Crispy belyashi with meat on yeast dough

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Activate the yeast.

2. STEP 2

   

   Knead the dough.

3. STEP 3

   

   Grease the table with vegetable oil and knead the dough for 7-10 minutes without adding flour until smooth.

4. STEP 4

   

   This stage is very important for the whites to be lush. Place the dough in a warm place for an hour and a half to cure.

5. STEP 5

   

   Chop the onion and add to the minced meat.

6. STEP 6

   

   Add salt, pepper, seasonings and slowly add cold water. The filling should not be very thick and very liquid. Place the finished minced meat in the refrigerator.

7. STEP 7

   

   When the dough has risen, it needs to be settled and left to rise a second time. The second cycle takes less time.

8. STEP 8

   

   Divide the dough into 15 equal parts.

9. STEP 9

   

   The minced meat is also divided into 15 equal parts.

10. STEP 10

    

    Form whites. In open whites, the meat cooks faster.

11. STEP 11

    

    Heat the oil in a frying pan to 160°-165° degrees. Fry on each side for 3-4 minutes. Place the whites in the oil first with the hole down.

12. STEP 12

    

    When ready, turn over and pour a teaspoon of boiling oil into the center of each white meat. The meat will be juicier and better fried.

13. STEP 13

    

    You can’t turn the whites over a second time! Meat juice will leak out. Place the finished whites on a paper napkin.