Belyashi on yeast dough in a frying pan

Belyashi with yeast dough in a frying pan is a hearty and incredibly tasty dish that captivates not only with its golden-brown and appetizing crust, but also with its juicy meat filling. Mixed minced meat or poultry is perfect as a “filling” - it will be juicy in any case! Also, the base can be prepared using either various fermented milk products (milk, kefir) or plain water. Thanks to the use of dry or live yeast, the dough always turns out very fluffy and soft.

Belyashi on yeast dough with meat in a frying pan

Belyashi on yeast dough with meat in a frying pan is a fairly fatty and high-calorie dish, however, sometimes you can and should treat yourself! For it is impossible to resist the golden brown dough and juicy filling with broth released from the meat component. Let's prepare the products and get started!

1. 
   Belyashi made with yeast dough in a frying pan is very easy to prepare. We start with the dough: pour warm water into a container with high sides, add granulated sugar, salt and yeast, add vegetable oil and mix vigorously. Pour in handfuls of sifted wheat flour and knead into a pliable dough. We cover the bowl with film or cover it with a towel and put it in a warm room for 40-50 minutes.
2. 
   In the meantime, let’s start with the filling: cut the peeled onion into as small pieces as possible and mix with the minced meat, don’t forget to add salt and pepper.
3. 
   After time, the dough increased in volume several times.
4. 
   Divide the fluffy dough into segments weighing 50-60 grams and roll into balls, leave for 5 minutes under a towel.
5. 
   Then we press each piece to the surface, forming a cake. Place a small amount of juicy filling in the center.
6. 
   We lift the free edges of the base and pull it towards the middle, gathering it into folds and leaving a small hole for the free release of steam.
7. 
   Heat vegetable oil in a frying pan and place the semi-finished products with the hole facing down, reduce the heat to medium or a little less, and set for 4-5 minutes.
8. 
   Then we turn the pieces over and fry the same amount on the other side.
9. 
   Belyashi on yeast dough in a frying pan is ready! We blot the golden whites with paper napkins to remove excess fat and serve them to the table “piping hot.” Bon appetit!

Fried belyashi on yeast dough with kefir

Fried belyashi on yeast dough with kefir is an incredibly tasty and juicy dish that captivates at the first bite and is simply impossible to stop! For the filling, it is recommended to use mixed minced beef and pork, in a ratio of 70/30.

Cooking time – 120 min.

Cooking time - 30 min.

Portions – 12 pcs.

Ingredients:

For filling:

• Minced meat (beef + pork) – 500 gr.
• Onion – 500 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

For the test:

• Eggs – 1 pc.
• Kefir – 500 ml.
• Dry yeast – 7 gr.
• Warm water – 30 ml.
• Salt – 1 tsp.
• Granulated sugar – 2 tbsp.
• Flour – 1 kg.

Cooking process:

Step 1. To speed up the process and for your own convenience, place all the components listed on the table on the table.

Step 2. For the dough, dissolve the yeast in warm water and leave for about 5-7 minutes.

Step 3. Pour the yeast solution into the wheat flour.

Step 4. Add the remaining ingredients indicated in the list and use a mixer to knead the sticky dough.

Step 5. Cover the container with the semi-finished product with a towel and leave it warm for 60 minutes to rise.

Step 6. For the filling, pass the peeled onion through the grill of a meat grinder and mix it with minced meat, chopped herbs and spices.

Step 7. Divide the “rested” dough into pieces, roll each one in flour and knead it into a flat cake, lay out the filling, leaving the edges free.

Step 8. Use your fingers to pinch the edges tightly.

Step 9. Leave the pieces to proof for 15 minutes, and then put them in a frying pan with a large amount of vegetable oil.

Step 10. Cook the whites on both sides over medium heat, total time – 14-15 minutes.

Step 11. Blot the finished dish with paper towels and serve.Cook and have fun!

Belyashi with milk and yeast

Belyashi made with milk and yeast, like other baked goods made with dairy products, captivates with its splendor and tenderness. The cooking process is quite simple, but the result is simply stunning, so once you try it, you will return to this recipe again and again!
Cooking time – 2 hours 50 minutes

Cooking time – 30-35 min.

Portions – 16 pcs.

Ingredients:

For the test:

• Milk – 1 tbsp.
• Fresh yeast – 30 gr.
• Granulated sugar – 1 tbsp.
• Eggs – 1 pc.
• Sunflower oil – 6 tbsp.
• Flour – 600 gr.

For filling:

• Pork pulp – 500 gr.
• Onion – 3 pcs.
• Water – ½ tbsp.
• Ground black pepper – 1 tsp.
• Salt – 1.5 tsp.

Additionally:

• Sunflower oil – 1.5 tbsp.

Cooking process:

Step 1. Rinse and dry the pork in any convenient way, cut into medium-sized pieces. Peel the onion and cut into 4-6 parts.

Step 2. Pass the components through a meat grinder.

Step 3. Add a little water to the resulting mass, also add black pepper and salt.

Step 4. Knead until smooth.

Step 5. Heat the milk to 30-35 degrees, pour in the yeast and granulated sugar and mix well.

Step 6. Place the solution in a warm room for 25-40 minutes to activate the yeast.

Step 7. Pour flour into a separate bowl and add salt dissolved in water, dough, egg and sunflower oil.

Step 8. Start kneading and continue until the lump stops sticking to your palms and utensils. Cover with a napkin.

Step 9. Move the workpiece into a warm place for 1-2 hours, knead it and let it stand for about 40 minutes.

Step 10Divide the finished product into pieces weighing about 50-60 grams, place on a cutting board and leave for 10-15 minutes.

Step 11. Then roll out the buns into flat cakes, about 10 centimeters in diameter, add the filling and pinch the edges so that there is a hole of about 2-3 centimeters in the center.

Step 12. After 10-15 minutes, lightly press the workpieces to the surface and move on to the next stage.

Step 13. Pour vegetable oil into the frying pan so that it reaches the middle of the products - fry on both sides until a characteristic crust forms and the filling is ready.

Step 14. Serve without waiting for it to cool and enjoy. Bon appetit!

Fried belyashi in water with yeast

Fried whites in water with yeast always turn out incredibly soft and fluffy, so once you try to cook this delicious dish with your own hands, you will forever forget about buying these meat pies at the grocery store or in the markets.

Cooking time – 40 min.

Cooking time – 25 min.

Portions – 3.

Ingredients:

• Minced chicken – 150 gr.
• Warm water – ½ tbsp.
• Salt – ½ tsp.
• Granulated sugar – 1 pinch.
• Dry yeast – ½ tsp.
• Onion – 2 pcs.
• Sunflower oil – 150 ml. + 1 tsp.
• Flour – 3 tbsp.

Cooking process:

Step 1. Pour yeast and sugar into warm water and mix thoroughly.

Step 2. Add flour in small portions.

Step 3. Mix the base and leave it warm for 60 minutes. After rising, pour a teaspoon of sunflower oil and knead it with your hands.

Step 4. For the filling, place the minced chicken in a deep container.

Step 5. Grind one onion in a blender bowl and send the resulting pulp to the meat component.

Step 6. Saute the remaining onion until golden brown and also add it to the filling. Salt and knead.

Step 7Roll out the dough into a “sausage” and cut into portions.

Step 8. Press down the segments with your hand and place the chicken filling in the center, seal the edges and press lightly with your palm.

Step 9. Fry the “pies” in hot sunflower oil on each side, until golden brown.

Step 10. Place the golden whites in a serving dish and serve immediately. Bon appetit!

Fluffy whites, like fluff, with dry yeast

Fluffy whites, like fluff, with dry yeast, cooked with kefir - this is a juicy and rosy dish that you can’t pass by without tasting! In order for the filling to captivate with its taste and aroma, you need to add a sufficiently large amount of onions.

Cooking time – 1 hour 40 minutes

Cooking time - 20 minutes.

Portions – 9-10 pcs.

Ingredients:

• Minced meat (pork + beef) – 250 gr.
• Kefir – 250 ml.
• Flour – 350 gr.
• Dry yeast – 1 tsp.
• Salt – ½ tsp.
• Granulated sugar – 1 tsp.
• Onion – 80 gr.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Heat kefir until warm and mix with dry yeast, two tablespoons of sunflower oil and granulated sugar.

Step 2. Pour in about 100 grams of flour and mix, put it in a warm place to activate the yeast.

Step 3. Salt the risen dough.

Step 4. Add flour in small portions and knead the dough with a whisk, and then with your hands. Cover the finished product with a towel and leave until it increases in volume, about one hour.

Step 5. At the same time, prepare the filling: combine the minced meat with chopped onion, ground black pepper and salt.

Step 6. Punch down the risen dough and divide it into pieces of the same size.

Step 7We turn the dough segments into flat cakes, add the meat filling and, lifting the edges up, pinch them, leaving a hole for steam to escape.

Step 8. Place the semi-finished products in a frying pan with plenty of hot oil, hole down, and fry until an appetizing crust forms.

Step 9. Turn the “pies” over and cook on the second side for another 3-4 minutes.

Step 10. Blot with paper towels and serve. Bon appetit!

Belyashi on yeast dough with minced chicken

Belyashi on yeast dough with minced chicken is a tasty and satisfying option for lunch or dinner that your whole family will love. To save the cook’s time and effort, we will use ready-made dough; accordingly, this recipe is ideal for those who do not particularly like to knead the base and, in principle, work with it.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 4-5.

Ingredients:

• Yeast dough – 400 gr.
• Minced chicken – 400 gr.
• Onion – 1-2 pcs.
• Sunflower oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place everything you need on the table.

Step 2. We “free” the bulbs from the husks and finely chop them.

Step 3. Heat a little sunflower oil and fry the slices until light brown.

Step 4. Add the minced meat, mix well and fry until the meat is almost done.

Step 5. Season with ground pepper and salt - stir.

Step 6. Divide the finished dough into pieces (dip in flour if necessary), cool the filling slightly.

Step 7. We form cakes from the dough and put the minced meat with onions, fasten the edges on top, leaving a small hole.

Step 8. Fry in hot sunflower oil until the dough is golden on both sides.

Step 9Bon appetit!

White dough with live yeast

Dough for belyash with live yeast is prepared from just a few ingredients and always turns out very tender and “fluffy”. You can use absolutely any meat as a filling, since the universal dough goes well with all kinds of products.

Cooking time – 55 min.

Cooking time - 10 min.

Portions – 1.

Ingredients:

• Flour – 300-350 gr.
• Milk – 100 ml.
• Water – 100 ml.
• Fresh yeast – 20 gr.
• Salt – 1 tsp.
• Granulated sugar – 2 tsp.
• Vegetable oil – 3 tbsp.
• Minced meat – 200 gr.
• Onions – 1 pc.
• Champignons – 100 gr.
• Mixture of peppers - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Place granulated sugar, yeast and salt into a plate with high sides.

Step 2. Add vegetable oil, water and milk.

Step 3. Add wheat flour and knead the dough.

Step 4. Form a lump and leave under a towel for 45 minutes to increase in volume.

Step 5. Without wasting time, chop the mushrooms randomly.

Step 6. Fry the champignons in vegetable oil for three minutes.

Step 7. Grate the peeled onions on a grater with large holes.

Step 8. Place mushrooms, onions and minced meat in a bowl.

Step 9. Salt and pepper, knead until smooth.

Step 10. Knead the dough and divide it into pieces, flatten each segment into a flat cake.

Step 11. Lay out the delicious filling.

Step 12. Fasten the edges as shown in the photo.

Step 13. Place the semi-finished products in a frying pan with vegetable oil and fry for 3 minutes on each side.

Step 14. Cool slightly and begin tasting. Bon appetit!

Belyashi made from puff pastry

Belyashi made from puff yeast dough is a simplified variation of making everyone’s favorite meat “pies” with a juicy filling of meat and onions. For additional sophistication of taste, we will also add a little hard cheese. Be sure to try it!

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Puff pastry – 500 gr.
• Minced meat – 500 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Eggs – 2 pcs.
• Hard cheese – 150 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. To prepare the filling, add chopped and fried onions and carrots, a chicken egg, as well as salt and black pepper to the minced meat - knead and beat in a bowl.

Step 2. Cut out circles from the defrosted dough, and make a hole in the center of half of the pieces using the neck of a glass.

Step 3. Place the filling on the whole flatbreads, cover with “leaky” layers and seal the edges with a fork.

Step 4. Transfer the semi-finished products onto parchment, brush with beaten egg, and pour grated or chopped cheese onto the minced meat.

Step 5. Cook at 180 degrees for 30 minutes. Bon appetit!