Air dough for fried pies, belyashi

10 servings

150 minutes

Air dough for fried pies and belyashi is the basis of tender and appetizing treats of Tatar cuisine. Its roots go back to the traditions of home baking, where the skill of making soft, fluffy dough was passed down through generations. The yeast base, enriched with air bubbles, makes the pies especially light, while vegetable oil gives them elasticity and softness. This dough is perfect for golden-brown, aromatic belyashi with juicy fillings as it holds juices well inside. The taste of the finished products is slightly sweet due to a small amount of sugar, and the subtle yeast aroma enhances their appeal. This dough is versatile: it pairs wonderfully with both meat and sweet fillings, turning simple home baking into a true culinary delight.

Energy value per serving

• Calories: 265.3
• Proteins: 5.8g
• Fats: 6.1g
• Carbohydrates: 47.5g

Ingredients

• Water: 375 ml
• Sugar: 1.5 tbsp
• Salt: 0.3 tsp
• Vegetable oil: 3 tbsp
• Wheat flour: 600 g
• Dry yeast: 1 tsp

Cooking steps

1. Dissolve sugar and yeast in warm water. Add 5 tablespoons of flour (100 g) and whisk the dough well until bubbles appear.

   Required ingredients:

   • Water: 375 ml
   • Sugar: 1.5 tablespoon
   • Dry yeast: 1 teaspoon
   • Wheat flour: 600 g

2. Cover the bowl with a towel and place it in a warm place for fifteen to thirty minutes, until a frothy cap appears.

3. Add salt and the remaining flour to the activated yeast. Knead the dough. At the end of kneading, add vegetable oil.

   Required ingredients:

   • Salt: 0.3 teaspoon
   • Wheat flour: 600 g
   • Vegetable oil: 3 tablespoons

4. Cover the bowl with a napkin and place it in a warm place until it increases in volume by 2-3 times for one and a half to two hours.

5. The dough is ready to work.