For the dough:
-Milk — 150g (3,2% fat)
-Water — 100g
-instant dry yeast — 7 g, living yeast — 21g
-Sugar — 1 tsp
-Sunflowe oil — 2 tbsp
-Salt — 0,5 tsp
-Flour — 350g
-Filling to taste. My version — forcemeat with spices — 300g

Instruction:
-Mix up warm milk and water.
-Add yeast and sugar.
-Leave in a warm place or leave with room temperature for proving for 15 min.
-Sift flour
-Add sponge dough, salt , oil in one part of flour. Mix all up.
-The rest part of flour adds gradually.
-Make a dough until elastic condition. Cover with food wrap
-Stay dough in a warm place for 1 hour. I stay dough in warm switched off oven.
-Afte 30 min punch dough and return to the warm place for 30 min.
-Split the dough up into 10-20 balls.
-Make rings by hands.
-Put the filling in the middle.
-Join the edges of ring making a hole in the midle.
-Fry in a big volume of hot oil.
-Place belyash in the oil with the side with hole.
-Fry until golden brown.