Source: market.sdobin.ruIt is believed that yeast dough for belyashi is practically the highest culinary level. But in reality, it is almost no different from regular dough, and the main difficulty lies only in the need to be patient and let the dough rise. We share 10 of the best recipes!
1. Belyashi Dough with Dry Yeast
Source: tipichnyjkulinar.comDry yeast is sold in packets as a powder and is considered fast-acting.
You will need: 500 g flour, 300 ml water, 15 g salt, 8 g sugar, 7 g dry yeast, 15 ml vegetable oil.
Preparation: Stir sugar and yeast in warm water until completely dissolved. Add a couple of spoons of flour, stir again until smooth, and leave the starter for 10 minutes.
Add salt to the sifted flour, and gradually pour in the vegetable oil and yeast. Knead the dough thoroughly, punch it down, and leave it in a warm place for 1.5 hours until it doubles or triples in volume.
2. Belyashi Dough with Fresh Yeast
Source: kupit-sedlo.ruFresh yeast is sold in blocks, and you'll need a bit more of it for the dough.
You will need: 4 eggs, 40 g fresh yeast, a pinch of sugar, 3.5 tsp salt, 2 cups milk, 0.5 cup melted butter, 600-700 g flour.
Preparation: Add sugar and crumble the yeast into 50 ml of warm milk, stir, and leave for 20 minutes. Heat the remaining milk, mix it with butter and eggs, and whisk.
Add the starter to the mixture, stir, and gradually incorporate the flour. The amount may vary, but you need a firm, elastic dough that doesn't stick to your hands. Leave it in a warm place for 2 hours or in an oven at 50 degrees Celsius, and punch it down 1-2 times during the process.
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3. Yeast Dough for Belyashi with Milk
Source: vilingstore.netFor more aromatic belyashi, you can add another spoon of clarified butter to the dough.
You will need: 1 cup milk, 30 g fresh yeast, 1 tbsp sugar, 1 egg, 6 tbsp vegetable oil, 600 g flour.
Preparation: Slightly warm the milk and dissolve sugar and yeast in it – this is called a starter. Leave it in a warm place for 25 minutes until it increases in volume and forms bubbles.
Add the starter, egg, oil, and salt to the sifted flour, and knead a firm, elastic dough that easily comes away from your hands. Leave it in a warm place for 1-2 hours, punch it down, and leave for another 40 minutes. You can then proceed to make belyashi.
4. Yeast Dough for Belyashi with Kefir
Source: photorecept.ruInstead of kefir, you can use not-too-thick plain yogurt or soured milk.
You will need: 3 cups flour, 1 cup kefir, 3 tbsp vegetable oil, 1 egg, 1 tbsp sugar, 1 tsp salt, 20 g fresh yeast.
Preparation: Dissolve yeast with sugar in a small amount of warm water and leave for 20 minutes. In the meantime, mix all other ingredients except flour, then combine them with the starter.
Immediately start adding flour in portions and knead a soft dough. Once it's ready, place it in a warm spot for 2 hours, but after an hour, take it out and knead it again.
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5. Yeast Dough for Belyashi with Water
Source: zen.yandex.ruThe simplest and most inexpensive recipe of all!
You will need: 220 ml water, 360 g flour, 2 tsp sugar, 2 tsp dry yeast, a pinch of salt.
Preparation: Pour warm water over yeast and sugar, stir well, and leave for 10 minutes. Add salt and most of the flour to a bowl, and start kneading an elastic dough. Add the remaining flour gradually as needed. Place the dough in the oven for 20 minutes at 50 degrees Celsius to rise, then proceed to shape the belyashi.
6. Yeast Dough for Belyashi with Margarine
Source: zen.yandex.ruInstead of margarine, you can use butter – it's not critical.
You will need: 250 ml water, 500 g flour, 10 g sugar, 10 g salt, 20 g fresh yeast, 100 g margarine.
Preparation: Heat water on the stove to about 30-35 degrees Celsius, then add salt, sugar, and yeast. Stir everything well until dissolved, and immediately add soft margarine.
Gradually incorporate the sifted flour into the liquid mixture until the dough is no longer sticky. Knead it thoroughly and leave it in a warm place for 1.5 hours.
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7. Yeast Dough for Belyashi with Smalets (Lard)
Source: attuale.ruDough made with smalets is very fluffy and stays fresh for a long time.
You will need: 70 g smalets, 500 ml kefir, 100 ml water, 40 g sugar, 900 g flour, 15 g salt, 15 g dry yeast.
Preparation: Dissolve sugar and yeast in warm water and leave for 10 minutes. In the meantime, melt the smalets, slightly warm the kefir, and then mix everything together.
Add salt to the liquid mixture and gradually incorporate the flour in several additions. Knead an elastic dough, cover it, and leave it in a warm place for 45 minutes. Then punch it down thoroughly, cover again, and leave to rise for another 30 minutes.
8. Yeast Dough for Belyashi with Sour Cream
Source: pinterest.ruThis dough is excellent for both frying and baking – depending on the desired result.
You will need: 200 ml sour cream, 100 ml water, 500 g flour, 1 egg, 1 tbsp sugar, 10 g dry yeast, 1 tsp salt.
Preparation: Pour warm water over yeast and sugar, stir, and leave for 10 minutes. Add salt and egg to them, stir again, and only then add warm sour cream.
Whisk the ingredients until smooth and slowly incorporate the sifted flour in portions. Knead a soft and moderately pliable dough, place it in a warm spot, cover, and leave for an hour. Before shaping the belyashi, knead it thoroughly.
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9. Yeast Dough for Belyashi with Baking Powder
Source: vk.comBaking powder is not a mandatory ingredient for yeast dough, but it's your choice if you want to make belyashi even fluffier and softer.
You will need: 250 ml water, 25 g fresh yeast, 50 g sugar, 1 egg, 1 tsp salt, 4 tbsp vegetable oil, 5 g baking powder, 550 g flour.
Preparation: Mix warm water with sugar, yeast, and 2 spoons of flour, and leave for 20 minutes. Whisk the egg with salt and vegetable oil, then mix with the risen starter.
Immediately mix the sifted flour with baking powder and gradually incorporate it into the dough. Knead it by hand for at least 10 minutes, then place it in a warm spot for 1-1.5 hours.
10. Yeast Potato Dough for Belyashi
Source: jam-bakery.ruPotato dough is far from the classic belyashi recipe, but it also turns out very tasty and interesting!
You will need: 550 g flour, 200 ml potato broth, 180 g boiled potatoes, 1 egg, 2 tbsp vegetable oil, 1 tbsp sugar, 1 tsp salt, 1.5 tsp dry yeast.
Preparation: Add yeast, sugar, and salt to the sifted flour, and mix. Separately, mash the potatoes and mix them with the egg using a blender. Gradually add a spoon of oil and warm potato broth to the puree, and mix again until smooth.
Add the dry ingredients and knead a uniform dough. Note that you need to knead it for at least 10 minutes. Then place the dough in a warm spot for 2 hours, and punch it down at least once during the process.