Belyashi fresh yeast recipe. Whitewash dough - fluffy meat pies in a few minutes. Traditional belyashi with lamb

Pies with a hole and a juicy minced meat filling, fried in oil, conquered many hearts and stomachs, but not many housewives, it turns out, it is delicious to cook these pastries. The success of this exercise depends not least on the test used. Yeast dough for whites in this sense remains out of competition.

This yeast base for whites is made from a minimum of components and is kneaded in water, but many consider it the most delicious and right.

To prepare it you only need:

• 250 ml of water;
• 20 g fresh yeast;
• 5 g sugar;
• 5 g salt;
• 45 ml of non-aromatic oil;
• 480 g flour.

The sequence of kneading processes:

1. Dissolve yeast, salt and sugar in water. Pour in vegetable oil, add flour.
2. Knead until plastic, and then put it in heat for an hour to rise.

When kneading dough according to any of the above recipes, you should not take the amount of flour as an undeniable value. Flour from different manufacturers differs in its properties and it may be required more or less.

With dry yeast

Dry yeast speeds up and simplifies the kneading process. They do not need to be activated by dissolving them in a warm, sweet liquid. At the same time, the fast dough for whites does not suffer in any way in terms of the quality of baking.

For kefir dough with dry yeast, the proportions of the following products are selected:

• 250 ml of kefir with a fat content of 3.2%;
• 30 g granulated sugar;
• 3 table eggs;
• 5 g table salt;
• 11 g baking dry yeast;
• 450-500 g of premium flour.

Performing actions:

1. Mix all dry and free-flowing components of the dough in one bowl of large capacity.
2. Whip the eggs with a whisk and combine with kefir into a homogeneous liquid. In the dry mixture, make a depression into which to pour kefir with eggs.
3. With movements from the edges to the center, begin to knead the dough. When all the ingredients are collected in a single mass, transfer the dough to the table and knead well.
4. Grease a large bowl or saucepan with unscented oil, place the dough collected in a bun. Cover everything with a towel on top, or tighten with a layer of cling film.
5. You can forget about the dough for two hours, and then feel free to start forming whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. The pastry (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very fluffy. But, despite this drawback, such pastries, according to many lovers of whitewash, are more delicious.

Prepare a butter version of the dough from:

• 300 ml of water;
• 30 g fresh yeast;
• 30 g sugar;
• table egg;
• 50 g butter;
• 30-45 ml of non-aromatic oil;
• 2.5 g salt;
• 650 g flour.

Working process:

1. For dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid homogeneous dough and leave it alone for half an hour. There is no need to specially warm water, room temperature is enough.
2. Mix the egg, liquid butter, salt and the remaining flour into the ripened dough. When the dough stops sticking to your hands, stir in vegetable oil.
3. Before you start forming products, you need to let the mass ripen in a warm place. This will take 1-1.5 hours.

On sour cream

Successful whites always have a juicy filling, but not every type of dough is able to keep all the meat juices inside the baked goods. Sour cream and yeast dough is considered ideal in this regard. It is not difficult to prepare it, since it uses a steamless kneading method. You can take sour cream of any fat content, even heavy cream will do.

The composition of the sour cream dough for whites:

• 250 ml sour cream;
• 30 g of compressed yeast;
• 50 g granulated sugar;
• 2 yolks;
• 70 g softened butter;
• 4 g salt;
• 500 g flour.

Mixing Algorithm:

1. Grind the yeast with sugar and sour cream, add two little egg yolks whipped with salt and mix.
2. Then add flour. You need to stir it in small portions. When the dough can already be kneaded by hand, stir in soft butter in two or three steps.
3. Transfer the finished elastic dough to a bag sprinkled with flour and leave to ripen for 2 hours in a warm place. After that, you can divide the dough into parts and start forming the whites.

How to make a crispy whitewash dough?

As they say, there is no companion for taste and color, so some appreciate the softness and porosity of the base in whitewash, while others love crispy pastries with a golden crust. Yeast dough, part of the flour in which was boiled with boiling water, fully meets the requirements of lovers of a crispy crust.

For the base of crispy whites you will need:

• 300 ml of boiling water;
• 100 g sugar;
• 5 g salt;
• 30 g butter or margarine;
• 30 g mayonnaise;
• 5 g dry yeast;
• 75 ml of vegetable oil;
• 600 g flour.

Procedure:

1. Pour sugar, salt into a large bowl, put softened butter, mayonnaise and pour in vegetable oil. Pour this mixture with boiling water, stir quickly so that everything is mixed into a homogeneous solution.
2. Sift half of the flour onto a hot liquid, pour dry yeast onto it. The rest of the flour on top again.
3. Knead the dough quickly and leave a warm ball of custard yeast mass to rest for 40 minutes, and then you can fry the pies.

Potato Yeast Recipe

If for the hostess boiled potatoes in the dough seems to be something impossible, then you should definitely try to cook whites on it. The baked goods will turn out without the aroma of potatoes, they will not dry out for a long time and are very soft. In addition, the recipe for this dough will help out if only first grade flour is in the kitchen. Potato starch can improve the quality of baked goods.

For one kilogram of potato yeast dough or 10-12 whites you need to take:

• 200 ml of warm potato broth;
• 180 g boiled potatoes;
• 1 egg;
• 30 ml of vegetable oil;
• 25 g sugar;
• 7 g salt;
• 12 g fast-acting yeast;
• 550 g flour.

How to prepare the dough:

1. Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products must be poured into one container and mixed with an ordinary culinary whisk. This will distribute all the components evenly.
2. Turn warm boiled potatoes into mashed potatoes using an immersion blender, then add an egg, vegetable oil and a decoction in which the potato tubers were cooked.
3. Mixing liquid ingredients is also easy with the hand blender. When the base becomes fluffy and airy, it's time to introduce a free-flowing mixture.
4. The resulting mass must be diligently kneaded for at least 10-15 minutes so that it becomes soft, like an earlobe and sticks a little to your hands.

• 250 ml of milk;
• 100 g butter;
• 50 g sugar;
• 25 g of pressed fresh yeast;
• 6 g salt;
• 320-460 g flour.

Stages of dough preparation:

1. Boil the milk. Throw in a measured amount of all ingredients, except flour and yeast. Stir to dissolve all products in milk.
2. When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead not sticky, smooth dough.
3. Collect the mass in a round bun and put in a warm place. When the dough has doubled in size, knead it. Then it will be ready to be transformed into delicious whites.

Belyashi – delicious pies with meat, fried in a large amount of oil. The food is not healthy, of course, but this does not prevent it from having a large number of fans. If you use them not too often, then, believe me, there will be no harm to health and shape. Belyashi can be attributed to one of the varieties of Tatar pies called wak-beelish or peremyachi.

Only the latter have a hole in the center, and yeast dough is used. To cook homemade whites with meat, the dough can be kneaded not only with yeast, but also with water, kefir, milk, and even add vodka to it.

Ingredients for the dough:

• Sunflower oil - 3 tbsp spoons,
• Salt - 1 tsp,
• Sugar - 1 tbsp. a spoon,
• Yeast (wet) - 40 gr.,
• Flour - 700 gr.,
• Water - 400 gr.,

Ingredients for the filling:

• Minced meat - 400 gr.,
• Onion -1 pc.,
• Spices,
• Salt.

Yeast dough whites - recipe

The preparation of these delicious patties begins by kneading the dough. The dough for whitewash is quite simple to prepare. Pour warm water at a temperature of about 45C into a deep bowl. Chop the yeast with your hands. Add sugar. Stir the mixture well with a fork. Then add vegetable oil and salt, mix again.

Add half the flour and stir again. Add the rest of the flour and knead the dough with your hands. Cover the finished dough with a towel and leave to rise for half an hour. While the dough is rising, you can prepare the filling. It is convenient for her to use ready-made minced meat. Grate the onion on a fine grater, or chop it in a blender bowl. Put it together with salt and spices in the minced meat.

Knead thoroughly.

Sprinkle the work surface with flour. Take a piece of the test. Roll it out with a rolling pin. Using a cup or bowl, 8-10 cm in diameter, cut out the circles.

Place the filling in the center of each circle.

Lift the edges and pinch with a knot. We got such things like manti.

Take one patty in your hands and flatten it with your fingers, aligning the edges so that it stays round. Do not forget to dip your hands in flour or vegetable oil so that the dough does not stick to them. Put the finished pies on a floured surface - a table or kitchen board.

Try not to make the whites thick, otherwise the minced meat and dough in the middle may not cook properly. The ideal thickness for raw whites should be around 5-8 mm. In hot oil, gently dip them with the seam down.

As soon as the bottom is golden brown and the top is swollen, turn them over to the other side.

Put the finished ones on a plate covered with a napkin. This will help you get rid of excess fat. I wish you all Bon appetit.

Yeast dough whites. Photo

Hello dear hostesses!

Today we have a special recipe, it suits even beginners, it is so simple.

We will make amazingly juicy and at the same time crispy and aromatic whites in a pan.

We have our own tricks for making these wonderful meat pies.

We will definitely share them with you. We will also show you the whole process with step-by-step photos. Forward!

Delicious yeast whites in a skillet

To cook whites we need:

For filling

• 700 gr minced meat
• 2 pcs onion heads
• Salt, pepper, coriander to taste

For the test

• 500 ml warm water
• 2 tsp yeast (1 dry packet)
• 750 gr flour
• 1 tsp salt
• 1 tbsp. l sugar
• 1 tbsp. l vegetable oil
• 1 liter of vegetable oil for frying

At the exit we will get 24-26 ruddy and delicious whites.

Cooking the yeast dough for whitewash

First, knead the dough. To do this, put yeast in warm water, 1 tbsp. l sugar, 1 tsp salt, 1 tbsp vegetable oil, mix to dissolve the yeast.

Then we gradually introduce all the flour, kneading the dough.

The dough is quite elastic. Knead it until it stops sticking to your hands.

Place the finished dough in a glass or plastic dish and place in a warm place to fit.

While the yeast is getting to work, making the dough fluffy, we'll start filling.

Take minced meat, it can be minced pork or minced meat with the addition of poultry, whichever you prefer.

We have minced pork + beef in equal parts.

One of the whitish tricks is that we add 50 g of water to the minced meat to make it more juicy.

Chop the onion in a blender or scroll through a meat grinder, combine it with water and add this onion gruel to the minced meat.

Salt and pepper, if you wish, you can add coriander, it will give spicy taste... We mix everything.

Meanwhile, our dough is ready.

Our task is to roll it into a long sausage and cut it into equal pieces.

We form these pieces into balls, so that it is convenient to work with them later.

Another trick: to prevent the dough from winding up while waiting for the filling, cover it with cling film.

After that, we take a dough bun and evenly flatten it with our fingers, giving it the shape of a circle.

Thinner the edges than the center. This will allow you to beautifully arrange the neck of the whitewash.

Place the filling in the center of the circle.

Now, holding the dough with your fingers, we pull the edges to the middle and begin to collect the neck.

We constantly overlap the dough, moving in a circle. A little training and you will succeed.

Here's a pie you should get, with a small hole on top.

Press it down a little with the palm of your hand to help distribute the meat inside.

We do this with all our koloboks - stuff them with minced meat and pinch them.

We are getting ready to fry our whites.

A few secrets:

• fry the whites in a heavy-bottomed pan
• add some salt to the oil to reduce splashes
• to check if the oil is hot enough for frying, dip a wooden spatula into it, if bubbles and sizzle go, you can fry
• do not spare the oil, do not pour less than in the recipe, otherwise the whites will absorb a lot of oil during the frying process, instead of being immediately covered with a crispy crust
• do not try to stuff as many whites as possible at a time into the pan, during frying they will become fluffy and stick to each other

We dip the whites into the butter with an “eye” down, fry for 3-5 minutes until browning.

Turn over and fry on the other side for another 3-5 minutes.

Try to prevent the juice from the whitewash from getting into the oil, otherwise such a shelling will begin, it will not seem a little.

We take out the finished whites and put them on paper towels.

When the excess oil drains from them and they cool down a bit - you can eat! Delight for the whole family.

Belyashi are juicy, tasty, with an amazing crispy crust.

See you new sweets on our blog!

Belyash is a Tatar cuisine dish that has become very popular in our area due to the fact that meat pies fried in oil came to our taste. Many people associate belyasha with street cuisine, with stalls selling hot pies, pasties and belyasha. A kind of lunch on the go. But street whites are also a big surprise, what they are made of, whether the expiration date of the products has expired, whether the dough is stale. There are no guarantees. What to do if you so badly want to eat belyashi with meat, but do not risk it. It's simple, you need to learn delicious homemade recipes and cook the whites yourself.

In fact, real Tatar belyash is a big cake that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have become so accustomed to calling them whites for so long and so much that we most likely will not be able to change the habit. I do not think that the whites will suffer from this, they will still remain the same tasty.

Belyashi with meat can hardly be called a dietary dish, since it is essentially fried in a pan in a large amount of vegetable oil. Almost deep-fried. Therefore, before you cook them, mentally be prepared that the pleasure of whitewash will cost you many, many calories eaten.

If this does not bother you too much, and you want delicious whites as before, let's figure out how to cook delicious homemade whites with meat, and what is required for this.

There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the whites themselves are prepared.

We will be the first to consider how to cook whites for yeast dough.

Belyashi with meat on yeast dough, cooking in a pan - a detailed step-by-step recipe with a photo

The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a pan. Such whites with meat turn out to be lush, ruddy and juicy inside. Most of us are just such whites and love. Cooking them is not that difficult, but it will take some time. It's all about the dough, which must be kneaded correctly and allowed to rise.

You can make a filling for whitewash with almost any meat, even a mixture such as pork and beef. A one-to-one ratio is fine. But you can make pork or beef whites with meat if you like it better. The main secret is to make the meat filling juicy; for this, a large amount of onion is used, water or broth is added to the minced meat.

But let's take everything in order to learn how to make delicious homemade whites with meat.

We need:

• flour - 800-900 grams (no more than 1kg),
• pressed yeast (not dry) - 15 grams,
• water - 1 glass (250 ml),
• milk - 1 glass,
• salt - 1 teaspoon
• sugar - 1 tablespoon
• egg - 1 pc,
• vegetable oil - 4 tablespoons,
• minced meat - 1 kg,
• onions - 3 pcs,
• fresh cilantro (optional) - 50 grams,
• ground black pepper and salt to taste.

Preparation:

1. The first thing we start to do when baking any pastry is, of course, the dough. Since we have yeast dough for whitewash with meat, we first prepare the dough.

The dough is made from yeast with the addition of a small amount of ingredients that will turn on the fermentation process. First, we need warm water and sugar.

Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in water to dissolve the sugar and the yeast itself. This is called "dissolving" the yeast.

2. Now add 2-3 tablespoons of flour there and stir well until all the lumps are dissolved. You should end up with something like batter... After that, cover the dough with a lid or tighten the bowl with cling film. Leave for 15-20 minutes for the dough to ferment and begin to rise into a lush, foamy mass.

3. When the dough comes up, it will increase in volume by one and a half times. After that, you can open it and pour it into a bowl or saucepan, in which we will continue to knead the dough.

4. Add the second half of the water, milk and an egg slightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.

5. Next, you need to gradually add flour. Literally 150-200 gr. mix the resulting dough at a time and between each addition until the dry flour in the dough disappears from view. This will mix better with the flour.

It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl with the dough. For this, I usually take a special sieve-mug for flour and immediately sift it into a dough piece. Flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out really airy.

6. The most difficult thing is to guess how much flour you will need for the dough in advance. the fact is that flour is of different quality and moisture. Even the humidity in the air can affect the amount of flour. Therefore, we add flour in parts and continue to stir. The maximum amount is 1 kg, you should definitely not put more than this. But until we come nearer to this line, we interfere further.

At some point, it will become impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Alas, the dough will stick to your fingers, but this cannot be avoided.

If you have a special combiner for kneading dough or a bread maker, then it will be easier for you, since you can entrust them with difficult work. But I trust my hands more, because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, as happens with many housewives. We know the dough by touch.

7. Stop kneading enough when it becomes thick enough to begin to peel off the walls and hands, and at the same time all the flour from the day of the bowl will be mixed in. Then add 4 tablespoons of vegetable oil directly to the dough. It must be mixed well so that it completely dissolves in the dough. This can take about five minutes, it will make the dough plastic and homogeneous. The dough should stick well and be slightly softer than plasticine.

After that, cover the bowl with a lid or cling film and leave it to come up. The dough should increase in size. Do not put it in a cold place, it is better to leave it at room temperature or slightly warmer. Leave it on the rise for an hour and a half or two.

8. With a properly prepared dough, whites with meat are very tasty. After all, the dough is one of its main components.

The risen dough should approximately double in size. This means good yeast has been used and the kneading is correct.

9. Remove the dough from the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil to lubricate the surface and hands. Do not use flour, it may change the consistency of the dough.

Knead the dough well to squeeze out any air bubbles. When it deflates to its original size, becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. You can skip this stage only if you are already in a great hurry, for example, for the arrival of guests. But if you have time, then let the dough rise a second time, this will make it tastier and more fluffy.

While the dough comes up a second time, you can prepare the filling.

10. For the filling, take the prepared minced meat or scroll it yourself. One time is enough. Peel the onion and also roll it through a meat grinder so that the pieces are very small. A blender is also suitable for this, you can grind in it. If you are adding cilantro, chop it very finely with a knife. You need a teaspoon of salt with a bump, and half a teaspoon of pepper, if you do not like sharper.

11. Combine meat with onions and spices in a separate bowl until smooth. In order for the whites with the meat inside to turn out juicy, you need to make sure that the filling does not turn out to be dry. When stirring the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. For the right consistency, it can be diluted a little with drinking water or meat broth, if you have one. Here, too, you will have to look and feel the consistency, you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to stir the water well in the filling so that it is completely absorbed into the minced meat and does not stand at the bottom of the bowl.

12. When the dough comes up a second time, you can start sculpting the whites with the meat. To do this, grease your hands and the surface of the table (rug or baking paper) with vegetable oil, lay out the dough and begin to divide it into balls no larger than your palm. Make balls the same size by eye, or divide the dough into halves. That is, the whole piece in half, because each half in half, then each quarter in half, and until you reach the desired size of the pieces. I got 12 balls.

13. Prepare the place where you will put the ready-made glued whites with meat. This can be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.

Now we begin to sculpt the whites. Knead the dough ball with your fingers to make a flat cake. Not too thin, but try to keep the middle thicker. This will balance the thickness of the dough in the place where we will pinch it so that it sticks together, with the opposite side.

Place a heaped tablespoon in the middle of the flatbread.

14. Now you need to gather the edges of the dough together and make a kind of a bag out of it. Squeeze them tightly with your fingers so that the dough sticks together and there are no holes left, and the future whitewash becomes round. Then flatten the finished whitewash to a flatter state.

When frying, the whites inflate again and therefore should be flatter than the expected finished result when raw. Put the blinded whites on a baking sheet or sheet until they are fried.

15. In a deep skillet, heat the oil to a simmer and reduce the heat to lower than medium so that the whites do not burn on the outside and bake on the inside. Place the whites two or three in the butter (depending on the diameter of the pan and the size of the whites) and fry them on each side until they are well browned.

Toast them evenly on both sides. You can break the first whitewash and check if the filling is ready inside, if everything worked out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the whites a little longer.

Put the finished whites on a large dish or plate, lined with paper towels or napkins, so that excess oil is absorbed by the glass and absorbed into them. Belyashi with meat is already a rather fatty dish, why add oil from frying to it.

Ready-made whites are a great hot dish and can replace a whole lunch or dinner. Set and eat while hot. Bon Appetit!

Belyashi on kefir - a recipe for making quick belyashi with meat with kefir dough instead of yeast

Yeast dough is very tasty and the whites with meat are simply wonderful, but its biggest minutes is the cooking time, considering how long it needs to knead, wait when it comes up twice, and before that prepare the dough. You don't always have a whole day to cook whites in a pan. On TV, a recipe is suitable for such moments fast food- whitewash on kefir. Kefir will serve as the substance that will make the dough for the whiteness airy and fluffy. Instead of fermenting yeast in a warm environment, we will ferment kefir.

Very tasty home recipe cooking whites on kefir, see this video. You will not believe how quickly whites are cooked with meat with such a dough, but they taste no worse and are fried in the same way in a pan.

Belyash is a Tatar folk dish that has a second name "peremiach". In the original version, it was cooked in dough, but not every housewife is ready to devote a lot of time to preparing this dish, so it was simplified and began to be cooked with dry yeast.

In appearance, the whitewash resembles an ordinary pie, and any minced meat with the addition of a large amount of onion is used for the filling.

Standard recipe for dry yeast whites

The preparation process is quite simple, but the preparation of the dough takes most of the time. It should be soft, airy and bubbly.

Pour dry yeast into a glass of warm water, mix and leave for 20 minutes until a characteristic cap appears.

Pour the dough, warmed milk, soft butter into a deep bowl, add salt, beat in an egg and beat with a spoon until smooth, gradually adding the sifted flour.

As soon as the dough begins to thicken, we transfer it to a flat surface crushed with flour and continue to knead with our hands.

Transfer the finished dough to a clean bowl, leave in a warm place, covered with a clean towel, and leave for 40 minutes. After the first approach, stir in the dough and leave to come up again.

Divide the finished dough into portioned pieces, spread on a flat surface, cover with a clean towel and leave for another 20 minutes.

Dough for whites on kefir with dry yeast

Kefir yeast dough for whitewash is particularly soft and shelf-stable. Such a peremich will not harden and weather for a long time.

This dough for whitewash is often used by chefs in roadside cafes or public canteens.

Components:

• Flour - 450 grams;
• Kefir 3.2% - 250 milliliters;
• Salt, sugar - 1 teaspoon each;
• Chicken egg - 3 pieces;
• Dry yeast "Sof moment" - 11 grams (sachet).

Take kefir at room temperature, add yeast, stir and leave to rise for 20 minutes.

Beat the egg into the kefir dough, add sugar, salt and mix.

Begin to add the sifted flour in small portions and knead with a spoon, so that no lumps form.

When it becomes difficult to stir, place the dough on a flat surface and continue kneading with your hands, adding the remaining flour.

When the dough stops sticking and becomes a homogeneous mass, transfer it to a clean deep bowl, cover it with cling film, set it to rise for 2 hours.

When it starts to climb over the top, stir it again with a wet hand and let it come up again.

Quick dough for whites on dry yeast

If you have a limited time and want to please your family with delicious whites, a quick dough with dry yeast is what you need. Baking on such a dough will turn out to be airy, fluffy and very crispy.

Components:

• Flour - 450 grams;
• Yeast "Soft Moment" - 1 tablespoon;
• Salt to taste;
• Sugar - 2 teaspoons;
• Water - 300 milliliters.

Pour water into a deep container, pour salt, sugar, 1 tablespoon of flour, mix everything well.

Next we send yeast. Leave to stand for 5 minutes until yeast dough forms.

Gradually begin to add the sifted flour. You will get a dough that resembles thick sour cream in consistency and sticks to your hands.

Dough for whites on dry yeast in a bread maker

Having a bakery at hand, you can prepare not only flour, bakery products, but also an excellent dough for whitewash, reducing the time and labor intensity of the process.

Components:

• Flour - 350 grams;
• Milk - 350 milliliters;
• Salt - a pinch;
• Sugar - 1 teaspoon;
• Dry yeast - 1 sachet;
• Vegetable oil - 2 tablespoons.

Pour the warmed milk, butter into the bowl of the bread machine and add all the dry ingredients. Turn on the "Dough" mode and leave to knead for 15 minutes. Then turn off the bread machine and let the dough stand for another 25 minutes.

Preparing the filling and cooking whites

The filling in the whites plays the same important role as the dough. In the original version of the recipe, it was young lamb with the addition of pepper and onions.

But experimental chefs gradually began to invent other options for fillings, such as:

1. Chicken breast - 150 grams, pork bacon - 100 grams, onions - 3 pieces, milk 150 milliliters;
2. Lean meat - 550 grams, milk - 75 milliliters, greens - a bunch, onions - 3 pieces;
3. Potatoes - 5 pieces, milk - 250 milliliters, onions - 3 pieces, chicken flesh - 600 grams;
4. Fish fillet (pike perch or sea bass) - 450 grams, white bread - 1 piece, milk - 250 milliliters, quail egg - 3 pieces, onions - 1 piece;
5. Potatoes - 400 grams, processed cheese - 150 grams, milk - 75 milliliters, pickles - 3 pieces, onions - 1 piece, chicken egg - 1 piece;
6. Pickled mushrooms (milk mushrooms) - 500 grams, onions - 1 piece, olive oil - 100 milliliters, black bread - 2 pieces.

Traditional belyashi with lamb

For whites, it is better to use homemade minced meat, twisted several times in a meat grinder. Lamb is recommended, but it has a specific smell and not everyone likes it, so pork, beef or even game are also suitable.

Components:

• Young lamb - 500 grams;
• Kefir or homemade cream - 1 glass;
• Medium onions - 3 pieces;
• Salt, pepper - to taste;
• Yeast dough - 2 kilograms;
• Vegetable oil - 1 glass;
• Homemade sour cream - 1 glass.

Wash and dry the meat. Cut into small cubes, cutting out the veins and foil along the way.

Peel the onion, cut into several pieces. Skip meat and onions in a food processor. Add spices to the minced meat and pour in the cream, mix everything well by hand. The filling is ready.

We take the finished dough, divide it into pieces the size of a lemon and roll it in a heap of flour. After that, roll out with a rolling pin into a thin layer.

Put the filling in the middle with a spoon and begin to pinch the edges, but not completely, but so that a small hole remains with the filling peeping out.

We put the stewpan on the stove, pour in the vegetable oil, heat it up and begin to fry the whites. We put them on a plate, pour sour cream on top and serve hot to the table.

• It is better to prepare the filling the day before frying the whites, so it will be infused, soaked in onions and will be softer.
• If you don't have a warm place to put the dough to, you can use a yogurt maker.
• The filling will be much juicier if part of the onion is fried on vegetable oil and leave some raw.
• After frying in a pan, the whites can be laid out on a baking sheet, pulled on top with foil and baked in the oven for 15 minutes, so they will be softer.
• But for a crisp crust, you need to fry them in a large amount of oil so that the whites float in it.
• For the dough, use only fresh dry yeast, it will not work on expired ones, and the dish will fail.
• The dough needs to be mixed several times, so the whites will turn out to be airy and soft. Do not rush to fry them immediately after being blinded. Let them lie down for a bit so that they rise.
• An excellent addition for hot whites will be sour cream and greens sauce.

Bon Appetit!