Delicious Russian Belyashi Recipe with Savory Filling

Begin by combining the warm milk, sugar, and dry yeast in a large bowl. Let this mixture sit in a warm place for about 15 to 20 minutes, or until it becomes frothy. This ensures that the yeast is active and ready for the dough.

Once the yeast mixture is bubbly, add in the egg and vegetable oil. Mix everything together until fully combined. Gradually add the flour mixed with salt, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic, then cover the bowl with a cloth and place it in a warm area. Allow it to rise for about 1 hour.

While the dough is rising, finely chop the onion. In a separate bowl, combine the ground meat, chopped onion, very cold water, and season generously with salt and pepper. Mix everything together until well incorporated. Set the filling aside for later use.

Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into equal portions; you should get about 11 pieces. Roll each piece out into a small circle.

Place a generous spoonful of the meat filling in the center of each circle. Carefully fold the edges over the filling to create a pocket, ensuring the filling is well sealed inside. You can pinch the top or slightly twist it for a traditional shape.

In a large skillet, heat a significant amount of vegetable oil over medium heat. Carefully place the belyashi into the hot oil, with the hole facing down. Fry them for about 4 to 6 minutes on each side, or until they turn a beautiful golden brown.

It’s important to maintain a steady medium heat; if the heat is too high, the belyashi will burn on the outside while remaining raw on the inside. Once cooked, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.