Recipe for white dough with kefir. We prepare the most delicious belyashi with kefir

Who doesn't love kefir-based belyashi? You take fresh hot belyash, bite off the soft airy dough, and your mouth is filled with warm meat juice with light onion taste. What could be tastier? The dish is easy to prepare, and even a beginner can handle the dough!

Universal dough for whites with kefir

Done classic dough for whites on kefir. It requires a little more time, because the dough should rise warm, but at the same time It is distinguished by incredible softness and airiness of the finished baked goods.

Ingredients:

kefir – 300 ml;
yeast – 13 g;
vegetable oil– 30 ml;
egg;
wheat flour – 0.5 kg;
salt – 1 tsp;
sugar – 20 g.

Cooking process:

Pour kefir into a deep saucepan and heat it slightly. The ideal temperature is 35–40°C; if it is higher, the yeast will simply cook in it.
Pour yeast, sugar and salt into kefir, mix everything well until completely dissolved.
Let the kefir sit so that the yeast begins to ferment a little.
Using a sieve, sift the flour into the kefir. This should be done in small parts, while kneading immediately. The result should be a smooth ball.
IN last resort add egg.
Lightly grease the ball with oil to prevent it from cracking and put it in a warm place.
After an hour, take out the dough, knead it slightly and set aside again for 40 minutes.

It is important to let the dough stand warm - then it will be elastic, which will greatly facilitate the cooking process. The given ingredients yield about 9-10 medium whites.

Belyashi on kefir in the oven

Many people consider belyashi to be fatty and not healthy food. However, if you cook them in the oven, they will turn out no less tasty, but at the same time healthy, since they will be cooked with minimum quantity oil and without frying.

Products:

minced meat (preferably pork) – 0.4 kg;
a couple of pinches of ground pepper;
flour – 3 tbsp;
medium onion;
soda – 1 tsp;
a glass of kefir;
egg – 2 pcs.;
100 g margarine;
salt – 2 tsp;
sunflower oil – ½ tbsp. l.

Cooking process:

Grind the onion to a pulp using a grater and add along with spices (1 tsp salt and ground pepper) into minced meat. Stir until smooth.
Beat an egg into kefir and add 1 white.
Stir in softened margarine and baking soda with the remaining salt.
Knead the dough, first sifting it into kefir wheat flour, and then divide it into 14 medium balls.
Using a rolling pin, form round cakes the size of a coffee saucer.
Place 1 tbsp on the flatbread. l. filling and seal the edges.
Preheat the oven to 180°C, and line a baking sheet with paper and grease with oil.
Place all the resulting cakes on a baking sheet and coat well with the remaining yolk.
Bake for 20 minutes.

You can make open belyashi in this way - the filling will be visible in the center.

Cooking in a frying pan

Lush whites in a frying pan are classic version. It requires vegetable oil in large quantities– thanks to him, the whites come out juicy.

Compound:

wheat flour – 400 g;
egg – 2 pcs.;
kefir 200 ml;
oil – 2 tbsp. l. + for frying;
1 tsp each soda, salt and sugar;
minced meat – 250 g + spices;
2 onions.

Cooking method:

Pour soda, sugar and salt into kefir.
Beat in the eggs and mix well until smooth.
For getting elastic dough Flour must be added to kefir in small portions and sifted through a sieve. After adding, you can knead the dough.
Lubricate the work surface Not big amount butter, and continuing to knead the dough, lay it out.
Pour vegetable oil into the dough - this will give it elasticity.
Form the dough into a ball and, wrapping it in film, let it sit in a warm place for half an hour.
Grind the onion in a blender or grater. Stir the resulting pulp along with spices into the minced meat.
Divide the dough into parts and roll each one out to the size of a small saucer.
It is best to make the middle of the cake thicker so that the filling does not tear, and the edges thinner.
Place 1 tbsp. l. Place the filling on each in the center and gather the edges. At the same time, heat a frying pan with oil over medium heat.
The oil should cover ½ of the whitewash.
Fry on each side for 4 minutes.

After frying, be sure to place the finished cakes on a towel to remove excess oil.

Lush baked goods in a slow cooker

The multicooker can be used not only for preparing side dishes and first courses, but also for baking. The whites in it turn out perfectly fried and juicy.

Ingredients:

wheat flour – 0.6 kg;
meat (beef + pork) – 0.5 kg;
a couple of small onions;
dry yeast – 15 g;
sugar – 1 tsp;
a couple of cloves of garlic;
refined oil – 0.5 l;
warm kefir – 0.3 l;
salt and spices to taste.

Cooking process:

In a large bowl, mix the sifted flour, yeast, sugar and salt.
Heat kefir until room temperature and pour into dry ingredients.
Knead the dough into a ball.
Coat the container with 20-30 ml of oil and put a ball of dough there, cover it and let it stand for 1 hour in a warm place.
For the filling, grind the meat, onion and garlic in a meat grinder, and then mix well with the addition of spices.
Divide the finished dough into lumps - future whites. Roll out each lump and, placing the minced meat, pinch the sides. You will get a round pie.
Pour 1/3 of the oil into the multicooker bowl and turn on the “Frying” mode. Heat the oil for 10 minutes.
Place the first portion of whites and fry for 4-5 minutes on each side. Do not close the multicooker lid.
Remove the whites with a slotted spoon and load the next batch.

From this amount of dough you get about 10 whites, and you need to add oil to the multicooker all the time when frying.

Lazy Whites

This option is suitable for housewives who do not have much time, but want to get delicious crispy dough.

You will need:

kefir 2 tbsp. + ½ tsp each soda and sugar;
egg;
salt - for dough ½ tsp. and 1 tsp. For filling;
flour – 300 g;
minced meat – 200 g;
small onion;
greenery;
ground pepper – ½ tsp;
a couple of cloves of garlic;
vegetable oil for frying.

Cooking method:

Pass the onion and garlic through a meat grinder and mix into the minced meat along with finely chopped herbs and spices.
Stir until smooth.
Pour soda into kefir and stir until completely dissolved.
Beat the egg first, adding salt and sugar. Pour the egg mixture into the kefir.
Sift the flour there until it reaches the consistency of thick sour cream. The dough should slowly slide off the spoon.
Form flat meat cakes from minced meat in advance.
Heat a frying pan and pour 1/3 of your index finger of oil into it. Heat it well.
Spoon the batter as you would for pancakes and place meatballs on each flatbread, then pour a little more batter on top. The cakes should not touch each other.
Fry over medium heat for 3-4 minutes, turning.

What can you cook from meat? A lot of the most variety of dishes. But if you choose something simpler, then the option of whites immediately comes to mind. In this case, you don’t need any special ingredients, and those that are needed are always at home. The most common way to make these pies is to use yeast dough. Today we will cook belyashi with kefir. The recipe, moreover, more than one, will also be offered to your attention. In the first of them we use an oven for baking.

Belyashi standard

For the dough you will need: three glasses of premium flour, two eggs, a glass of kefir, a tablespoon of granulated sugar, four tablespoons of vegetable oil, one teaspoon each baking soda and salt. For the filling: 400 grams of minced meat, a glass of milk and three onions. Now we’ll tell you how belyashi is prepared with kefir. Step by step recipe next. Mix kefir and soda in a cup and leave for 10 minutes. The more sour and stale the kefir, the better the dough will rise. Add eggs, sugar, vegetable oil and salt to this mass, mix well with a mixer.

Without stopping stirring, add flour. When the dough is ready, place it in a plastic bag and forget about it for half an hour. Finely chop the peeled onion. Mix with minced meat, pepper, salt, add milk. Divide the dough into pieces approximately the size of egg and roll it into flat cakes. We put the minced meat on them and, joining the edges, we make pies, leaving a small hole. Grease a baking sheet with vegetable oil and place our preparations on it and leave for 20 minutes. Preheat the oven to 150 degrees and place a baking sheet in it. Bake for 30 minutes. Then we take out our pies, put them on a large plate, grease them with oil, cover them with a plastic bag for 10 minutes, and cover them with a towel on top. Belyashi with kefir, the recipe for which is quite simple, is ready. It is advisable to eat them immediately, before they cool completely.

on kefir

To prepare them you need following ingredients: 0.5 kg of flour, one kilogram of minced meat, two glasses of kefir, half a teaspoon of salt, the same amount of soda, two glasses of vegetable oil. Well, how are lazy whites prepared with kefir? The recipe for preparing them (step by step) is below.

Another recipe for whites, dough

This recipe is also dedicated to the quick preparation of our favorite white meat with meat, which turns out to be quite satisfying and has a great taste. Particular attention should be paid to the dough, since in this dish it is it that largely determines the quality and taste finished product. It should be the perfect consistency - not too thick and not too thin.

This issue can be adjusted by adding more flour and reducing the amount of kefir. After practicing several times, experimenting with the ratio of products, over time you will achieve the desired result and will delight your loved ones, and yourself, great dish, which, by the way, can be eaten both hot and cold. Let's start making whites. The recipe for cooking with kefir is a little lower.

Ingredients and preparation of belyashi

To complete this recipe we will need: 0.5 kg minced pork, 100g onions, half a liter of kefir, 350 grams of flour, four eggs, a teaspoon of soda, a spoonful of granulated sugar, vegetable oil, spices and salt. From this amount of ingredients you should get about a dozen whites. Mix the minced meat with chopped onion, add pepper, spices and salt. Sift flour with baking soda and baking powder. Beat the eggs and add flour, half the kefir, granulated sugar and salt.

Stir everything very thoroughly so that there are no lumps, pour out the rest of the kefir and mix well again. Heat the vegetable oil in a frying pan, put the molded white meat in it and fry: on one side for three to four minutes, turn over to the other and another five minutes. At the same time, as already mentioned, we make sure that the dough is not too liquid. If anything, we'll fix it. We serve our ready-made lazy belyashi with kefir. The recipe, as we see, is accessible even to the most inexperienced person.

Belyashi on kefir with beef and pork

This dish can easily replace traditional breakfast with pancakes. Ingredients: a glass of kefir, three eggs, one spoon of granulated sugar, three glasses of flour, a teaspoon of soda and salt, a tablespoon of vegetable oil. For the filling: half a kilogram of minced beef and pork, two onions, salt, spices, one spoon of sour cream and vegetable oil. We prepare belyashi with kefir. The recipe is as follows. Mix the ingredients for the dough, knead it and knead for five minutes until elastic and soft.

Then we put it aside and start filling. Chop the onion, mix with minced meat, salt and add spices and sour cream, as it will make the filling more juicy. Make a “sausage” from the dough and cut into portioned pieces. Roll each one into a flat cake, place the minced meat in the center, pinch it in a circle, leaving a small hole. Pour oil into a deep frying pan and place the whites with the holes facing down. Once browned, turn over and fry until golden brown. The belyashi are ready. Bon appetit!

Belyashi is a type of fried pies, but unlike many of them, belyashi has an open top and a special taste. Like any other dish, belyash, shrouded in legends, has its own history and belongs rather to Tatar cuisine. The Tatars themselves call it “peremyach”. Traditionally, peremyachi are prepared with meat filling and mainly from yeast dough. Modern belyash, who in retail trade It is simply a round closed pie with filling inside, without any holes - a distant relative of properly prepared Tatar peremyach.

There are dozens of recipes for whites. Belyashi differ in the quality of the dough, the composition of the minced meat, and even the shape. Classic belyashi with meat is prepared exclusively in a round shape and always with a small hole in the middle, which is left in order to meat filling did not remain half-baked when frying. The traditional filling for belyashi is minced meat, consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade belyashi, although modern cooks, who are always willing to experiment, prepare equally tasty belyashi with potatoes, cheese, chicken, and fish. The secret to the juiciness of homemade minced meat for whites is the amount of onion (the more, the better). You can season the minced meat with any spices to taste or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for greater juiciness.

There are a huge variety of ways to prepare dough for whites: quick, classic, sponge, “drowned” and others. Each of the recipes, of course, has its own secrets and features. To batter does not stick to your hands, it is advisable to grease them with vegetable oil, like the board on which you are going to roll out the dough. Flour must be sifted at least twice to enrich it with oxygen and remove all kinds of impurities. Egg white makes the dough tougher and harder, so if you add only the yolk to the dough, the whites will turn out very soft and juicy.

Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on a floured table surface. Using a rolling pin or your fingers, crush the balls into flat cakes with a diameter of 12-15 cm and a thickness of 5-7 mm. Place 1 tbsp in the middle of each flatbread. filling and gather the edges of the flatbread towards the center. Pinch the edges and leave a hole in the center. Flatten the pieces slightly, giving them a round shape, and leave for another 20 minutes for them to rise. Then place the whites with the hole down in a deep frying pan or saucepan with a large amount of hot oil at a distance of 2 cm from each other, as they will increase slightly in volume during the frying process. Fry the belyashi on both sides until golden brown. Be sure to place the finished whites on a paper towel to drain off excess oil.

Prepare the dough for whites in a good mood and always with joy, because the dough is very sensitive to both the warmth of your hands and the mood in which you get down to business. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.

Unleavened (yeast-free) dough for whites

Ingredients:
500 g flour,
1 stack sour cream,
2 eggs,
2 tbsp. butter or margarine,
1 tbsp. Sahara,
½ tsp. salt.

Preparation:
Sift the flour into a mound. Make a hole in it, put sour cream, butter, salt, sugar in it, beat in the eggs and quickly knead the dough. Roll the finished dough into a ball, place on a plate, cover with a towel and place in a cool place for 30-40 minutes.

Straight yeast dough for whites

Ingredients:
4 stacks flour,
1 stack milk or water
1 egg,
20 g yeast,
4 tbsp. butter or margarine,
1.5 tbsp. Sahara,
½ tsp. salt.

Preparation:
Dissolve the yeast in warm milk and stir until it is completely dissolved. Then add eggs, sugar and salt (you can first grind the eggs with sugar and salt), add flour and knead a homogeneous, not very stiff dough. At the end of the process, add the melted cooled butter(or margarine). Knead the dough until it stops sticking to your hands and bowl. Lightly sprinkle the finished dough with flour, cover with a towel and place in a warm place. When the dough has risen (after 2-2.5 hours), press it down and let it rise again. After this, you can start baking whites.

Sponge yeast dough for whites

Ingredients:
1 kg flour,
2.5 stacks milk or water
2 yolks,
2 tbsp. butter,
30 g yeast,
1 tbsp. Sahara,
1 tsp salt.

Preparation:
Dissolve the yeast in warm milk, add half the flour and half the sugar. Place the prepared dough in a warm place for 1 hour until it rises. During this time, it should increase in volume by 2 times. When the dough rises, add baking, salt, the rest of the flour and knead the dough (it should not stick to your hands and easily come off the dishes). If bubbles appear on the dough and it begins to settle, it means it is ready.

Quick yeast dough for whites

Ingredients:
1.5 kg flour,
500 ml milk,
3 eggs,
250 g butter,
1 tbsp. Sahara,
1 packet of dry yeast,
1 tsp salt.

Preparation:
Soften butter or margarine at room temperature. Using a mixer, beat eggs, milk, sugar and salt. Continuing to beat, add softened butter in small portions. Make sure the butter is well mixed. Then add the whipped mixture to the flour sifted in advance, add dry yeast there and knead a soft plastic dough. Grease the finished dough on all sides with vegetable oil, place in a bowl also greased with vegetable oil, and place in the refrigerator for 2 hours. When the time is up, take out the dough and start preparing the whites.

Sour cream and yeast dough for whites

Ingredients:
500 g flour,
250 g sour cream,
2 yolks,
30 g yeast,
70 g butter,
½ tsp. Sahara,
½ tsp. salt.

Preparation:
Grind the yeast into the sour cream. Add the yolks, salt, sifted flour and knead into a soft dough. At the end of the kneading, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. After 1.5-2 hours, knead it. The fermentation process will continue for about 40 minutes, then the dough will begin to slowly fall. Punch down the dough again, cool and place on a table greased with vegetable oil for further work.

Sweet yeast dough for whites

Belyashi from this dough turns out incredibly tasty, retains its original freshness for a long time and remains soft.

Ingredients:
600 ml milk,
1 egg,
4 tbsp. vegetable oil,
1.5 tsp. yeast,
1 tbsp. Sahara,
½ tsp. salt,
flour.

Preparation:
Dissolve yeast in warm milk, beat in an egg, pour in vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead into a medium elastic dough. Roll the dough into a ball and place in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into specific pieces for the intended whites, place on a flat, large dish, cover and let rest for another 10-15 minutes. During this time, the pieces will increase a little more in volume, and the dough will be easy to process further.

Yeast dough for whites with kefir

Ingredients:
1 kg flour,
500 ml kefir,
1 egg,
10 g dry yeast,
100 g of water,
2 tbsp. Sahara
salt - to taste.

Preparation:
Dissolve yeast with sugar in warm water and wait until the foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it becomes soft and stops sticking to your hands. Then cover the dough and leave for 1 hour in a warm place.

White dough “Drowned”

Ingredients:
1 kg flour,
500 ml milk,
150 g butter or margarine,
2 eggs,
30 g fresh yeast,
1 tsp salt,
1 tbsp. Sahara.

Preparation:
Grate the cold butter and leave it at room temperature until it warms up. Dissolve yeast and sugar in warm milk and leave to rise. Beat eggs with salt. Pour flour into a bowl, leaving one glass for rolling, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and place it in cold water, poured into large saucepan or a bucket. When the dough floats, take it out, dry it with a napkin and knead, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.

White dough “Wonderful”

Ingredients:
1.5 stack. flour,
½ cup warm milk,
2 egg yolks,
½ pack of softened margarine,
1.5 tbsp. Sahara,
50 g raw yeast.

Preparation:
Dissolve yeast in milk, add softened margarine, sugar and other ingredients. Knead everything thoroughly with your hands. Leave the resulting dough ball for 40 minutes, and then you can roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.

To many, the procedure for preparing dough for whites may seem very complicated, but in reality, observing the proportions of the products and adhering to the recommendations indicated in the recipes, everything, believe me, will turn out to be much simpler, and the cooking process will bring a lot of pleasure, and even more so the result!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

I would like to offer you my recipe for belyashi with meat, which enjoys well-deserved love in our family - belyashi with kefir. Although I often use the recipe for white meat with yeast. Sometimes it seems that white meat with meat has some kind of amazing property attract everyone to you!

Airy dough, generously soaked in juicy meat juice and crispy golden brown crust! This recipe for white meat with kefir will give you a good mood, warmth and comfort in your home, the joy of your loved ones - what more could you and I wish for?

Recipe for whites with meat, products

(the dough resembles the dough for pasties made with kefir. But we add more eggs to the belyashi)

Kefir – 1 glass;
Egg – 2 pcs.;
Sugar – 1 tbsp;
Salt – 1 tsp;
Soda – 1 tsp;
Flour – 3 cups;
Vegetable oil – 2 tbsp.

Minced meat - 300 grams (it is better to take from different varieties meat so that it is moderately fatty and juicy);
Onions – 3-4 pcs.;
Cream or sour cream - 1 tbsp. (to give the meat more juiciness). Belyashi with filling, like for Krvma chebureks - chir chir, also turns out quite well.

Recipe for whites with meat, preparation

Pour a glass of kefir into a bowl, add soda and stir gently. Let stand for 5 minutes.
Add eggs, sugar
Then salt and oil. Mix everything.
Gradually add flour and mix soft dough, which should lag behind the hands.
We remove ready dough in a plastic bag, lightly dusted with flour, for 25-30 minutes.
Let's prepare the filling. Add onion to the minced meat, previously finely chopped and crushed with a masher. Such onions will give additional juiciness to our white meat with meat. Salt, add sour cream or cream. The main task of this process is juicy minced meat, otherwise it will no longer be white meat, but a meat pie.
We tear off a piece of dough from the dough, roll it into a rope, and divide it into portions.
Make small cakes by hand. We put the filling on them and pinch the edges up, leaving a small hole in the center. I really want to learn how to beautifully sculpt the edges of whitewash - unfortunately, I have not yet mastered this art. It doesn’t affect the taste, but it’s a shame :)
Belyashi is ready for baking. All that remains is to prepare a frying pan with oil or a deep fryer, as well as a paper towel to absorb the excess oil.
Heat the oil, reduce the heat and lay out the belyashi with the hole down (!). There should be oil up to about the middle of the whites.
Using this method, the minced meat will first set, and all the juice will remain inside the white meat. Cover the pan with a lid and cook over low heat. If the pan is very hot, the whites will immediately become dark, and the minced meat will remain raw. Adjust the process according to the situation.
Turn the whites over to the other side and let them brown to an appetizing golden color.
Be sure to place on a paper towel or napkins and remove excess fat. This procedure is also required for pasties. and all dough products that we deep fry.
Place the finished belyashi with meat on a plate and cover with a bowl for 5 minutes.

The dish is ready! These kefir whites always turn out wonderful, moderately soft and juicy. Delight your family with delicious, aromatic belyashi, and I hope my recipe for belyashi with meat will take its rightful place among your favorite recipes.

Step-by-step recipes for preparing white dough with kefir according to the classic recipe, instant cooking, dough for vak-whites, with kefir and milk, Tatar style

2017-11-17 Irina Naumova

Grade
recipe

8778

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

6 gr.

7 gr.

Carbohydrates

48 gr.

219 kcal.

Option 1: Classic recipe for white dough with kefir

Traditional kefir white dough can be prepared in two ways: using yeast or soda. First we will prepare the dough according to the first option. We will get something tender, pliable and elastic dough, from which it is so convenient to sculpt whites. You can come up with the filling at your own discretion, but a lot depends on the dough. If you cook it correctly, then the whites will turn out very tasty, no matter what you cook them with. The cooking time includes the process of kneading the dough and keeping it in a warm place.

Ingredients:

kilogram of flour;
kefir - half a liter;
two eggs;
dry yeast - 15 g;
vegetable oil refiner - 100 gr;
sugar - 100 gr;
dessert lie salt.

Step-by-step recipe for dough for whites with kefir

Remove the kefir from the refrigerator; it should come to room temperature. First we need half - pour it into the container for kneading the dough.

Add yeast, sugar and a little flour. Mix everything well and leave for a quarter of an hour in a warm place.

Tip: If you use fresh yeast rather than dry, the proportions will be as follows: 30 grams of fresh yeast per two glasses of kefir.

We see that the yeast has begun to rise. Beat in the eggs, the rest of the kefir, butter and salt. You need to mix everything thoroughly.

Slowly add flour a little at a time, stirring constantly after adding each portion of flour.

Ultimately, the mass should not stick to your hands and should have a soft consistency.

Close cling film bowl so that there is room left for the dough to swell. The volume will double. Place in a warm place for at least one hour.

After the specified time, you can use the dough to prepare tasty and fluffy whites. Just cut it off required amount for each portion. Form the belyash, add the filling and fry.

Advice: To prepare the dough, you can use margarine instead of vegetable oil. The quantity will be the same.

Option 2: Quick recipe for white dough with kefir

Let us immediately note that the preparation time for the dough according to this recipe will be less, but still kneading the dough is a labor-intensive process. This option will save us about an hour of time. Instead of yeast, slaked soda or regular baking powder is used.

Ingredients:

kilogram of wheat flour;
kefir 2.5% - 350 g;
two eggs;
dessert spoon of baking powder;
third tea lie salt.

How to quickly prepare dough for whites using kefir

Take a large and deep container to prepare the dough. Pour room temperature kefir into it.

Add a teaspoon of baking powder and mix.

Take a whisk and whisk the kefir until bubbles form. Leave for a few minutes.

It is also better to take chicken eggs already warm. Break into a container and whisk. For convenience and speed, you can use a mixer.

Add salt and mix gently.

Flour should be added in parts, stirring each time with a whisk until the lumps dissolve.

Process the dough with a mixer so that at the end of kneading it has a tight consistency. Then you need to knead with your hands for at least five minutes in the container itself, then on the cutting table. You should end up with an elastic bun that doesn’t stick too much to your hands.

Place the bun back into the bowl, cover with cling film and let it expand slightly in a warm place. About half an hour is enough.

Tip: When you roll out portioned pieces for whites, sprinkle the work surface and rolling pin with flour so that the dough does not stick after you cut it from the total mass.

Option 3: Dough for wack whites with kefir

What is vac-belyash? This is a small pie that is enough for just a couple of bites. And the dough for it is prepared a little differently than for ordinary whites. It cooks faster than normal without adding yeast. It does not need to be placed in a warm place for a long time to increase in volume. Simply cover with film and let it rest while you prepare the filling.

Ingredients:

flour - from 0.5 to 0.6 kg;
a glass of kefir;
oil drain - one hundred grams;
two eggs;
salt - 0.5 dessert. lodge;
a pinch of slaked soda.

How to cook

First of all, pour the flour into the container for preparing the dough. First we need two glasses.

It is better to freeze the butter first, so it will be more convenient to grate it.

Pour the crumbs directly into the flour.

Now rub the flour and butter with your hands, you will get flour crumbles.

Pour in kefir, break eggs and add slaked soda. Take a whisk or mixer and mix everything well.

Now you need to add the remaining flour in portions, while constantly kneading the mass.

Important: The dough should not stick to your hands, just a little. Add more flour if necessary.

Cover the bowl with cling film and set aside.

While you are preparing the filling, it will rise and you can immediately begin to form small pies, and then place them in the oven.

Tip: When making pies, try to do without flour on your hands. Its excess will not combine with the filling and can burn both in the oven and during frying.

Option 4: Dough for whites with kefir and milk

This dough can be used not only for frying whitening in a frying pan. We can say that this is a universal dough for any fried pies with various fillings. This time we will need not only kefir, but also milk.

Ingredients:

kefir - 200 gr;
milk - 200 gr;
15 grams of slaked soda;
three chicken eggs;
dessert lie Sahara;
half a tea lie salt;
vegetable oil - 6 spoons;
flour - six glasses.

Step by step recipe

First, pour kefir and milk into a bowl.

Break the eggs and beat a little with a fork.

Note: If you are preparing the dough with eggs, it is better to replace the whites with the same amount of yolks - the dough will turn out more loose and beautiful.

Pour the soda slaked with vinegar into the garden and whisk again. Now it is better to use a mixer.

Slowly add flour, constantly kneading the mixture. If you add all the flour at once, the process of kneading the dough will be more labor-intensive.

At the very end, add most of it and knead.

Now add refined oil and form a tight bun with your hands. This usually takes from ten minutes to a quarter of an hour.

Tip: When you fry the belyashi, you first need to heat the oil well in a frying pan. It is important that it does not smoke, otherwise the taste of the finished dish will deteriorate.

Option 5: Dough for whites with kefir in Tatar style

Belyashi made from such dough are called “peremyachi”. The dough is prepared according to special recipe. Usually milk or kefir is used, we will prepare it according to the second option. After cooking, you need to let it brew for twenty minutes.

Ingredients:

kefir - two glasses;
portion packet of dry yeast;
one egg;
four glasses of flour;
dessert lie salt;
vegetable oil - three tables. lodge;
dessert lie Sahara.

How to cook

Pour warm kefir into the container, immediately add salt, sugar and yeast. First add a third of a glass of flour and mix.

Leave the bowl for a quarter of an hour. Usually this is enough for the dough to fit.

Now break the warm egg, pour in the butter and all the remaining flour. Mix with a mixer. And then knead the dough with your hands until it becomes a tight and elastic ball.

If desired, vegetable oil can be replaced with butter. It must first be melted and allowed to cool slightly.

While the dough is infusing, you need to periodically knead it with your hands.

Divide the dough into portions approximately the size of a chicken egg. They need to be rolled out a little, put the filling, pinch and fry in oil.

Advice: After you fry the belyashi in oil, place them on paper towels or napkins. This will remove excess fat.