For Belyashy

Add 300-350 ml water (milk) heated to 30-35 °С to the flour mixture and mix well. Leave in a warm place for 50-60 minutes for fermentation until it rises in 1,5-2 times. Divide dough into small parts (60-80g). Roll parts into round form and put on the top mincemeat, make a round form, stung the edges such a way that you could see mincemeat. In 10-20 min put them into heated oil with hole below. Fry on both sides.