Side Pannel
Easy Belyashi
Easy Belyashi
- Recipe Submitted by maryjosh on 10/25/2016
Ingredients List
- 1 cup water
- 1 cup milk
- 1 tbsp. sugar
- 1 tbsp. dry active yeast
- 2 large – eggs
- ¼ cup sour cream
- ½ stick 4 tbsp. – melted butter
- 1 tsp. salt
- 5 cups all-purpose flour
- Oil for frying Belyashi
- Meat Filling for Belyashi:
- 1 lb. pork
- 1 lb. turkey breast
- 1 small onion
- 2 extra large – garlic clove
- 1 large – egg
- Salt and Pepper to taste
- Oil for frying Belyashi
Directions
Combine milk and water together. Heat in microwave for 45 sec, or on the top stove until diluted milk is barely warm. Add sugar and dry yeast. Mix until sugar melts and let it stand in the room temperature for 15 minutes.
Add eggs, salt, sour cream and mix everything together with a dough hook attachment (or hand whisker) on medium speed. Then add melted butter and mix it again. Add 1 cup of flour and then ½ cup at a time after that. The dough should be pretty thin (starchy), not as for regular pirozhki you bake in the oven.
Cover mixed dough in the mixer bowl with a clean cloth and let it rise for an hour.
Filling Instructions:
While the dough is rising, we can make a meat filling (or filling of your choice). Wash and grind meat. Add egg, shredded garlic and onion, salt and pepper to taste. Mix everything together with a hand mixer until combined. Cover and refrigerate until ready for it.
Assembling Instructions:
The dough should triple in size. Scrape the sides of the mixer with a rubber spatula to deflate the dough. Dip your hands in oil and pinch off dough pieces about ½ cup in size. Flatten each ball with your hands, place filling on one side of the flat dough, bring the dough together. Pinch the sides together pretty hard so the dough didn’t separate on the seam. Dip your hands in oil if necessary and flatten the Bilaysh into an oval shape.
Frying Instructions:
Pour oil half way into a frying pot. Heat the oil to 300F. Place Bilyashi into a pot with hot oil as many as it fits with out over lay. Fry Bilyashi for about 2 min on each side or until golden brown.
Place fried Bilyashi onto a paper towel to soak up excess of oil. Repeat the same steps with the rest of the dough. Make Bilyashi while others are frying. Do not make all the Bilyashi and then fry them, because they will rise too much and will become very airy inside after they are fried (not pretty
Cool Bilyashi for about 15 minutes and Enjoy!
You can make Bilyashi with any filling you like (like I mentioned above).
Meat.
Braised Cabbage.
Farmers and Cottage Cheese (my favorite), or jam of your choice.
Add eggs, salt, sour cream and mix everything together with a dough hook attachment (or hand whisker) on medium speed. Then add melted butter and mix it again. Add 1 cup of flour and then ½ cup at a time after that. The dough should be pretty thin (starchy), not as for regular pirozhki you bake in the oven.
Cover mixed dough in the mixer bowl with a clean cloth and let it rise for an hour.
Filling Instructions:
While the dough is rising, we can make a meat filling (or filling of your choice). Wash and grind meat. Add egg, shredded garlic and onion, salt and pepper to taste. Mix everything together with a hand mixer until combined. Cover and refrigerate until ready for it.
Assembling Instructions:
The dough should triple in size. Scrape the sides of the mixer with a rubber spatula to deflate the dough. Dip your hands in oil and pinch off dough pieces about ½ cup in size. Flatten each ball with your hands, place filling on one side of the flat dough, bring the dough together. Pinch the sides together pretty hard so the dough didn’t separate on the seam. Dip your hands in oil if necessary and flatten the Bilaysh into an oval shape.
Frying Instructions:
Pour oil half way into a frying pot. Heat the oil to 300F. Place Bilyashi into a pot with hot oil as many as it fits with out over lay. Fry Bilyashi for about 2 min on each side or until golden brown.
Place fried Bilyashi onto a paper towel to soak up excess of oil. Repeat the same steps with the rest of the dough. Make Bilyashi while others are frying. Do not make all the Bilyashi and then fry them, because they will rise too much and will become very airy inside after they are fried (not pretty
Cool Bilyashi for about 15 minutes and Enjoy!
You can make Bilyashi with any filling you like (like I mentioned above).
Meat.
Braised Cabbage.
Farmers and Cottage Cheese (my favorite), or jam of your choice.
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