Lush meat whites - yeast dough recipe 🍞

Kitchen appliances and utensils:

• plate;
• pan;
• kitchen scales;
• beaker;
• teaspoon and tablespoon;
• spatula (wooden or silicone);
• cutting board;
• kitchen knife;
• kitchen towel;
• paper towels;
• rolling pin;
• bowl for dough and dough;
• meat grinder or blender;
• utensils for serving.

Ingredients

Step cooking

1. First you need to activate the yeast, this is done as follows: pour 250 g of warm water into a small bowl, add 15 g of crushed pressed yeast, 20 g of sugar and 200 g of sifted flour.
   
2. Mix everything well to get a uniform dense mass, cover the bowl with a kitchen towel from above and leave it in a warm place for 15 minutes. Pour 1 tsp into the resulting dough. without a hill of salt, flour (150-200 g) and start kneading the dough. It is recommended to add flour portionwise so as not to overdo it.
   
3. During kneading add 15-20 g of vegetable oil to the dough so that it does not stick to your hands.
   
4. First, the dough can be kneaded in a bowl, and then put it on the work surface and continue kneading with your hands. In order for the base for whites to be uniform, soft and elastic, it must be kneaded for 10-15 minutes. Grease a deep bowl with vegetable oil, lay out the dough, cover the bowl with a kitchen towel and leave it in a warm place for about 60 minutes. The base should come up and increase in size by about 1.5-2 times. It is necessary during this time 1-2 times to mix the dough.
   
5. Stuffing for whites can be prepared in a variety of ways. For example, buy meat and twist it together with onions in a meat grinder. You can also use a blender. Or buy ready-made stuffing (as in our case). Peel, rinse in water and finely chop 150 g of onion or mince it. The filling will turn out to be juicy if the onions are not much chopped, so it’s best to just chop it finely. Put 400 g minced meat, 150 g onion, 0.5 tsp in a bowl. salt and pepper to taste, mix thoroughly all the ingredients so that the finished mass is homogeneous.
   
6. If the meat filling is too thick, you need to add a little water (about 30 g) and mix again. You can add herbs, garlic or any other spices that you like to it. Divide the finished dough into 10 identical parts or balls and leave them to rest for 5-7 minutes.
   
7. Roll each ball into a thin cake. This can be done with your fingers or rolling pin.
   
8. In the middle of the cakes, put the stuffing from the minced meat, about 50 g for each belyash, crush it a little and carefully pinch the edges of the dough in the middle. It can also be done as follows: pinch the dough so that a hole forms in the middle. To do this, it is better to roll out the dough with a rolling pin, and put the filling in the center as much as possible.
   
9. Leave the blanks for 7-10 minutes so that they come up. Pour about 100 g of oil into the pan; it should cover the whites about halfway.
   
10. Put the whites and fry them on both sides, about 3-4 minutes each. It is advisable to do this 2 times, so that the filling is exactly cooked. Put them on a paper towel, and then in a convenient dish.
    
11. The dish is ready, you can safely serve it on the table.
    

Video recipe

You can also find detailed step-by-step video instructions for preparing delicious and juicy whites on yeast dough.

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