Dough for belyashi

1. Pour a glass of warm water into a small container, add salt, sugar and dry yeast. It is important that the water is warm, not hot or cold. Stir well until the yeast dissolves, cover with a lid and leave for about thirty minutes for the yeast to rise.

2. While we wait for the starter to rise, you can work on the dough itself. To do this, pour warm milk and a second glass of warm water into a deep saucepan.

3. Add vegetable oil.

4. Sift one kilogram of flour. Pour about 2/3 of it into the saucepan and knead the dough.

5. This is what it will look like.

6. Pour the risen yeast (starter) into this dough and stir.

7. Knead the dough, adding the rest of the flour. Cover the saucepan with a lid and put it in a warm place for the dough to rise.

8. When the dough has risen well, that is, doubled in size, knead it to release the air from it. You need to knead it two or three times.

9. Then sprinkle a little flour on the table and dump the dough on it. Start kneading. To prevent the dough from sticking to your hands, sprinkle it with a little flour. Knead the dough, gather it into a soft ball. Put it in a plastic bag and put it in the refrigerator.

10. After 30-40 minutes, the dough for belyashi is ready and you can make belyashi.