These savory meat-filled doughnuts are somewhere between fluffy doughnuts, fried buns, and traditional Eastern European belyashi. Soft yeast dough surrounds a juicy meat filling, creating a crispy golden outside and tender center. They are perfect as a snack, lunch, or party food. The filling idea is adapted from a traditional meat doughnut recipe.

Ingredients:

• sugar	2 tablespoons
• salt	to taste
• vegetable oil	for frying
• onion	2
• butter	2 tablespoons
• All-purpose flour	3 cups
• Black pepper	to taste
• egg	1
• garlic	2 cloves
• hard cheese	1/2 cup (optional)
• active dry yeast	2 teaspoons
• fresh parsley	2 tablespoons
• warm milk	1 cup
• ground pork and beef mixture	300 grams

PREPARE THE DOUGH

1. Warm milk until slightly warm, not hot.

2. In a bowl, combine milk, yeast, and 1 teaspoon sugar. Let stand for 10–15 minutes until foamy.

3. In a large bowl, whisk egg with remaining sugar and salt. Add yeast mixture. Mix well.

4. Gradually add flour, mixing until dough forms. Dough may feel slightly sticky. Do not add too much extra flour. Knead dough for about 8–10 minutes.

5. Add softened butter. Knead dough for about 8–10 minutes until smooth and soft.

6. Place dough into a lightly oiled bowl.

7. Cover and let rise in a warm place for about 1 hour until doubled.

PREPARE THE FILLING

8. Peel onion and grate it on a coarse grater.

9. Peel and finely mince garlic.

10. Wash and finely chop parsley.

11. Grate cheese if using.

12. In a bowl, combine ground meat, onion, garlic, parsley, salt, and black pepper. Add cheese if desired. Mix thoroughly.

SHAPE THE DOUGHNUTS

13. Transfer risen dough onto lightly floured surface.

14. Roll dough into a thick log and divide into equal pieces. Shape each piece into a ball. Cover.

15. Flatten each ball into a small round. Place 1–2 tablespoons filling into center. Pinch edges tightly closed and shape gently into round buns. Place seam-side down.

16. Cover lightly and let rest another 10–15 minutes.

FRY

17. Heat oil in a deep pan or pot over medium heat. (Oil should be about 350°F (175°C).)

18. Carefully place doughnuts into hot oil seam-side down first.

19. Fry until deep golden brown on both sides.

20. Transfer to paper towels to remove excess oil.

TIPS:

- do not overfill doughnuts

- seal edges very well to prevent leaking during frying

- slightly oil hands help shape sticky dough

FILLING VARIATIONS:

- beef with mushrooms and onion

- chicken with mozzarella and herbs

- potato and cheese

- cabbage and meat

- lamb with cilantro and garlic

- spinach and feta

- smoked sausage and cheese

SERVING IDEAS:

- serve hot with sour cream or yogurt sauce

- pair with pickles or fresh vegetables

- sprinkle with herbs or garlic butter

Meat Doughnuts