Belyashi with meat in the oven

Name: Belyashi with meat in the oven
Total time: 2 h
Yield: 6
Ingredients: 300 g Wheat flour; 60 ml Milk; 60 ml Water; 2 Chicken eggs; 50 g Butter; 1 tablespoon Dry yeast; 1 tablespoon Sugar; 2 dessert spoon Salt; 300 g Pork fillet; 2 Bulb onions; 1 tablespoon Ground pepper mixture

Belyashi in the oven with airy dough and juicy filling. These belyashi are especially tasty with sour cream. They are best eaten fresh and hot - piping hot, so to speak! They not only please the eye, but also perfectly satisfy hunger. Belyashi with meat baked in the oven is a hearty snack for your family! Nobody will refuse!

130

105006

Natalie Williams

Author of the recipe

Calories

459Kcal

Protein

21gram

Fat

12gram

Carbs

45gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

300g

60ml

60ml

2

50g

1tablespoon

1tablespoon

2dessert spoon

300g

2

Ground pepper mixture

1tablespoon

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Prepare the dough. To do this, heat the milk and water in a saucepan to 37-40 degrees, but no more, since the yeast will die in a hot environment. Sift the flour to saturate it with oxygen. Then the baked goods will turn out fluffy and airy. Please note that you may need more or less flour. Focus on the desired dense, elastic consistency of the dough.
STEP 2
In a bowl, mix flour, salt, sugar (or a sweetener that is not afraid of heat treatment), instant yeast, and egg. Pour in the milk and water and start kneading the dough with a spoon. If the yeast is not fast-acting, first pour warmed milk into a small container, add a teaspoon of sugar and leave in a warm place for 10-15 minutes. When a foamy cap appears on the surface, add to the dough.
STEP 3
Next, knead the dough with your hands (I did this right in the bowl). At the end of kneading, stir in soft butter. The dough turns out smooth, homogeneous, plastic. Form it into a ball, cover with cling film and refrigerate for 1 hour. You can put it in the oven, heated to 30-40 degrees.
STEP 4
While the dough is rising, make the mince. If the meat is frozen, defrost it by moving it to the bottom shelf of the refrigerator in advance. Rinse the pork, pat dry with paper towels, and cut into small pieces. Grind the meat in a meat grinder, mix with finely grated onions. Salt, pepper and add about 150 ml of cold filtered water for juiciness.
STEP 5
Return to the test. In an hour it will increase in volume by 1.5-2 times and will be ready for the further process.
STEP 6
Transfer the dough to a floured work surface. Form the dough into a sausage and divide it into 10 equal parts. Take one piece and knead it with your hands into a thin cake. Place minced meat in the center (about 1 tbsp).
STEP 7
Seal the edges of the dough with a bag, leaving the middle open. Do the same with the remaining pieces of dough.
STEP 8
Lightly grease a baking sheet with vegetable oil with a high smoke point. Place the pieces at a distance from each other. Leave in a warm place for 15 minutes to eat. Lightly beat the yolk in a bowl. Using a silicone culinary brush, brush the surface of the whites and the filling with it. Preheat the oven to 180 degrees in advance. Bake the products for approximately 25 minutes. Please remember that baking time and temperature may vary. Consider the features of your equipment.
STEP 9
When the baked goods become rosy and fluffy, check their readiness with a wooden skewer. Pierce the dough; if the stick comes out dry, it’s ready. Remove the pan from the oven. Let the baked goods cool slightly and serve. Bon appetit!