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And although many years have passed, every time these fluffy pies are prepared at home, it seems like the noise of university corridors can be heard.
Ingredients for 10 belyashes
For the dough:
- Flour - 350 g
- Warm water — 125 ml
- Boiling water - 125 ml
- Additional flour - 1,5 tablespoons
- Dry yeast — 5 g (1 heaped teaspoon)
- Sugar - 0,5 tablespoon
- Vegetable oil - 1,5 tablespoons
- Salt - 1/4 teaspoon
For the meat filling:
- Minced meat (pork) - 350 g
- Onions - 2 pieces (or 180 g)
- Water — 3–4 tablespoons (50–65 ml)
- Suneli hops, salt - 1 teaspoon each
- Pepper - to your taste
For frying
- Sunflower oil
Preparation
Start by preparing the filling. Add finely chopped onion, spices, salt, and water to the minced meat. It is the water that helps make the filling juicy. Leave it to infuse, and in the meantime, knead the dough. To do this, mix all the ingredients according to the recipe. It turns out soft and elastic. The good news is that it does not require any time to rise!
Almost immediately, divide it into balls, each weighing about 60 g. Attention! Do not flour the work surface, instead grease it with vegetable oil. This will ensure that the dough does not stick and the whites will be fluffy.
After about 10 minutes, roll the dough balls into flatbreads, then place 2 tablespoons of meat filling in the middle of each. Carefully seal the edges, leaving a hole in the center.
Next, carefully lower the belyashi into the heated deep fryer. In the process, pour hot oil over them from above - this will ensure an even golden color. Then spread the finished belyashi on paper towels to get rid of excess fat. Serve hot. Enjoy!
