Belyaschi

Ingredients for 10 servings:

• ½ liter milk, lukewarm
• 40 g yeast (1 cube)
• 3 eggs
• 1 pinch of salt
• 1 tsp sugar
• 6 tbsp oil
• 700 g flour
• 1 kg minced meat, mixed
• 3 large onions
• salt and pepper
• Oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

open fried yeast dough parcels with minced meat filling

Make a dough from milk, yeast, and sugar. Let it rest in a warm place for 20 minutes. Then add the remaining ingredients to form a dough that isn’t too hard. Let it rise, knead again, and let it rise again. This also works well in a BBQ (BBA) using the “dough” option. Meanwhile, chop the onion, mix it with the minced meat, and season with salt and pepper. Form the dough into a “sausage” about 5 cm in diameter. Cut into slices about 1 cm thick. Roll the slices out on a floured surface into small discs about 10 cm in diameter and about 5 mm thick. Place a heap of filling on each disc, pull up the edges of the dough, fold them into small circles at the top, and press them together to leave a hole and reveal the filling. Flatten the finished belyash (as the belyashi are called individually) slightly with the palm of your hand. The belyashi are best fried in a deep fryer until golden brown (at maximum heat, leave the fryer open, as the belyashi can burn quickly and must be turned frequently) or in a deep pan with plenty of oil. Serve the belyashi warm; you can add a few drops of vinegar directly into the hole on top for a pleasant sour note.