Belyashi with air dough and juicy, very tasty filling

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Today I am sharing a recipe for classic belyashes. I found this recipe in the book "Russian Cookery" of 1962 edition. Belyashi according to this recipe are very tasty. This is an airy dough and a very juicy filling. Take the recipe for whites in your piggy bank.

Belyashi with air dough and juicy, very tasty filling

Ingredients: Dough:, - Wheat flour, - Milk, - Yeast (quick), - Sugar, - Salt, Minced meat:, - Beef, - Onion, - Ground black pepper, - Salt, - Water, - Vegetable oil for frying

Cooking method:

Cooking dough. Add yeast, salt, sugar, warm milk to the sifted flour. Knead the dough. Can be done by hand or using a mixer with dough attachments. Then round the dough, transfer to a deep bowl greased with vegetable oil, cover with a lid or cling film. Let rise for two hours. The dough should double in size.

The dough has risen, divide it into 12 equal parts, roll each piece of dough into a ball. Cover the balls with a film or towel and let them rest for about 10 minutes.

Cooking minced meat. Pass meat and onions through a meat grinder. Add salt, pepper, water and mix until smooth. Divide minced meat into 12 equal parts.

We collect whites. Roll out each ball of dough into a thin cake, put minced meat in the center, blind the edges of the dough, forming a round white with a hole at the top (clearly in the video recipe). Cover the finished belyashi with a towel, let it rest for 10-15 minutes.

Cooking whites. Put the belyashi in a frying pan with hot vegetable oil with the hole down. Fry over medium heat for 3-4 minutes. Flip over and fry the other side for about 2 minutes. Transfer the finished belyashi to a paper towel to remove excess oil and you can serve!

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