This original Tatar dish has long become a favorite among a wide variety of residents of our country. And how can you refuse a tasty piece of the most delicate, slightly crispy fried dough with a hearty meat filling?

The juiciness of the meat is given by finely chopped or minced onions, which during cooking exchange their bright taste and fragrant aroma with the dense dough and chopped meat.

And belyashi are prepared quite quickly and simply, the main thing for their preparation is the patience and hard work of the housewife, as well as a large frying pan with a deep bottom in the house.

Traditional Tatar belyashi is made from beef tenderloin. You can use veal or pork meat to prepare their filling.

The use of mixed minced meat for filling is considered quite popular: in which the same amount of ground beef is added to the pork twisted in a meat grinder. With pork, as a rule, the minced meat is juicier and softer.

But in general, the filling is a matter of taste, because it won’t be possible to spoil it with a certain choice of meat, because the whites are given a special flavor by passing through a meat grinder or finely grated onion. Without this component, it will not be possible to cook delicious fluffy whites in a frying pan.

Step by step recipe

Ingredients	Quantity
vegetable oil -	200 ml
wheat flour -	550 g
dry yeast -	bag
granulated sugar -	50 g
salt and pepper -	taste
the water is slightly warm -	360 ml
Ground beef -	250 g
minced pork -	250 g
onion heads -	3 pcs.
Cooking time: 120 minutes	Calorie content per 100 grams: 180 Kcal

The dough for whites is mixed from very simple ingredients that are accessible to everyone. You should start kneading the correct dough for whites with the dough. To do this, dry yeast is diluted in lukewarm water, 50 g of sugar and 75 g of flour are added.

In a sufficiently deep container, the ingredients are mixed into a thick mass. Then the container is covered with a cotton napkin and infused for 20 minutes.

After that, the remaining flour is added to the finished dough, vegetable oil is poured in, the dough is salted and kneaded until homogeneous.

Minced pork and beef are mixed in a deep glass bowl, and twisted onions are added. The minced meat is salted and a little ground pepper is added to it. If the filling turns out to be a bit dry in appearance, you can add 75 ml of warm milk.

The finished dough is rolled out into a layer approximately 6 mm thick, then using a saucer with a diameter of 10 cm, cut into even circles. Place a tablespoon of minced meat in the center of the dough piece and pinch the edges of the dough circle tightly.

Place the belyashi into a well-heated frying pan on the hob. These meat pies need to be fried in a sufficient amount of vegetable oil; the yeast dough rises during frying, and oil is necessary so that the white pies are fried evenly.

They are prepared at an average heating temperature of the hob; you should not choose high heat: with it, one of the sides of the white meat may burn.

Lush whites made with milk and yeast

• slightly warm milk – 180 ml;
• water – 80 ml;
• butter – 80 g;
• wheat flour – 320 g;
• a packet of dry yeast;
• granulated sugar – 25 g;
• salt on the tip of a knife.

Mixing time: 30 min.

Calorie content of dough in one piece: 60 kcal.

Milk makes a very tasty dough, tender, very light, literally melting in your mouth. Heated water is added to warm milk, sugar is dissolved in the resulting liquid, and yeast is added.

The mixture is infused for a quarter of an hour. Then an egg is beaten into it and softened butter is added. The resulting mass is kneaded well, then flour is poured into it.

Knead the dough and place in a warm place for an hour and a half.

• minced beef - 250 g;
• minced pork -250 g;
• onion heads – 2 pcs;
• cream – 150 ml;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

The minced meat components are mixed, 33% cream is poured in for juiciness and a special aroma.

The dough is rolled out, flat cakes are cut, and a tablespoon of cooked minced meat is placed in the middle.

The edges of the cake are folded in such a way that a small hole is formed in the top of the white cake.

Belyashi are laid out on a heated frying pan. The side with the small hole is cooked first.

If the pan is hot enough, you don't have to worry about juice leaking out of the open patty. But if you start frying from the closed side, then when it comes to the side with the window, the onion juice will splash heavily in different directions. The belyashi are fried in a frying pan until fully cooked.

Tatar belyashi on kefir in a frying pan

Ingredients for the dough:

• kefir – 150 ml;
• wheat flour – 320 g;
• egg;
• salt a small pinch.

Mixing time: 40 min.

Calorie content of dough in one piece: 55 kcal.

Kefir is poured into a large container and an egg is driven into it. With the help of wolves, the components are connected to each other. The mixture is salted, flour is poured into it, and a soft, tender dough is kneaded.

Ingredients for filling:

• beef tenderloin - 500 g;
• 2 onion heads;
• olive oil – 50 g;
• 4 potatoes;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

Calorie content of meat filling in one piece: 110 kcal.

Beef tenderloin and onions are passed through a meat grinder, and ground or finely grated potatoes are added to them. Salt and a little allspice are added to the minced meat, all ingredients are mixed well.

The dough is rolled into a long sausage, small lumps are pinched off. They are used to make cakes. Place a heaping tablespoon of minced meat in the middle of the flatbread.

Tatar belyashi are prepared with a small hole in the top of the pie. Each side is fried until fully cooked.

1. Tatar belyashi are served with a specially prepared sauce. The following ingredients are needed for the sauce: ripe tomato - 1 piece, apple or grape vinegar - 0.3 g, mustard - on the tip of a knife, garlic - 2 cloves, canned cucumbers - 100 g, olive oil - 6 large spoons. Heat olive oil in a deep frying pan, add finely chopped tomato, add apple cider vinegar, and add spices. The mass is simmered for 10 minutes at low temperature. Then the frying pan is removed from the hob, mustard, finely chopped garlic, and finely chopped cucumbers are placed in it. Mix everything well, and a delicious, appetizing sauce for whites is ready:
2. To make the filling of the belyashi even more juicy and tasty, it is recommended to add a little milk or cream to it;
3. The dough for whites should not be too dense. Soft, manageable dough that does not stick to your hands or work surface is the right dough for whites.

Delicious aromatic belyashi, which are cooked in a frying pan, are quite easy to prepare. It’s worth trying to cook this dish at home once; after some time, you will definitely want to treat your family to lush belyashi again.

Tatars consider belyashi their national dish and call them “peremyachi”. The sponge method of preparing this treat, which has been used for a long time, is not suitable for all housewives. After all, you need to set aside time for the dough and wait until it rises.

It was decided to knead the dough for whites using dry fast-acting yeast. The airiness of the baked goods does not suffer from this, and besides, the cooks do not have to stay in the kitchen for long.

The appearance of the baked goods resembles pies, only round in shape. For minced meat, you can use any meat with the addition of onions, salt and other seasonings.

Classic dough using dry white yeast

3 eggs; 100 ml water; half a kilogram of flour; half a liter of fat milk; ¾ pack of butter and one packet of dry yeast (11 g)

To make the dough soft and airy, I suggest mastering some techniques. As I said, we will be using packaged dry yeast. They begin to act faster if you create favorable conditions for this.

Let's prepare our dough:

1. Heat the water and dissolve the yeast.
2. Leave the mixture in a warm place for a quarter of an hour until a foam cap appears on the surface.
3. In a bowl, mix warm milk, dough, soft butter and eggs. Salt and add flour little by little.
4. Knead the white dough on the table and place it in a deep bowl so that it can rise.
5. After 40 minutes, knead the dough and let it rise again.
6. Divide the white dough into portions the size of a chicken egg and cover with a napkin. After 20 minutes, start forming the whites.

Flour products prepared with kefir dough do not go stale for a long time. Warm baked goods are airy and soft. Let's not waste time and study the recipe for quickly preparing the dough in catering establishments.

For the whites you will need minced meat and ingredients for the dough:

a glass of full-fat kefir (preferably not fresh); 3 eggs; a small packet of dry yeast; 450 g wheat flour; a teaspoon of sugar and the same amount of salt.

Now let's knead the dough:

1. Heat the kefir slightly and mix with the yeast. Choose a warm, draft-free place, place the bowl and give the yeast time to start working.
2. After 20 minutes, a foam cap will appear on the surface of the mass, which means the dough is ready for further use.
3. Grind the eggs with sugar and salt, add the dough.
4. Add flour in parts and thoroughly rub the lumps.
5. When the dough becomes stiff and difficult to stir with a spatula, place the mixture on the table and knead the dough with your hands.
6. Set aside the base for the whites for a couple of hours, placing it in a bowl and covering with a napkin.
7. After 2 hours, punch down the airy dough and let it rise again. Now the base for the whites is ready and can be divided into separate pieces.
8. Choose the size of the pieces based on your preferences. You shouldn’t make them too big; aim for a medium-sized lemon.

Instant dough

Belyashi can be prepared from dough that is kneaded using the emergency method. You won’t have to devote a lot of time to the treat, and all because you will now know one universal recipe.

For one packet of dry yeast you will need:

450 g flour; 300 ml water; half a tablespoon of sugar; a pinch of salt.

Dough preparation method:

1. Dissolve salt and sugar in water.
2. Add yeast and let stand for 5 minutes.
3. Add sifted flour piece by piece and knead the dough. It will turn out slightly sticky, but the whites will be airy and crispy.

Dough prepared in a bread machine

The bread machine is intended not only for baking various bakery products. Having set a certain mode, you will use it to knead the dough into whites. Moreover, you don’t even need to put any effort into this, the whole process will be taken over by the kitchen “assistant”.

Place in the container: 350 g each of flour and water; 40 ml sunflower oil; a packet of dry yeast; half a teaspoon of salt and a full teaspoon of sugar.

Depending on the type of bread machine, the dough will be kneaded from 45 minutes to an hour and a half. All you have to do is put it on the table and make whites.

Filling for whites

The classic filling for belyashi consists of young lamb meat and onions. But chefs managed to invent new minced meat options, which include:

• 550 g meat; 70 ml milk; 3 large onions and a bunch of greens.
• 600 g chicken fillet; 3 onions; 5 potatoes and a glass of full-fat milk.
• 450 g fish fillet; 1 egg; a slice of stale bread soaked in milk (1 cup); one large onion.
• 150 g processed cheese; 400 g raw grated potatoes; 70 ml milk; 3 pickled cucumbers; egg and one onion.
• Half a kilogram of pickled mushrooms (preferably milk mushrooms); 100 ml vegetable oil; bulb; 2 slices of rye bread.

After kneading the dough in any way, start preparing the minced meat. If you were unable to buy lamb, take any meat and grind it twice through a meat grinder.

The detailed recipe for classic minced meat for whites is as follows:

half a kilogram of lamb; a glass of cream; 3 medium onions; pepper and salt to taste.

2 kg. For frying whites: 250 ml of refined vegetable oil.

Preparation:

1. Rinse and dry the meat.
2. Cut out the veins and film with a sharp knife, and chop them together with the onion in a meat grinder.
3. Add cream, salt and pepper.
4. Mix the minced meat with your hands.
5. Divide the dough into pieces, roll in flour and roll into flat cakes.
6. Place a spoonful of minced meat in the center of the workpiece, fold the edges of the workpiece towards the middle of the circle, but so that the filling remains open.
7. Fry the belyashi in hot vegetable oil on both sides.

Serve the dish hot, topped with sour cream or sour cream sauce.

1. If you want the filling to be more tender and juicy, prepare it ahead of time. In a few hours it will have time to become saturated with the smell of onions and marinated.
2. To rise yeast dough, choose a warm place where there are no drafts.
3. The juicy filling is obtained by frying the onions. Chop the onion and send half of it to the frying pan, add the rest to the raw minced meat for the whites.
4. Soft whites are the result of baking them under foil. After frying them in oil, place them on a baking sheet and place in the oven for 1-15 minutes, covering with foil.
5. A crispy crust on the surface of the whites is formed only when they float freely in hot vegetable oil.
6. The dough will not rise if you used expired yeast. Each package indicates the expiration date of the products, pay attention to it when making purchases.
7. By kneading the white dough, you improve its structure. If you ignore this advice, the baked goods will not turn out as airy and soft.
8. Before frying, the belyashi should lie on the table for a few minutes and rise. You shouldn’t put them in the frying pan right away, as the baking will not be entirely successful. The best sauce for whites is considered to be sour cream. To prepare it, mix sour cream with chopped herbs and lightly salt.
9. Belyashi should be served hot, topped with sauce.

Belyashi is a very popular pastry.

It's always nice to have a snack with fresh, crispy, juicy white cheese.

It is not only tasty, but also satisfying.

Of course, we are not talking about the questionable quality of baked goods sold on the streets.

How to cook belyashi at home, that’s what we’ll talk about today.

How to cook belyashi at home - basic cooking principles

Belyash is a fried pie, usually filled with meat. Belyashi recipes differ in the method of preparing the dough and the composition of the filling. Previously, the dough for belyashi was prepared with water or sour milk without yeast. Today, belyashi is prepared from dough with yeast, so it turns out appetizing and fluffy.

Traditionally, the filling is made from ground beef, sometimes with the addition of pork. But you can use minced meat of any kind. It is seasoned with spices and salted. To make the filling juicy, add a lot of finely chopped onion or a small amount of water to the minced meat. Mix everything thoroughly with your hands and leave for a while. Also, the filling for whites can be made from potatoes, cheese, rice or fish.

When the filling is ready and the dough has risen, begin to form the whites. Divide the dough into pieces and leave it for another ten minutes to proof. Then each piece is kneaded with your hands into a flat cake. Place the filling in the center and pinch the edges towards the center, leaving a small hole in the middle.

Fry the finished belyashi in a large amount of sunflower oil until golden brown on both sides.

We have collected the best recipes for making belyashi at home so that the baked goods turn out tasty, fluffy and juicy.

Recipe 1. How to cook belyashi at home - a classic recipe

Ingredients

flour - four glasses;

milk – 250 ml;

onion - two heads;

active dry yeast – 15 g;

minced meat - half a kilogram;

refined sunflower oil – 100 ml;

granulated sugar – 6 g.

Cooking method

1. We dilute the yeast in milk, preheating it to 40 C. Then add salt, add sugar, stir until the yeast is completely dissolved. Pour in three tablespoons of vegetable oil and an egg, beating it with a fork.

2. Gradually add flour to the resulting mixture and knead into a not too stiff dough. Cover it with a clean towel and leave for an hour. Then knead the dough and leave for some more time.

3. Peel the bulbs and grind it in a blender. Add the onion, along with spices and salt, to the minced meat. Pour in half a glass of boiled water and mix thoroughly with your hands. Place the filling in the refrigerator.

4. Divide the risen dough into small pieces and leave to proof. Then knead each ball with your hands into a flat cake and put the filling in the middle. We wrap the edges towards the middle and pinch, leaving a small hole.

5. In a frying pan, bring the vegetable oil to almost a boil, reduce the heat and lay out the whites, hole down. Fry on both sides until golden brown.

Recipe 2. Homemade Belyashi

Ingredients

Dough

half a glass of warm water;

dry yeast - a bag;

100 g butter;

milk - a glass;

sugar - teaspoon.

Filling

half a kilogram of mixed minced meat;

spices for minced meat;

large onion;

two cloves of garlic;

150 ml 33% cream;

vegetable oil for frying.

Cooking method

1. Dissolve sugar in heated water and add dry yeast. Stir and leave until a cap appears on the surface.

2. Pour melted butter into warm milk. Salt, add the yeast mixture and stir. Knead into a smooth, elastic dough, adding flour little by little.

3. Pour two tablespoons of melted butter into a deep bowl and spread it along the walls and bottom. Transfer the dough into it and roll it in oil. Cover and place in a warm place for two hours.

4. Peel the garlic cloves and grind them through a garlic press directly into minced meat. Add finely chopped onion and spices to this. Stir, pour in the cream and knead again. Leave the minced meat for ten minutes.

5. Knead the dough. Grease your hands with oil and divide it into small balls. Place them on the table and leave for ten minutes. Divide the minced meat by the number of resulting dough balls.

6. Sprinkle the table with flour, place a piece of dough and knead it into a flat cake with your palm. Place the filling in the middle and pin the dough towards the center, leaving the filling open in the middle. Leave the whites for a quarter of an hour.

7. Fry in a deep frying pan, pouring a large amount of oil into it until golden brown, starting from the side with the hole. After frying on both sides, place the belyashi on the grill.

Recipe 3. How to cook belyashi at home with mushrooms and chicken

Ingredients

kefir or fermented baked milk - a glass;

black pepper;

milk - a glass;

bulb;

three eggs;

champignons – 300 g;

flour - six glasses;

minced chicken – half a kilogram;

soda – 3 g;

vegetable oil – 140 ml.

Cooking method

1. Heat the milk slightly, combine it with kefir and mix. Add three tablespoons of butter, slaked soda and eggs. Beat everything well with a mixer.

2. Now we begin to add flour little by little, without stopping beating the dough. As soon as it becomes thick, start kneading with your hands. Place the dough in a suitable bowl, cover it with cling film and leave to rise.

3. Remove the husks from the bulbs and chop them as finely as possible. Add onion to minced meat.

4. Clean the mushrooms, cut into pieces and fry in vegetable oil. Cool the fried mushrooms and add them to the minced meat. Mix everything thoroughly.

5. Divide the dough into pieces. Using your palms, form each into a flat cake, making a small indentation in the middle. We put the filling in it and begin to gather the edges towards the middle.

6. Fry the belyashi in a large amount of well-heated vegetable oil.

Recipe 4. Belyashi with fish

Ingredients

Dough

salt – 3 g;

flour – 750 g;

drinking water - glass;

butter – 100 g;

a packet of yeast;

30 g granulated sugar.

Filling

fillet of any fish – half a kilogram;

bulb onions;

black pepper;

50 ml sunflower oil;

flour – 30 g;

lean oil for frying.

Cooking method

1. Combine slightly warmed drinking water with melted butter. Separately, beat the eggs with a fork and add them to the butter-milk mixture. Gradually add flour, after sifting it, and knead a soft, smooth dough. Let him come up a couple of times. Then divide into pieces and leave to proof for another ten minutes.

2. Place the fish fillet in boiling water. Boil it until half cooked. Chop the peeled onion as finely as possible. Add chopped onion and sauté until lightly browned. Sprinkle everything with flour and fry for a couple more minutes. Grind the fish fillet in a meat grinder and add fried onions to the minced fish. Salt it, pepper it and mix it.

3. Knead the pieces of dough with your palms into a flat cake. Place the fish filling in the middle and pinch the edges of the dough towards the center. Fry the belyashi in a large amount of hot vegetable oil.

Recipe 5. Belyashi with potatoes and meat in the oven

Ingredients

curdled milk or kefir - one and a half glasses;

flour - five glasses;

two onions;

two eggs;

butter or margarine – 200 g;

potatoes – 4 pcs.;

salt – 5 g;

400 g minced meat;

3 g baking soda.

Cooking method

1. Chop margarine or butter into pieces and place in a bowl. Sift half of the flour into it and rub everything into crumbs with your hands. Add lightly beaten eggs, salt and baking soda to the kefir. Pour the resulting mixture into the flour and butter crumbs. Gradually add the remaining flour and knead the dough. Place it in a plastic bag and leave it warm for half an hour.

2. Peeled potatoes into three large pieces. Peel and chop the onion as finely as possible. Add chopped vegetables to the minced meat, pepper, salt and knead everything with your hands.

3. Divide the dough into pieces. From each we form a flat cake with our palms and put the filling in the middle and fold the edges of the dough to the middle. Place the belyashi on a baking sheet and grease them with melted butter. Place them in the oven for forty minutes. Bake at 180 C.

Recipe 6. Belyashi according to GOST in a slow cooker

Ingredients

black pepper – 2 g;

336 ml filtered water;

wheat flour – 534 g;

onion – 113 g;

a packet of dry yeast;

13 g sugar;

700 g beef;

salt – 16 g;

liter of vegetable oil.

Cooking method

1. Dissolve yeast and sugar in warm water. Stir well. Leave for about ten minutes until foam forms on the surface. Add the remaining ingredients and knead the dough. Leave, covered with film, to rise. Knead it a couple of times.

2. Wash the beef and remove streaks and films. We cut it into pieces and twist it in a meat grinder. Chop the peeled onions as finely as possible. Add the onion to the minced meat, season everything with pepper and salt. Pour in a little cold water and mix thoroughly.

3. Lubricate your hands and the surface of the table with vegetable oil. Divide the dough into pieces, roll them into balls and leave to rise for a quarter of an hour. Flatten each piece with your palm into a flat cake. Add the filling and pinch the dough in the center.

4. Pour quite a lot of oil into the multicooker container. Heat it well in the “Baking” or “Frying” mode. Place the belyashi in hot oil and fry them until golden brown on both sides.

Recipe 7. White puff pastry

Ingredients

half a kilogram of puff pastry;

ground black pepper;

half a kilogram of minced meat;

bulb;

150 g hard cheese;

carrot;

two eggs.

Cooking method

1. Peel the vegetables. Chop the onion as finely as possible. Three carrots. Fry the chopped vegetables in vegetable oil until golden brown, cool and add to the minced meat. Add the egg here, pepper, salt and mix until smooth.

2. Defrost the puff pastry completely and cut out circles. Make holes in half of them in the center.

3. Place the filling in the center of the circle without a hole. Cover the top with a circle of dough with holes. Seal the edges of the dough with a fork. Finely chop the cheese and place it in the middle of the future whites. Brush the baking surface with beaten egg.

4. Place the belyashi on a baking sheet. Bake at 180 C for half an hour.

How to cook belyashi at home - tips and tricks

Belyashi will turn out juicy if you add a small amount of broth or water to the filling.

Cut the vegetables into the filling as finely as possible so that large pieces do not damage the dough.

Place the finished whites in a bowl and cover with a lid so that the baked goods do not lose moisture and become dry.

Fry the belyashi in a cast iron frying pan. Its bottom heats up evenly, and the pies are fried better.

When I first tried homemade belyashi, I was very surprised - they were not at all the same as I remembered the store-bought ones. They differed from ordinary fried pies in that they were round and had more meat inside. Homemade ones were shaped like a flower and had a mysterious hole in the center, in which a delicious filling could be seen. Today we will bake just like this - rosy and fluffy whites in a frying pan. They are prepared, in my personal opinion, much simpler than traditional pies, because the minced meat is placed in them raw - it does not need to be overcooked. Consider minus one, in general, a rather labor-intensive process. Yeast dough is just the simplest. If you haven’t tried working with it yet, I’ll show you in a step-by-step recipe with photos how simple it really is, especially with dry yeast. I will teach you a simple way to ensure that the dough rises. You will see that making belyash is also very simple - roll out the flatbread, put the filling in the center, gather the dough from the edges, mold it and leave a hole in the center. That's all! So the idea that it is difficult to prepare belyashi is a myth. And today we will finally dispel it.

• Wheat flour – 3.5 cups
• Milk – 1 glass
• Dry activated yeast – 10 g
• Egg – 1,
• Salt - a pinch
• Sugar - a teaspoon,
• Mixed minced meat (beef and pork) – 400 g
• Onion – 1 head
• Ground black pepper – 1 pinch
• Vegetable oil - for frying.

How to cook fluffy belyashi in a frying pan

1. Let's start with the test. If such incidents have happened to you when for some reason the yeast dough did not work, I will now tell you a simple and proven way to forget about such problems forever. To do this you need to activate the yeast. Even if the instructions on the bag say that they need to be mixed with flour, do it differently: pour them into a small bowl, add a teaspoon of sugar. Heat the milk on the stove. Check with your finger – is it warm? – remove from heat. Under no circumstances do you pour hot milk over yeast - it dies at temperatures above 40 degrees and this is precisely the reason for 99.9% of failures. Next, mix the yeast, sugar and milk.

2. We wait until a noticeable yeast “cap” forms above the surface of the milk. Usually this takes 10-15 minutes.

3. Sift the wheat flour into a larger bowl, add salt and mix (for the future, it is most convenient to mix the dry ingredients with a whisk, the same one that is usually used to knead batter).

4. Break one chicken egg into the flour, pour in the appropriate dough (the same mixture of milk with yeast and sugar - yes, yes, we made the dough with you, I just didn’t say this word, because for some reason they usually get very scared of it) .

5. Knead the yeast dough, which we put in a warm place for about an hour. To prevent the top from drying out (which it tends to do), brush the dough ball with vegetable oil and cover with a lid.

6. Knead the finished risen dough, divide it into pieces, which we then roll into identical flat cakes with a thickness of no more (and no less) 5 mm.

7. Place the filling on each flatbread. The filling for whites is very simple: take mixed raw minced meat (pork + beef or veal), finely chop the onion or grate it on a coarse grater (don’t forget to wash and peel), add salt, spices and mix everything well.

8. Lift the dough from the edges of the cake with your fingers on both sides and squeeze it so that you get a wavy “skirt”. We leave a small hole in the center, insert a finger into it, and pinch the edges of the dough in a circle, pressing the ends of the waves against each other.

9. Bake the belyashi in a frying pan in well-heated vegetable oil. The heat of the stove is medium so that the filling has time to bake well. First, place them in the oil with the holes facing down. Fry until golden brown, turn over and fry again until golden brown. The amount of oil does not have to be large. If you pour a layer of oil 2-3 mm thick into a frying pan, you will get exactly the same light stripe as mine. And if you want the whites to be completely golden brown, add 1.5-2 cm of oil. It is recommended to place the finished whites on a paper towel to remove excess fat.