Belyashi (fried meat buns)

Ingredients

• Dough:
• warm water – 0.5 l
• yeast – 1 tbsp
• sugar – 2 tbsp
• salt – 0.5 tsp
• sunflower oil – 2 tbsp
• plain flour – 4 ¼ glasses (1065 ml)
• Filling:
• mince – 400 g
• onion – 1 pc
• salt
• pepper

Method

1. Step 1

   Let's start by preparing the dough. Pour the yeast and sugar into a bowl. Pour in well warm water. Let the yeast dissolve and come to life for 5 minutes. Add salt, vegetable oil and gradually add flour. Knead the dough well. The dough should be soft and come away from your hands. Cover with a towel and leave for 1 hour. The dough should come up.

   
2. Step 2

   While the dough is rising, let's make the filling. Take fresh minced meat, add finely chopped (can be chopped in a blender) onion, salt and pepper. Mix everything well.

   
3. Step 3

   Knead the risen dough again and divide it into balls. I got 18 pieces. Press each ball with your palm, not too thin, to form a round cake.

   
4. Step 4

   Place minced meat on top in the middle. We pinch the edges of the dough at the top, like a basket, and turn it over onto the table. Lightly press down the finished belyash with your hand so that it becomes flat.

   
5. Step 5

   Pour sunflower oil into a deep frying pan and heat over medium heat. You shouldn’t skimp on the oil—the belyashi should float freely in it. If there is not enough oil, we will get a pale, undercooked layer in the middle, but if there is enough oil, the belyashi will fry evenly.

   
6. Step 6

   Fry over medium heat so that the minced meat has time to cook inside. Place the finished belyashi on paper towels - they will absorb excess fat. You can serve fermented baked milk or kefir with the belyashi - fermented milk drinks are great for fried dough!