Belyashi

Ingredients

Milk 1000 ml

Dry yeast 2 tsp

Sugar 2 tbsp

Salt 1/2 tbsp

Flour 8 tbsp

Vegetable oil 6 tbsp

For the filling:

Minced meat 4 cups

Onions 8 pcs

Salt

Pepper

Pour the yeast into a small bowl, add a little warm milk and 1 tsp sugar, and dissolve the yeast. Let it sit for 15 minutes. The dough should rise to a peak.

Pour the sifted flour into a deep bowl and make a well in the center. Add the yeast mixture, sugar, salt, and vegetable oil. Gradually pour in the warm milk, stirring with a wooden spoon. The dough should be soft and sticky. Grease your hands with vegetable oil and lightly knead the dough. Cover with plastic wrap and place in a warm place to rise.

Peel and chop the onion in a food processor. Transfer to a bowl. Add the ground meat, salt, and pepper to taste, and mix.

Divide the dough into 3 portions. Form each portion into a rope with your hands. Cut off small pieces of dough. Flatten the dough into 2-3 cm wide flat cakes with your hands or roll them out with a rolling pin. Place the ground meat in the center of each flat cake and press lightly with your hands. Gather the edges of the dough, pinching them together to form a small opening. Heat vegetable oil and reduce heat to medium. Place the belyashi in the pan, opening side down, and fry until golden brown on both sides.

Enjoy!