Juicy Belyashi

Combine warm milk, 100 ml of water, sugar, salt, 60 g of flour, and yeast; let it sit for 20 minutes.

Add the remaining water, flour, and oil, then knead the dough.

Let the dough rise for 1.5 hours.

Finely chop the onion, season with salt, and squeeze out excess moisture.

Mix the onion with the minced meat, adding ice or water for extra juiciness.

Punch down the dough and divide it into 12 balls, each weighing 65 g.

Roll out the dough balls, add the filling, and seal the edges, leaving a small opening in the center.

Place the belyashi on parchment paper and let them rest for 10 minutes.

Fry in oil for 4–5 minutes on each side.