Closed Belyashi Recipe with Yeast Dough and Meat

Name: Closed Belyashi Recipe with Yeast Dough and Meat
Prep time: 85 min
Cook time: 25 min
Total time: 110 min
Yield: 12 belyashi
Cuisine: Eastern European
Ingredients: 500 g all-purpose flour; 15 g fresh yeast; 300 ml warm water; 1 tsp salt; 1 tbsp sugar; 2 tbsp sunflower oil for dough; 500 g ground beef and pork mixture; 2 whole medium onions, finely chopped; 1 tsp salt for filling; 1/2 tsp ground black pepper; 750 ml sunflower oil for frying

These market-style belyashi are soft yeast buns enclosing seasoned minced meat and onion.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 50 minMakes 12 belyashi

Jump to Recipe

These market-style belyashi are soft yeast buns enclosing seasoned minced meat and onion. Seal every seam completely so the filling stays inside while frying. Keep the filling in a thin layer, fry steadily over moderate heat, and check that the center is cooked before serving. The closed shape distinguishes this version from the open-top belyashi elsewhere in this batch. Dissolve yeast and sugar in warm water; mix with flour, salt and dough oil, then knead until smooth. Cover and let rise about 60 minutes until noticeably puffed; mix meat with onion, filling salt and pepper. Divide into 12 pieces, flatten each, add a thin layer of filling, and pinch the edges firmly together into closed buns.

Closed Belyashi Recipe with Yeast Dough and Meat

How to tell when it is ready

Drain on a rack and check a center reaches 71°C (160°F) before serving hot.

Tips

Dissolve yeast and sugar in warm water.
Cover and let rise about 60 minutes until noticeably puffed.
Divide into 12 pieces, flatten each, add a thin layer of filling, and pinch the edges firmly together into closed buns.
Heat frying oil to about 170°C (340°F).

Troubleshooting

If seams open, pinch firmly and place seam-side down first.
If outside browns early, lower heat and cook longer.

Substitutions

Use ground beef only.
Use neutral vegetable oil for sunflower oil.

Variations

Add parsley to meat filling.
Make miniature closed buns.

Serving suggestions

Serve with pickled vegetables.
Add a cucumber salad.
Offer sour cream.
Pair with hot tea.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked belyashi within 2 hours, covered, for up to 3 days; reheat until hot throughout.

Storage

Refrigerate cooked belyashi within 2 hours, covered, for up to 3 days; reheat until hot throughout.

Food safety

Ground meat filling must reach 71°C (160°F); handle raw filling separately from ready-to-eat food.

Frequently asked questions

How do I know market-style closed belyashi is ready?

Drain on a rack and check a center reaches 71°C (160°F) before serving hot.

How should I store market-style closed belyashi?

Refrigerate cooked belyashi within 2 hours, covered, for up to 3 days; reheat until hot throughout.

Serve with pickled vegetables. Refrigerate cooked belyashi within 2 hours, covered, for up to 3 days; reheat until hot throughout.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Closed Belyashi Recipe with Yeast Dough and Meat