Dough for whites with dry yeast

Dough for whites with dry yeast

Belyashi is one of the most famous dishes of Tatar cuisine. In our multinational country, many housewives prepare them, no matter what region they live in. This dish is nourishing and tasty, you can feed your family, treat your friends who have come to visit, take it with you on the road or to work as a snack. Belyashes are round-shaped fried meat patties. Wanting to get lush and airy products, the flour basis for them is made using yeast. The most convenient to use dry yeast. The dough with white yeast is suitable even faster than kneaded pressed, and does not have a specific yeast flavor. You can knead it on water, milk, kefir and even whey.

Cooking Features

Dough for whites on dry yeast can be prepared by sponge and straight way. Usually it does not put a lot of muffin, so often do without cooking dough. The technology of kneading dough for whites depends on the type of yeast culture. Regardless of the recipe and dough preparation technology you need to know and consider a few points to get the expected result.

  • It is possible to prepare dough for belyashes from any kind of flour, but traditionally for this dish use flour of the highest or first grade. Second-grade flour gives belyash an unpleasant grayish shade and a specific flavor.
  • Flour before cooking any kind of dough. It is impossible to refuse this manipulation. It is needed not only to rid the product of insect larvae and small litter. Its main goal is to saturate the flour with oxygen. After sifting, it becomes easy, it is easy to combine with other components, preventing the formation of lumps. The dough made from it rises better, baking from it is more tender and airy.
  • The less fat and eggs in the dough, the better it rises. If you have little time, use water as a liquid base, although the milk or kefir makes the dough more tender and does not dry out any longer.
  • Dry yeast are of two kinds. Some of them (most often they are called active) are identical to extruded, but are used in smaller quantities. Usually 3 g of compressed yeast replace 1 g of dry. Instant dry yeast is made from other crops using innovative technology. They are fast-acting - the dough rises about 3 times faster than normal ones, but it also drops quickly. The technology of kneading dough on ordinary and instant dry yeast differs. Normal yeast is diluted with liquid with added sugar, after activation they are combined with other ingredients. Instant yeast does not need prior activation, they are immediately mixed with flour and other dry ingredients.

Roast belyashi in a large amount of boiling oil. Their taste will depend not only on the dough, but also on the filling, as well as on the correctness of their frying.

Dough for whites on water and dry yeast


  • wheat flour - 0.5 kg;
  • dry yeast - 10 g;
  • water - 0, 4 l;
  • refined vegetable oil - 60 ml;
  • sugar - 30 g;
  • salt - 10 g.

Method of preparation:

  • Boil water and cool to 35 degrees. This temperature is optimal for yeast activation. If the fluid is hot, the yeast will die; at low fluid temperature, they will simply refuse to work.
  • Pour water into a bowl, add sugar, salt and yeast into it, mix, trying to achieve complete dissolution of the dry ingredients.
  • Wait 10-15 minutes for the yeast to activate. About the beginning of this process will indicate the appearance on the surface of the foam cap.
  • Add oil to the liquid mixture, beat the ingredients with a whisk.
  • Sift flour. Spread it in liquid-based parts, stirring the products well each time to avoid lumps.
  • When it becomes hard to stir the dough with a spoon, put it on the floured working surface of the table, add the remaining flour, finish kneading with your hands.
  • Put the dough into the pan, cover it with a film and put in a warm place. Wait until the dough rises, increasing in volume by half.
  • Puddle the dough, wait for it to rise again.

After the dough rises a second time, you can pinch off the pieces and form the chaff. The filling can be cooked while the dough rises.

Quick dough for whites on milk and instant yeast


  • wheat flour - 0.5 kg;
  • sugar - 20 g;
  • salt - 5 g;
  • high-speed dry yeast - 11 g;
  • chicken egg - 1 pc .;
  • margarine or butter - 80 g;
  • milk - 0, 25 liters.

Method of preparation:

  • Heat the milk to about 35 degrees.
  • Separately, combine the egg with salt, whisk them together.
  • Pour the egg mass to the milk.
  • Slice butter or margarine into pieces and melt, preventing the product from boiling. This can be done over low heat, but it is safer to heat the oil in a water bath. Using a microwave will greatly simplify and speed up the process.
  • Allow the oil to cool, pour it into a container of milk and egg. Whip them with a whisk to get a uniform composition.
  • Sift flour, mix it with sugar and yeast.
  • Combine dry mix with liquid base. Stir with a spoon or spatula. Complete the process of kneading dough with your hands, shifting it onto a floured work surface of the table.
  • Put the dough in a large bowl, cover it with a film and leave it for about half an hour in a warm place. During this time, the dough should have time to come up, increasing in volume by about 2 times.

The dough mixed with high-speed yeast should be used as soon as it rises. Re-raising does not need to wait.

Dough for whites on kefir and dry yeast


  • flour - 0, 45 kg;
  • dry yeast - 10 g;
  • sugar - 20 g;
  • salt - 5 g;
  • kefir - 0, 25 l;
  • chicken egg - 2-3 pcs. (depending on size).

Method of preparation:

  • Heat the kefir slightly. Strongly heat fermented milk product is not necessary, otherwise it can be divided into cottage cheese and whey.
  • Pour into kefir yeast and sugar, a handful of sifted flour. Stir until smooth and keep warm until the sponge fits.
  • When the dough has risen and begins to fall, whip the eggs with salt and add to the dough. Stir until smooth.
  • In portions, enter the remaining flour, knead moderately dense, not sticky to the hands of the dough.
  • Leave the dough warm for 2 hours. During this time it needs to be pressed 1-2 times.

After a specified time, crush the dough again and proceed to cooking belyashey.

Dough for whites on dry yeast is cooked a little easier and faster than on pressed. Products made of it are lush, do not have a specific yeast flavor.

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