Yeast-Free Kefir Belyashi with Meat
Mega fluffy, super juicy, and unbelievably tasty! Yeast-free kefir belyashi with meat are quick and easy to cook in a regular skillet. A real find for anyone who doesn’t like dealing with yeast dough. The result will delight everyone, young and old. Give it a try!
Updated : 27 January, 2026
Easy
About 1 hour.
Ingredients
Dough
6 cup
Wheat flour
1 cup
Milk
1 cup
Kefir
3
Eggs
1 teaspoon
Baking soda
0.5 teaspoon
Salt
1 teaspoon
Sugar
3 tablespoon
Vegetable oil
Filling
500 grams
Ground meat
300 grams
Onions
to taste
Salt
to taste
Ground black pepper
Frying
0.5 liter
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry homemade yeast-free belyashi on kefir and milk with minced meat in a skillet? With this dough it’s really easy - trust me! First, prepare everything you need for the dough.
Step 2
How do you make yeast-free belyashi dough? In a bowl, combine the kefir and milk.
Step 3
Add the eggs, salt, sugar, and baking soda.
Step 4
Whisk everything until smooth and uniform.
Step 5
Gradually start adding flour to the dough. It’s important to sift the flour - this aerates it and helps the buns turn out fluffy.
Step 6
Add the vegetable oil and keep mixing until the dough is smooth.
Step 7
Keep in mind that you may need a little more or a little less flour than stated. Go by the texture: the dough should be soft and slightly sticky to the hands. Cover it with a clean dry towel or plastic wrap and let it rest. During this time, gluten develops and the dough becomes tender and easy to work with.
Step 8
Meanwhile, make the filling. Prepare the needed ingredients.
Step 9
Wash the onion, peel it, and finely chop it. Cover with plastic wrap and gently press the onion with a rolling pin so it releases juice - this makes the filling juicier and tastier. You can also grate the onion or run it through a meat grinder.
Step 10
Mix the minced meat, onion, salt, and pepper.
Step 11
Start shaping the belyashi. Form the dough into a log and cut it into equal pieces. Shape each piece into a round, place filling in the center, and pinch the edges together, leaving a hole in the middle.
Step 12
Pour vegetable oil into a skillet - enough so the belyashi are half-submerged. Heat the oil, then reduce to medium heat. Place the belyashi hole-side down and fry until nicely browned.
Step 13
Flip the belyashi, spoon about ½ teaspoon of hot oil into the hole for extra juiciness, cover with a lid, and fry until golden. Transfer the cooked belyashi to paper towels to remove excess fat. You can break one open to make sure it’s cooked through.
Step 14
Yeast-free kefir belyashi with meat are ready. Enjoy!
Author note
Share the recipe
