White dough with dry yeast - 6 quick recipes with milk and water

Vak belyash with pumpkin and chicken

Tatar pastries filled with chicken and pumpkin pulp are amazingly tender and juicy. For piquancy, you can add a little finely chopped herbs or chopped garlic to the filling. As a flour base, it is preferable to knead the classic dough for wak whites with kefir.

Ingredients:

• classic dough for wack whites – 1 portion;
• chicken fillet – 600 g;
• pumpkin – 500 g;
• onions – 3 pcs.;
• broth – 300 ml;
• salt pepper.

Preparation:

1. Chop the chicken and onion into small pieces, and grate the pumpkin.
2. Mix the ingredients, season with salt and pepper.
3. Tatar products are made from dough and filling prepared in advance and placed in the oven for 20 minutes.
4. Pour a little broth into each wok of white meat with chicken and return to the device for another 15 minutes.

White dough - 19 delicious homemade recipes

The secret of success is in the yeast, which makes the dough more tender, airy, but also high in calories. The classic version is prepared with fresh yeast, the modern one with dry yeast. These Tatar meat pies are fried in plenty of oil, which should be remembered when kneading. Excess water and flour will create problems - the fat will begin to crackle and splatter if you overdo it. Therefore, when processing you need to use vegetable oil. By the way, for the Tatars this will be dough for peremyaches - after the name of these pies.

The five most commonly used ingredients in white dough recipes are:

A variety of belyashi - for connoisseurs of Tatar cuisine

In the old days, each region of the country had its own recipes for white dough. Many of them have survived to this day and are actively used, differing from each other in shape, size and methods of preparation. Classic - round, with a hole in the center, filled with minced meat, mainly beef or lamb. The second main ingredient is onions in large quantities. Over the entire history of the dish, dozens of its varieties have appeared, differing in fillings: potatoes, cabbage, carrots, pumpkin, fish, cheese, and any other meat besides beef and lamb.

What kind of dough to prepare for whites?

It all depends on the hostess, on the tastes of her and the family. There are methods: sponge and straight, yeast and lean, quick, liquid, and also the terrible “drowned” method, in which the finished dough is poured with cold water and remains in it until it floats to the surface with the help of carbon dioxide accumulated inside. It is believed that any housewife, even an incompetent one, can make “sunken” dough.

Five of the fastest dough recipes for whites:

Useful tips:

• the less water when processing the dough, the less oil splashes when frying
• handle the finished dough by greasing your hands with vegetable oil
• rash less flour when processing so that it does not burn when frying
• egg white adds stiffness to the dough
• sift the flour twice
• to make the minced meat juicier, add broth or water to it

Vak belyash with rice

Potatoes in the filling can be replaced with rice, which must first be boiled until fully cooked. In this case, the filling composition must be supplemented with lamb fat or butter, and during the baking process, do not neglect the recommendations for adding broth - this will provide the products with the missing juiciness.

Ingredients:

• classic dough for wack whites – 1 portion;
• meat – 600 g;
• rice – 100 g;
• lamb fat – 100 g;
• onions – 3 pcs.;
• broth – 300 ml;
• salt pepper.

Preparation:

1. Knead the dough.
2. Mix chopped meat, onion, fat and boiled rice.
3. They season the filling, fill the dough cakes with it, and give the products a characteristic shape.
4. Bake the pieces at 180 degrees for 30 minutes.
5. Pour a couple of tablespoons of broth into each wak of white meat with rice and minced meat and bake for another 20 minutes.

Vak belyash with minced meat

If you don’t have the time or desire to bother with cutting meat, you can simply twist it through a meat grinder or even use ready-made purchased minced meat.

The meat component is always accompanied by chopped potatoes and onions, and for juiciness, broth is poured into the filling while the products are baking.

Ingredients:

• margarine – 150 g;
• milk – 250 ml;
• sugar – 1 tbsp. spoons;
• egg – 3 pcs.;
• flour – 800-1000 g;
• quenched soda and salt - 1 teaspoon each;
• minced meat – 700 g;
• onion – 250 g;
• potatoes – 700 g;
• salt, pepper, broth.

Preparation:

1. Grind margarine with flour.
2. Mix eggs, milk, salt, soda, sugar, pour into the flour mixture, knead until a non-sticky lump is obtained.
3. Combine the minced meat with chopped vegetables and season to taste.
4. Form the dough and filling into the product and place it in an oven preheated to 180 degrees.
5. After 30 minutes, add a little broth to each wok of white meat with minced meat and potatoes and bake the delicacy for another 20 minutes.

Beer experiment

Do you want to know the secret to making delicious whites? They are prepared with beer, which in this situation replaces yeast, only the dough rises much faster.

Mix 1 egg, a pinch of salt and 1 tbsp. l. vegetable oil, beat well, pour in a glass of any beer and add 400 g of sifted flour. Knead a very soft dough, cover it with a napkin and leave it on the table.

Now finely chop 1 onion and 3 cloves of garlic for the filling. Mix all this with 300 g of minced meat, a pinch of salt and black pepper. How to cook minced meat - read above, as well as useful tips for preparing white meat.

Roll the dough into balls and then into flat cakes. You can also roll up the layer and cut out circles from it with a mold or cup - blanks for whites. Make delicious whites according to our tips and recommendations and fry them in vegetable oil until they are browned.

Delicious, aromatic and very soft whites made with beer dough will appeal to all members of your family!

Baking with sour cream

Sour cream instead of kefir will give the whitewash tenderness and airiness. Fresh herbs in the filling will perfectly complement the aroma and taste of the product.

Products:

• flour - 0.5 kg;
• butter or margarine - 250 g;
• sour cream - 250 ml;
• meat - 0.4 kg;
• egg - 1 pc.;
• onion - 2 pcs. small size;
• potatoes - 3-4 pcs.;
• spices and fresh herbs.

Baking method:

1. Beat the egg with salt. Mix it into a homogeneous mass with sour cream and softened butter/butter margarine.
2. Add sifted flour into the liquid in small portions. Knead the dough. If lumps form, break them up.
3. Finely chop the meat and vegetable ingredients. Mix everything with spices and herbs.
4. Tear the dough into small balls. Roll them out with a rolling pin. Fill it, wrap it in a typical Tatar belyash shape.
5. Place on a parchment-lined sheet. Bake for about 40 minutes. when heated to 180°C.
6. Place the hot oven whites in a tall bowl with a lid. Wrap the container in a towel and leave to steam. Such pies will be even softer and more tender. Belyashi with beef and lamb prepared according to the Tatar recipe vak is a colorful delicacy. Only vegetarians can resist it.

With milk

White dough, the classic recipe of which includes milk, is not only soft and airy, but also has a specific steamy aroma. In this case, eggs are not used to knead the dough. This flour preparation is suitable for making both white bread and other types of baked goods with different fillings.

Dough mixed with milk can be stored in the refrigerator compartment for no more than 2 days. However, it is not allowed to be frozen. Having taken it out of the refrigerator compartment, the raw materials should brew a little and rise. After this, the dough will need to be lightly kneaded with hands moistened with oil.

In order for the dough to knead properly and rise, all the necessary components must be at the same temperature. In this regard, approximately 2 hours before kneading the flour mixture, all required food products will need to be removed from the refrigerator compartment. To make yeast dough, it is recommended to use flour that contains about 40% gluten.

Before adding a bulk ingredient to the dough, the flour must be sifted through a sieve . This will saturate the product with oxygen and also remove various impurities. Due to this, the dough will rise faster. To obtain a brighter taste and rich aroma, it is recommended to mix vegetable oil with a small volume of melted butter.

What ingredients will you need?

To make baking dough, you need to have the following products on hand:

• yeast – 20 g;
• sugar crystals – 62 g;
• margarine – 60 g;
• milk – 750 ml;
• wheat flour – 6540 g;
• table salt – 22 g.

Step-by-step cooking process

The process of creating a flour blank for making whites with your own hands requires the following steps:

1. The milk should be heated, poured into a container, and then added with yeast and stirred.
2. Then you need to add granulated sugar and salt and stir again.
3. The mixture should be placed in the oven and simmered for 30 minutes.
4. The margarine needs to be placed in the microwave until it becomes soft, and then added to the composition.

5. The flour must be sifted and poured into the raw materials in portions, without stopping the kneading process.

When the dough is ready, it should be stored in the refrigerator compartment or used for its intended purpose.

Quick whitewash

Many housewives have a pack of semi-finished puff pastry in their freezer as a reserve. You can use it to make wack whites. Experienced cooks and housewives advise giving preference to yeast-based dough.

Advice! Semi-finished dough for wack-whites in the oven must first be defrosted naturally, and then you can start working with it. To prevent the dough from bubbling during heat treatment, leave a hole in the middle, and make several punctures in the closed pies.

Ingredients:

• semi-finished puff pastry – 500 g;
• potato roots – 3 pieces;
• chicken breast – 200 g;
• onion – 100 g;
• butter – 50 g;
• meat broth – 150 ml;
• chicken egg – 1 piece;
• salt, mixture of ground pepper.

Preparation:

1. While the yeast-based puff pastry is defrosting, we will prepare the meat filling.
2. We wash the chilled chicken breast and grind it in a meat grinder. You can chop the meat finely with a knife.
3. Peel the vegetables, rinse thoroughly and chop into small cubes.
4. Add vegetables to the minced chicken, salt and season with a mixture of ground peppers.
5. Mix thoroughly until a homogeneous consistency.
6. Cut the dough into circles or triangles.
7. Beat the chicken egg with a hand whisk.
8. Brush each piece of puff pastry with the beaten egg mixture.
9. Spread the filling and seal the edges tightly.
10. Brush the top of the whitewash with the remaining beaten egg and place in the oven.

Vak-belyashi can be served with broth.

Advice! If you made a hole in the vac-white, then the broth can be poured inside. After this, it is recommended to simmer the baked goods in the oven for another quarter of an hour.

Tatar chefs even prepare vak-belyashi with dried fruit filling. In addition to meat, you can add white cabbage, green beans, potatoes, zucchini, and fresh champignons. Vak-belyashi will be an excellent addition to the first course. Bon appetit!

Classic recipe for white dough (with pressed yeast)

Compound:

• wheat flour – 0.55 kg;
• water – 0.27 l;
• salt – 7 g;
• sugar – 13 g;
• pressed yeast – 15 g.

Cooking method:

• Boil water, let it cool to 35-40 degrees.
• Pour sugar into water and dissolve yeast in it. Wait 10 minutes for the yeast to activate. The appearance of foam on the surface of the water indicates that the yeast has started working, and you can move on to the next stage.
• Mix the sifted flour with salt.
• Adding flour in portions to the water with yeast, knead the dough.
• Round the dough, cover the container with cling film or a towel, and place in a warm place.
• Wait for the dough to double in size. This will take 1-1.5 hours.
• Punch down the dough and leave for another hour to rise again.

After the second rise of the dough with “live” yeast, you can begin to form the whites and then fry them. This recipe for yeast dough for whites complies with Soviet GOST.

Juicy Tatar pies

You can prepare wak-whites for future use. They are stored in the freezer. But then you can quickly prepare a delicious addition to lunch or for a family tea party; all you need to do is bake the frozen vac-whites in the oven.

Ingredients:

• kefir with a fat concentration of 1.5-2.5% - 1 glass;
• table soda – 1/3 teaspoon. spoons;
• softened butter – 0.1 kg;
• finely ground salt;
• premium wheat flour;
• rice cereal – 70-100 g;
• chicken egg – 1 piece;
• meat broth – 150 ml;
• beef tenderloin – 250 g;
• onion - 1 piece;
• a mixture of ground peppers.

Preparation:

1. Break a raw chicken egg into a convenient bowl in which to knead the dough.
2. Pour in kefir at room temperature and beat well.
3. Add baking soda and a small pinch of fine grain salt.
4. Leave the liquid foundation for a few minutes; it will begin to bubble.
5. Let's not waste time and combine the softened butter with sifted flour.
6. Rub it into crumbs with your hands and combine it with the kefir base.
7. Knead the stiff dough by hand. It should not stick to your hands.
8. Rinse the rice grains under running water.
9. Boil the rice until done.
10. We wash the chilled beef tenderloin and grind it in a meat grinder.
11. Combine with boiled rice, add chopped onion.
12. Salt, season with a mixture of ground peppers and stir until smooth.
13. Now all that’s left is to stick the wack-whites on and bake them.
14. Make the pies open and pour a little meat broth into the hole.
15. Bake for about half an hour at a temperature of 180°.
16. Serve wak-belyashi with freshly squeezed tomato juice.

Yeast base on kefir

A distinctive feature of kefir dough is its incredible softness and long shelf life. The product prepared from it does not go stale for a long time.

We “create” it based on:

• flour (450 grams);
• eggs (3 pcs.);
• fat kefir (250 ml);
• sugar (1 tsp);
• salt (1 tsp);
• one packet of yeast.

Preparation:

Heat the kefir a little and pour the yeast into it. Mix and set aside for 20 minutes. Next, add eggs, sugar and salt to the yeast mixture and mix thoroughly. Add flour in small portions and stir the mixture with a spoon. When it thickens, place it on a cutting surface and continue the process with your hands. As soon as the dough stops sticking to your hands, put it in a container, cover and leave for 2 hours. We knead it with wet hands and leave it to rise again.

Vak belyash in Bashkir

The dough for wack whites in the oven can be prepared with margarine, which is melted in a water bath or in a microwave oven. In this case, the amount of kefir used is less than usual, making the products more sandy and delicate in taste. Add flour until the flour ball is no longer sticky.

Ingredients:

• margarine – 250 g;
• kefir – 7 tbsp. spoon;
• soda and salt in the dough - 0.5 teaspoon each;
• flour – 400-500 g;
• lamb – 0.5 kg;
• onion – 250 g;
• potatoes – 700 g;
• salt, pepper, butter.

Preparation

1. The dough is kneaded from margarine, kefir, soda, salt and flour.
2. Finely chop the lamb.
3. Add onions, potatoes, salt, pepper and mix.
4. The dough and filling are made into products with a hole on top, putting a piece of butter into each vak belyash.
5. Place the preparations on a baking sheet and bake for 30-40 minutes at 180 degrees.

Yeast-free dough for whites with kefir

Compound:

• flour – 0.8 kg;
• kefir – 0.5 l;
• soda – 5 g;
• salt – 5 g;
• vegetable oil – 60 ml;
• chicken egg – 2 pcs.

Cooking method:

• Sift the flour, add soda to it, mix.
• Remove the kefir and eggs from the refrigerator in advance so that by the time the dough is prepared they have time to warm up to room temperature.
• Break the egg into a bowl, add salt, beat with a whisk.
• Add butter and kefir to the eggs. Whisk everything together so that the result is a liquid mass of homogeneous consistency.
• Combine the resulting mixture with flour and stir with a spoon.
• When the dough becomes so thick that it becomes difficult to stir with a spoon, sprinkle the work surface with flour, place the dough on it and knead it with your hands. The dough is ready when it stops sticking to your hands.
• Roll the dough into a ball, place it in a plastic bag and leave for half an hour.

After this, you can separate pieces of the required size from the dough, roll them out, fill them with filling, seal the edges of the dough and fry the whites in a large amount of boiling oil. If you use the given dough recipe, you will be able to prepare belyashi quite quickly.

Sweet wack whites

Any dish has non-standard interpretations and versions that are far from classic. In this case, it will be sweet vak belyash with rice and raisins, prepared according to the following recipe.

The filling acquires additional flavor characteristics by adding nutmeg pumpkin cut into cups.

Ingredients:

• classic dough for wack whites – 1 portion;
• rice – 150 g;
• pumpkin – 200 g;
• raisins – 150 g;
• sugar – 50 g;
• butter – 100 g.

Preparation

1. Boiled rice is mixed with steamed raisins, pumpkin, sugar and soft butter.
2. Tatar belyashi with a small hole on top are made from portions of dough and filling.
3. Bake the treat for 30 minutes at 200 degrees.

Vak belyash in a slow cooker

The following recipe for wak white meat with meat will allow you to prepare a delicacy using a multi-cooker. If you wish, you can simplify your task by preparing one large product, dividing it into portions when serving.

When baking individually, you will have to spend a lot of time waiting for the process to complete.

Ingredients:

• classic dough for wack whites – 0.5 servings;
• meat – 350 g;
• butter – 50 g;
• onion – 1 pc.;
• salt pepper.

Preparation

1. Knead the dough.
2. Chop the meat and onion into small pieces and mix with butter, salt and pepper.
3. Roll out the dough, prepare portions or one large white dough, place in an oiled bowl.
4. Vak belyash is baked at “Baking” for 1 hour.

White dough with dry yeast and milk

The only drawback of yeast dough is its long preparation time.

We will knead the dough with:

• flour (500 grams);
• milk (500 ml);
• eggs (3 pcs.);
• butter (150 grams);
• water (100 ml);
• one packet of yeast.

Preparation:

First of all, prepare the dough - dissolve the yeast in warm water and leave it for 20 minutes. Thus, we “launch” them into work. Beat eggs into the dough, pour in warm milk, add butter, salt and stir. Next, gradually and thoroughly mix the flour into the resulting mass. As you add it, the mass will become thicker. When this happens, place the dough on a cutting surface and continue the kneading process with your hands. Return the resulting mass back to the container, cover and place in a warm place for 40 minutes. We knead it with our hands and leave it to rise again. Divide into pieces, cover them and leave for 20 minutes to finally rise.