Belyashi from wheat sourdough dough
8 servings
150 minutes
Belyashi made from wheat sourdough are a traditional Russian dish with a rich flavor and dense texture. The sourdough makes them especially airy and adds a slight tang that harmonizes perfectly with the juicy meat filling. Historically, belyashi emerged as street food, quickly becoming popular due to their crispy crust and appetizing aroma. They can be served hot straight from the pan, enjoying the crunchy dough and tender filling. Such belyashi are ideal for a cozy family dinner or a hearty snack. The aromas of fresh dough, fried oil, and spiced meat create an unforgettable taste that warms and fills the home with comfort.
1
Mix the starter with milk (at room temperature) until smooth.
- Wheat sourdough: 120 g
- Milk: 320 ml
2
Add salt and sugar, vegetable oil.
- Salt: 1 teaspoon
- Sugar: 0.5 teaspoon
- Vegetable oil: 1 tablespoon
3
We add the sifted flour and add room temperature butter.
- Wheat flour: 500 g
- Butter: 50 g
4
Knead the dough briefly, just until the ingredients are slightly mixed. Leave it covered with a towel for 20 minutes.
5
Now we move on to quality kneading. Once the dough has a smooth texture, cover the container with a towel and place it in a warm spot. My 'warm spot' is the oven, which I heat to about 40 degrees and then turn off. The main thing is to avoid drafts but also to warm it slightly (you can place it near a radiator or in a bread maker on the 'dough' setting).
6
If your dough doesn't rise in the bread maker, there's no need to knead it further; check under the towel after an hour or so. The dough has risen. You need to 'punch it down.' Knead it slightly from the edges to the center and leave it alone again.
7
While our dough is rising, it's time to prepare the filling. Minced meat can be from any meat. I like to use mixed options. In this case, I used pork and turkey. We add salt, pepper, and about 100 grams of water.
- Minced pork: 150 g
- Ground turkey: 350 g
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Milk: 320 ml
8
Knead the minced meat until smooth. To better combine the ingredients, beat it in a bowl.
9
After an hour (after the last test), start making the belyashi. Do not dust the dough with flour (it will burn in the fryer), it rolls out perfectly and does not stick to the rolling pin.
10
Pre-portion the dough into the number of finished products you plan, so all pieces are the same.
11
Roll the dough into circles up to 1 cm thick, as they will increase in height and thickness during cooking.
12
I pinch my meat pies whole, without a hole. I flatten them to 1.5 cm high with my palms and fry for about five minutes on each side in vegetable oil.
- Vegetable oil: 1 tablespoon