The secret of success is in the yeast, which makes the dough more tender and airy — but also higher in calories. The classic version is made with fresh yeast, the modern one with dry yeast. These Tatar meat pies are fried in plenty of oil, which you should keep in mind while kneading. Excess water and flour will cause problems — the fat will start to crackle and spit if you overdo them. That's why you should use vegetable oil when shaping. By the way, for the Tatars this will be dough for peremyachi — after the name of these pies.
The five most commonly used ingredients in white dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Dry yeast | 410 | 49 | 6 | 40 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
A variety of belyashi — for connoisseurs of Tatar cuisine
In the old days, every region of the country had its own recipes for belyashi dough. Many of them have survived to this day and are actively used, differing from one another in shape, size and cooking method. The classic one is round, with a hole in the center, filled with minced meat, mainly beef or lamb. The second main ingredient is onion, in large quantities. Over the history of the dish, dozens of variations have appeared, differing in fillings: potatoes, cabbage, carrots, pumpkin, fish, cheese, or any meat other than beef and lamb.
What kind of dough to make for belyashi?
It all depends on the cook, on the tastes of the cook and the family. There are various methods: with a sponge starter and without, yeast and lean, quick, runny, and even the fearsome "drowned" dough, in which the finished dough is covered with cold water and stays there until it floats up with the help of the carbon dioxide accumulated inside. It's said that "drowned" dough comes out well for any cook, even a clumsy one.
The five fastest belyashi dough recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Quick fluffy dough on kefir without yeast | 20 min | 230 | +76 |
| Dough for belyashi without yeast on milk and kefir with soda | 20 min | 250 | +38 |
| Crispy dough for belyashi | 30 min | 256 | +58 |
| Balish dough | 30 min | 304 | +36 |
| Dough for belyashi on kefir without yeast | 50 min | 257 | +49 |
Helpful tips :
- the less water when shaping the dough, the less the oil spatters while frying
- shape the finished dough with your hands greased in vegetable oil
- use less flour when shaping so it doesn't burn while frying
- egg white adds firmness to the dough
- sift the flour twice
- to make the filling juicier, add broth or water to it