White dough - 4 simple recipes, plus 7 delicious fillings

Classic yeast dough for whites

This yeast base for whites is made from a minimum of ingredients and mixed with water, but many consider it the most delicious and correct.

To prepare it you only need:

• 250 ml water;
• 20 g fresh yeast;
• 5 g sugar;
• 5 g salt;
• 45 ml non-fragrance oil;
• 480 g flour.

Sequence of mixing processes:

1. Dissolve yeast, salt and sugar in water. Pour in vegetable oil, add flour.
2. Knead until pliable, and then put in a warm place for an hour to rise.

When kneading dough according to any of the given recipes, you should not take the amount of flour as an indisputable value. Flour from different manufacturers has different properties and you may need more or less of it.

On kefir

White dough mixed with kefir is a good alternative to yeast raw materials. In addition, such a flour preparation can be easily and quickly kneaded with your own hands. Using classical technology, the finished dough comes out quite plastic and tender, and is also easy to knead with your hands. The calorie content of the product is quite high. On average, 100 g of product contains approximately 270 kcal. Moreover, when adding meat filling, the amount of calories will be even greater. Therefore, such a dessert should not be consumed by those who adhere to a diet.

What ingredients will you need?

Making dough for whiting at home requires the following components:

To knead the dough, you must use kefir with a fat content of at least 2.5%. Baking powder can be replaced with baking soda. There is no need to extinguish it with vinegar. This will not change the taste. All ingredients must be at room temperature.

Step-by-step cooking process

The detailed test creation process includes the following steps:

1. Pour kefir into a plastic container for kneading dough, and then add baking powder. It needs to be lightly whipped into bubbles and then allowed to rest.

2. Next, you need to add eggs at room temperature into the fluffy mass. Add salt to the mixture and then mix thoroughly until smooth.
3. Afterwards, add flour to the ingredients in small parts and gradually knead the dough, making it elastic.
4. After 10 min. After kneading, the workpiece must be returned to the bowl, covered with a napkin and left until it is ready.

After the required time, the raw materials are allowed to be used for culinary purposes.

With dry yeast

Dry yeast speeds up and simplifies the process of kneading dough. They don’t necessarily need to be activated by dissolving them in a warm, sweet liquid. At the same time, the quick dough for belyashi does not suffer in any way in terms of baking quality.

For kefir dough with dry yeast, the proportions of the following products are selected:

• 250 ml kefir with a fat content of 3.2%;
• 30 g granulated sugar;
• 3 tablespoons eggs;
• 5 g table salt;
• 11 g baker's dry yeast;
• 450-500 g premium flour.

Performing actions:

1. Mix all dry and bulk dough components in one large-capacity bowl.
2. Whisk the eggs and combine with kefir into a homogeneous liquid. Make a well in the dry mixture and pour in the kefir and eggs.
3. Start kneading the dough using movements from the edges to the center. When all the ingredients are collected into a single mass, transfer the dough to the table and knead thoroughly.
4. Grease a large bowl or pan with non-flavored oil and place the assembled dough into a bun. Cover everything on top with a towel, or cover with a layer of cling film.
5. You can forget about the dough for two hours, and then feel free to start forming the whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very fluffy. But, despite this drawback, such baked goods, according to many lovers of whites, are more delicious.

Prepare a sweet version of the dough from:

• 300 ml water;
• 30 g fresh yeast;
• 30 g sugar;
• table egg;
• 50 g butter;
• 30-45 ml of non-fragrant oil;
• 2.5 g salt;
• 650 g flour.

Progress:

1. For the dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid, homogeneous dough and leave it alone for half an hour. There is no need to specially heat the water, room temperature is enough.
2. Mix the egg, liquid butter, salt and remaining flour into the ripened dough. When the dough stops sticking to your hands, stir in vegetable oil.
3. Before starting to mold the products, you need to let the mass ripen in a warm place. This will take 1-1.5 hours.

The recipe for white meat with meat in a frying pan is the most delicious

These are the most delicious whites you have ever tasted. Try it and you won't regret it.

For the test we will need:

• Flour – 500 g;
• Milk – 125 ml;
• Water – 125 ml;
• Yeast (dry) – 1 tsp;
• Butter – 30 g;
• Egg yolk – 1 pc.
• Salt – 1 tsp;
• Sugar – 1 tbsp;
• Sunflower oil - for frying.

Filling for whites:

• Minced meat (lamb or beef + pork 50/50) – 300 g;
• Onions – 300 g;
• Salt – 1 tsp.
• Freshly ground black pepper - to taste;
• Kefir (or milk) – 3 tablespoons.

The process of preparing whites in a frying pan step by step

To begin with, it is very important for whites to prepare the dough correctly.

Stage 1. We prepare straight yeast dough for whites. Mix cold milk with water brought to a boil and get the desired temperature for introducing yeast. For whites, it is better to use dry yeast, since they rise the dough much faster than live ones.

Stage 2. Put 1 tsp into the dough. yeast. Add 1 tsp here. salt and 1 tbsp. l. Sahara. Sugar, in addition to feeding the yeast, will caramelize in the pan, and the whites will be golden brown. Add the beaten yolk. And the egg white can be frozen, nothing will happen to it in the freezer. Next, add melted butter.

Stage 3. Mix everything and begin to introduce sifted flour into the dough gradually, one glass at a time, kneading first with a spoon, then with your hands. The dough should not be too stiff, so you need less flour for it than for pies. To prevent the dough from sticking to your hands, grease them with vegetable oil.

Stage 4. The dough is ready, now you need to cover it with a kitchen towel and send it to a warm place to rise for 40-60 minutes. Be sure to use a towel, because air passes through it and the dough does not dry out.

Stage 5. We begin to make the filling for the whites. You can mince the minced meat through a meat grinder (that’s what I did), or you can make it minced. Then the whites will be juicier. Add ground black pepper to the minced meat. You can add any of your favorite spices to the meat (ground hot pepper, garlic, parsley, etc.).

Stage 6. Cut the onion into small cubes, add salt to it, mix and crush the onion with your hands so that it releases juice, and then mix the onion with the minced meat. Add kefir there. You can add milk or water, but it tastes better with kefir. Mix everything thoroughly again.

Be sure to beat the minced meat after this. Place it in a bag and beat it on the table 15 times. Leave the beaten minced meat for 10 minutes.

Stage 7. The dough has already risen, knead it a little and divide it into 6 parts.

Stage 8. We roll each part into a circle so that the middle is thicker and the edges thinner.

Stage 9. Place a tablespoon of filling without the top into each circle and form the dough into whites with a hole at the top, approximately 2 cm in diameter, pulling the edges of the dough up. You shouldn’t put too much meat in – it won’t cook through. And press down the whites a little. Let the formed whites stand for 10 minutes until the dough rises.

Watch how I roll out the dough and form the whites in the video - it’s more clear.

Stage 10. Pour vegetable oil about 2-3 cm thick into a frying pan with a thick bottom. The oil should reach half of the whitewash. Let's warm it up. The oil should not be overheated, otherwise the whites will immediately fry and remain raw inside.

If this suddenly happens, then transfer the belyashi to a baking sheet and let them bake in the oven for 10-15 minutes at a temperature of 150-200 degrees.

Place the whites, hole side down, into the heated oil and fry for about 3-4 minutes over medium heat.

Stage 11. Then turn over and fry for another 3-4 minutes. If you feel that the whites might not be baked, put them in the oven for 5-7 minutes.

Stage 12. Serve belyashi with sour cream - it’s incredibly tasty and juicy!

With sour cream

Successful belyashi always have a juicy filling, but not every type of dough is able to retain all the meat juices inside the baked goods. Sour cream and yeast dough is considered ideal in this regard. It is not difficult to prepare, since a straight kneading method is used. You can use sour cream of any fat content, even heavy cream will do.

Composition of sour cream dough for whites:

• 250 ml sour cream;
• 30 g pressed yeast;
• 50 g granulated sugar;
• 2 yolks;
• 70 g softened butter;
• 4 g salt;
• 500 g flour.

Mixing algorithm:

1. Grind the yeast with sugar and sour cream, add two yolks slightly beaten with salt and mix.
2. Then add flour. You need to mix it in small portions. When the dough can already be kneaded by hand, mix in soft butter in two or three additions.
3. Transfer the finished elastic dough into a bag sprinkled with flour and leave to mature for 2 hours in a warm place. After this, you can divide the dough into parts and begin forming the whites.

How to make crispy dough for whites?

As they say, there is no match for taste and color, so some appreciate the softness and porosity of the base in belyashi, while others love crispy pastries with a golden brown crust. Yeast dough, some of the flour in which was brewed with boiling water, fully meets the requirements of lovers of a crispy crust.

For the base of crispy whites you will need:

• 300 ml of boiling water;
• 100 g sugar;
• 5 g salt;
• 30 g butter or margarine;
• 30 g mayonnaise;
• 5 g dry yeast;
• 75 ml vegetable oil;
• 600 g flour.

Procedure:

1. Pour sugar, salt into a large bowl, put softened butter, mayonnaise and add vegetable oil. Pour boiling water over this mixture and stir quickly until everything is mixed into a homogeneous solution.
2. Sift half of the flour onto the hot liquid and pour dry yeast onto it. Top with the remaining flour again.
3. Quickly knead the dough and leave the warm bun of the brewed yeast mass to rest for 40 minutes, and then you can fry the pies.

How belyashi is fried

The dish is cooked in hot oil, like pasties. But in the case of belyashi, the oil does not need to be heated until smoking, as is done when preparing cheburek.

Yeast dough, falling into hot oil, increases in volume, all the internal cavities of the belyash are filled with air. When frying, the shell of the white meat becomes a kind of obstacle to the meat - the temperature from the hot oil is poorly transferred to the filling. It is worth concluding that belyashi should not be fried very quickly. But cooking whites too slowly is not suitable either - if you reduce the heat to a minimum, the dough will not be covered with a golden brown crust, but will simply be saturated with vegetable oil. The final dish will taste completely different. The ideal cooking temperature is over medium heat (approximately 170 degrees).

To prepare Tatar food, you need to pour a sufficient amount of oil into the frying pan. It will be ideal if the whites float in the pan and do not touch its bottom. Don’t be afraid to add oil if necessary - this will not affect the fat content of the whites (provided that you follow the above cooking temperature).

Potato-yeast recipe

If boiled potatoes in dough seems impossible for the housewife, then you should definitely try making whiteshi with it. The baked goods will turn out without the aroma of potatoes, will not go stale for a long time and will be very soft. In addition, the recipe for this dough will help out if you only have first-grade flour in the kitchen. Potato starch can improve the quality of baked goods.

For one kilogram of potato yeast dough or 10-12 whites you need to take:

• 200 ml warm potato broth;
• 180 g boiled potatoes;
• 1 egg;
• 30 ml vegetable oil;
• 25 g sugar;
• 7 g salt;
• 12 g fast acting yeast;
• 550 g flour.

How to prepare the dough:

1. Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products need to be poured into one container and mixed with a regular culinary whisk. This way all the components will be evenly distributed.
2. Turn warm boiled potatoes into puree using an immersion blender, then add egg, vegetable oil and the broth in which the potato tubers were boiled.
3. Mixing liquid ingredients is also easy with an immersion blender. When the base becomes fluffy and airy, it’s time to add the bulk mixture.
4. The resulting mass must be carefully kneaded for at least 10-15 minutes until it becomes soft, like an earlobe and a little sticky to your hands.
5. The dough takes an average of 1 hour and 40 minutes to rise and proof. After about an hour, you will need to knead the rising mass a little. When it takes up three times the original volume in the vessel, the delicious dough for potato whites will be ready.

Lazy belyashi with minced meat on kefir

Sometimes there is absolutely no time to prepare a delicious dinner. Try making delicious and fluffy belyashi using a quick recipe. The whites turn out fluffy and in just 15-20 minutes.

Ingredients.

• 200ml. Kefira.
• 1 egg.
• A pinch of salt and a pinch of sugar.
• 1 teaspoon of soda.
• 200 grams of flour.
• 150 gr. Ready minced meat.
• 1 onion.
• Greens optional.
• Vegetable oil.
• 1 clove of garlic optional.
• Allspice to taste.

Cooking process.

Pour the flour into a bowl, add a pinch of salt, sugar and a teaspoon of soda. Mix everything well and dry.

Then add kefir and make the dough. Don't expect the dough to be thick; it should resemble sour cream. Of course, the dough may turn out too liquid, then add a little flour. To achieve the desired consistency. We prepare the dough as for pancakes. After the dough is ready, give it a few minutes to rest and we ourselves will prepare the minced meat.

Peel the onion and finely chop. Finely chop the greens, pass the garlic through a press.

Add the chopped ingredients to the meat and mix well, don’t forget the salt and allspice.

Take a frying pan, pour in and heat up vegetable oil. Take a spoonful of dough and place it on the frying pan. Place some meat on top. And fill the meat with batter.

When the bottom part is cooked, turn it over and fry the belyashi on the other side.

It is important not to put too much meat. If you put a lot of dough, it will flow down.

This is how you can quickly cook lazy belyashi in a frying pan without spending much time. Bon appetit.

With milk

You can use milk to knead any yeast dough for belyashi, the recipe of which contains water. It just needs to be replaced with milk. What liquid to use as a base is not so important for whites, since the filling itself makes the baked goods rich, but lovers of milk dough can bake pies with a hole and meat filling from such ingredients.

• 250 ml milk;
• 100 g butter;
• 50 g sugar;
• 25 g pressed fresh yeast;
• 6 g salt;
• 320-460 g flour.