How to deliciously cook yeast belyashi in the oven. Belyashi in the oven: step-by-step recipes from experienced chefs

Belyashi in the oven - popular Tatar dish, which is no more difficult to prepare than pies. Moreover, they are much healthier than the fried variation. Once you cook them yourself, they will appear on the table regularly.

How to cook belyashi in the oven?

Housewives use certain tricks when making baked belyashi in the oven, which are as follows:

Traditionally, belyashi is baked in a round shape with meat filling, and a hole is made in the center.
The main secret of cooking lies in the correct kneading of the dough. It can be fresh, yeast, puff pastry or kefir.
For flavor, spices such as cumin, coriander, and suneli hops should be added to the minced meat. You definitely need to add greens.

White dough in the oven

It is considered extremely important to properly prepare the dough for wack whites in the oven. If you knead it using milk, the baked goods will turn out incredibly tasty and crispy. Baking in the oven will make it healthy and flavorful. You can fill belyashi with anything, even fruit, making a sweet variation.

Ingredients:

flour – 350 g;
butter – 70 g;
milk – 180 ml;
egg – 1 pc.

Preparation

Add salt to flour. Melt the butter.
At the top of the slide, make a depression into which to pour milk mixed with butter.
Break the egg and mix everything.
Replace dense elastic dough. Set it aside for a while, covering it with a damp towel.

Vak-belyash in Tatar style in the oven - recipe

Classic national dish is Tatar-style whitewash in the oven, the recipe for which is extremely simple, the main thing is to adhere to certain rules. To make the baked goods fluffy, it is recommended to use premium flour. You can knead the dough faster if you add it in parts.

Ingredients:

flour – 400 g;
milk – 250 ml;
sugar – 50 g;
butter– 250 g;
yeast – 5 g;
salt;
minced meat – 500 g;
onions – 2 pcs.;
potatoes – 1 pc.

Preparation

Finely chop the potatoes and onions. Mix the minced meat with them.
Dilute the yeast in milk at room temperature, add sugar and place in a warm place.
Soften the butter and mix with flour.
Add yeast and knead.
Roll into a ball, from which you pinch off small pieces. Roll it into a flat cake.
Place the filling in the center and seal the edges.
Bake the belyashi in the oven for about 40 minutes.

Belyashi in the oven from yeast dough

A classic variation is the recipe for baked whites made from yeast dough. It is used for preparing holiday baked goods. Although you will have to tinker with the dough, the result is worth it. Eating incredible tasty dish, both guests and household members will be satisfied. A prerequisite is the use of milk heated to room temperature.

Ingredients:

flour – 400 g;
butter – 250 g;
yeast – 5 g;
milk – 250 ml;
sugar – 50 g;
minced meat – 500 g;
onions – 2 pcs.;
salt.

Preparation

Make the filling from minced meat and finely chopped onion.
Dissolve yeast in milk at room temperature, add sugar, let it brew in a warm place.
Mix the butter, brought to a softened state, with flour, pour in the milk with yeast and make the dough. Roll it out and form several flat cakes.
Place the filling and pinch the edges.
Bake belyashi in hot oven half an hour.

Belyashi from puff pastry in the oven

An excellent addition to tea would be baked whites with meat, made from puff pastry. Baking is suitable for breakfast, lunch and snack. To simplify the cooking process, you can buy 1 pack ready dough. As a filling, you can make a combination of minced pork, chicken and beef.

Ingredients:

puff pastry – 1 pack;
minced meat – 500 g;
onion – 1 pc.

Preparation

Combine minced meat with chopped onion.
Roll out the puff pastry and place it in silicone molds. Place the filling in the center and cover with the edges.
Bake puff pastries in the oven for 20-25 minutes.

Belyashi on kefir in the oven

Baked goods turn out tasty and juicy if you make kefir dough for whites in the oven. Kefir should not be very cold, but it should not be specially heated either. It is recommended to take it out of the refrigerator a couple of hours before cooking so that it comes to room temperature. The advantage of this dish is considered to be a simpler cooking method than using yeast.

Ingredients:

flour - 3 cups;
kefir – 1 glass;
vegetable oil – 50 ml;
eggs – 2 pcs.;
yolk – 1 pc.;
salt;
soda;
sugar – 50 g;
minced meat – 500 g;
water – 30 ml;
onions – 2 pcs.

Preparation

Beat the eggs with a whisk.
Mix butter with flour. Add eggs, kefir, soda, sugar.
Make a batch. Cover with a towel and wait an hour.
Chop the onion, combine with minced meat and water.
Make cakes from the dough, put the filling on them and seal the edges.
Bake the belyashi in the oven for 40 minutes.

Belyashi with meat and potatoes in the oven

In addition to dishes with minced meat, they are also very popular in the oven. If you combine these two components in the filling, the baked goods will turn out truly unsurpassed. It is recommended to chop the vegetables used finely, then they will release their juice to the dough and make it soft and tender. To prevent it from turning out too tight, cooks use only yolks for kneading.

Ingredients:

flour – 0.5 kg;
water – 500 ml;
egg – 1 pc.;
yeast - 1 package;
salt;
sugar – 1 tsp;
minced meat – 400 g;
potatoes – 2 pcs.;
onions – 2 pcs.

Preparation

Dissolve yeast in half a glass of water, add sugar and a spoonful of flour.
Combine the rest of the water with the egg, add the dough and salt. Add flour in parts.
Knead into a soft, non-sticky dough and leave for 1 hour.
Combine minced meat with chopped onions and potatoes.
Make 1 cm thick cakes from the dough and put the filling on them.
Connect the edges, leaving a hole in the middle.
Bake the belyashi in the oven for 40-45 minutes.

Lazy whites in the oven

When you don’t have enough time to knead the dough, you can cook lazy belyashi with minced meat in the oven and use it for this original recipe. It will require simple ingredients, which can be bought in the store, and some of them can be found in the refrigerator. Belyashi in this version will surprise guests and household members.

Ingredients:

unsweetened drying – 150 g;
milk – 1 glass;
minced meat – 100 g;
egg – 1 pc.;
onion – 1 pc.;
sour cream – 1 tbsp. l.;
cheese – 50 g;
salt.

Preparation

Pour milk over the dryers and wait until they get wet.
Combine minced meat with chopped onion, egg, and salt.
Place the soaked dryers on a baking sheet and place the minced meat in the center.
Add sour cream and grated cheese on top.
Lush whites in the oven will be ready in 20-25 minutes.

The recipe for preparing unleavened bread in the oven can also be used for pies. If the baked goods are intended for festive feast or family dinner, can be done different fillings, for example, cook part with meat and the other with white cabbage and carrots. You can make a surprise in the form of whites with pumpkin and grapefruit.

Ingredients:

flour a – 600 g;
vegetable oil – 3 tbsp. l.;
boiled water – 300 ml;
dry yeast – 1 tsp;
sugar – 1.5 tbsp. l.;
minced meat – 500 g;
salt – 1/3 tsp.

Preparation

Dissolve yeast and sugar in water at room temperature. Add 5 tbsp. l. flour and beat the mixture.
Let it brew until a foamy cap appears. Add the remaining flour and butter.
Knead the dough. Place in a place where there are no drafts for 2 hours.
Make circles from the dough and fill them with minced meat.
Baked in the oven will be ready in half an hour.

They come out extremely filling in the oven, so few people will be able to eat more than one or two. Except great taste, the baked goods are not very high in calories. TO minced chicken You can add turkey fillet or other meat. This will only make the whites taste better. Instead of fresh herbs, dried or frozen herbs are also suitable.

Read on. Belyash is a fairly common pastry that came from Tatar cuisine. It is quite popular here. But the majority perceives belyashi as fast food, although it is quite a favorite one. But not everyone can cook it themselves; often they simply don’t feel like it. In vain! Baking whites in the oven is no more difficult than making pies or buns.

Belyashi in the oven - basic cooking principles

To prepare whites in the oven you need:

knead the dough;
prepare the filling;
send the dish for baking.

The process is not so difficult that you can’t master it.

Most people are accustomed to the fact that whites are fried dish. As a rule, they are sold in this form.

However, you can only benefit from cooking whites in the oven, and not in a frying pan filled to the top with oil. Baking is much healthier and, at the same time, no less tasty: juicy, aromatic and very tender.

Traditional belyashi have a round shape and meat filling. There is a small hole in the center.

Today, it is not necessary to adhere to exactly this form and use only traditional filling. You can sculpt products in the form of any geometric figure.

Belyashi are filled with vegetables and even fruits. But there must be a hole in the center.

The secret of real belyash is to knead the dough correctly. It is prepared unleavened or with yeast.

The meat is chopped with a knife or passed through the largest grill of a meat grinder. Minced meat must have fat. It needs to be kneaded well and for a long time, then lightly beaten. Add salt, pepper, and onion to the minced meat. Zira, suneli hops, coriander, and chopped herbs are also popular.

Belyashi prepared for baking should sit for at least ten minutes. The dough can be brushed with a beaten egg or just the yolk mixed with a spoonful of milk.

The baking sheet is covered with baking paper soaked in vegetable or butter.

Belyashi are baked for twenty or twenty-five minutes at 180-200 degrees.

1. Belyashi in the oven with minced meat

Ingredients:

Dough:

0.8 kg flour;
5 gr. dry yeast;
30 gr. sandwich butter;
125 ml each of milk and water;
one egg;
teaspoon salt;
Art. spoon of sugar.

Filling:

150 g pork meat and 150 g beef pulp;
three onions;
three tbsp. l. kefir;
one teaspoon each of pepper and salt.

Cooking method:

Melt the sandwich butter. Separate the yolks into a separate bowl.

Add yeast to milk and water. Also dissolve salt and sugar.

Add a spoon or two of flour here. Pour in the oil and yolks. Add more flour and knead the dough. It needs to be kneaded until it becomes stiff.

Grind the meat using a meat grinder.

Cut the onion into small cubes. Add salt and mix with minced meat. Add kefir and season.

Roll out pieces of dough into circles. Place the minced meat in the middle. Each belyash needs to be wrapped so that there is a hole in its center.

Set aside the finished semi-finished products for about ten minutes.

Place on a baking sheet and bake. After about twenty minutes, fragrant and lush whites can be removed from the oven.

Ingredients:

900 gr. yeast dough;
0.300 kg minced pork;
two onions;
eight sprigs of parsley;
hot pepper (chili);
two pinches of pepper and salt.

Cooking method:

Prepare the dough as in the previous recipe.

Cut the onion into small cubes. Add some salt. Mix with meat mixture.

Finely chop the parsley. Remove the seeds and internal membranes from the chili pepper and cut into small pieces. Add along with parsley to a bowl with minced meat and fry it in a frying pan.

Roll out pieces of dough into circles, make cuts, but do not cut to the center. Place the meat filling in the middle.

Wrap the resulting petals in a circle on top of each other. Leave the belyashi to brew for ten minutes.

Grease with loosened yolk and mixed with milk. Bake for twenty-five minutes (180 degrees).

3. Belyashi in the oven with pumpkin and grapefruit filling

Ingredients:

0.45 kg yeast dough;
0.3 kg pumpkin;
one grapefruit;
one lemon;
10 g granulated sugar.

Cooking method:

Cut the pumpkin into small pieces and bake in the oven. Fifteen minutes (200 degrees) is enough for this. Grind the baked pumpkin into puree using a blender.

Peel the grapefruit, divide into slices, remove thin skin and blot with a paper towel.

Cut the lemon zest into strips or grate.

After rolling, cut the dough pieces into strips.

Place the filling on their edges: first place a spoon pumpkin puree, then one or two grapefruit slices, a pinch of zest, and sprinkle sugar on top.

Wrap the dough twice in an envelope. Decorate the seam figuratively. Bake in the usual way.

4. Belyashi in the oven “Simple recipe”

Ingredients:

Dough:

600 gr. flour;
15 gr. dry yeast;
teaspoon salt;
Art. a spoonful of granulated sugar;
300 ml water.

Filling:

bulb;
0.4 kg minced meat;
salt and pepper - to taste.

Cooking method:

Dissolve yeast, sugar and salt in water.

Add flour little by little and stir clockwise. The dough needs to be kneaded until it stops sticking to your hands. Place in a cozy corner of the kitchen, covered with a towel or film.

Cut the onion into small pieces and lightly fry. Mix it with minced meat, add salt and pepper.

Roll out the dough, wrap it in sausage and divide into portions. Roll each one out again, add the meat mixture and pinch the edges.

Semi-finished products are fried in a frying pan on both sides and placed in the oven for twenty minutes.

Ingredients:

Dough:

350 gr. wheat flour;
160 gr. melted butter;
a glass of kefir;
½ tsp each kitchen salt and soda.

Filling:

300 gr. beef;
one onion;
two potatoes;
Art. l. dry Caucasian adjika;
kitchen salt - to taste.

Cooking method:

Add melted butter and salt to a bowl with flour.

Stir soda into kefir and add to flour.

Knead the dough. It will be very soft and pliable. Cover it and set aside for fifteen minutes.

Prepare minced meat.

Chop the potatoes and onions as finely as possible. Add to the plate with meat. Pour the spices into the bowl, add salt and mix the meat mixture thoroughly.

Divide the dough into separate pieces, roll it out, and place the meat filling in the middle. Wrap the belyashi, leaving a hole in the center. Bake as usual in the oven. After twenty minutes, remove the baking sheet. Place a small piece of melted butter on each belyash. Place the baking sheet with the whites in the oven for another five minutes.

6. Belyashi in the oven with lamb

Ingredients:

0.8 kg dough;
400 g lamb;
one large onion;
two pinches of coriander;
½ teaspoon each of cumin and black pepper.
one and a half teaspoons of salt.

Cooking method:

Prepare closely according to the previous recipe.

Pour coriander, black pepper, salt and cumin into a mortar and crush.

Grind the onion. Add the prepared spices to it and stir.

Then grind the lamb into a bowl with onions.

Mix the meat mixture very thoroughly.

Pour vegetable oil onto a baking sheet and distribute it evenly over the surface. They should lubricate their hands.

Pinch off a piece of dough and roll it out with your hands directly on the baking sheet.

Spread the meat mixture over the surface. Fold the dough into folds.

Baking whites in the oven takes about twenty-five minutes.

7. Belyashi in the oven “Vegetarian”

Ingredients:

Dough:

a glass of 15% sour cream;
one tsp. soda;
one tsp each sugar and salt;
½ cup vegetable oil;
0.4 kg flour.

Filling:

White cabbage;
carrot;
salt;
a pinch of turmeric and curry;
sour cream for greasing the whites;
50 g hard cheese.

Cooking method:

Pour the sour cream into a ladle and mix with soda. After a couple of minutes, add vegetable oil. Add sugar and salt. Beat with a whisk.

Add flour and prepare soft and airy dough.

Roll it out into a thick rope. Cut into identical pieces. Cover with a napkin.

Cut the cabbage into small squares. With help coarse grater chop the carrots.

Stir vegetables, add salt and spices. Fry in a saucepan until soft.

Roll out the dough pieces and fill them vegetable mixture. Fold and pinch the edges.

Place the belyash preparation on a baking sheet lined with greasy baking paper. Grease the edges with sour cream.

Grind the cheese coarsely. Sprinkle the top of the belyash where the filling is.

Place the baking sheet in the oven for about twenty minutes (200 degrees).

Ingredients:

half a kilogram of yeast dough;
250 gr. minced meat;
400 gr. Chinese cabbage;
large onion;
five cloves of garlic;
two tbsp. l. soy sauce;
one teaspoon of salt;
pepper to taste;
two pinches of ground coriander.

Cooking method:

Cool the minced meat. Before cooking, it needs to lie on the refrigerator shelf for at least an hour.

Chop the Chinese cabbage very finely.

Pass the onion pieces through a meat grinder. Crush the garlic with a knife and chop additionally.

Mix cabbage, onion and garlic. Add minced meat, coriander and soy sauce. Add salt and pepper.

Mix the filling thoroughly with your hands. To prevent it from being dry, add a tablespoon cold water. The filling needs to sit for ten to fifteen minutes.

Roll out the dough into a rope. Divide into equal parts weighing approximately 50 grams.

Roll each piece of dough into a log. Wet your hands with sunflower oil and grease the balls. Leave them for about twenty minutes.

For convenience, divide the filling into the same number of parts as the dough.

Mash each bun into a flat cake a couple of millimeters thick. Fill it with filling and form a white dough with a hole.

Bake in the oven for about half an hour (190 degrees).

White dough - general principles of preparation

Mainly used for whiting yeast dough, involved in wheat flour top quality. But sometimes it is cooked quick ways on kefir with the addition of cultivator. Flour is always sifted before kneading, then combined with the rest of the ingredients.

What is put in the dough:

liquid (water, milk, whey, kefir);
salt, sugar;
fat (butter, margarine).

The consistency of the yeast dough should not be liquid, but not too stiff. It should be soft, elastic, and moldable. You need to knead the mass for about ten minutes. When ready, it will become homogeneous, begin to lag behind the dishes and stick to your hands. Then they are transferred to a large vessel and left to rise.

Fermentation time depends on the following factors:

Dough density. If it is steep and clogged with flour, the process will be long. Soft dough rises faster.
Ingredient temperatures. Yeast dough is never kneaded with cold liquid or ice flour. All ingredients should be warm, but not hot. Otherwise, you can overcook the yeast and it will die.
Room temperatures. Yeast activates faster in warm conditions. If the house is cool, the container with the dough can be placed on a pan of warm water.
Freshness of yeast. If they are expired or of poor quality, then fermentation will be delayed or will not occur at all.

To prevent fermentation from slowing down, it is recommended to leave all the ingredients on the table in advance before kneading the dough. The liquid is heated to 45 degrees. If butter or margarine is used, the products must be melted until liquid and cooled. Hot ingredients are not added to the dough.

The recipe for ordinary yeast dough for whites, which is also suitable for making pies with various fillings. Including sweet filling. Yeast is used raw. If they are not available, then take 3 teaspoons of granulated ones.

Ingredients

1.5 tbsp. water;
35 grams of yeast;
3.5 tbsp. flour;
1 table. spoon of sugar;
¼ spoon of salt;
40 ml of oil grows.

Preparation

We heat up the water. It should be slightly higher than body temperature.
Add sugar, followed by yeast, stir until dissolved and leave for five minutes.
While the yeast is dissolving, sift the flour.
Salt the water with the yeast, mix and pour into the flour. Let's start kneading the dough by hand. Add vegetable oil along the way. Instead, you can use margarine, previously melted and cooled.
Knead the dough until homogeneous consistency It is possible that a little more or less flour may be needed.
Stir the dough into large saucepan, cover the top with a cloth towel. Place in a warm place to ferment. You can place it near the stove or near the radiator.
We check in an hour and a half. After a good rise, knead it with your hands and leave it until the second rise. You can start sculpting products.

Recipe for white dough on kefir without yeast

A dough recipe for whites that will help out if you don’t have time. He does not need to wander and stand for several hours. At the same time, the baked goods are airy, porous, and have high taste qualities.

Ingredients

4 eggs;
1 tsp. soda (you can use baking powder);
1 spoon of salt;
400 ml kefir;
flour.

Preparation

Pour kefir into a large bowl. It should be warm, it’s better to just hold it there room temperature. If you decide to heat it on the stove, you need to do it very carefully. Fermented milk product can easily curl into cottage cheese.
Add soda to kefir and stir. The reaction will take place, the soda will be quenched in an acidic environment, and the kefir will increase in volume.
Add raw eggs, followed by salt. Take a whisk and beat the mixture until smooth.
Add flour. All that remains is to knead the dough. The consistency should be normal, like for pies.
The dough does not need to ferment, but it is still better to leave it in a warm place for fifteen minutes so that the gluten of the flour swells. It will be much easier to work with the resting mass.

Dough for whites yeast with milk “Cold”

A special feature of this white dough recipe is the ability to make it in advance. For example, in the evening, and in the morning please the family with fresh belyashi or pies. Or cook in the morning and fry the products after work.

Ingredients

one glass of milk;
0.5 tsp. salt;
one spoon of sugar;
7 g dry yeast;
oil 2 tablespoons;
flour about 2.5 cups.

Preparation

Dissolve the yeast and salt in the milk and add sugar. Let stand until the grains are completely separated.
Add flour and add oil while kneading.
The dough should become soft and slightly sticky. Knead it until smooth and homogeneous. The mixture should not stick to the dishes.
Place in a large bowl, cover with a towel and place in the refrigerator. There it will feel great for up to 12 hours. Some housewives prefer to put it in an oiled bag. But in this case, you need to tie it at the very edge and leave enough space for lifting.
Then we take it out, leave it warm for half an hour and you can sculpt the whites.

Batter for whites

The whites turn out to be very airy, soft and porous. And all thanks to the consistency of this dough. Of course, not only the kneading technique is different, but also the baking. We will knead in the wild. But you can also use whey, milk or its mixture with water.

Ingredients

300 ml water;
2 tsp. dry yeast;
1 tsp. salt;
1 tablespoon sugar;
about three cups of flour;
30 ml oil.

Preparation

Heat the liquid until warm.
Place sugar in it, immediately add yeast and a glass of flour. Shake and leave for 10 minutes.
Add salt, then butter and flour. The consistency should not be thick, but it should not drip from the spoon.
Leave to ferment for another fifteen minutes.
Place a frying pan on the stove and pour oil into it for frying. Warming up.
Scoop the dough with a spoon and place it in a frying pan in the form of pancakes. Spread to the sides.
Place minced meat on top and distribute evenly.
Cover with a fresh portion of dough so that it covers the entire filling.
After frying the first side, carefully turn the whites over. Cover the pan and bring to readiness.

To ensure that the baked goods are fluffy, premium flour is used. It definitely sifts through.
When kneading, add flour not immediately, but one glass at a time. Then the dough is kneaded better and faster.
The most optimal proportions of ingredients are:

- liquid and flour - 1:2;

- for 1 kg of flour - 10 g. dry yeast;

— the ratio of onions and meat in minced meat so that it is juicy is 1:2.

For elastic dough It is advisable to use milk with at least 1% fat content.
If dry yeast is used, the milk and water are not heated. They should be at room temperature.
You can check the dough for readiness with your finger. It is not entirely soft and seems to resist a little.
It is better to add only yolks to the white dough, as the whites will make it too stiff. Read more:
To make the meat filling juicy, add about fifty grams of ice water.
If vegetables are cut and not passed through a blender or meat grinder, they give up their juice to the minced meat, making it tastier.
It is advisable to add soda dissolved in warm water to the yeast dough. This will help remove the sourness inherent in this dough.

Round in shape, stuffed with minced meat and fried in a lot of oil or fat. This dish, which has Tatar and Bashkir roots, is very common in Russia and the CIS countries. The “brother” of belyasha, which is prepared by baking in the oven and filled with minced meat mixed with raw potatoes- wak belyash. So, if you are partial to different kinds savory baked goods, don’t be lazy to prepare homemade wak belyashi in the oven. You will surely like them. Such belyashi are made quite simply and quickly, especially if you already have ready-made minced meat at home. By the way, you can prepare it from any meat (or from an assortment consisting of different types). If possible, save a little more prepared broth - it is necessary for the juiciness of the whites.

Ingredients:

dough:

mayonnaise – 30 g;
2 large chicken eggs;
“Creamy” margarine - 200 g;
whole milk (can be sour) – 250 ml;
baking powder - 1 teaspoon (can be replaced with half a teaspoon of baking soda);
flour - about 1 kg;
salt – 1/2 teaspoon;
sugar – 25 g.

filling:

minced meat (300 g pork, 150 g beef and chicken breast) – 600 g;
salt;
potatoes – 500 g;
chicken broth - about a glass;
pepper mixture.

In addition, you will need 1 more egg to lubricate the vac whites.

cooking time - one and a half hours.
number of servings: 30 small white whites.

How to cook vak belyashi in the oven:

Dough. First, melt the margarine. Place it in a heat-resistant bowl, put it in the microwave, close the lid and turn on the device for 2 minutes at maximum power.

While the melted mixture is cooling, beat the eggs and mix them with mayonnaise, salt and sugar. Add melted margarine and milk.

Now add the flour in small portions along with the baking powder, knead a soft and fluffy (just not too tight) dough.

Pack the dough for wack whites in a bag and put it in the refrigerator for half an hour.

Filling. Peel the potatoes and cut into thin small slices. Combine it with the minced meat, add salt, pepper and mix thoroughly.

Formation of vac whites. Cut the dough into small segments and roll them into balls. Roll out each ball into a not very thick (3 mm) flat cake and place about a tablespoon of meat and potato filling in the middle. If you don't have meat broth, then instead at this stage add a small piece of butter to the filling - this will make the belyashi more juicy. Gather the edges of the cake in the center, carefully pinching the dough all the way around, making sure to leave a small opening with high sides.

Cover a baking sheet with a silicone mat (or baking paper), place the formed whites on it and brush with beaten egg.

Place the filled baking sheet in the oven, preheating it to 220 °C. After half an hour, take out the half-baked whites and pour about a tablespoon (or more) of broth into each using a funnel into the hole left.

Place in the oven for another 15 minutes. And soon beautiful and fragrant vak belyashi with meat and potato filling will appear on your table.

Bon appetit!!!

Best regards, Irina Kalinina.

Oh, how enticing the aroma of white meat with meat is when you are standing at a bus stop waiting for public transport. Forgetting about everything in the world, you savor this pie, and get on the bus full and satisfied. And the next day you don’t go to work because of an acute illness. food poisoning. Is this a familiar story? I think many have encountered this more than once. So why suffer because of your momentary weakness: sit on weekly diet, swallow tablets (in best case scenario), if you can cook all this yourself and quite quickly? Therefore, warn your family that today you will definitely please them with delicious whites. Surely they will be happy with this news.

Belyashi in the oven will taste simply amazing if you prepare the dough correctly, so let’s figure this out first.

How to make the dough

In order to cook delicious belyashi in the oven, yeast dough is used most often. Therefore, we will consider his recipe in detail. So, to prepare it we will need:

flour (wheat) - 1 kg;
milk - 400 ml;
egg - 2 pcs.;
fresh yeast - 40 gr.;
sugar - 2 tbsp. l.;
vegetable oil - 240 ml;
salt - 2 tsp.

Cooking process

Pour milk into a container and place it on the stove over low heat for easy heating (the same can be done in microwave oven). Put yeast and sugar there. Place in a warm place for 10-15 minutes until the so-called cap appears.

Meanwhile, sift the flour and add salt to it. Beat the eggs and combine with our yeast mixture. Pour in the flour and begin to knead the dough, gradually adding vegetable oil. After that, put it in a warm place for 1.5-2 hours. That’s it, now you can safely cook belyashi in the oven.

Yeast-free dough for whites

With this dough, our meat pies turn out very tasty and incredibly juicy. To prepare it we will need:

flour - 1 kg;
kefir - 1.5 tbsp;
margarine - 200 gr.;
eggs - 3 pcs.;
soda - 1 tsp;
salt - 1 tsp.

This dough for whites in the oven should not turn out very steep, otherwise we will not achieve the desired softness and juiciness. So, take the margarine out of the refrigerator, grate it on a fine grater and mix it with a glass of flour. In a separate container, beat the eggs, add salt, soda and kefir. Mix flour and margarine with our egg mixture. Next, we begin to knead the dough, gradually adding flour. It should be quite soft, but not liquid or hard. Place in a warm place to infuse. That's it, our dough is ready!

The second version of yeast dough for whites

This recipe will make your baked goods fluffy and delicious. To prepare we will need:

flour - 500 gr.;
warm water - 0.5 cups;
milk - 1 glass;
sugar - 1 tsp;
dry yeast - sachet (7g);
butter - 100 gr.;
egg (yolk for lubricating whites);
dill.

In order to cook belyashi with meat in the oven, first melt the yeast in warm water, stir and add sugar. Leave in a warm place for 15 minutes until a “cap” forms. Heat the milk in the microwave and pour it into pre-melted butter, add salt, add a mixture of yeast and water, and stir. Now let's start kneading the dough. It should lag behind your hands. After that, take a container and lubricate it vegetable oil, put our dough there and leave it in a warm place for 1.5-2 hours.

Preparing the filling

Belyashi in the oven will turn out very tasty if the filling is prepared correctly. One of the main conditions is defrosting the minced meat. This should be done naturally. It is better to defrost the minced meat in advance.

Next, peel the onion, wash it under running water and chop it finely. If you don’t want to shed tears, you can grind our “tear-tear” vegetable through a meat grinder or grind it in a blender, but don’t forget to drain the juice, otherwise the filling will turn out to be too liquid. After this, add the onion to our defrosted minced meat, salt, pepper and mix. Finely chop the dill and throw it into our minced meat. Mix thoroughly again. That's it, the filling is ready!

Forming whites

After the dough has stood and the filling has been prepared, we can begin to form our future meat pies. To do this, generously sprinkle the kitchen table with flour and take out our dough. We cut off a small part from it and form a so-called sausage. It shouldn't turn out too thin. We cut our “white sausage” into small pieces. We form balls out of them with our hands. Take a rolling pin and use it to roll out flat cakes (the thickness should be at least 1 cm).

Spoon the filling onto each of them. We pinch the edges of the flatbread in a circle, collecting the dough. Leave a hole in the center of the cake (you don’t have to leave it). Turn on the oven and preheat it to 200 degrees. Grease a baking sheet with oil and lay out our belyashi (the recipe in the oven is practically no different from the recipe fried whites) at a short distance from each other. Separate the egg yolk from the white. Beat the first one well and grease each pie with it.

Place in the oven for 40 minutes until browned. After this, take it out and let it cool under a towel for 20 minutes. That's all, our whites are ready! In the oven they turn out very tasty, juicy and aromatic. Bon appetit!

How to cook vac-belyashi in the oven?

This is quite a nutritious and tasty dish that will a great addition for a cup of tea. Any housewife who knows how to handle dough at least a little can make wak-belyashi in the oven. So, for preparation we will need:

dough (options described above);
minced meat (preferably mixed - pork and beef) - 1 kg;
onions - 2 pcs.;
potatoes - 2 pcs.;
pepper;
salt.

So, while our dough is infusing in a warm place, let's prepare the filling. To do this, cut the potatoes into small cubes and chop the onion. Mix the ingredients with the minced meat, salt and pepper, add a little water to make the whites juicy.

Using a rolling pin, roll out the dough into flat cakes and place our filling in the center of each. We form the belyashi (the recipe for oven-baked vac pies is, as you can see, quite simple). Place our pies on a baking sheet, brush with pre-whipped yolk and place in the oven for 40 minutes at 200 degrees. Let cool under a towel. Our delicious wak-belyashiki are ready. Bon appetit!

How to cook belyashi in the oven? Yes, very simple! The main thing is to at least be able to handle the oven and dough in the slightest degree. Therefore, please your loved ones with this delicious and filling dish this coming weekend.

Belyashi, prepared in any way, is always very tasty and appetizing, it is impossible to refuse them. They are prepared very simply, even a novice cook who is not experienced in cooking will find it easy to cope with this task.

Belyashi are very popular in the countries of the former Soviet Union; you can find them on sale in any city. And although the roots of this product go back to the Bashkir steppes and Tatar settlements, belyashi have long become an integral part of our cuisine, being a very common delicacy.

Belyashi are fried round pies larger than average in size, made from yeast or unleavened dough and filled with minced meat or minced meat With big amount Luke. Distinctive feature real whitefish - a hole at the top, exposing the meat filling. But for simplicity, our chefs often make them without this hole, thereby depriving the whitefish of its “trick.” Belyashi is prepared in the oven from yeast dough, both from the store and homemade. But you can also use unleavened dough, or prepared with kefir or beer. White dough in the oven, of course, affects the taste finished product, but this is a matter of taste. The most common filling for belyashi is minced meat made from a mixture of beef and pork. As an option - whites with chicken meat, lamb. Tatar-style belyashi in the oven uses minced veal or lamb with finely chopped onions and herbs.

Of course, the classic is belyashi with meat; in the oven they become satisfying, with a rich taste. However, our craftsmen have learned to make an easier alternative: belyashi with potatoes in the oven, or a compromise option - belyashi with meat and potatoes in the oven. These types of whites have a right to exist, especially since there are no less lovers of baked goods with potatoes than admirers of meat products. There are a variety of whites; oven-baked recipes offer a lot of variations. It's even difficult to make a choice. Try looking at photos of whites in the oven. A photo will help you take it right choice. When mastering belyashi in the oven, be sure to take into account recipes with photos. There is one more good way learn how to quickly cook belyashi in the oven: a step-by-step recipe with illustrations. Take advantage of it!

And we will give you some tips on how to cook belyashi in the oven:

The covered white dough should be left for some time to “proof”;

The filling for whites requires large quantity onions. With it, the whites will be juicy and tasty. It is recommended to add from half a kilogram to one kilogram of onions to a kilogram of minced meat;

For taste, you can also add a little crushed garlic and finely chopped herbs to the minced meat for whites;

The top of the whites should be brushed with egg and baked in a preheated oven for 45 minutes;

Place the finished whites on top of each other in a pyramid. This way they will retain heat longer;

You can serve belyashi as independent dish, they are very tasty to eat, washed down with broth. Belyashi are also suitable for breakfast, with tea, and they can also be given to children for a snack at school, on a hike, etc.