Recipes tat much but I do such a test is not found. Maybe someone come in handy. Belyashi are just amazing - soft, succulent and very tasty, and flavorful what - uh! We loved it, and you try!
First make the dough: In lukewarm water dissolve the sugar and add the yeast. Stir and leave to stand for 15 minutes, until the caps. To the warm milk to pour melted butter and salt.
Add the yeast mixture and stir. Gradually pouring flour, zamesit dough.
When the dough will be possible to take in hand, take it out and continuing to pour the flour, knead into a smooth dough on the table.
In a pan pour a couple tablespoons of Rast. oil and smudge the bottom and the walls.
To shift back the dough, break in oil, cover and put into heat for 1.5-2 hours. That's the way it came.
While the dough rises, prepare the filling: To the stuffing squeeze the garlic. Add the finely-chopped onion Add spices and stir. Pour the cream and stir again.
Sculpt and fry: the to press down Dough and lubricated Rast. oil hands to form balls. Give them 10 minutes to stand. Minced meat is also to stick the same number of balls.
On a floured the table, the ball of dough flatten palm (the dough is very soft and pliable - rolling pin is not needed.) In the middle to put the ball-stuffing
and stung the dough around the filling, leaving the middle open.
Let stand for 15 minutes.
Saute in a large number of hot Rast. oil on both sides until Golden crust, first open side down
Then turn over and fry on the other side
Ready belyashi put on paper towels, leaving excess oil. And serve immediately, delicious with sour cream.
That's all!!! BON APPETIT!!!