Closed belyashi in the oven from yeast dough. Belyashi in the oven: step by step recipes from experienced chefs

Step-by-step recipes for cooking belyashi in the oven with minced meat, fish, egg, onions and potatoes

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

9 gr.

15 gr.

carbohydrates

285 kcal.

Option 1: Belyashi in the oven - a classic recipe

Belyashi with meat in the oven are much tastier and healthier than fried ones. It is easy to cook them, since in most recipes the dough is not yeast, but the usual one on kefir. From the standard amount of ingredients, 15-20 pieces are obtained. They can be served with tea or as a first course, then a salad of fresh vegetables is suitable as a side dish.

Ingredients:

• 400 grams of minced pork;
• 1 onion;
• 1 glass of kefir;
• 100 grams of margarine;
• 1 egg;
• 1 teaspoon of soda;
• 3 cups flour;
• 1 teaspoon of salt.

Step-by-step recipe for whites in the oven

Finely chop the onion.

For the filling, mix minced meat with onion, salt and pepper. Set aside for now.

In a separate bowl, combine protein, kefir, margarine, a pinch of salt, flour and soda.

Divide the dough into twenty parts, roll each into a circle the size of a saucer.

Put a spoonful of minced meat in the middle of each circle, blind the edges so that a hole remains in the center

Put the whites on a baking sheet on top of baking paper, grease each with yolk.

Bake for twenty minutes at 180 Cº.

Belyashi in Russia is a fairly common dish, it has Bashkir and Tatar roots and is a pie made from unleavened or yeast dough. AT traditional version prepared from finely chopped meat or minced meat with a hole in the top and strongly resembles Tatar peremyach. Sometimes belyashi is cooked with rice, millet or potatoes.

Option 2: A quick recipe for whites in the oven

To speed up the process of preparing whites, it is enough to buy ready-made dough. This recipe is most suitable for inexperienced housewives. If there is time, then it is better to make the dough yourself, then the pastries will turn out much tastier.

Ingredients:

• 0.6 kg of yeast dough;
• 0.5 kg of green onions;
• 200 ml of vegetable oil;
• 4 eggs.

How to quickly cook belyashi in the oven

Divide the dough into two parts and roll out cakes the size of the dishes in which you will cook.

Boil and finely chop the eggs.

Chop the onion, mix with eggs and vegetable oil, salt.

Lubricate the baking dish with oil and lay out the first cake from the dough, carefully put the filling on it and cover with the second cake.

Bake in the oven for twenty minutes until the top is golden brown.

In Rus', during the time of Ivan IV, cooks did not know how to fry, only boil or bake, and there were only Tatars in the kitchen, they taught the people the art of cooking this dish. Real belyash has little in common with the products of small patties scattered throughout the country. Real belyash can be both small and large, but it is always baked in the oven, and the meat is not scrolled into a meat grinder, but simply finely chopped and mixed with onions or potatoes.

Option 3: Belyashi in the oven with veal and beets

If you want to try something new, you can start with belyashi stuffed with veal and beets. It will definitely surprise even the most demanding gourmet. For all types of meat, the most lean is veal. For people suffering from atherosclerosis, this is the only type of meat that can be eaten, since the smallest amount of cholesterol enters the body with it. In addition, it is tender and soft, which makes the belyashi even tastier.

Beets - very useful product. Due to the content of fiber, it enhances intestinal peristalsis, thereby cleansing the intestines. In addition, it helps regulate fat metabolism and controls blood pressure. Beet advises to eat with liver disease and obesity. Of course, belyashi cannot be called dietary product, but if they are cooked in the oven, and not fried in a pan, then they can be beneficial.

Ingredients:

• 2 cups of flour;
• 1 st. a spoonful of sugar;
• 0.5 cups of sour cream;
• 100g butter;
• 1 beet;
• 1 egg;
• 3 garlic cloves;
• 0.5 kg of veal;
• 1/4 teaspoon of soda.

Step by step recipe

Sift flour and mix with soda.

Grind the butter with salt and sugar, combine with flour, add sour cream and knead the dough.

Make a ball out of the dough, cover it with a bowl or towel, leave it aside while you prepare the filling.

Twist the veal in a meat grinder into minced meat.

Peel the beets, wash and grate.

Grind garlic, mix with minced meat and beets.

Add the egg to the minced meat, salt, pepper and mix.

Divide the dough into parts, put a spoonful of minced meat in each and blind the edges.

Bake for forty minutes at 200 Cº.

When choosing veal, it is preferable to take the meat of young bulls. To preserve the taste and aroma, you must strictly follow the recipe, especially the cooking time. Veal should not be eaten in diseases such as gout and advanced arthritis, as salts that are formed during the digestion of meat are deposited in the joints and can cause symptoms to worsen.

Option 4: Belyashi in the oven with potatoes and onions

For those who do not like meat pies, you can prepare a filling of potatoes and onions. Moreover, potatoes can be either cut into small cubes or grated, it all depends on personal taste preferences.

Ingredients:

• 320 grams of flour;
• 1 egg;
• 1 teaspoon of yeast;
• 1 teaspoon of salt;
• 3 potatoes;
• 1/2 onion.

How to cook

Sift flour, salt, mix with egg, yeast and a teaspoon of vegetable oil, heated water. Replace dough.

Peel and finely chop the potatoes.

Chop the onion, mix with potatoes, spices and herbs.

Divide the dough into ten equal parts, roll into cakes, put the filling on each of which, blind the edges to the center.

Bake in the oven for forty minutes at 180 Cº.

It is better to preheat the oven first, at least for five minutes, and only then put the whites there. When they are covered with a golden crust, you can take them out so that they turn out to be more appetizing in appearance, before putting them in the oven, you need to grease the tops and sides of each pie with yolk.

Option 5: Belyashi in the oven with yeast

Yeast dough requires a little more time and effort than kefir-based dough, but the result will be worth it.

Ingredients:

• 0.5 kg of flour;
• 2 teaspoons of yeast;
• 2 teaspoons of salt;
• 3 teaspoons of sugar;
• 2 eggs;
• 220 ml of milk;
• 0.5 beef;
• 0.3 kg of pork;
• 0.4 kg of champignons;
• 3 cloves of garlic.

Step by step recipe

In a bowl, combine flour, eggs, salt, yeast and milk. Replace the dough, put on a table sprinkled with flour, cover with a bowl and let it brew.

Scroll the meat through a meat grinder.

Chop greens, mix with meat.

Divide the dough into pieces and roll out. The edges should be thinner than the middle.

Put minced meat on a cake of dough, connect the edges to the middle, grease the top with yolk.

Put on a baking sheet and bake in the oven for twenty-five minutes at a temperature of 200 Cº.

You can add any spices and seasonings to the filling, the scope for imagination is limited only by your own desires. Don't be afraid to try new things.

Option 6: Belyashi in the oven stuffed with fish

You can use any kind to make this recipe. river fish, which is more like. You can make belyashi in the shape of fish, then children will be happy to eat them.

Ingredients:

• 1 glass of milk;
• 3 cups flour;
• 1 teaspoon of yeast;
• 200 grams of salmon;
• 1 onion;
• 1 yolk;
• 2 teaspoons of sand;
• salt and seasonings to taste.

How to cook

Chop the onion into thin rings.

Peel the fish, salt, cut into pieces, mix with onions and leave in the refrigerator for a while while preparing the dough.

Mix yeast, salt, sugar and milk, stir.

Add flour and a little vegetable oil, replace the dough.

Form a ball from the dough, cover with a towel and leave for two hours.

Divide the dough into pieces, make cakes out of them, place a spoon in the center of each fish stuffing, blind the edges.

Bake for half an hour at a temperature of 180 Cº

Can be served as independent dish, and as a side dish for soup, for example.

Read on. Belyash is a fairly common pastry that came from Tatar cuisine. It's quite popular with us. That's just the majority perceives belyashi as fast food, although quite beloved. But not everyone can cook it on their own, often it’s just reluctance. In vain! Baking belyashi in the oven is no more difficult than making pies or buns.

Belyashi in the oven - the basic principles of cooking

To cook whites in the oven you need:

• knead the dough;
• prepare the filling;
• send the dish for baking.

The process is not so complicated as to not master it.

Most are used to the fact that whites are fried dish. As a rule, they are sold in this form.

However, you can only win from cooking whites in the oven, and not in a frying pan filled to the top with oil. Baking is much healthier and, at the same time, no less tasty: juicy, fragrant and very tender.

Traditional whites have round shape and meat stuffing. There is a small hole in the center.

Today, observe just such a form and use only traditional stuffing not necessary. You can sculpt products in the form of any geometric figure.

Belyashi are filled with vegetables and even fruits. But there must be a hole in the center.

The secret of real belyash is to knead the dough correctly. It is prepared fresh or yeast.

The meat is chopped with a knife or passed through the largest grate of the meat grinder. Minced meat must be with fat. It must be kneaded well and for a long time, then lightly beat off. Add salt, pepper, onion to minced meat. Zira, suneli hops, coriander, chopped greens are also popular.

Belyashi prepared for baking should be infused for at least ten minutes. The dough can be greased with a beaten egg or just the yolk mixed with a spoonful of milk.

The baking sheet is covered baking paper soaked in vegetable or butter oil.

Belyashi are baked for twenty or twenty-five minutes at 180-200 degrees.

1. Belyashi in the oven with minced meat

Ingredients:

Dough:

• 0.8 kg of flour;
• 5 gr. dry yeast;
• 30 gr. sandwich butter;
• 125 ml of milk and water;
• one egg;
• teaspoon of salt;
• Art. a spoonful of sugar.

Filling:

• 150 g of pork meat and 150 g of beef pulp;
• three bulbs;
• three st. l. kefir;
• one teaspoon of pepper and salt.

Cooking method:

Melt sandwich butter. Separate the yolks into a separate bowl.

Add yeast to milk with water. Dissolve also salt and sugar.

Pour a spoon or two of flour here. Pour in the oil and yolks. Add more flour and knead the dough. It needs to be kneaded until it becomes stiff.

Grind the meat with a meat grinder.

Onion cut into small cubes. Salt and mix with minced meat. Add kefir and pepper.

Roll out pieces of dough into circles. Place the minced meat in the middle. Each belyash needs to be wrapped so that a hole remains in its center.

Set aside ready-made semi-finished products for ten minutes.

Place on a baking sheet and send to bake. After twenty minutes fragrant and fluffy belyashi can be taken out of the oven.

Ingredients:

• 900 gr. yeast dough;
• 0.300 kg of minced pork;
• two bulbs;
• eight sprigs of parsley;
• hot pepper (chili);
• two pinches of pepper and salt.

Cooking method:

Prepare the dough as in the previous recipe.

Onion cut into small cubes. Salt. Mix with meat mass.

Finely chop the parsley. Free the chili pepper from seeds and internal partitions and cut into small pieces. Add together with parsley to a bowl with minced meat and fry it in a pan.

Roll out pieces of dough into circles, make cuts, but do not cut to the center. Place the meat filling in the middle.

Wrap the resulting petals in a circle on top of each other. Belyashi leave for ten minutes to brew.

Lubricate with loose and mixed with milk yolk. Bake for twenty-five minutes (180 degrees).

3. Belyashi in the oven stuffed with pumpkin and grapefruit

Ingredients:

• 0.45 kg yeast dough;
• 0.3 kg of pumpkin;
• one grapefruit;
• one lemon;
• 10 g of granulated sugar.

Cooking method:

Cut the pumpkin into small pieces and bake in the oven. Fifteen minutes (200 degrees) are enough for this. Grind the baked pumpkin into a puree using a blender.

Peel the grapefruit, divide into slices, remove the thin skin and blot with a paper towel.

Cut the lemon zest into strips or grate.

Cut the pieces of dough after rolling into strips.

Put the filling on their edges: first place a spoon pumpkin puree, then one or two grapefruit slices, a pinch of zest, and sprinkle sugar on top.

Wrap the dough twice with an envelope. Figured decorate the seam. Bake in the usual way.

4. Belyashi in the oven "Simple recipe"

Ingredients:

Dough:

• 600 gr. flour;
• 15 gr. dry yeast;
• teaspoon of salt;
• Art. a spoonful of sugar sand;
• 300 ml of water.

Filling:

• onion;
• 0.4 kg minced meat;
• salt and pepper - to taste.

Cooking method:

Dissolve yeast and sugar with salt in water.

Gradually add flour and stir clockwise. The dough must be kneaded until it stops sticking to the hands. Clean up in cozy corner kitchen, covered with a towel or film.

Cut the onion into small pieces and lightly fry. Mix it with minced meat, add salt and pepper.

Roll out the dough, wrap it with sausage and divide into portions. Roll out each again, place the meat mixture and pinch the edges.

Semi-finished products are fried in a pan on both sides and sent to the oven for twenty minutes.

Ingredients:

Dough:

• 350 gr. wheat flour;
• 160 gr. melted butter;
• a glass of kefir;
• ½ tsp. kitchen salt and soda.

Filling:

• 300 gr. beef;
• one beam;
• two potatoes;
• Art. l. dry adjika Caucasian;
• kitchen salt - to taste.

Cooking method:

In a bowl with flour, add melted butter, salt.

Mix soda in kefir and add to flour.

Knead the dough. It will be very soft and pliable. Cover it and set aside for fifteen minutes.

Prepare minced meat from meat.

Finely chop potatoes and onions. Add to bowl with meat. Vessels pour spices, add salt and mix the meat mixture thoroughly.

Divide the dough into separate pieces, roll out, place the meat filling in the middle. Wrap whites, leave a hole in the center. Bake in the usual way in the oven. Remove the tray after twenty minutes. Put on each belyash small piece melted butter. Put the baking sheet with whites in the oven for another five minutes.

6. Belyashi in the oven with lamb

Ingredients:

• 0.8 kg of dough;
• 400 g lamb;
• one large onion;
• two pinches of coriander;
• ½ teaspoon of zira and black pepper.
• one and a half teaspoons of salt.

Cooking method:

Cook closely according to the previous recipe.

Pour coriander, black pepper, salt and cumin into a mortar and crush.

Grind the onion. Add seasonings to it and stir.

Then grind lamb into a bowl with onions.

Mix the meat mixture very thoroughly.

Pour onto a baking sheet vegetable oil and distribute it evenly over the surface. Grease their hands.

Pinch off a piece of dough and roll it out with your hands right on the baking sheet.

Spread the meat mixture over the surface. Wrap the dough in folds.

Baking whites in the oven takes about twenty-five minutes.

7. Belyashi in the Vegetarian oven

Ingredients:

Dough:

• a glass of 15% sour cream;
• one tsp soda;
• one tsp. sugar and salt;
• ½ cup vegetable oil;
• 0.4 kg of flour.

Filling:

• White cabbage;
• carrot;
• salt;
• a pinch of turmeric and curry;
• sour cream for lubricating whites;
• 50 g of hard cheese.

Cooking method:

Pour sour cream into a bowl, mix with soda. After a couple of minutes, pour in vegetable oil. Pour in sugar and salt. Whisk with a whisk.

Add flour and prepare a soft and airy dough.

Roll it out into a thick rope. Cut into equal pieces. Cover with a napkin.

Cut the cabbage into small squares. Grate the carrot using a large grater.

Mix vegetables, salt and add spices. Fry in a saucepan until soft.

Roll out dough pieces and fill vegetable mixture. Roll up and pinch the edges.

Arrange the whites on a baking sheet with greasy baking paper. Brush the edges with sour cream.

Coarsely chop the cheese. Sprinkle the top of the belyash where the filling is.

Place the baking sheet in the oven for twenty minutes (200 degrees).

Ingredients:

• half a kilogram of yeast dough;
• 250 gr. minced meat;
• 400 gr. Chinese cabbage;
• large onion;
• five cloves of garlic;
• two st. l. soy sauce;
• one teaspoon of salt;
• pepper to taste;
• two pinches of ground coriander.

Cooking method:

Cool minced meat. Before cooking, he needs at least an hour to lie on the shelf of the refrigerator.

Chop the Chinese cabbage very finely.

Skip the pieces of onion through a meat grinder. Crush the garlic with a knife and chop it further.

Mix cabbage, onion and garlic. Add minced meat, coriander and soy sauce. Salt and pepper.

Mix the filling thoroughly with your hands. In order for it not to be dry, add a tablespoon cold water. The filling needs to stand for ten to fifteen minutes.

Roll out the dough with a tourniquet. Divide into equal parts weighing approximately 50 grams.

Roll each piece of dough into a ball shape. Wet your hands sunflower oil and grease the balls. Leave them for twenty minutes.

For convenience, divide the filling into the same number of parts as the dough.

Mash each bun into a cake, a couple of millimeters thick. Fill it with stuffing and form a belyash with a hole.

Bake in the oven for about half an hour (190 degrees).

Dough for belyashi - general principles of preparation

Basically, yeast dough mixed with wheat flour is used for whites. premium. But sometimes they cook it fast ways on kefir with the addition of a ripper. The flour is always sifted before kneading, then combined with the rest of the ingredients.

What is put in the dough:

• liquid (water, milk, whey, kefir);
• salt, sugar;
• fat (butter, margarine).

The consistency of the yeast dough should not be liquid, but not very steep either. It should turn out soft, elastic, give in to modeling. It takes about ten minutes to knead the mass. When ready, it will become homogeneous, begin to lag behind the dishes and come off your hands. Then they are transferred to a large bowl and left to rise.

Fermentation time depends on the following factors:

1. Thickness of dough. If it is steep and clogged with flour, the process will be long. Soft dough rises faster.
2. Ingredient temperatures. Yeast dough is never kneaded with cold liquid or with ice flour. All ingredients should be warm, but not hot. Otherwise, you can brew the yeast and they will die.
3. Temperatures in the room. Warmer yeast activates faster. If the house is cool, the container with the dough can be placed on a pot of warm water.
4. Yeast freshness. If they are expired or Bad quality, then fermentation will be delayed or will not occur at all.

So that fermentation does not slow down, before kneading the dough, it is recommended to leave all the ingredients on the table in advance. The liquid is heated up to 45 degrees. If butter or margarine is used, then the products must be melted to a liquid state and cooled. Hot ingredients are not added to the dough.

The recipe for an ordinary yeast dough for whites, which is also suitable for sculpting pies with various fillings. Including sweet filling. Yeast is used raw. If they are not, then we take 3 teaspoons of granular.

Ingredients

• 1.5 st. water;
• 35 grams of yeast;
• 3.5 st. flour;
• 1 table. a spoonful of sugar;
• ¼ spoon of salt;
• 40 ml of oil grows.

Cooking

1. We heat up the water. It should be slightly above body temperature.
2. Add sugar, then yeast, stir until dissolved and leave for five minutes.
3. While the yeast dissolves, sift the flour.
4. Salt water with yeast, mix and pour into flour. We start kneading the dough with our hands. Add vegetable oil along the way. Instead, you can take margarine, previously melted and cooled.
5. Knead the dough until smooth, it is possible that a little more or less flour may be required.
6. Place the dough in a large bowl and cover with a cloth towel. We put for fermentation in a warm place. You can put it near the stove or near the battery.
7. Check back in an hour and a half. After a good rise, we crush with our hands and leave until the second rise. You can start sculpting products.

Recipe for dough for belyashi on kefir without yeast

A dough recipe for whites that will help out if there is no time. He does not need to wander and stand for several hours. At the same time, the baking turns out to be airy, porous, with high taste qualities.

Ingredients

• 4 eggs;
• 1 tsp soda (you can use baking powder);
• 1 spoon of salt;
• 400 ml of kefir;
• flour.

Cooking

1. Pour the kefir into a large bowl. It should be warm, it is better to just hold it at room temperature. If you decide to heat up on the stove, then you need to do this very carefully. Fermented milk product can easily curl into curd.
2. Add soda to kefir and stir. There will be a reaction, soda will be extinguished in an acidic environment, and kefir will increase in volume.
3. Adding raw eggs followed by salt. Take a whisk and beat the mass until smooth.
4. We add flour. It remains only to knead the dough. The consistency should be normal, like for pies.
5. The dough does not need to ferment, but it is still better to leave it warm for fifteen minutes so that the gluten of the flour swells. It will be much easier to work with the deposited mass.

Dough for belyashi yeast on milk "Cold"

A feature of this dough recipe for whites is the ability to start it in advance. For example, in the evening, and in the morning to please the family with fresh whites or pies. Or cook in the morning, and fry the products after work.

Ingredients

• one glass of milk;
• 0.5 tsp salt;
• one spoonful of sugar;
• 7 g dry yeast;
• oil 2 tablespoons;
• flour about 2.5 cups.

Cooking

1. Dissolve yeast in milk immediately with salt, lay sugar. Let stand until the grains completely separate.
2. Add flour, pour in oil during kneading.
3. The dough should be soft and slightly sticky. We crush it to smoothness and uniformity. The mass should not stick to the dishes.
4. Transfer to a large bowl, cover with a tea towel and refrigerate. There it will feel great until 12 o'clock. Some housewives prefer to transfer to an oiled bag. But in this case, you need to tie it at the very edge and leave enough room for lifting.
5. Then we take it out, leave it warm for half an hour and you can sculpt whites.

Liquid dough for whites

Whites are very airy, soft and porous. And all thanks to the consistency of this test. Of course, not only the kneading technique is different, but also baking. We will mix freely. But you can also use whey, milk or a mixture with water.

Ingredients

• 300 ml of water;
• 2 tsp dry yeast;
• 1 tsp salt;
• 1 tablespoon of sugar;
• about three glasses of flour;
• 30 ml of oil.

Cooking

1. The liquid is heated to a warm state.
2. We put sugar in it, immediately pour in the yeast and a glass of flour. Shake, leave for 10 minutes.
3. Add salt, then butter and flour. The consistency should not be thick, but it should not drip from a spoon either.
4. Leave to ferment for another fifteen minutes.
5. We put a frying pan on the stove, pour oil into it for frying. We warm up.
6. We collect the dough with a spoon, put it in the pan in the form of pancakes. Smear to the sides.
7. Put minced meat on top, distribute evenly.
8. We close with a fresh portion of the dough so that it covers the entire filling.
9. After frying the first side, the whites are carefully turned over. Cover the skillet and bring to a boil.

1. In order for the pastries to be lush, premium flour is used. It will definitely sifted through.
2. When kneading, flour is not added immediately, but one glass at a time. Then the dough kneads better and faster.
3. The most optimal are the following proportions of ingredients:

- liquid and flour - 1: 2;

- for 1 kg of flour - 10 gr. dry yeast;

- the ratio of onion and meat in minced meat, so that it is juicy - 1: 2.

1. For elastic dough it is desirable to use milk with at least 1% fat content.
2. If dry yeast is used, milk and water do not heat up. They should be room temperature.
3. You can check the readiness of the dough with your finger. It is not quite soft and a little, as it were, resists.
4. It is better to add only yolks to the dough for whites, as the whites will make it too tight. Read more:
5. For the juiciness of the meat filling, it is worth pouring fifty grams of ice water.
6. If vegetables are cut, and not passed through a blender or meat grinder, they give their juice to minced meat, making it tastier.
7. It is advisable to add soda dissolved in warm water to the yeast dough. This will help remove the sourness inherent in this dough.

Do you want to cook something delicious? meat dish, replacing both cutlets, and naval pasta, and much more? Then whites - to the very point! The filling itself is already satisfying, and even more so when combined with dough. This way you can kill two birds with one stone 😉

Belyashi in the oven from yeast dough, a step-by-step recipe with a photo

There are no people in my family who are indifferent to this pastry and cannot be! 😀 We love meat and yeast dough very much, so here, as they say, everything came together. Belyashi remind me that I usually cook under New Year, making a whole pie out of them in the form of a Christmas tree. Only whites, unlike them, are open. But I like the taste equally in both cases. And the dish as a whole turns out to be no less satisfying than.

I made these whites from yeast dough in the oven with a filling of three main ingredients - beef, onions and potatoes. If desired, you can take pork or mixed 50/50 minced meat. But even if you choose my version with one beef, the filling will not be dry due to the other two components. I pre-boiled the potatoes and grated them coarsely, and sautéed the onions. I put a lot of it - 2 large heads, because I love it very much. And in the sautéed form, besides, it is much more tender in comparison with the raw one. However, you can go the other way - scroll the meat with onions together through a meat grinder. By the way, instead of potatoes, you can use cereals, as I did in the already mentioned above. It will be delicious too! 😉

As for the dough, I did not make it particularly heavy, loading it with butter or large quantity eggs. I have it light - on a mixture of milk and water, one egg and vegetable oil. So, today we bake belyashi from yeast dough. I bring to your attention a step-by-step recipe with a photo.

Ingredients:

For test:

• premium wheat flour - 1 kg (8 cups) *
• dry yeast - 11 g
• eggs - 1 piece
• water - 125 ml
• milk - 200 ml
• sunflower oil - 6 tbsp.
• salt - 1 tsp

* 1 cup = 200 ml liquid = 125 g flour

For filling:

• beef - 450 g
• potatoes - 3 club medium size
• onions - 2 large heads
• salt - to taste
• pepper mix - to taste
• sunflower oil - 2 tbsp.

Additionally:

• eggs - 1 piece

Belyashi in the oven from yeast dough, a step-by-step recipe with a photo:

I sifted a kilogram of flour into a large bowl and poured dry yeast into it. Well mixed.

To 125 ml of filtered water at room temperature, I broke an egg and added salt, beat it.
If you can't imagine a yeast dough without at least a gram of sugar, then you can add it at this stage. In my opinion, he is absolutely not needed here.

Pour the egg and water mixture into the flour. Following her - warm milk and 3 tablespoons of sunflower oil. I took unrefined, but if desired, you can use purified.

In the process of kneading, I added another 3 tbsp. vegetable oil. Ready dough rolled into a ball.
Your amount of flour may be slightly different, since the gluten in wheat is different and depends on many factors. The dough should not stick to your hands, but you do not need to hammer it heavily with flour either. If necessary, adjust its consistency by adding a little flour or vice versa milk / water.

Dough, having covered, put in heat until doubled in volume. How quickly it rises depends on the yeast and room temperature. This time it took me longer than usual - more than an hour. Then I hugged him with my fist and returned him to the heat again. I waited for it to rise a second time.

While the dough for making whites from yeast dough was rising in the oven, I took up the filling. I cut the onion into cubes and sautéed, adding salt and grinding a mixture of peppers.

Let the onion cool and put it in a bowl to collect the filling.

Boiled potatoes and cooled, grated on a coarse grater. Posted to the bow.

They sent beef pulp, scrolled through a meat grinder with a medium nozzle. Added more salt.

Mixed thoroughly. The best thing at the time of cutting whites is if the filling is at room temperature.

This is how my dough came up for the second time:

I divided it into approximately equal pieces as for pies. In total, I got 22 pieces.

She rolled each piece into a cake, laid out the filling on it - a ball of minced meat.

She lifted the free ends of the dough up, pinched it with an accordion around the entire circumference, leaving the filling visible.

So I formed all the whites with meat and laid them out on a baking sheet, greased with sunflower oil, indenting from each other.

Top with a little beaten egg. If desired, you can use for this purpose only the yolk, diluted with a few drops of water.

I baked belyashi from yeast dough in the oven for 25-30 minutes, setting temperature regime 200 degrees.

You can serve it hot! But cooled and even chilled belyashi, in my opinion, has its own charm. They really taste good in absolutely any form!

When serving, I bet on fresh herbs! Also for those who wish, I put a thick tomato sauce own cooking. But you can go the other way - cut into warm whites fresh tomatoes or other vegetables. Or serve them with meat broth, if suddenly you have one available at the moment, in the manner of Tatar peremyachi. Whatever you add, it will still be incredibly tasty!

I am glad that today I was able to tell you how I bake belyashi in the oven from yeast dough. Save the step-by-step recipe with a photo for yourself in a way convenient for you and bake to the delight of your family and guests! ;)

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This dish of Tatar cuisine has become almost a national fast food for our people. But what many establishments offer Catering, as a rule, neither in form nor in content have anything in common with whites. Most of the time it's just plain pies.

Real belyashi look like a round cheesecake stuffed with minced meat or triangular pie, but always with a hole in the center.

This article will tell you not only what the content and appearance of this dish should be, but also help make sure that homemade whites can be tasty and healthy.

What you need to know first of all to cook delicious belyashes

1. Not only the hole on top distinguishes belyashi from the usual pies, there are a number of other features of this dish that relate to the filling, the process of their formation and frying;
2. Stuffing for whites traditional recipe It is made from lamb, but it is quite possible to replace it with beef. If you mix pork and Ground beef, then this will give the baking more juiciness, although it will significantly move the finished product away from the original;
3. The second feature of this dish is that the dough is not rolled into a cake with a rolling pin, and all manipulations to form the pie are done only by hand. Of course, if it seems difficult to the hostess, you can use kitchen utensils;
4. Belyashi should be fried over moderate heat, not too quickly, unlike, for example, chebureks. This will allow both the filling and the dough to get fat, but will not allow the crust to be too saturated with oil.

Homemade belyashi with meat

Time for preparing

calories per 100 grams

Cooking sequence:

Delicious belyashi with meat in a pan from ordinary yeast dough

This version of whitewash is the most popular among housewives. On it, minced meat is wrapped in ordinary yeast dough. Although each housewife may have her own dough recipe, a short list of ingredients is used for all variations, the main ones being: flour, water, yeast.

The cooking time of this Tatar open pie on a simple yeast dough will take about 2 hours.

The calorie content of the dish per 100 g is 392.1 kcal.

Progress:

1. First you need to knead a simple yeast dough using safe way. In warm water, stir yeast, sugar, liquid (but not hot) cow butter, egg and salt;
2. Then to these ingredients you need to sift and mix wheat flour. Let the well-kneaded dough rise for an hour, but after about half an hour it needs to be kneaded, and after the second rise it is ready for further use;
3. Mix both types of minced meat together. Pass the onion through a meat grinder or through coarse grater, mix together with minced meat. Add salt and spices. Minced meat for the filling must be kneaded as diligently as the dough;
4. Distribute the double risen dough into pieces weighing about 100 grams. Form round koloboks from them and leave them to stand on the table for 10 minutes;
5. Then roll out the pieces with a rolling pin or stretch with your hands into cakes. Put the filling in the middle of each and fasten the edges, pinching in a circle closer to the center, leaving a window about 3 cm in diameter in the center;
6. Fry the formed whites in a pan with a thick bottom in hot oil for 2-3 minutes on each side.

Tatar belyashi have two varieties that differ from each other in size. So, “zur belish” is a full-fledged pie, and “vak belish” has the size of an ordinary pie. But no matter what size Tatar belyash it must have a hole in the top.

The preparation time of the Tatar “vak belish” is 2-2.5 hours.

The calorie content of 100 g of this pastry is 380.4 kcal.

Action algorithm:

1. AT warm water pour, stir and leave for 5 minutes dry fast-acting yeast;
2. Then add salt, vegetable oil and sift the flour. Knead homogeneous and very soft dough, which should fit within an hour and a half. During this time, it will need to be kneaded once;
3. Using a meat grinder, blender or food processor, chop the beef, onion and herbs. Add salt and ground black pepper, mix everything thoroughly;
4. On a floured surface, divide the dough into 12 parts and form a white with a hole in the middle from each, not sparing the minced meat for the filling;
5. Then fry the formed belyashi with the prefix "vac" until golden brown from each side.

Recipe for belyashi with meat in the oven

There are people who avoid drinking fried foods, taking care of their health, but they can also taste delicious holey pies with juicy filling. All you have to do is cook them in the oven. This can be done from yeast dough or, as in the proposed version, from unleavened dough.

The cooking time for whites in the oven will be approximately 1.5 hours.

The calorie content of these meat pies is 259.7 kcal / 100 g.

Baking order:

1. Grind cold margarine with a glass of flour into small crumbs, add shaken 2 chicken eggs and warm kefir with soda and salt dissolved in it. Then gradually add flour to the resulting mixture and knead tender mass. Let it lie down for 45 minutes to swell the gluten in the flour;
2. For the filling, chop the onion with a meat grinder or blender, mix it with minced meat and other ingredients. Then carefully knead with your hands, gradually pouring in ice water;
3. Shape the dough into whites following the same instructions as for fried pies with holes. Place them on a baking sheet with the hole up, brush with beaten egg and bake for 45 minutes at 180-200 degrees Celsius. A golden crust will indicate the readiness of baking.

What if you add potatoes?

In addition to the usual meat filling, potatoes and minced meat can serve as filling for many holey pies, which are loved by many. This pastry turns out to be just as juicy and tasty as belyash in the traditional way.

It will take about 2 hours to prepare this version of whites.

Calorie content of 100 g of baking with potato and meat filling is 262.6 kcal.

Step by step cooking instructions:

1. Chop the butter together with flour and salt, then add eggs, kefir and soda to the mass. After kneading, you should get a dough that will be slightly softer than dumpling dough. He will also need some time (about 20 minutes) to rest;
2. For the filling, cut all the ingredients into as small cubes as possible. They should not be larger than for a vinaigrette. Pepper, salt the filling for taste and mix well;
3. From the rested dough, form whites with a hole on top, place them on a lined baking sheet and send to the oven (200 degrees);
4. After 20 minutes, put a piece of butter into the holes of all whites, without exception, then after 20 minutes pour 1 teaspoon of hot meat broth or water and grease their surface with an egg, and after another 15 minutes, whites can be removed from the oven and delight the household.

So that whites cooked in a pan will please with their taste and appearance please use the following helpful tips:

1. Only a heavy-bottomed frying pan can provide uniform heating of the oil and frying the dough and stuffing. Also, for this purpose, a duckling or a goose is ideal;
2. Pies should be bathed in boiling oil, so it will take a lot of it. This will provide a beautiful caramel crust on the entire surface of the product;
3. To raw minced meat fried, you need to add boiling oil to the hole with a teaspoon during frying;
4. Ready-made pastries must be laid out on a paper substrate (towel or napkins) so that it absorbs excess fat. This will reduce the calorie content of the finished dish;
5. In minced meat, you can add not only salt and pepper, but also your other favorite spices. This advice also applies to whites cooked in the oven.

Belyashi cooked in any way is always very tasty and appetizing, it is impossible to refuse them. They are prepared very simply, even a novice cook who is not experienced in cooking will easily cope with this task.

Belyashi are very popular in the countries of the former Soviet Union, in any city you can find them for sale. And although this product is rooted in the Bashkir steppes and Tatar settlements, belyashi have long become an integral part of our cuisine, being a very common delicacy.

Belyashi are fried round patties larger than average, made from yeast or unleavened dough and stuffed with minced meat or minced meat with lots of onions. Distinctive feature real belyashi - a hole on top, exposing the meat filling. But for simplicity, our cooks often make them without this hole, thereby depriving the whites of its “chips”. Belyashi are cooked in the oven from yeast dough, both from the store and homemade. But you can also use unleavened dough, or cooked on kefir, beer. The dough for whites in the oven, of course, affects the taste finished product but this is a matter of taste. The most common filling for belyashi is minced meat from a mixture of beef and pork. As an option - belyashi with chicken meat, lamb. Tatar belyashi in the oven use veal or lamb with finely chopped onions and herbs in minced meat.

Of course, the classics are belyashi with meat, in the oven they become satisfying, with rich taste. However, our craftsmen have learned how to make an easier alternative: belyashi with potatoes in the oven, or a compromise option - belyashi with meat and potatoes in the oven. These types of whites have the right to exist, especially since there are no less lovers of baking with potatoes than admirers meat products. Belyashi are varied; in the oven, recipes offer a lot of their options. It's even hard to make a choice. Try looking at photos of whites in the oven. A photo will help you right choice. When mastering belyashi in the oven, be sure to take into account recipes with photos. There is one more good way learn how to quickly cook belyashi in the oven: a step-by-step recipe with illustrations. Take advantage of it!

And we will give you some tips on how to cook belyashi in the oven:

The dough for whites in a covered form should be left for a while to “thaw”;

Stuffing for whites requires a large number onion. With him, whites will be juicy and tasty. It is recommended to add from half a kilogram to one kilogram of onions to a kilogram of minced meat;

For taste, you can also add a little crushed garlic and finely chopped greens to minced meat for whites;

The top of the whites should be greased with an egg and baked in a preheated oven for 45 minutes;

Put the finished whites on top of each other with a pyramid. So they keep warm longer;

Belyashi can be served as an independent dish, they are very tasty to eat, washed down with broth. Whites are also suitable for breakfast, with tea, and they can also be given to children for a snack at school, on a hike, etc.