Beeshee Recipe

Beeshee Recipe

Beeshee is a type of fried bread that’s popular in Central Asian countries like Kazakhstan and Kyrgyzstan. It’s also known by other names in different regions. The word “beeshee” means “five” in Kyrgyz, which might refer to the five fingers used to make and eat this tasty treat.

This bread is special because it’s both crispy and soft. When you bite into it, you get a nice crunch from the outside, but the inside is fluffy and light. It’s usually made with simple ingredients like flour, yeast, milk, and eggs. The dough is rolled out, cut into shapes, and then fried until it’s golden brown.

Beeshee is often eaten for breakfast or as a snack. Some people like to eat it plain, while others dip it in honey, jam, or sour cream. It’s a comfort food that many people grow up eating and love to share with their friends and family.

Now that you know what beeshee is, let’s look at what you’ll need to make Beeshee Recipe at home!

Armenian Beeshee Recipe

Ingredients List

  • 500g all-purpose flour
  • 2 large eggs
  • 100g butter (room temperature)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • 200g milk (warm)
  • 300g frying oil (vegetable oil works best)

Recipe Substitutions

If you don’t have all the ingredients, don’t worry! Here are some swaps you can try:

  1. No all-purpose flour? You can use bread flour instead.
  2. Out of butter? Try using margarine or oil.
  3. No fresh milk? You can use powdered milk mixed with water.
  4. If you don’t have dry yeast, you can use instant yeast. Just use 3/4 teaspoon instead of 1 teaspoon.

Kitchen Tools Needed

  • Large mixing bowl
  • Wooden spoon or stand mixer with a dough hook
  • Thin rolling pin
  • Knife
  • Measuring spoons
  • Frying pan or deep fryer
  • Paper towels (for draining excess oil)

Step-by-Step Beeshee Recipe Instructions

Step 1 | Mix the dry ingredients

In a large bowl, combine the flour, sugar, salt, and yeast. Stir them together to make sure the yeast is evenly distributed.

Mix the dry ingredients

Step 2 | Add the wet ingredients

Slowly pour in the warm milk, crack in the eggs, and add the softened butter. Begin mixing everything together. If you’re using a stand mixer, switch to the dough hook once things start to come together.

Add the wet ingredients

Step 3 | Knead the dough

This is a key step! Knead the dough for at least 20 minutes until it becomes smooth, elastic, and just slightly sticky. If you’re kneading by hand, be patient — it’s worth the effort! A well-kneaded dough is what will give your Bishies that perfect fluffy texture.

Knead the dough

Step 4 | Let it rise

Once kneaded, cover the bowl with a kitchen towel or plastic wrap and place it in a warm spot. Let the dough rest for about 2 hours, or until it doubles in size. Patience is key here — let the yeast work its magic!

Let it rise

Step 5 | Divide the dough

After the dough has risen, punch it down to release some of the air. Divide it into 10-12 equal pieces, depending on how big you want your Bishies. Let these pieces rest for another 15 minutes — this will make them easier to roll out.

Divide the dough

Step 6 | Layer and roll the dough

Grab your thin rolling pin and roll each piece of dough into a rectangle shape. Lay one piece on top of another and continue layering the dough until all your pieces are stacked.

Layer and roll the dough

Step 7 | Cut and shape

Once your dough is stacked, cut it into 1 cm wide strips. Take each strip and roll it up like a roulette wheel or a spiral.

Cut and shape

Step 8 | Fry the Beeshees

Heat your frying oil in a large pan over medium heat. Once the oil is hot, carefully place the Beeshees into the oil. Fry them for about 2-3 minutes on each side, or until golden brown. Keep an eye on them — they fry quickly!

Fry the Bishies

Step 9 | Drain and enjoy

Once fried, place the Bishies on a plate lined with paper towels to drain off any excess oil. Serve warm, and enjoy these golden beauties!

Drain and enjoy

Tips and Tricks

  1. Kneading time is crucial: Don’t skimp on the 20-minute kneading process; it ensures your Bishies come out soft and airy.
  2. Let the dough rise properly: Find a warm spot in your kitchen to let the dough rest and double in size. If your kitchen is cold, the oven with the light on can be a cozy spot!
  3. Oil temperature: Test your oil by dropping a small piece of dough into it — if it bubbles and rises to the surface quickly, it’s ready for frying.
  4. Layering the dough: Make sure each layer is rolled thin for that light, flaky texture.

Recipe Variations and Additions

Want to try something different? Here are some ideas:

  1. Sweet Beeshee: Add a bit more sugar to the dough and sprinkle cinnamon on top after frying.
  2. Cheese Beeshee: Mix some grated cheese into the dough before frying.
  3. Herb Beeshee: Add dried herbs like oregano or basil to the dough for a savory twist.
  4. Filled Beeshee: Before rolling up the strips, spread a thin layer of jam or Nutella on them.

Serving Suggestions

Beeshee is versatile and can be served in different ways:

  1. With tea or coffee: Beeshee pairs wonderfully with a hot cup of tea or coffee, making it a perfect snack for any time of the day.
  2. As a dessert: Serve beeshee with a drizzle of honey or a side of fruit jam for a sweet dessert.
  3. Side dish: It can also be served alongside soups or stews as a crispy side dish.

Storage Tips

If you have leftovers, here’s how you can store your beeshee:

Room temperature: Keep them in an airtight container for up to 2 days.

Refrigerate: Store them in the fridge for up to 5 days. Before serving, reheat them in an oven to bring back their crispiness.

Freeze: You can freeze beeshee for up to a month. To reheat, bake them in the oven until warm and crispy.

Beeshee Recipe FAQs

1. Can I make the dough ahead of time?

Yes, you can make the dough a day ahead. After kneading, put it in the fridge overnight. The next day, let it sit at room temperature for about an hour before shaping and frying.

2. Why didn’t my beeshee puff up when frying?

If your beeshee didn’t puff up, the oil might not have been hot enough. Make sure the oil is hot before adding the dough. Also, check that your yeast is fresh and active.

3. Can I bake beeshee instead of frying?

While traditionally fried, you can try baking beeshee. Brush them with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be as puffy, but they’ll still taste good!

4. My dough is too sticky. What should I do?

If your dough is too sticky, add a little more flour, about a tablespoon at a time. Knead it in until the dough is smooth and just slightly tacky.

5. Can I use whole wheat flour instead of all-purpose flour?

You can use whole wheat flour, but your beeshee might be denser. Try using half whole wheat and half all-purpose flour for a good balance.

6. How do I know when the oil is hot enough for frying?

Drop a small piece of dough into the oil. If it sizzles and rises to the top quickly, the oil is ready. If you have a thermometer, aim for about 350°F (175°C).

7. My beeshee turned out greasy. What went wrong?

If your beeshee are greasy, the oil might have been too cool. Make sure it’s hot enough before frying. Also, drain them well on paper towels after frying.

8. How long does the dough need to rise?

The dough should rise for about 2 hours, or until it doubles in size. If your kitchen is warm, it might rise faster. If it’s cool, it might take a bit longer.

Beeshee Recipe

Beeshee Recipe

Yield: 10-12 pieces
Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes

Try this easy Beeshee recipe for a delicious, crispy fried pastry with soft layers. Perfect for snacks or breakfast, and ready in under 3 hours!

Ingredients

  • 500g all-purpose flour
  • 2 large eggs
  • 100g butter (room temperature)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • 200g milk (warm)
  • 300g frying oil (vegetable oil works best)

Instructions

  1. Mix the dry ingredients: In a large bowl, combine the flour, sugar, salt, and yeast. Stir them together to make sure the yeast is evenly distributed.
  2. Add the wet ingredients: Slowly pour in the warm milk, crack in the eggs, and add the softened butter. Begin mixing everything together. If you're using a stand mixer, switch to the dough hook once things start to come together.
  3. Knead the dough: This is a key step! Knead the dough for at least 20 minutes until it becomes smooth, elastic, and just slightly sticky. If you're kneading by hand, be patient — it's worth the effort! A well-kneaded dough is what will give your Bishies that perfect fluffy texture.
  4. Let it rise: Once kneaded, cover the bowl with a kitchen towel or plastic wrap and place it in a warm spot. Let the dough rest for about 2 hours, or until it doubles in size. Patience is key here — let the yeast work its magic!
  5. Divide the dough: After the dough has risen, punch it down to release some of the air. Divide it into 10-12 equal pieces, depending on how big you want your Bishies. Let these pieces rest for another 15 minutes — this will make them easier to roll out.
  6. Layer and roll the dough: Grab your thin rolling pin and roll each piece of dough into a rectangle shape. Lay one piece on top of another and continue layering the dough until all your pieces are stacked.
  7. Cut and shape: Once your dough is stacked, cut it into 1 cm wide strips. Take each strip and roll it up like a roulette wheel or a spiral.
  8. Fry the Beeshees: Heat your frying oil in a large pan over medium heat. Once the oil is hot, carefully place the Bishies into the oil. Fry them for about 2-3 minutes on each side, or until golden brown. Keep an eye on them — they fry quickly!
  9. Drain and enjoy: Once fried, place the Bishies on a plate lined with paper towels to drain off any excess oil. Serve warm, and enjoy these golden beauties!

Conclusion

I hope you enjoy making this wonderful beeshee recipe as much as I do! It’s simple yet delicious—a perfect treat any time of day! Don’t hesitate to try this out at home; I promise you’ll love every bite!

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