Easy Belyashi Recipe - Pirozhki - Valya's Taste of Home (2024)

Some of the best recipes out there are age-old, traditional ones. This is one such beloved recipe that passes down generations but is never old. At my house, these little things barely make it to a serving platter as they fly right off the frying pan.

Due to its oil content, I try not to make them too often. But despite being deep-fried, the outcome really doesn't taste that greasy. The thick and spongy dough gives them the appearance and feel of baked dinner rolls on the inside, which is untouched by oil. With a savory filling, they are downright irresistible!

Everybody has their own way of making them, I like to use a dough that goes with different filling variations. Some of our family’s favorites are cabbage, meat, and farmers/cottage cheese. The neutral-like dough may also be deliciously used with sweet-flavored filling, like fruit and jam. A word of caution, though, these treats...

... cousin to doughnuts, quickly become a guilty pleasure. You'll find yourself making them again, shortly after. We like them hot but they’re great cold as well.

Got leftovers? They make for a great cold sandwich replacement in your lunchbox. Other delicious ways to eat them is a bread substitute with a bowl of soup, or by dunking them into endless sauces. I hope you enjoy them as we do! 😉

Ingredients:

1 cup (225ml) – water
1 cup (225 ml) – milk
1 tbsp. (15 ml) – sugar
1 tbsp. (15 ml) – dry active yeast
2 large – eggs
¼ cup (55 g) – sour cream
½ stick (4 tbsp. or 60 ml) – butter (melted)
1 tsp. (5 ml) – salt
5 cups (600 g) – all-purpose flour

Extra Light Olive Oil (for frying Belyashi)

Meat Filling for Belyashi:

1 lb. (454 g) – pork
1 lb. (454 g) – turkey breast
1 small onion
2 extra large – garlic clove
1 large – egg
Salt and Pepper (to taste)

Instructions:

1. Combine milk and water. Heat on the top stove until barely warm. Add sugar and dry yeast. Mix until sugar dissolves and set it a warm environment to proof, for 15 minutes.

2. Into a mixer bowl add eggs, salt, sour cream and mix everything together with the dough hook attachment (or hand whisker) on medium speed. Add melted butter and mix again.

3. Then add 1 cup of flour, mix on low, and then ½ cup at a time after that until all flour is incorporated.

4. The dough should be thin (starchy) and sticky, unlike for pirozhki baked in the oven.

5. Cover the dough in the mixer bowl with a clean kitchen towel and let it rise for an hour.

Filling Instructions:

While the dough is rising, make the meat filling (or filling of your choice). Rinse and grind meat. Add egg, shredded garlic, onion, salt, and pepper to taste. Mix everything together with a hand mixer on low until combined. Cover and refrigerate until ready for use.

Assembly Instructions:

1. The dough should triple in size. Scrape the sides of the mixer with a silicone spatula to deflate the bubbles. Dip your finger in oil and pinch off chunks about ½ cup in size. Flatten each chunk of dough with your hands, place some filling on each dough pancake, bring the surround edges together and pinch to seal in the filling.

2. Pinch the edges together tightly so they don't come apart at the seams, especially when deep frying. Dip your hands in oil again if necessary and shape the Belyashi into an oval shape.

Frying Instructions:

1. Pour half a small saucepan of oil. Heat the oil to 300F. Place as many Belyashi as will fit on the surface without overlay. Fry Belyashi for about 2 min on each side or until golden brown.

2. Place fried Belyashi onto a paper towel to soak in excess oil. Repeat the same steps with the rest of the dough and filling. Form a few Belyashis at a time, while others are frying. Do not make all Belyashi at once then fry them, because they will rise too much by the time they make it in the oil, and will be very airy inside once fried. Not pretty! 🙂

Cool Belyashi for about 15 minutes and enjoy!

You may make Belyashi with many different fillings.

Meat.

Braised Cabbage.

Farmers and Cottage Cheese (my favorite), or jam of your choice.

If you make this Easy Belyashi Recipe - Pirozhki please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂

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Oh, lah, lah! 😛