Belyashi is tasty and juicy. Belyashi with meat - recipes for juicy filling and delicious dough

Belyashi with meat, especially in the fried version, is not a dish that can be recommended to be cooked often, but sometimes you can pamper yourself and your household with such a tempting and aromatic unsweetened delicacy by preparing it yourself at home.

How to cook belyashi with meat?

Any recipe for whites with meat involves the simultaneous preparation of two components - the filling and the dough, the quality of which fully determines the final result and the impressions of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, you need to take into account certain subtleties of the recipe, without which the minced meat will not be juicy.

Juicy minced meat for whites with meat

The classic filling for belyashi with meat should be made from lamb, but in our cuisine we often use fatty pork or a mixture of it with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it into medium-sized cubes with a sharp knife - this is one of the secrets of the juiciness of the filling. Do not use a large amount of spices and seasonings, but add salt and pepper to taste. It will also add a little juiciness to the products. ice water, finely crushed ice or chopped raw potatoes added to the filling.

Ingredients:

fatty pork and beef - 720 g;
onion - 360 g;
water - 120 ml;
salt and pepper.

Preparation

The meat is ground through a meat grinder.
Peel the onion and chop it into cubes as small as possible.
Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.
Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.

Belyashi dough with meat

Ideal homemade belyashi with meat, the recipe of which is verified and balanced, is soft, fluffy and simply melts in your mouth. Properly made dough is responsible for these properties. It should not be tight or oversaturated with flour or baking powder. The correct flour base is soft, but not sticky, easily kneaded and molded without difficulty. Below is a simple recipe. yeast dough, from which you can make delicious belyashi with meat.

Ingredients:

flour - 620 g;
water - 340 ml;
fresh yeast- 20 g;
granulated sugar - 40 g;
salt - 10 g;
butter peasant - 35

Preparation

Yeast, salt and sugar are dissolved in water heated to 40 degrees.
The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
Leave the container in a warm place for an hour and a half for the contents to rise.
After the mass has at least doubled in volume, you can begin to design the products.

How to make belyashi with meat?

Cooking belyashi with meat is not only about making dough and filling. Products also need to be molded correctly. In modern cooking, there are two options for designing preparations - closed and open method. Let us next consider the intricacies of sculpting closed whites.

The finished flour ball is decorated with a sausage five centimeters thick.
Cut it into equal pieces.
Roll each cut into a ball.
Place the round pieces on the table for 30 minutes to proof (for yeast dough).
Knead each ball until you get a cake.
Place a spoonful of filling on top.
Fold the edges of the dough up and pinch them.
Twist the tuck and fold it down.
The workpieces are laid seam down on a flat surface.
They are allowed to distance themselves and approach in a warm place.
Gently knead the balls with your fingers until you get a flat cake and immediately lower them into hot oil for frying.

Tatar belyashi with meat is decorated a little differently.

The edges of the filled cake are closed at the top, gathering like a frill and leaving a small hole.

Belyashi with meat in a frying pan

Traditionally, the products are deep-fried in a heated frying pan, in a saucepan or cauldron. Moreover, the recipe for white meat with meat in a frying pan can be either classic, implemented in compliance with all norms and rules, or noticeably different from those. Next, consider the variations instant cooking similar fried products in a frying pan, the design of which will significantly save time.

Belyashi with meat - recipe with kefir

The properties of kefir to increase the fluffiness of baked goods and transform their characteristics for the better can also be used in in this case. The following instructions outline how to cook belyashi with meat in a frying pan from a quick yeast-free kefir dough. The products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn further about the nuances of creating a flour base.

Ingredients:

kefir - 245 ml;
flour - 480 g;
eggs - 2 pcs.;
granulated sugar - 25 g;
salt and soda - 10 g each;
refined oil for dough - 40 ml;
without aroma frying oil - 360 ml;
filling - 500 g.

Preparation

Combine kefir with soda and leave for ten minutes.
Beat in the eggs, add sugar, salt, pour in the oil and mix the ingredients with a whisk.
Add flour in portions and knead.
The resulting lump is left for about thirty minutes under the film.
Cut it into pieces and form each into a flat cake.
Place the filling in the center, fold the edges up and pinch, leaving a small gap (hole).
Place the workpieces in hot oil with the hole facing down and fry the products until golden brown on both sides.

Recipe for lazy whites with meat on kefir

Lazy belyashi with meat, very tasty home recipe which are described below, are prepared much faster than classic yeast and even yeast-free ones with kefir. However, they turn out to be divinely aromatic, appetizing and delicious. Perhaps the only drawback of the products will be the excessive fat content in the output, which can be reduced by placing them on a paper towel for a few minutes.

Ingredients:

kefir - 490 ml;
flour - 320 g;
egg - 1 pc.;
granulated sugar, salt and soda - 10 g each;
refined oil for frying - 180 ml;
filling - 330 g.

Preparation

Mix kefir with soda, and after ten minutes add salt, sugar, egg and flour.
Mix the mixture with a whisk until it has the texture of a pancake base.
Warming up vegetable fat in a frying pan, spoon the dough into it at some distance, and place small flat cakes of minced meat on top.
Pour the filling with a small amount of dough on top and brown the pieces over medium heat on both sides.

Recipe for whites with meat in the oven

One, perhaps the most significant drawback fried whites- this is an excessive fat content of the products at the end and is not entirely healthy, although very appetizing fried crust. Next, you will learn how to bake white meat with meat without unwanted greasy gloss in the oven. Such heat treatment products are much healthier than traditional ones. The main thing is to implement it correctly and then the products will be no worse than the classic ones fried in oil.

Belyashi with meat - recipe made with yeast

Products in the oven will be soft if the dough is prepared correctly. It can be made without yeast using kefir, following the recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using high-quality ingredients, always turns out fluffy, fits perfectly and gives excellent results.

Ingredients:

flour - 520 g;
milk - 220 ml;
dry yeast - 10 g;
granulated sugar - 25 g;
salt - 10 g;
eggs - 2 pcs.;
butter - 45 g;
filling - 950 g.

Preparation

Dissolve yeast and sugar in warm milk, add a few tablespoons of flour, stir and leave for about twenty minutes.
Add eggs, salt, melted butter, and remaining flour to the dough and knead.
The suitable lump is divided into portions.
They decorate the belyashi and let them come up.
The products will be ready after 20 minutes of baking in the oven at 185 degrees.

Belyash is the most delicious meat pie. Its preparation will require a certain amount of time, but in the end there will be results. And what a one!

Here are the best step-by-step recipes for homemade white meat with meat that will definitely delight in taste.

Belyashi with meat - general principles of preparation

For classic white meat with meat, yeast dough is prepared in water or water with milk. Below are both step-by-step recipes. The dough is never put sponge method, since excessive pomp and abundance of bubbles are not necessary. Just knead enough regular dough, leave it for a couple of hours so that it rises well. Then it will lie on the table, it will be suitable for modeling, everything will take about three hours.

What else is put into the dough:

Salt and granulated sugar;

The kneaded dough must be covered so that it does not dry out on top. Keep it in a warm place until it rises very well. IN winter time and if the room is not very warm, it is better to do two rises.

The filling for belyashi is traditionally made from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into the minced meat, which will hold it all together. When everything is ready, you can start sculpting the products. Below in step by step recipes whites with meat, the process of forming open and closed whites is described in detail.

Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.

Classic belyashi with meat: step-by-step recipe

A simple step-by-step recipe for white meat with regular yeast dough and water. If there is no pork and beef. Then take any other types of meat for filling.

Ingredients

550-600 grams of flour;

280 ml water;

1 tsp. dry quick yeast;

30 grams of butter l. or margarine;

30 ml vegetable oil;

2 tsp. Sahara;

1 tsp. salt.

For filling:

170 g beef;

200 g pork;

120 g onion;

5 g garlic;

Salt pepper;

1 yolk.

Additionally you will need vegetable oil for frying. Not all step-by-step recipes for white meat with meat indicate it, and it is also impossible to accurately determine the quantity, since the diameter of the frying pan or saucepan may differ, as well as the density of the product during frying.

Preparation

1. You should always start preparing whites with the dough, as it will take about two hours to rise. Yeast dough is always kneaded warm water 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure required quantity, pour into a large bowl for kneading the dough or use an enamel saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast and make it work. Sugar also gives baked goods a beautiful golden color, but it is important not to overdo it. In some step-by-step recipes for whites you can see 2-3-4 tablespoons of sugar. This dough will burn quickly, and the filling will not have time to cook.

3. Now add dry yeast and stir. It’s better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is undersalted, it will be tasteless.

5. Add melted butter, stir and start adding wheat flour. Before kneading the dough, it must be thoroughly sifted. This will allow it to bond with the liquid more easily.

6. As soon as almost all the flour has been added, add vegetable oil. You can use sunflower oil with or without scent.

7. Continue kneading the soft and homogeneous dough. Which will spread slightly on the table. If you fill the mass with flour, then after frying the whites will be hard. Cover the kneaded dough with a linen napkin until it fits well.

8. Now you can prepare the filling. We wash both types of meat. Wipe and cut into pieces. Grind in a meat grinder.

9. Peel the onion. You can also twist it through a meat grinder, but it is better to chop it with a knife into small pieces. Transfer to meat.

10. Add chopped garlic to the minced meat, add salt for taste. Add one pinch of black pepper and egg yolk. If the egg is small. Then you can add it entirely. Stir the filling thoroughly, put it in the refrigerator for an hour, let the minced meat ripen.

11. As soon as the yeast dough for whites has risen well and tripled in size, divide it in small pieces. We make koloboks, the size of small apples. Lay them out on the table, leaving 4-5 cm between them. Let them stand a little longer and rise up. To prevent the crust from drying out, you can cover the top with a light towel.

12. Take the minced meat out of the refrigerator. Stir again, as the juices come out of the vegetables and the liquid separates.

13. Immediately prepare the frying pan or saucepan. We need the whiting to float freely and not touch each other or the bottom of the vessel. Therefore, we pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the heat, but not too much, let the vessel and oil gradually warm up.

14. Now let's return to the test. The pieces had risen by this point. We take one and turn it over. Flatten it with your hands into a large cake.

15. Add the filling. You can immediately flatten all the dough into flat cakes and divide the minced meat between them so that it turns out evenly and there is nothing left. We also flatten and spread the filling, making a small circle in the middle.

16. Below is a step-by-step recipe for white meat with a hole. Now we just collect all the ends in one pile, pinch them and flatten them again, but this is a full-fledged white.

17. We make all the belyashi with meat. As soon as they are ready, turn up the heat. Make the temperature a little higher than average.

18. Dip the whites with butter into the oil. When the dough gets into hot fat, it will expand. Therefore, we do not place it tightly, leaving a little space.

19. Fry on both sides for several minutes. If the fire is made big. The meat will not have time to cook. If the heat is low, the dough will begin to actively absorb the oil. Here you need to find the golden mean. Belyash should fry, but not burn.

20. Ready whites Place on paper to remove excess fat.

Leaky whites with meat: a step-by-step recipe from dough in milk

In fact, in this step-by-step recipe for whites with meat, the dough is prepared from a mixture of milk and water. It is not advisable to use only milk. We will make whites with holes. They turn out very fragrant and bake perfectly.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp. yeast;

1 tbsp. l. Sahara;

50 grams of butter, drained;

2 tbsp. l. growing oils;

Flour and salt.

Filling for whites:

500 g mixed minced meat;

2 onions;

1 small egg;

A couple of cloves of garlic;

Preparation

1. Mix milk and water. Let's heat it up. Or simply dilute the prescription milk with hot water from the kettle. But don't forget to measure the quantity. Place everything in a bowl.

2. Mix granulated sugar with yeast, add it all to the liquid, add a teaspoon regular salt, stir.

3. The butter needs to be melted or softened very well so that it melts. Add it to the future dough.

4. Sift the flour and add it to the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, add more flour and use your hands. Knead the dough thoroughly. As soon as the consistency is suitable, add a couple of tablespoons of vegetable oil. Knead until smooth and place the lump into a tall saucepan.

5. Cover the top of the dough so that the crust does not dry out. Place in a warm place for two hours.

6. Grind half a kilo of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, add a small egg, but you can cook without it. But you can’t do it without spices. Salt the minced meat and season with pepper. Stir until smooth. Leave it alone, let it sit and ripen, you will need to stir it again before cooking.

7. Has the dough risen well? You can start sculpting open whites with a hole. Divide the entire mass into portioned balls and place them on a greased or lightly floured table. We bark to sit up a little.

8. Roll out one ball into a flat cake. You can simply stretch it with your hands.

9. Place a little filling in the center and spread it into an even circle with a fork. Make the minced meat no more than half a centimeter thick, this will be enough for the whites.

10. Now we take one edge of the cake in our hands and begin to collect it in a pile in a circle, pinching it together at the same time. It should work round pie with a hole in the middle.

11. We make all the other whites with meat in this way.

12. Heat a 1.5-2 centimeter layer of oil in a container convenient for frying.

13. Take one belyash in your hand and place it with the hole down on the butter. We repeat this with the rest.

14. As soon as one side of the whites is fried. Turn it over. You cannot start frying the product from the closed side, in this case nothing will work, the filling will release a lot of juice and will shoot out strongly.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This especially needs to be done when using beef or other similar meat with low content fat

You need to chop the onion into minced meat very finely. Large pieces They won’t have time to bake in the dough, they will crunch and spoil the taste of the whites.

In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil and also treat your hands. Flour particles will burn in the pan, create smoke, and spoil the taste.

For frying homemade whitefish, it is best to use a cast-iron frying pan or other utensils with thick walls. In it, the oil heats up evenly, and the belyash is well baked.

Dear lovers homemade food, today I want to tell you how to cook belyashi with meat at home. Thanks to this recipe, the whites turn out to be very tender. And the meat filling is generally beyond praise - juicy and aromatic. Probably each of us, at least once in our lives, bought white meat with meat on the go and quickly snacked on it. Now you have a great opportunity to learn how to prepare delicious homemade belyashi yourself (they are much tastier and healthier than store-bought ones) and enjoy them to your heart’s content with the whole family. What could be better than baking a plate of these whites with meat in a frying pan and going on a picnic with the whole family!

Ingredients:

cow's milk - 125 milliliters;
water - 125 milliliters;
dry yeast - 5 grams;
wheat flour - 400 grams;
salt - one teaspoon;
sugar - 1.5 tablespoons.

Filling:

minced beef - 400 grams;
minced pork - 400 grams;
onions - 2 pieces;
salt, pepper to taste;
water for minced meat - 15 milliliters.

Belyashi with meat. Step by step recipe

To prepare homemade white meat with meat, flour must be sifted through a sieve (it would be ideal if you sift the flour twice in a row).
Combine milk and water in a deep bowl (you get 250 milliliters of liquid). If desired, you can use either 250 milliliters of water or 250 milliliters of milk. But if you choose the latter option, then carefully monitor the frying process: since whites in milk tend to burn.
Dissolve 5 grams of dry yeast in a slightly warmed milk mixture.
Pour out all the sugar and add 3 - 4 tablespoons of flour to activate the yeast fermentation process.
Leave the dough in a warm place for 10 -15 minutes.
In the meantime, let's prepare our filling.
The most delicious, in my opinion, belyashi are made with minced meat, which consists of 50% beef and 50% pork. In this recipe I suggest exactly this proportion.
Of course, you can use one type of meat to prepare minced meat: for example, lamb or pork. If you use only beef, then this minced meat will be less fatty and dry. Therefore, try to cook belyashi with different types minced meat: choose exactly the one that will be the most delicious for you.
Peel a medium-sized onion and chop it very finely with a knife. You can grind it using a blender or a meat grinder.
Pour well-chopped onion into a bowl with minced meat, add salt and add black to taste ground pepper. I prefer to use freshly ground pepper: it has a much stronger aroma and a sharper taste.
To ensure that our minced meat remains juicy during the cooking process, you should add a small amount of water to it and mix well.
Now add salt to the dough, a little more than half a portion of flour and mix well with a spoon.
Then pour the remaining flour onto the work surface and place the dough on it.
Mix the flour into the dough with your hands. Secret delicious dough for whites is to make it soft and slightly stick to your hands.
Shape the dough into a ball, place it in a deep bowl (sprinkle the bottom with flour first), cover the bowl with a lid or towel and give it time to proof. The dough should rise (increase in volume by 1.5 - 2 times).
When the dough has increased, it needs to be settled. Lightly wet your palms in vegetable oil and gently press down the dough. Those. it needs to be stirred again.
Now ready dough must be divided into portions. To ensure that the whites turn out beautiful and uniform in size, I advise you to use a kitchen scale to measure out identical pieces of dough. In this recipe for white meat with meat in a frying pan, I measure out 40 gram pieces of dough.
Do not forget to periodically lubricate your hands with vegetable oil so that the dough does not stick and is pleasant to work with.
Thus, we divide all the dough into pieces (I give them the shape of balls) and put them, for convenience, on a board or on a plate. To prevent the dough from chapping, you can cover it with cling film.
A similar procedure needs to be done with minced meat. Each belyash should contain approximately 40-45 grams of minced meat. Using a kitchen scale, divide the minced meat into portioned balls and place them on a wide dish.
Let's start making belyashi with meat at home.
Take a ball of dough, roll it out to a thickness of about 1 cm, into a small circle.
Place a ball of minced meat in the middle of the circle and carefully pinch the edges so that there is a small hole in the middle.
Now let the whites rest for a few minutes, press lightly on top and send them to fry.
Pour a large amount of vegetable oil into a deep frying pan. During the frying process, the whites should float slightly in it, and not lie on the bottom.
Place the belyashi in a deep frying pan with well-heated sunflower oil, hole down.
For convenience, I put no more than four whites in the pan. This way they cook well and don’t stick to each other.
Fry over medium heat until golden crust at both sides.
Take the finished homemade belyashi out onto a plate previously lined with paper kitchen towels. These towels will absorb excess oil and moisture after frying.
A few minutes after frying, the belyashi become very soft and juicy, as if inviting you to quickly taste their magnificent taste.

Be sure to try cooking these wonderful belyashi with meat in a frying pan.

Belyashi is a dish of Tatar and Bashkir origin, very common in the CIS countries. It is a fried round pie made from yeast or unleavened dough stuffed with minced meat or finely chopped meat. You will learn how to prepare delicious belyashi at home from this article.

How to prepare dough for whites

There are two types of white dough: unleavened and yeast. Which option is better to choose? Everyone is guided by their own preferences and tastes. Belyashi made from yeast dough turns out fluffy and airy, while from unleavened dough the emphasis will be on the filling. To make your task easier, you can buy the dough in the store - regular yeast pie dough.

Recipe for unleavened dough for whites

kefir – 1 glass;
egg - 2 pieces;
flour - 3 cups;
sugar – 1 tablespoon;
soda – 1 teaspoon;
salt – 1 teaspoon.

Cooking unleavened dough in the following way:

Add salt, soda and sugar to kefir and mix well. Break the eggs, add sunflower oil and beat the mixture. The flour must first be sifted, after which it is added in small portions to the liquid mixture and the dough is kneaded. It is placed in a cold place for an hour.

Recipe for yeast dough for whites

To prepare this test you will need to take:

dry yeast – 1 sachet (7 grams) or fresh – 20 grams;
milk or water – 1 glass;
sunflower oil – 1/3 cup;
flour – ½ kilogram;
sugar – 1 tablespoon;
salt – 1 teaspoon.

Prepare yeast dough as follows:

yeast is dissolved in warm milk, sugar is added, stirred and the fermentation reaction is allowed to occur - usually it takes 5 - 10 minutes. After this, salt and sunflower oil are added. The flour is pre-sifted and added in portions, the dough is kneaded well and left in a warm place until it has approximately doubled in size.

How to prepare the filling for whites

The fillings in belyashi are very different, although in classic version- it's always chopped meat, and, in the original interpretations of the recipe, made from lamb, with the addition of onions and peppers. For those who like to experiment with fillings, the following can be placed in belyashi:

lean meat – 500 grams, milk – 75 milliliters; onion – 1 – 3 pieces;
chicken fillet – 400 grams, milk – 100 milliliters, potatoes – 1 piece, egg – 1 piece, onion – 2 pieces;
chicken fillet – 400 grams, bacon – 200 grams, milk – 100 milliliters, onion – 2 pieces;
fish fillet (perch or pike perch is best) – 500 grams, bread – 100 grams, milk – 100 milliliters, onion – 1 piece, egg – 1 piece;
potatoes – 500 grams, onions – 3 pieces, milk – 200 milliliters, egg – 1 piece;
potatoes – 400 grams, cheese – 200 grams, onions – 2 pieces, milk – 200 milliliters;
salted mushrooms – 500 grams, sunflower oil – 100 grams, onions – 2 pieces, bread – 100 grams.

How to prepare meat filling for homemade whites

For this you will need:

meat – 500 grams;
large onions – 3 pieces;
water or milk – 75 milliliters;
salt, pepper - to taste.

To prepare the filling for whites you need:

prepare minced meat. Of course, you can buy ready-made, but your own will still be better and this will significantly affect the final taste of the dish. For the filling of whites, minced meat made from beef and pork is best; it should not turn out to be excessively fatty. If desired, you can use lamb, but it has a specific taste, which is not always liked by everyone.

To make the filling juicy, add onions to the minced meat. They should be peeled and chopped very finely, and best of all, passed through a meat grinder. After this, sprinkle pepper and salt, if your household likes any other seasonings, add them too. The minced meat must be mixed well and water or milk must be added to it, this will provide the necessary consistency to the filling.

Another way to give whiteness special taste- This is onion processing. Half of the required quantity can be fried, and half can be minced raw or finely chopped and added to the minced meat.

The filling of belyashi will be most delicious if it is prepared in advance and given time to marinate in seasonings for 10 - 12 hours - it will acquire tenderness and a rich, deep taste.

How to make whites

To prepare the whites, knead the dough again, roll it into a rope and cut it into portioned pieces, dip each of them in flour and roll it into a thick (if the dough is fresh) or thin (if the dough is yeast) pancake. Place a tablespoon of minced meat in each and close it inside the flatbread. In the classic version of preparing belyashi, a hole is always left on one side, but in our country this option is rare.

The flatbreads with minced meat should be left for 20 - 30 minutes in a warm place.

After this, the belyashi can be baked. There are several options for preparing them. Classic way– the belyashi are pre-fried in a frying pan on both sides, and after that they are placed on a baking sheet, greased with oil, and baked in the oven for about 20 minutes, covered with foil, so that they become soft.

If you like golden brown crispy whites, you can bake them in a frying pan, browning them on both sides and simmering under the lid over low heat for about 15 - 20 minutes. You need to add a lot of sunflower oil so that the whites do not burn. After frying in a frying pan, if you put the belyashi in a saucepan and cover with a lid or towel, after a while they will become soft and tender.

If you are making real belyashi, with a hole, you first need to fry them from the side of the hole in large quantities oil, covering them halfway. Tatar belyashi are usually eaten with hot sauce. To prepare it, add to the broth spicy seasonings(mustard, black and red pepper), butter and fried onions. This sauce is poured into the hole of the finished belyash.

Homemade belyashi is very tasty, satisfying, and this dish will appeal to everyone in the household.

Belyashi is delicious and everyone favorite dish, it refers to Tatar cuisine. These are ordinary curvy ones fried pies with meat. It’s absolutely simple and quick to prepare them; the main thing is to decide on the recipe for the belyashi dough. The advantage of such pies is the minimal amount of ingredients that every housewife can definitely find.

How to make white dough

To prepare the dish, use water, milk, kefir, and sour cream as a basis. As for yeast, you can add it if you want to get airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours for it to rise, and only then start kneading. Most housewives love quick recipes doughs that exclude yeast.

Yeast

If you decide to start baking using this method, you need to understand that this is a long process. It is necessary to wait until the yeast swells, and the dough will work. Using the suggested amount of ingredients, you can get about 20 pies. When forming, keep them small because they will have to grow. For cooking you need the following products:

water – 2 glasses;
granulated sugar – 30 g;
salt – 10 g;
butter – 60 g;
flour - 3 cups;
dry tremors – 10 g.

If you have stocked up on all the ingredients, you can take a container, pour water into it and heat it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough has risen, and then add the remaining ingredients. Mix everything thoroughly, knead the mixture in sunflower oil. Before forming the pies, it is correct to place it in a warm place for 40 minutes.

Fast

For those who don’t like to spend a lot of time at the kitchen table, there is a simple recipe. In the option under consideration, yeast is present, but the work will progress much faster. The resulting whites will be airy and soft; such pies will definitely have their fans. To quickly prepare crispy, fragrant pastries, use the following set of ingredients:

flour – 1 kg;
egg – 2 pcs.;
milk – 500 ml;
salt – 10 g;
white sugar– 20 g;
margarine – 150 g;
dry yeast – 11 g.

Pour milk into a container, heat it, add yeast, sugar and salt. After stirring, leave for 10 minutes while, using a grater, grind the margarine. You can simply heat it up by putting it in the microwave. Place to milk-egg mixture Using a whisk, mix the remaining ingredients thoroughly. You should not knead the mixture too much, otherwise the pies will turn out dense.

On kefir

This recipe is also characterized by speed of preparation, although the quality is ready-made dish it won't have any effect. In addition, the resulting mass can be used to fry any pies without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much excess oil consumption. Otherwise, you won’t be able to get crispy baked goods. First, stock up on the following ingredients:

kefir – 200 ml;
flour – 600 g;
egg – 3 pcs.;
sugar – 20 g;
soda – 10 g;
salt – 10 g;
sunflower oil – 40 g.

Pour kefir into a deep container and add the remaining ingredients to it. Add flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out “wooden”. After kneading, place the resulting mass in a plastic bag. Place it in a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

With milk

If you use this cooking recipe, you will delight your family with tender and very delicious pies. You can get this result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration; the set of products is simply minimal and every housewife can find it. It includes:

margarine 50-60 g;
sugar – 40 g;
yeast – 30 g;
salt – 10 g;
milk – 300 ml;
flour – 800-900 g.

Pour milk into a container, heat it slightly and let it shake. After stirring, add the remaining ingredients - you should have a mass of creamy consistency. Set the bowl aside for 40 minutes on the stove or place in the oven at minimum temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour in the flour.

Without yeast

This option is suitable for those who do not like yeast dough. The recipe is very simple and the cooking time is short. Although you don’t have to use yeast, the belyashi dough turns out tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies turn out delicious, airy, juicy and not at all sour. All you need is to simply connect the following components:

milk – 200 ml;
kefir – 200 ml;
flour – 1.2 kg;
egg – 4 pcs.;
soda – 10 g;
granulated sugar – 10 g;
sunflower oil – 60 ml.

In the bread machine

Cook with this kitchen appliances- just a pleasure. While the white dough is in the bread machine, you can start preparing the filling. This recipe can be used for any pies, but it is better if the filling is meat. At your own discretion, you can add potatoes to it. First you will need to prepare the following products:

milk – 1.5 cups;
flour – 2.5 cups;
vegetable oil – 80 ml;
granulated sugar – 20 g;
salt – 10 g;
dry yeast – 15 g.

Place the milk in the bread machine, place all the bulk ingredients and a couple of tablespoons of sunflower oil. Set the “Dough” mode and wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time, add the filling and fry the formed pies in a large amount of sunflower oil.

With sour cream

The base with dry yeast turns out to be very elastic and tender. The secret to getting this result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To please your family with delicious food homemade cakes, prepare in advance following ingredients:

flour – 2 cups;
sour cream – 1 glass;
egg yolk – 2 pcs.;
dry tremors – 30 g;
margarine – 70 g;
salt - a pinch.

Mash the yeast in sour cream, add the yolks, salt and flour. Add the last product slowly, stirring occasionally with a spoon. At the very end, add softened margarine. Mix the resulting mixture thoroughly and cover with a kitchen towel for 2 hours. After the specified time has passed, knead the yeast dough on a table greased with vegetable oil.

On serum

To prepare this product there is one unusual ingredient- vodka. Everyone will like the yeast-free version, and vodka does not affect the taste at all finished baked goods, because it turns out fragrant, tender and lush. And you need to add vodka so that during the frying of the pies as little fat as possible is absorbed by the dough. You will also need following products:

whey – 1.5 cups;
flour - 3 cups;
salt – 10 g;
sugar – 20 g;
vegetable oil – 20 ml;
dry yeast – 10 g;
vodka – 20 ml.

Place 50 ml of warm whey in a deep container, add the rest of the dry ingredients, except salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter. Knead the white dough on a table greased with sunflower oil. Before formation meat pies wait another 20 minutes until the mass increases in volume.