Belyashi

Summary

Ingredients

For the dough:

• 500g flour
• 1 cube yeast
• 0.5 teaspoon ½ salt
• 0.25 liter ¼ water, warm
• 50 g mararine, soft

For the meat:

• 500 g minced meat, half and half
• 1 medium onion (s), chopped
• 1 egg (s)
• breadcrumbs
• salt and pepper
• Paprika powder
• garlic
• Oil, for frying

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Instructions

1. Dough:
2. Dissolve the yeast in a little water and a little sugar and let it rise. Then work all the ingredients into a smooth dough and let rise for about 20 minutes.
3. Roll out the dough about 1 cm thick and cut out round cookies with a cup.
4. Minced:
5. Mix all ingredients. I season the meatball dough particularly strongly with the specified spices.
6. Shape meatballs about 4 cm in size and place on the cut out cookies. Seal the dough at the sides so that only part of the meatball can be seen at the top (looks like thalers).
7. When all the thalers are filled with the mince, they have to go for another 30 minutes. I place it on a baking sheet with parchment paper.
8. After the thalers are visibly larger, add about 1/2 cm of oil to the pan. When the fat is hot enough, you put the taler with the meatball face in the oil. There they are baked golden brown. Then bake the other side until golden brown.
9. Drain on paper towels and serve.

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