Belyashi
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
Preparation:
- Make the dough. In a bowl, stir the yeast into the warm water, milk and sugar, then add to the flour with a pinch of salt. 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.
- Shape the belyashi. Flatten each piece of dough slightly, place 1/8 of the meat filling in each, and seal to form smooth, round buns.
- Fry the belyashi. In a deep frying pan or pot with 1 litre of oil (adjust depending on the pot size), fry the belyashi 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 belyashi and fry the other side until golden brown as well. After frying, place the belyashi on a wire rack to drain excess oil. Serve warm.
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