Delicious whites at home. How to fry belyashi correctly so that they remain juicy

Belyashi is a dish that is attributed to Tatar cuisine. They are lush with meat. Today, belyashi have taken pride of place in the menus of many snack bars and fast food restaurants. However, those who have at least once tried to cook belyashi at home are unlikely to return to the store-bought option.

The filling for whites is usually any minced meat mixed with onions.. Potatoes are also sometimes added. The spices are the simplest: salt, sugar, black pepper, but you can add your favorite seasonings. The main component for such baking is, of course, the dough.

White dough is prepared using water, milk or kefir.. Most often, yeast is added to it. Although this cooking method is quite long (the dough needs to sit for at least an hour), the pies turn out fluffy, tasty, with appetizing bubbles and a delicate golden color. The faster recipe eliminates the yeast, resulting in a blander dough. Despite this, there are also quite a lot of fans of such whites.

Both versions of the dough involve frying in a large amount of oil.. Usually it should rise from the bottom of the pan by at least 1 centimeter, but it is better that the whites are completely covered with it. In this case, they will turn out to be the same golden color with a golden brown crust. You can also cook belyashi in the oven.

When the dough is ready, flat cakes 6-8 centimeters in diameter are made from it. Add minced meat to the center, then press the edges, leaving a small hole in the middle. Whole belyashi can also be prepared by completely wrapping the minced meat in dough, but they will take a little longer to fry.

Secrets of preparing the perfect dough for whites

Making homemade belyashi is a real culinary feat that will be appreciated by all family members. The secret to making them truly inimitable lies in the right dough recipe. Whatever cooking method you choose, a few general recommendations will come in handy:

Secret No. 1. Instead of vegetable oil, you can add melted margarine to the dough in the same amount.

Secret No. 2. You can use dry or fresh yeast. You will need about 30g fresh for 2 glasses of milk (water).

Secret No. 3. The white dough should be thick, soft and slightly stick to your hands.

Secret No. 4. When forming white dough from the finished dough, you need to generously sprinkle your hands and work surface with flour.

Secret No. 5. Before cooking belyashi, the oil in the frying pan must be well heated, but not allowed to smoke.

It is quite easy to prepare belyashi in this way, but you will have to wait until the yeast rises and the dough itself swells. From the suggested amount of ingredients you will get approximately 20 large pies. When forming whites from dough, you need to make them small - during frying they will increase 2-3 times.

Ingredients:

• 400ml water;
• 1½ tbsp. Sahara;
• ½ tsp. salt;
• 3 tbsp. vegetable oil;
• 600g flour;
• 1 tsp dry yeast.

Cooking method:

1. Heat the water a little and pour it into a deep plate;
2. Add yeast, sugar and 100g flour, beat with a whisk;
3. Cover the plate with a warm towel and wait 20-30 minutes for the yeast to rise;
4. Add the remaining flour and salt, stir;
5. Pour in the vegetable oil and knead;
6. Place the dough in a warm place and wait until it increases in size by 2-3 times.

Interesting from the network

Making dough in a bread machine is a pleasure. While the technique is busy with kneading, you can have time to prepare the filling for the delicious juicy whites. This dough recipe is suitable for any pies, but it will be best combined with meat filling. If desired, you can add potatoes to it.

Ingredients:

• 350ml milk;
• 500g flour;
• 4 tbsp. vegetable oil;
• 2 tsp. Sahara;
• 1 tsp salt;
• 1½ tsp. dry yeast.

Cooking method:

1. Pour milk into the bread machine;
2. Add all dry ingredients and a few tablespoons of vegetable oil;
3. Turn on the “Dough” mode and leave to knead;
4. Once ready, leave the dough in the bread machine for 20 minutes;
5. Add the filling and fry in a large amount of vegetable oil.

A quick recipe that allows you to get very tasty and satisfying whites. You can also make any other pies with this dough. Be sure to stock up on a large amount of oil for fried whites so that the dough turns out crispy.

Ingredients:

• 1 glass of kefir;
• 3 cups flour;
• 2 eggs;
• 1 tbsp. Sahara;
• 1 tsp soda;
• 1 tsp salt;
• 2 tbsp. vegetable oil.

Cooking method:

1. Pour kefir into a deep bowl;
2. Add soda, stir and leave for 5 minutes;
3. Add sugar, salt, eggs and vegetable oil, mix;
4. Add flour in small portions, stirring vigorously;
5. Lightly sprinkle a cellophane bag with flour and transfer the dough into it;
6. Let the dough sit in a warm place for 20-30 minutes.

An excellent option for whites for those who do not like yeast dough. The recipe is very simple, however, the result exceeds all expectations. The combination of milk and kefir allows you to get pies that are both tender and fluffy.

Ingredients:

• 1 glass of milk;
• 1 glass of kefir;
• 6 cups flour;
• 4 eggs;
• 1 tsp soda;
• 1 tsp Sahara;
• 3 tbsp. vegetable oil.

Cooking method:

1. Mix kefir and milk in one bowl;
2. Add the eggs and beat just lightly with a fork or whisk;
3. Pour salt, soda and sugar into the dough, continuing to beat;
4. Add the bulk of the flour (4-5 cups) and adjust the thickness of the dough, gradually adding the rest;
5. Pour in vegetable oil and mix thoroughly;
6. Place in a plastic bag for 5-10 minutes;
7. Form belyashi and fry in a frying pan.

Now you know how to prepare white dough according to the recipe with photo. Bon appetit!

Belyashi are fried pies made from yeast or unleavened dough filled with minced meat or minced meat.

An obligatory point is that belyashi should have a hole at the top through which the meat filling can be seen, but in practice, belyashi are more often made without this hole.

In this case, it would be more correct to call such closed whites peremyach, but in our country it is common to call them by their usual name.

Delicious, juicy, appetizing! Just by saying this word out loud, it’s impossible not to want them! And preparing them is as easy as shelling pears, and even a beginner in cooking can easily cope with this task.

The name “belyash” is of Bashkir and Tatar origin - in these cuisines the word “belish” is used to describe large baked pies that are prepared with various fillings.

Closed pies, which are very close in recipe to belyashi, are called peremyachi in Tatar and Bashkir cuisine.

Secrets of making whites

• There is nothing complicated in preparing whites. All you need to do is decide what dough you want to make them from and the filling.
• The dough can be unleavened, yeast-based, made with kefir or beer - there are many options.
• As for the filling for belyashi, the most common filling is a mixture of beef and pork; you can also prepare belyashi with chicken and lamb.
• Also, when you decide to cook belyashi, make sure you have a sufficient amount of onions. Without it, the whites will not be as juicy and tasty.
• Experienced cooks recommend adding from 250 grams to 1 kilogram of onions to a kilogram of minced meat - that is, from a quarter to a one-to-one proportion.
• Often crushed garlic and very finely chopped herbs are also added to the minced meat for whites - they enhance the taste.
• A variety of spices are also allowed, but this is a matter of taste. The classic is minced meat made from meat with onions, peppered and salted.
• Water is also important for tasty, juicy whites - it is recommended to add ice water to the minced meat.
• Firstly, it will bind and make the minced meat more uniform and flexible. Secondly, such whites will be more tender and juicy.
• It is not recommended to add a whole egg to the minced meat for whites - egg white will make it tougher and take away its juiciness.
• Therefore, it is better to add only the yolk, but in practice, cooks often do without it at all. There is enough water for a good bunch of minced meat.

Classic belyashi (open)

Ingredients:

for test:

• 1 kg flour,
• 500 ml milk,
• 1 egg,
• 30 g live or 10-11 g dry yeast,
• 2-3 tbsp. Sahara,
• 3 tbsp. water,
• 1 tsp salt

ground meat:

• 1 kg minced lamb or beef and pork,
• 4 onions,
• pepper, salt.

How to prepare classic belyashi:

1. Mix the yeast with sugar, dilute it with warm water or milk, leave until foam forms for 5-7 minutes.
2. Sift the flour into a large bowl, make a hole in the center, pour slightly warm milk into it, beat in the egg, add the yeast mixture, salt, knead the dough for 10-15 minutes - it should not be hard, it should stick to your hands.
3. Cover the dough and leave in a warm place for 1 hour until it doubles in volume.
4. Finely chop the onion and mix with the minced meat, add salt and pepper, add spices, and leave at room temperature for an hour.
5. For viscosity, you can add a couple of tablespoons of ice water to the minced meat.
6. Dust the work surface with flour, pinch off equal pieces of the dough, roll into balls (diameter about 4 cm), then roll into flat cakes about 1-1.5 mm thick and about 18-20 cm in diameter.
7. Place 1 tbsp in the center of each flatbread. minced meat with a mound, lift the edges of the flatbread to the center, pinch so that there is a hole in the center.
8. Lightly flatten the resulting whitewash with your palm, place it in a frying pan with hot oil (you need to fill the frying pan with oil to 2 cm of its height) with the hole down.
9. Fry over medium heat until browned, turn over and fry on the other side, covering the pan with a lid.
10. It is better to lay the finished belyashi on top of each other in a mound - this way they will retain heat longer.
11. Also, first, after removing them from the pan, you can blot them with a paper towel to remove excess oil.

It turned out that the version of whites without a hole on top has taken root with us. How to prepare them is in the following recipe with a different version of the dough.

Closed whites

Ingredients:

for test:

• 1 kg flour,
• 100 g margarine,
• 30 g live or 1 packet of dry yeast,
• 2 eggs,
• 1 glass of milk,
• 2 tbsp. Sahara,
• 1 tsp salt

ground meat:

• 1 kg minced meat,
• 2-3 onions,
• ½ cup cream,
• milk or boiled water,
• black pepper, salt.

How to cook closed belyashi:

1. Crumble the yeast and dilute with warm milk, add sugar and stir until it dissolves.
2. Lightly beat the eggs, pour into the yeast mixture, add the sifted flour, knead the dough, pour in not hot melted margarine, add salt, knead the dough and leave it for 2 hours, covered.
3. Knead the dough, adding flour; if the dough is too sticky, leave for another 1-2 hours.
4. Chop the onion and mix with the minced meat, adding pepper and salt, pour in cream or other liquid and mix again.
5. Divide the dough into equal balls, place them on a floured surface, leave to rise for 10 minutes, then roll each into a circle.
6. Place 1-2 tbsp in the center. minced meat, lift the edges up and pinch, gently flatten each white with the palm of your hand.
7. Place the belyashi in a heated frying pan with oil, seam side down, fry until browned on both sides, after turning over to the other side, cover with a lid, over medium heat.
8. You can not fry these belyashi, but bake them in the oven until cooked - this will make the dish less nutritious. This version of the dough is suitable for baking in the oven.
9. Belyashi is a wonderful option for a “weekend dish” when you have time to cook. Well, on weekdays you can prepare them from store-bought dough.

Try and enjoy such a delicious dish, prepared with your own hands, and receive compliments from your loved ones!

In many former republics of the USSR, such baked goods as belyashi are very common. Those who had a Soviet childhood probably remember the stalls where a kind auntie fried and immediately sold pies with jam and belyashi with meat. Hot, fragrant, tasty and satisfying pastries were sold out in an instant. Now, although newfangled hot dogs, shawarma and hamburgers have appeared, whites do not lose their popularity. And just by the mention of this word, you just want to bite off a piece of hot pastry with a juicy meat filling.

So what's the deal? It's not difficult to prepare them. The main thing is to gather your strength and thoughts, stock up on a good mood, flour and minced meat, and fry the whites, teasing your household and neighbors with the aroma.

We offer you three recipes to choose from. But first, a little about what kind of dish this is and how to prepare it correctly.

Belyashis come from Bashkiria and Tatarstan. They are fried pies filled with chopped or twisted meat (minced meat). Only in their homeland they are called peremyachi, and outside its borders another name has become more widespread - belyashi. For their preparation, both unleavened and yeast dough are used. Belyashi with meat is fried in a frying pan. And one more small nuance: the white meat should have a hole on top through which the meat filling can be seen; due to the hole, the minced meat does not remain half-baked during frying.

When you really don’t have time, you can use store-bought pie dough for whites. If you like to tinker with flour yourself, then here are the options to choose from - yeast dough with water, whey or milk, or quick dough with kefir and soda. As for the filling, minced pork and beef are usually mixed. Based on your preferences and capabilities, you can use chicken, turkey, and lamb for white meat.

Belyashi with meat in water (milk)

We suggest preparing yeast belyashi according to a very simple recipe. The dough is kneaded with dry yeast and milk, after baking it turns out soft and airy, with a crispy crust (if there is no milk, ordinary water will do). Minced pork and beef are used as meat filling.

Ingredients

• water (or milk with a fat content of 1.5%-2.5%) – 200 ml;
• sugar – 1 tsp;
• dry instant yeast - 1 tsp;
• white wheat flour – 450-500 g;
• chicken egg – 1 pc.;
• vegetable oil – 3 tbsp. l. (+ for frying);
• minced meat – 0.5 kg;
• green onion – 1 small bunch;
• ground black pepper and salt - to your taste.

How to cook delicious belyashi with meat in a frying pan

First of all, prepare the yeast dough. Pour boiled water (or milk) into a wide bowl, heat it a little and add dry yeast. To make them dissolve faster and start playing, add a teaspoon of granulated sugar to the water. Literally after 10 minutes you will notice that a foam “cap” has formed above the surface of the water.

Sift the wheat flour into a suitable bowl.

Add salt (about one teaspoon) to the flour, stir and form a funnel in the center. Break a chicken egg into a flour funnel, pour in vegetable oil (3 tablespoons will be enough), add yeast dissolved in water. Knead the dough, cover it with cling film and leave to rest for 40 minutes in a warm place.

Prepare the filling. Wash, dry and chop fresh green onions. Place it in a bowl and add the minced meat.

Season the filling to your taste with ground pepper and salt, mix everything well.

Dust the work surface with flour, transfer the dough and knead it.

Divide the dough into balls the size of a child's fist. Roll out each ball into a flat cake approximately 5-6 mm thick.

Place the meat filling on the round pieces (approximately 1 tablespoon each).

Carefully and beautifully pinch the edges of the cake towards the center so that you get a whitewash.

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For frying, take a frying pan with a thick bottom or non-stick coating, pour in vegetable oil. When it warms up, place the belyashi with the pinched edges down.

Fry on each side until a delicious crust appears.

Place the finished baked goods on a dish covered with a paper napkin or towel, this will help get rid of excess fat.

Tatar belyashi with meat are ready! Bon appetit!

Belyashi with meat on kefir

Now we suggest making belyashi with kefir. Household members will be delighted with the delicious crispy crust, airy dough soaked with meat juice, and the most delicate juicy filling inside. And the housewives will definitely like the recipe in terms of preparation, because the kefir dough is prepared easily and quickly.

Ingredients

• kefir (fat content 1%-2.5%) – 400 ml;
• baking soda – 2 tsp;
• chicken eggs – 4 pcs.;
• sugar – 2 tbsp. l.;
• vegetable oil – 4 tbsp. l. (for test);
• salt – 2 tsp;
• white flour – 6 cups;
• minced meat – 600 g;
• onions – 3-4 pcs.;
• ground black pepper and salt (for minced meat) - to your taste;
• cream – 2 tbsp. l.;
• vegetable oil - for frying.

Preparation

1. Pour kefir into a bowl, heat it a little and add soda to it. Mix and let the mixture stand for 5 minutes.
2. Now add sugar, eggs, salt and vegetable oil, mix everything well.
3. Gradually sifting and adding flour, knead the dough. Let it rest for half an hour, and in the meantime prepare the filling.
4. Peel the onions, wash and finely chop. Combine the onion with the minced meat, season with salt and pepper, pour in the cream and mix everything thoroughly until smooth.
5. Divide the dough into pieces, roll each into a round cake.
6. Place the filling in the center of the flatbread and form the whites, pinching the edges upward and making a small hole in the middle.
7. Take a frying pan and heat the oil in it (there should be enough of it so that the whites are half immersed in the oil). Turn the heat to medium and place the belyashi with the hole down. Fry both sides until golden brown and place the baked goods on a paper towel to drain excess fat.
8. The belyashi made with kefir turned out wonderful. Serve them hot.

Belyashi with minced chicken on whey

And another recipe - belyashi with minced chicken. We will prepare yeast dough, but not with milk or water, but with whey. By the way, this dairy product can sometimes replace milk, but it costs much less. For minced meat, it is advisable to use different parts of the chicken, because if you use only the breast, it will be dry.

Ingredients

• whey – 450 ml;
• dry instant yeast – 10 g;
• sugar – 3 tbsp. l.;
• chicken egg – 1 pc.;
• salt – 1.5 tsp;
• vegetable oil – 3 tbsp. l. (for test);
• white flour – 650 g;
• minced chicken – 600-700 g;
• onions – 3-4 pcs.;
• ground black pepper and salt (for minced meat) - to your taste;
• vegetable oil - for frying.

Preparation

1. Pour the whey into a bowl, heat it slightly, add yeast and sugar, stir. To get the yeast to start playing, let the mixture sit for 15-20 minutes.
2. Now beat in the egg, add salt and vegetable oil, mix.
3. Gradually sift and add flour. Knead the dough, then cover it and let it rest for 40-60 minutes.
4. Meanwhile, make the filling. Chop the peeled and washed onions into small cubes and mix with the minced meat, season with pepper and salt to your taste.
5. Divide the dough into pieces and roll them into flat cakes.
6. Place the minced meat in the middle of the flatbreads and pinch the edges, leaving a hole in the middle.
7. In a very hot oil in a frying pan, fry the belyashi on each side until an appetizing golden brown crust. First lay out the side where the hole is, and then turn it over.
8. Transfer the finished baked goods to paper napkins to remove fat, then serve the delicious whites to the table.

Cooking tips

• The dough for whites should be elastic and soft, not stick to your hands and be easy to mold. When it's ready, be sure to let it rest. Place in a bowl, covered with cling film, or in a plastic bag sprinkled with flour inside. In this state it should lie for 30 to 40 minutes.
• Never ignore the process of sifting flour, due to this it is saturated with oxygen and the finished dough turns out airy.
• Traditionally, delicious belyashi with meat is served with sour cream or kefir. You can add them instead of bread to thin soup or meat broth.
• The method of sculpting the whites, of course, will not affect their taste, but you always want the finished baked goods to look neat. The traditional form is a round pie, shaped like a bag with a hole in the center. Due to this hole, the minced meat is fried evenly and you must initially place the white meat on this side in the frying pan. Some people make white cakes right away, pinching the edges so that there is a hole in the middle, and some housewives prefer to make flat cakes first and then cut a hole with a knife. Choose what is most convenient for you.
• Triangular whites look no less nice; try making baked goods of this shape, just don’t forget about the hole in the center.

Secrets of delicious filling

• Don't use ready-made minced meat, make it yourself. You will need fatty beef and pork in equal proportions. Rinse the meat, dry and grind in a meat grinder with a fine grid. If you want an even softer consistency, rotate the minced meat twice.
• To make the minced meat more juicy, add more onions. The ideal proportion is to take 1 part of onion for 2 parts of meat. Just don’t grind the onion with the meat in a meat grinder; it needs to be cut into very small cubes and crushed a little with a masher.
• The filling will turn out juicier if you add salt to it just before the whites are formed.
• If you are going to fry belyashi, and the only meat you have is beef, be sure to add a little fresh lard to the minced meat.
• You can use any seasonings and spices suitable for minced meat in the filling.
• To make the filling juicier, you can add just a little cold water or milk.
• The classic filling for belyashi is minced meat, but many chefs experiment and make these products with potatoes, cheese, mushrooms or fish. Try it too, it turns out no less tasty.

Not the last place in the preparation of any baked goods is the base. Properly prepared white dough is already a victory. There are quite a few cooking options, but the choice is yours. All recipes are good in their own way.

It may seem strange, but this option uses a minimum of products and achieves a stable result.

• 0.5 l of water;
• salt;
• about a kilogram of flour;
• ½ pack of pressed fresh yeast;
• 10 g sugar;
• 50 ml odorless vegetable oil.

First you need to activate the yeast. To do this, dilute them in a glass of warm water, add a tablespoon of sugar and 5 tablespoons of flour. Mix everything thoroughly and leave at room temperature for half an hour until bubbles appear on top and the volume increases.

Dough is a batter that helps yeast gain strength.

Pour the remaining liquid into a deep cup, add sugar and salt. Stir with a spoon until everything is dissolved. When the dough is ready, pour it into the total mass with sunflower oil. We begin to knead the dough, adding sifted flour. As a result, it should not stick to your hands and dishes. Roll into a bun, sprinkle a little and cover with a kitchen towel or film.

It should increase in volume by 2-3 times in a warm place. Next, mix with your hands and let stand again. The dough is ready.

Gadgets are good helpers in the kitchen. Not only are they easy to bake with, but they also make it easy to prepare the dough. Using the recipe above, you can prepare the dough in a bread machine without getting your hands dirty.

To make everything work, reduce the amount of ingredients by 2 times. Read the instructions before adding ingredients to the bowl. More often than not, the liquid components come first, followed by the dry components.

We insert the bucket into its place and set the “Dough” mode. For many gadgets this takes 1 hour and 30 minutes.

This method greatly simplifies the process, since there is no need to place a dough. But in general, such a replacement will not play a role on the quality of the finished product.

For the dough with dry yeast, take:

• egg white;
• package of dry yeast (10 g);
• 1 kg flour;
• 2 tbsp. l. Sahara;
• 500 ml water;
• 1 tbsp. l. salt;
• vegetable oil.

Dissolve sugar, yeast and salt in boiled liquid. Add the egg whites and butter and stir with a whisk. Add flour and knead the dough.

Choose a large container so that the dough does not run away when rising.

Since yeast is fast-acting, one increase in volume by two or three times will be enough. Afterwards, feel free to start forming the whites.

On the water

This dough is also called “Drowned”. The cooking technology is unusual, but once you try it, it may become your favorite option.

Prepare for 1 kg of flour:

• 500 ml water (milk is possible);
• 2 eggs;
• 30 g yeast (preferably pressed);
• 150 g soft butter;
• Art. l. spoon of sugar;
• tsp salt.

First dissolve margarine in warm water, and then yeast. Salt, sugar and add eggs, a glass of sifted flour. After kneading, shape it into a ball and place it in a deep container with cold water, without putting it in any bag.

Wait for the lump to float to the surface. You need to carefully pull it out and dry it with a towel. Add the remaining flour little by little. Leave it alone for 15 minutes and you can start cutting.

With milk

This product is often used in the production of rich yeast dough for whites. It turns out a little tougher than usual. But many people prefer this option. It is more suitable if the products will be baked in the oven.

We take the following products for 1.5 glasses of milk:

• 1.5-2 cups baking flour;
• 100 g butter;
• 2 yolks;
• 2 tbsp. Sahara;
• instant yeast – 10 g.

We put a dough of 100 ml of warm milk, sugar, yeast and 100 g of flour. While it is rising, mix the remaining liquid with butter and yolks.

In a large bowl, mix the butter dough, combining all the ingredients. When the mass stops sticking to your palms, cover and leave for 40 minutes until the volume increases.

One time for baking in a roasting pan will be enough, but if you decide to fry in a frying pan, let the dough gain oxygen again.

Before putting the finished product in the oven, brush the surface with yolk to get a golden brown crust.

On whey

If you have cooked cottage cheese and there is whey left, do not rush to pour it out. It is believed to be healthy and perfect for preparing dough for belyashi with meat.

Required:

• whey – 450 ml;
• sugar – 3 tbsp;
• salt;
• dry yeast – 10 g;
• refined oil – 5 tbsp.

Pour granulated sugar and yeast into the whey and stir with a large spoon until the bulk ingredients are completely dissolved. Stir in two tablespoons of flour and leave for half an hour.

When the dough is ready, pour in the oil, add salt and flour.

It is always better to sift flour before use. This way it becomes more magnificent, and accordingly the taste of the finished products improves.

Place in a large bag and leave for a couple of hours.

Kefir dough for whites

The base of this fermented milk product can be made in two versions: with and without yeast. Let's look at the first method first.

Required Products:

• 15 g dry yeast;
• two eggs;
• kilogram of flour;
• half a liter of kefir;
• 100 g sunflower oil;
• 100 g granulated sugar;
• salt.

Let's look at a step-by-step recipe for preparing dough for whites with kefir:

1. We take the sour product out of the refrigerator. It should be warm.
2. We dilute sugar and yeast in one glass of drink. Add a couple of tablespoons of flour. We are waiting for a slight rise.
3. In a deep bowl, use a whisk to combine the remaining kefir with eggs, butter and salt.
4. Gradually adding flour, which was sifted in advance, knead the dough.
5. Cover with film or a bag and place close to warmth.
6. As soon as the diameter of the ball becomes 2 times larger, you can start cooking.

Such a finished base should turn out even more magnificent than the classic version.

Without yeast

We will leave the ingredients the same as in the previous recipe. Let's make just an exception by replacing yeast with baking soda (15 g).

We will prepare it as follows:

1. Kefir should not be cold. Immediately add soda here and leave it for a while so that it quenches in an acidic environment.
2. When the mass bubbles, you can add salt and sugar, and then eggs. Whisk until smooth.
3. Add oil here.
4. Add flour in small portions. This must be done so as not to overdo it with density.

The dough just needs to rest for a little while and it’s ready.

With sour cream

We will need:

• half a kilogram of flour;
• egg;
• margarine –50 g;
• dry yeast – 2 tsp;
• salt;
• sugar – 2 tbsp. l.;
• sour cream – 100 g;
• water – 1 glass.

As always, dissolve the sugar and yeast in water, adding a couple of tablespoons of flour. Let it stand.

Then mix with sour cream, margarine softened at room temperature and the rest of the flour. The finished dough should rise once before you start cooking.

Dough for wack whites in the oven

A great way out when you don’t have time because guests are coming or your family is just waiting for something delicious for dinner. The fact is that the dough for wack whites is made without the use of yeast. Accordingly, it is immediately ready for use and there is no need to wait for it to rise.

Ingredients required for baking:

• 3 eggs;
• 50 ml sour cream;
• 200 ml milk;
• 360 g margarine;
• 40 g soda;
• 700 g flour;
• 40 g salt.

Immediately quench the soda in sour cream and while the process is going on, dilute margarine and salt in warm milk. Then mix both components and start adding flour. Mix the dough.

To make it easier to cut, place it in a plastic bag and put it in the refrigerator for a short time, after which it will become elastic.

You can easily quickly prepare belyashi, bake and feed your loved ones.

Crispy baking base

If your family prefers pies with a crust, then this recipe will work better than others.

Prepare:

• 30 g margarine;
• 25 g mayonnaise;
• 280 ml water;
• salt;
• 5-10 g quick-acting yeast;
• 80 ml vegetable oil;
• 600-700 g flour.

Place half the water with salt and mayonnaise on the fire and wait until it boils. Pour a glass of water into it and quickly knead so that there are no lumps. Set aside to cool slightly.

Add yeast and vegetable oil to the rest of the liquid and mix with the choux pastry. We begin to add the rest of the flour.

When the dough is elastic enough, leave it alone to rest.

Potato-yeast dough for belyashi

If this is your first time hearing about this option, be sure to try it. It is known that potato starch gives lightness to the dough and prevents it from quickly becoming stale.

Approximately 20 whites will be obtained from this amount of products:

• 400 g potatoes;
• salt;
• 50 ml vegetable oil;
• 50 g sugar;
• 20 g dry yeast;
• 1 kg of flour.

Wash and peel the potatoes. We rinse it again and send it to boil in salted water, which does not need to be drained all away when the root vegetable is ready. Leave about 2 cups and use a blender to puree. Add egg and butter here.

In a separate bowl, mix the dry ingredients: yeast, flour and salt. Add to potatoes. The dough should stick a little to your fingers. Place the entire mass in a bag and leave to proof.

After about an hour, the volume will increase approximately 3 times. Don't miss this moment and mix the dough. One more rise and you can start cooking.

For ease of cutting, grease the surface of the table or cutting board with vegetable oil.

Curd base for whites

If you can use whey and kefir, then why not try the dough with cottage cheese, which will add a certain piquancy to the dish.

If there are about 400 g of curd mass left in the refrigerator, then you need to add:

• 4 full glasses of flour;
• 2 chicken eggs;
• a tablespoon of sugar;
• the same volume of salt;
• a glass of sour cream;
• 2 teaspoons baking soda.

The dough will be without yeast, so it will take much less time to make.

First pour the sour cream into a large bowl and add soda. While it is quenching in an acidic environment, beat the eggs a little. The cottage cheese must be thoroughly mashed with a fork or used in a blender.

Combine everything and add salt and sugar. As you start adding flour, be careful not to overdo it, as we don't want it to be too stiff. The whites just turn out very tough. The dough should rest.

Don't waste time and start filling.

If you decide to bake products using this recipe, you should still use yeast to replace the soda. For this volume you can take 30 g of pressed product. Also add baking, that is, butter or margarine.

To make the dough rise faster, all ingredients must be warm.

South American novelty on our table

In Brazil you can often find pies that are vaguely reminiscent of our whites. The unusual dough hides the chicken filling, which, according to local tradition, is necessarily spicy. You will definitely be able to surprise everyone at the table.

Brazilian Coxinha Dough Ingredients:

• chicken broth - faceted glass;
• ghee – 3 tbsp;
• pumpkin puree – 150 g;
• milk – 200 ml;
• flour – 700 g;
• spices.

Dry mix:

• ground nut – 90 g;
• breadcrumbs – 120 g.

Batter:

• egg;
• 2 tbsp. flour;
• 1 tbsp. water.

Place a saucepan with chicken broth and milk on the fire. Prepare the puree by grating the pumpkin pulp on a coarse grater. We add it to the liquid along with spices and simmer until done, which can be determined by the softness of the consistency.

Sift the flour, pour into the bowl and immediately stir continuously so that there are no lumps and the mixture does not burn. Remove from the stove and cool. After adding melted butter, mix again, but with your hands.

To shape the products, take the ball in your palm, with the other hand put the filling in the middle and cover it completely. After this, first dip it in a beaten egg batter with added liquid and flour, and then roll it in a nut mixture with breadcrumbs.

Belyashi are fried pies made from yeast or unleavened dough filled with minced meat or minced meat.

An obligatory point is that belyashi should have a hole at the top through which the meat filling can be seen, but in practice, belyashi are more often made without this hole.

In this case, it would be more correct to call such closed whites peremyach, but in our country it is common to call them by their usual name.

Delicious, juicy, appetizing! Just by saying this word out loud, it’s impossible not to want them! And preparing them is as easy as shelling pears, and even a beginner in cooking can easily cope with this task.

The name “belyash” is of Bashkir and Tatar origin - in these cuisines the word “belish” is used to describe large baked pies that are prepared with various fillings.

Closed pies, which are very close in recipe to belyashi, are called peremyachi in Tatar and Bashkir cuisine.

Secrets of making whites

There is nothing complicated in preparing whites. All you need to do is decide what dough you want to make them from and the filling.

The dough can be unleavened, yeast-based, made with kefir or beer - there are many options.

As for the filling for belyashi, the most common filling is a mixture of beef and pork; you can also prepare belyashi with chicken and lamb.

Also, when you decide to cook belyashi, make sure you have a sufficient amount of onions. Without it, the whites will not be as juicy and tasty.

Often crushed garlic and very finely chopped herbs are also added to the minced meat for whites - they enhance the taste.

A variety of spices are also allowed, but this is a matter of taste. The classic is minced meat made from meat with onions, peppered and salted.

Water is also important for tasty, juicy whites - it is recommended to add ice water to the minced meat.

Firstly, it will bind and make the minced meat more uniform and flexible. Secondly, such whites will be more tender and juicy.

It is not recommended to add a whole egg to the minced meat for whites - egg white will make it tougher and take away its juiciness.

Therefore, it is better to add only the yolk, but in practice, cooks often do without it at all. There is enough water for a good bunch of minced meat.

Classic belyashi (open)

Ingredients:

for test:

• 1 kg flour,
• 500 ml milk,
• 1 egg,
• 30 g live or 10-11 g dry yeast,
• 2-3 tbsp. Sahara,
• 3 tbsp. water,
• 1 tsp salt

ground meat:

• 1 kg minced lamb or beef and pork,
• 4 onions,
• pepper, salt.

How to prepare classic belyashi:

Mix the yeast with sugar, dilute it with warm water or milk, leave until foam forms for 5-7 minutes.

Sift the flour into a large bowl, make a hole in the center, pour slightly warm milk into it, beat in the egg, add the yeast mixture, salt, knead the dough for 10-15 minutes - it should not be hard, it should stick to your hands.

Cover the dough and leave in a warm place for 1 hour until it doubles in volume.

Finely chop the onion and mix with the minced meat, add salt and pepper, add spices, and leave at room temperature for an hour.

For viscosity, you can add a couple of tablespoons of ice water to the minced meat.

Dust the work surface with flour, pinch off equal pieces of the dough, roll into balls (diameter about 4 cm), then roll into flat cakes about 1-1.5 mm thick and about 18-20 cm in diameter.

Place 1 tbsp in the center of each flatbread. minced meat with a mound, lift the edges of the flatbread to the center, pinch so that there is a hole in the center.

Lightly flatten the resulting whitewash with your palm, place it in a frying pan with hot oil (you need to fill the frying pan with oil to 2 cm of its height) with the hole down.

Fry over medium heat until browned, turn over and fry on the other side, covering the pan with a lid.

It is better to lay the finished belyashi on top of each other in a mound - this way they will retain heat longer.

Also, first, after removing them from the pan, you can blot them with a paper towel to remove excess oil.

It turned out that the version of whites without a hole on top has taken root with us. How to prepare them is in the following recipe with a different version of the dough.

Closed whites

Ingredients:

for test:

• 1 kg flour,
• 100 g margarine,
• 30 g live or 1 packet of dry yeast,
• 2 eggs,
• 1 glass of milk,
• 2 tbsp. Sahara,
• 1 tsp salt

ground meat:

• 1 kg minced meat,
• 2-3 onions,
• ½ cup cream,
• milk or boiled water,
• black pepper, salt.

How to cook closed belyashi:

Crumble the yeast and dilute with warm milk, add sugar and stir until it dissolves.

Lightly beat the eggs, pour into the yeast mixture, add the sifted flour, knead the dough, pour in not hot melted margarine, add salt, knead the dough and leave it for 2 hours, covered.

Knead the dough, adding flour; if the dough is too sticky, leave for another 1-2 hours.

Chop the onion and mix with the minced meat, adding pepper and salt, pour in cream or other liquid and mix again.

Divide the dough into equal balls, place them on a floured surface, leave to rise for 10 minutes, then roll each into a circle.

Place 1-2 tbsp in the center. minced meat, lift the edges up and pinch, gently flatten each white with the palm of your hand.

Place the belyashi in a heated frying pan with oil, seam side down, fry until browned on both sides, after turning over to the other side, cover with a lid, over medium heat.

You can not fry these belyashi, but bake them in the oven until cooked - this will make the dish less nutritious. This version of the dough is suitable for baking in the oven.

Belyashi is a wonderful option for a “weekend dish” when you have time to cook. Well, on weekdays you can prepare them from store-bought dough.

Try and enjoy such a delicious dish, prepared with your own hands, and receive compliments from your loved ones!

Video recipe for making whites

Like any other recipe, the recipe for whites varies depending on the tastes of the cook. Watch the video for one of the options for preparing whites.