Crispy Dough for Belyashi
It makes incredibly tasty, juicy, crispy belyashi! These belyashi are especially good piping hot.
naniki
Recipe author
Crispy Dough for Belyashi
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
8 g
Fats 19 %
10 g
Carbohydrates 65 %
34 g
256 kcal
GI:
3
/
0
/
97
- If you don't have time, or you just don't want to fuss with yeast dough, you can absolutely make crispy belyashi without waiting for the dough to rise. This crispy dough is used for both vak belyash (small Tatar pies) and regular deep-fried belyashi. 1. Use room-temperature kefir — it reacts faster with the other ingredients that way. 2. Add the baking soda and let it stand for 1-2 minutes until the kefir foams up. 3. Then add the salt and sugar, beat in the egg, and pour in the oil. Mix everything well and add the flour. 4. Knead a soft, elastic dough and let it rest under plastic wrap for 15-20 minutes. 5. Shape the belyashi and fry them in hot oil.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
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