Dough for Belyashi with Milk
Dough for Belyashi with Milk - soft, airy dough perfect for deep-fried meat pies. Made with milk, butter, and yeast, it ensures a fluffy texture and rich taste.
Updated : 12 May, 2025
About 1 hour.
Ingredients
1 cup
Milk
60 grams
Butter
25 grams
Sugar
1
Chicken eggs
10 grams
Dry yeast
550 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you may need more or less flour than stated in the recipe. Focus not on the amount of flour but on achieving the desired dough consistency.
Preparation
Step 1
Prepare all the necessary ingredients. Take the butter out of the refrigerator in advance so it softens at room temperature. Also, take the egg out in advance—it should also be at room temperature. Heat the milk to a warm state (95-105°F / 35-40°C).
Step 2
Mix the dry yeast with flour, salt, and sugar. Use instant yeast, which can be mixed directly with the flour.
Step 3
In a separate bowl, mix the egg and warm milk.
Step 4
Pour the flour mixture into a mound, make a well in the center, and pour in the milk and egg mixture. Add the softened butter—it will make the dough fluffy.
Step 5
First, use a fork to mix the flour into the liquid from the sides, then knead the dough by hand. Depending on the quality of the flour, you may need a bit more. The dough should be smooth and slightly sticky.
Step 6
Transfer the dough to a bowl, cover it with plastic wrap, and place it in a warm spot. The rising time will depend on room temperature. For me, it took 1.5 hours.
Step 7
Once the dough has risen, gently knead it and start forming the belyashi. I made small, bite-sized pies with savory fillings. Enjoy your meal!