homemade belyashi if she knows some little cooking tricks. The techniques are simple, the products are common, and the results impress both men and even small children.

The main trick, it’s also the main one

You just need to remember that you can’t roll it in flour! Why? Because the temperature of deep frying (oil or mixture of oils heated to a high temperature) is so high that the dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.

Roll out, or rather simply shape, the flatbreads for whites (they need to be on a surface greased with vegetable oil. It is not at all necessary to dirty the countertop for this purpose, you can just take a baking sheet, or a baking sheet, or a silicone mat.

Homemade belyashi: preparing the dough

To make tasty, juicy, and most importantly, easy-to-digest fried pies, the dough itself must be appropriate - soft, easy to take shape, and not spread during baking. At the same time, it forms a golden crust, but does not penetrate inside and does not weigh down the whitewash.

Dough ingredients for 16-17 whites:

• yeast - 10 grams of fresh baking yeast or two bags of 11 grams of dry yeast;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (unrefined sunflower) - a quarter cup;
• chicken egg - one piece;
• baking flour (do not add pancake flour under any circumstances) - three glasses;
• milk of any fat content - one glass.

Dough preparation process

Leaven:

1. In a small bowl (200 ml), you need to dissolve the yeast in a spoon of warm water (slightly warmer than the temperature of your palm). You need to stir until you get a homogeneous mass.
2. Add a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour in a quarter glass of lukewarm milk, since hot milk will not allow the yeast to grow, and in cold milk it will develop very slowly.
5. Mix thoroughly until smooth.
6. Place in a warm place (can be on a radiator) for about fifteen minutes.

Monitor the development of the mass. It should rise, increasing approximately three times. The consistency is creamy, without pronounced bubbles, very tender.

1. In a saucepan (two and a half liters) mix egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the starter. Mix carefully, trying not to disturb the delicate consistency.
3. Add flour in portions (one glass at a time). Mix. Monitor the condition of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
4. Cover with film (you can use a traditional towel).

After an hour and a half, the mass should double.

The dough needs to be kneaded, while your hands should be covered with oil. Remove the dough, place it on an oiled surface and divide into 16 pieces. Then form round (if possible) cakes.

The scones can last up to two hours, even uncovered. A thin crust forms on their surface. The volume themselves increase slightly.

Minced meat recipe for whites

You can prepare the filling for our fried pies from different ingredients. The main rule is their compatibility. Here, for example, is a juicy classic minced meat for whites with meat. Its ingredients:

• lean pork - 500 grams;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• pepper - to taste.

Pass the pork through a meat grinder, finely chop the onions, mix, pour in the milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.

And now the minced meat for white meat is juicy, into which we add chicken. Ingredients:

• lean pork - 300 grams;
• chicken (breast flesh) - 250 grams;
• two small juicy onions;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• ground black pepper - to taste;
• curry seasoning - to taste (optional).

Pass the pork through a meat grinder, finely chop the chicken with a knife, finely chop the onions, mix with the chicken, then with the pork. Pour in milk. Chop the butter into small pieces. Mix with the main mass, add salt and pepper.

The minced meat for white meat is juicy: add cabbage. Ingredients:

• fatty pork - 400 grams;
• one small juicy onion;
• fresh white cabbage - 200 grams;
• a chicken egg is a thing;
• salt - half a teaspoon;
• black pepper - to taste.

Finely chop the cabbage. Mix and knead with your hands for about a minute. Place in the refrigerator for ten minutes. Pass the pork through a meat grinder. Chop the onion finely. Remove the cabbage from the refrigerator. Squeeze. Combine with minced meat and onions. Add egg, salt, pepper. Mix.

Minced meat for white meat is juicy and based on veal. Ingredients:

• veal (beef is not fried) - 500 grams;
• two juicy small onions;
• heavy cream (preferably country) - 100 grams;
• salt - a quarter of a teaspoon;
• a mixture of black and white pepper - to taste.

It is advisable to chop the veal or pass it through a large sieve in a meat grinder. Finely chop the onions. Mix with minced meat, add cream, salt and pepper.

But juicy pork mince for whites is considered a classic - the result is always predictable, it’s impossible to make a mistake.

Forming and frying whites

Stretch the prepared cakes with your hands (no rolling pin needed) into a circle with a diameter of up to 12 mm. Place a ball of minced meat in the center (take it from the main mass with a spoon and roll it, no need to do it in advance). Wrap the dough around the minced meat, pinching it towards the center, leaving a small hole in the center.

Prepare five to six whites (as much as is included in a standard frying pan). Pour a sufficient amount of oil (most often unrefined sunflower), 2-3 mm high, into a frying pan with high walls or into a saucepan. Heat over high heat. The readiness of the oil can be determined by the hissing of water droplets (they should not crackle).

Reduce the intensity of the fire. Carefully place the belyashi, hole down. After 2-3 minutes, turn over, and after 2-3 minutes the whites are ready. Work with the rest of the dough and minced meat according to the described scheme. Bon appetit!

Fried belyashi in a frying pan, cooked at home, will be an excellent alternative to store-bought baked goods, because a dish made for your household with all your soul and love is always tastier. In addition, it is much more pleasant to eat pies with meat filling, knowing for sure what is included in their composition. We will look at how to prepare belyashi using yeast dough, which we will make ourselves. The juicy filling, coupled with the rich aroma and fried, golden-brown dough, creates an appetite from the very first minutes of preparation, so don’t be surprised if the finished dish instantly disappears from the plates!

Ingredients:

For the test:

• milk (fat content 3.5%) - 1 glass;
• dry yeast - 1 tbsp. spoon;
• water (boiled) - ½ cup;
• butter - 100 g;
• flour - approximately 400 g (how much the dough will take);
• salt - 2 teaspoons;
• sugar - 1 teaspoon.

For filling:

• minced meat - 500 g;
• onion - 1 pc. (large);
• salt, ground pepper - to taste.

For frying whites:

• vegetable oil - 80-100 ml.

Fried belyashi recipe with photos step by step in a frying pan

How to prepare yeast dough for whites

1. First, let's knead the yeast dough for whites. To do this, dissolve sugar and dry yeast in a container with warm water. Leave for 10 minutes.
   
2. At this time, melt a piece of butter in a small saucepan over low heat and cool slightly. Heat the milk until warm, pour it into a deep bowl, pour in the liquid butter, add salt.
   
3. Pour the yeast into the butter-milk mixture, and then begin to add flour, stirring constantly. When the yeast dough for whites becomes thick, place the contents of the bowl on a floured table surface. Continue kneading by hand until the dough stops sticking to your palms.
   
4. Grease the finished dough with vegetable oil and place in a deep bowl. Cover with a warm blanket and leave to “rest” for 2 hours.
   
5. Let's prepare the filling. Mix the minced meat with plenty of pepper and salt to taste with onion minced or chopped in a blender.
   
6. From the “rested” and increased pliable dough, we form medium-sized balls. Place on a floured surface.
   
7. Lightly press the balls with your palm and then roll them out with a rolling pin. Place 1-2 tbsp on the flour base. spoons of minced meat.
   
8. We form triangular or round whites. Regardless of the chosen shape, you need to leave a hole in the center free of dough so that the meat filling is thoroughly fried.
   
9. Place the belyashi, hole side down, in a frying pan with a generous portion of hot oil. Fry until golden brown over moderate heat. Don't forget that the side with the hole should not be fried again, otherwise all the juices will leak out of the meat filling!
   
10. We turn the fried belyashi in the frying pan to the other side, and also let it sit until a rich golden brown hue is obtained. Place the finished products on a paper towel to get rid of excess oil. Serve fried belyashi on yeast dough hot with tea!
    

The recipe for white dough, which contains milk, can perhaps be called one of the best. This dough turns out incredibly soft and airy, and it’s a pleasure to work with! Our hearty dish is ready! Bon appetit!