Belaši

Ingredients for 8 pieces:

For the dough
300 g wheat flour
90 ml of water
90 ml warm milk
½ packet dry yeast
1 tablespoon sugar
salt

For filling
200 g pork
200 g beef
2 large onions
salt
pepper

1 litre frying oil

Make the dough. Stir the yeast into the flour along with a pinch of salt in a bowl. Add warm water, milk, and sugar. Knead the dough and let it rise for at least 1 hour in a bowl covered with a damp towel.
Prepare the filling. Grind the pork and beef in a meat mincer, then add grated onion, salt, and pepper. Mix everything together until homogeneous.
Divide the dough into 8 equal portions, knead each portion, and let them rise again on a board covered with a damp towel for at least 20 minutes.
Make the salami. Flatten each piece of dough slightly, place 1/8 of the meat filling in each, and seal to form smooth, round buns.
Bake the salami. In a deep frying pan or pot with 1 liter of oil (adjust depending on the pot size), fry the salami buns one by one, ensuring they do not touch each other. Fry for an average of 5-7 minutes until the bottoms are golden brown. Flip the salami buns and fry the other side until golden brown as well. After frying, place the salami buns on a wire rack to drain excess oil. Serve warm.