Sometimes you really want to pamper yourself and your family with delicious homemade cakes. Every good housewife should have several recipes for making dough for pies and pies in her arsenal. The baked goods made with kefir-based pie dough are very tender and aromatic.
Even an inexperienced housewife can not only easily but also quickly prepare yeast dough with kefir. In addition, it can be used both for baking pies or pies, and for pizza, which turns out incredibly tasty from such dough. The baked goods will look very beautiful and appetizing, spreading a simply divine aroma throughout the apartment.
The pies, for the preparation of which any kefir dough recipe will be used, turn out very tender, fluffy, beautiful and rosy. They can not only be baked in the oven, but also fried in a frying pan. This recipe will be a real find for those housewives who know how to work with yeast dough, but it is also suitable for novice cooks who want to master the intricacies of making yeast dough. Cold pies can be easily reheated in the microwave, and the baked goods will become soft again, retaining their delicate taste.
Yeast kefir dough always rises perfectly, and all you have to do is wait until it rises once, and you can prepare a variety of delicious foods. Pies and pies will always be fluffy, one might say airy, and you won’t have to spend too much time or effort on preparing them. You can prepare not only yeast dough, but also yeast-free dough. Each housewife will be able to choose a more suitable option for preparing kefir dough.
Yeast dough with kefir
Ingredients:
2 tsp Sahara,
½ l kefir (can be replaced with sour milk),
2 tbsp. l. sunflower oil,
1 kg. flour,
1 raw egg,
1 pack or 11 g of yeast (dry),
½ tsp. salt.
Preparation:
First we make the dough. To do this, dilute yeast in a small amount of warm water. Cover the container with yeast with a clean plastic bag and leave for 10 minutes (the yeast should double in volume).
Take kefir (room temperature) and dissolve sugar and salt in it, add the egg. As soon as the yeast rises, add it to the kefir, stir well and pour in the oil.
Now knead the dough, gradually adding flour in small portions. At this stage of cooking, it is very important to ensure that the flour does not form lumps, otherwise the finished pies will be tasteless. Don't add too much flour, otherwise the dough will be too tough.
Grease a bowl with a small amount of sunflower oil and place the dough in it, and cover with a clean bag on top. To prevent the dough from sticking to the polyethylene, the inside of the bag will also need to be greased with oil, and the risen dough will be easy to separate. And put a terry towel on top of the bag and leave the container with the dough in a warm place, it should fit well.
After about half an hour, the dough will increase several times in volume and literally surprise you with its airy appearance, resembling a lush cloud.
Now we begin to knead the dough, and you can start making pies. If you use this recipe, then you should make small pies, since during frying or baking the dough will still rise.
Pie dough with kefir
Kefir dough has one main advantage - now you don’t have to guess whether it will rise or not, since the dough will definitely rise, because kefir contains unique lactic acid bacteria, which will release carbon dioxide during the fermentation process. In addition, pies made from this dough always turn out porous, tender and incredibly tasty.
Ingredients:
1 tbsp. kefir (fat content 2.5%),
1 tsp salt,
11 g dry yeast,
1 tbsp. l. granulated sugar,
½ tbsp. sunflower oil,
3 tbsp. flour.
Preparation:
First, we take the oil and dilute it with kefir, and then put the mixture on the stove and heat it slightly (preferably in a water bath), gradually add salt, and then sugar.
We take some warm water, in which we dilute literally a few pinches of sugar, and then pour the yeast into the water. Now you need to wait as long as indicated on the yeast package (most often you need to let the yeast brew for 5 to 15 minutes).
The prepared yeast mixture is added to the heated kefir and butter. Now let's start kneading the dough. To make the dough softer and airier, you need to sift the flour in advance and then add it in small portions to the dough, while kneading it well. You need to make sure that no lumps form in the dough.
After the dough is completely ready, form a ball out of it, put it in a bowl, cover the top with cling film and place it in a warm place for half an hour so that it can rise well.
This dough can be used to make pies in a frying pan, pizza, or bake pies in a slow cooker or oven.
Yeast-free pie dough
If you don’t want to bother with yeast, then you should familiarize yourself with the recipe for kefir dough, to which you don’t need to add it. In terms of taste, such dough will be in no way inferior to yeast dough.
Ingredients:
1 tsp salt,
1 tbsp. kefir,
1 tsp soda,
40 ml. sunflower oil,
1 tsp Sahara,
400 g flour.
Preparation:
First, heat the kefir a little in a water bath and mix it with soda, add salt, then sugar, and finally add butter (about 1 tbsp). Mix all the ingredients thoroughly, and you can proceed to the dough kneading procedure.
While kneading the dough, add flour in small portions (it is advisable to sift the flour in advance to make the dough airy and tender). At first, the dough can be kneaded with a kitchen whisk or spoon, but as soon as it becomes difficult to stir, we begin to knead with our hands. However, it is very important to remember not to knead the dough too hard so that it does not become too tight.
After the dough has become elastic and has stopped sticking to the surface of the table and your hands, we form a ball out of it, put it in a deep bowl, and cover it with plastic on top. Leave the dough alone for half an hour, after which you can start making pies.
Liquid pie dough with kefir
This dough is prepared very quickly, one might say, instantly. Since very little flour is added in this case, the dough will rise much faster. Pies for which this dough will be used must be baked in muffin tins or deep-fried.
Ingredients:
½ tsp. soda,
2 tbsp. flour,
2 eggs,
½ tsp. salt,
250 ml. kefir
Preparation:
First, take a deep bowl and beat eggs with salt in it. At this time, slightly heat the kefir in a water bath, then add it to the beaten eggs and mix everything thoroughly.
Now gradually add pre-sifted flour into the mixture (sift the flour together with soda) and knead the batter. If convenient, you can use a spoon to knead, but it is best to grease your hands with a small amount of oil and knead the dough with your hands. Just as in previous recipes, the dough should be placed in a warm place for half an hour and covered with film.
Of course, the liquid dough will not be so easy to work with, so before we start shaping the pies for deep frying, we grease the handles with oil, mold the patty, then wash our hands with water, and again we need to grease them with oil for sculpting the next patty.
The result is very tasty pies, so it's worth putting in a little effort.
Quick kefir dough for pies
This dough is very easy and simple to prepare, and in this case you can use absolutely any filling.
Ingredients:
1 packet of baking powder,
11 g dry yeast,
3 tbsp. kefir,
½ kg flour,
2 eggs,
Salt and sugar - a little, to taste.
Preparation:
Pour kefir into a mug (one glass), then add sugar and pour in yeast - mix everything well. In order for the yeast to start “working” immediately, you need to use kefir at room temperature; it can be slightly warmed up.
Pour two glasses of kefir into a deep bowl, which should also be at room temperature, and then beat in two raw eggs. Add flour and mix everything well - you should get a mass of homogeneous consistency. Next, pour kefir and yeast into the main mass and add baking powder (can be replaced with soda) and knead the dough thoroughly again.
The dough will turn out a little liquid, so continue to gradually add flour and knead the dough. You need to make sure that the dough does not become too elastic, as in this case the pies will not be fluffy and soft.
Place the tender dough in a bowl and leave it in a warm place for half an hour so that it can rise well. While the dough is rising, you can start preparing the delicious filling. 
Liver filling
Ingredients:
1 bay leaf,
300 g fresh lard,
3 onions,
1 kg pork liver,
Salt - a little, to taste.
Ingredients:
First, let's prepare the liver - wash the liver thoroughly and cut it into small pieces, and then boil it. During cooking, add a bay leaf, a couple of allspice peas and salt to the water.
As soon as the liver is cooked, pass it through a meat grinder. We do the same procedure with lard. If desired, you can add some mushrooms to the filling, which will make the pies more aromatic and tasty.
By this time the dough should have risen, so you can start forming the pies. Divide the dough into small pieces, each of which is rolled into a flat cake. Place the filling in the center of the cake and carefully pinch the edges of the pie so that the filling does not fall out during cooking. Fry the formed pies on both sides in a frying pan with hot sunflower oil until an appetizing golden brown crust appears.
Filling with egg and rice
Ingredients:
2 tsp ground black pepper,
2 green onions,
1 onion,
100 g rice,
4 eggs.
Preparation:
First, peel the onion and cut into small cubes, and then lightly fry in a frying pan in sunflower oil. Boil the rice (until half cooked) and eggs in advance. Grind the green onion feathers and mix all the ingredients, add some spices and salt. We wrap the filling in dough and bake the formed pies in a frying pan in sunflower oil.
Useful tips from professional chefs
If you follow the recipes exactly, then there should be no problems preparing kefir dough for pies, but you should still take into account the advice of professional chefs:
In the case when the pies are baked in the oven, they should be placed on a baking sheet with the seam up, and in a frying pan - with the seam down;
In order for the pies baked in the oven to turn out nice and even, you need to gradually increase the temperature. It is also worth remembering that the baking sheet with pies must be placed in an already preheated oven;
If 1st or 2nd grade flour is used for pies, then you need to add a little starch to it before starting to prepare the pies. It is best to use extra-grade flour;
For inexperienced cooks, it is best to use dry yeast, since it is very difficult to “work” with fresh yeast. But if you do use fresh yeast, it is important to ensure that it does not brew, so you need to gradually stir it in warm water (kefir or milk);
Before you start preparing the pies, you will need to sift the flour through a sieve, preferably carrying out this procedure twice. Thanks to this simple technique, the pies will turn out more tender and fluffy;
Kefir can be replaced with yogurt; homemade sour milk is also suitable;
You should only use kefir at room temperature. If the kefir is very cold, then it can be warmed up a little in a water bath.
One of the easiest ways to prepare the base for pies is kefir dough. True, for some reason many housewives fail to do this. Most likely, they simply do not know some of the cooking tricks, which you can read about on this page.
Ingredients:
How to prepare kefir dough for pies
1.
Mix kefir with vegetable oil and heat in the microwave to the temperature of fresh milk.
2.
Add yeast.
3
. Add sugar and salt. For splendor, you can add 1 tsp of soda.
4
. Mix the resulting mixture.
5
. Add flour.
6.
Knead the dough. Leave for 30 minutes. You can put it directly in a cup or put it in a plastic bag.
There is no need to knead this dough. As soon as it fits, you can make pies. But when they are laid out on a baking sheet, you should not immediately put the semi-finished product into the oven. It’s better to let it sit for another 10-15 minutes to “proof.” In this case, the pies turn out more “airy”.
Quick pie dough with kefir is ready
The taste of homemade pies largely depends on the quality of the dough. Many housewives prefer not to make it at all, but to buy ready-made ones. In principle, this is a good option, although the quality of the purchased dough does not always correspond to what is desired. So why use a product prepared by someone unknown and how, if you can make the dough yourself. Moreover, this process does not require much labor.
Subtleties of preparing kefir dough
It’s worth starting with kefir itself. Why him? The answer is simple. The lactic acid bacteria contained in kefir are similar to yeast, and albeit weakly, they perform the same functions. So, properly prepared kefir dough turns out more “airy” and is optimal for making pies, even if it is yeast-free.
By the way, this is why you cannot use cold kefir to prepare the dough. In this case, the rippers and “yeast” simply will not have time to start their work, and as a result the dough will turn out to be too dense. So it’s better to take the kefir out of the refrigerator in advance so that it warms up to at least room temperature or heat it slightly in a steam bath.
As for the fat content of kefir, this issue is not fundamental. You can take a fermented milk product with any fat content. However, experienced chefs say that the optimal fat content is 2.5-3.2%.
There is no need to worry too much about the shelf life of the product. It is believed that expired kefir is even better suited for making dough than fresh one. But if the characteristic smell of fermentation has already emanated from the open package, then it is better not to risk it and go to the store for a fresh product.
You can add soda to kefir dough. Then the base for the pies will be more fluffy. But there is no need to extinguish soda with vinegar. In this case, it is used in its original form.
As for flour, as when preparing any dough, it is advisable to sift it. This way it will not only be cleansed of random debris, but will also be saturated with oxygen. As a result, the pies will turn out more magnificent.
It’s difficult to say anything definite about other products. It all depends on the recipe and mixing method. For example, adding butter to kefir dough is very useful. However, it is worth knowing that this will significantly increase the calorie content of the pies. But sometimes you should lay eggs, and sometimes you can refuse them. In general, the main thing when preparing kefir dough is to adhere to the technology and then everything will definitely work out.
Dough recipes for kefir pies
Dough for kefir pies without yeast
If guests call unexpectedly, then it is quite possible to make delicious pies while they are stuck in traffic. This version of the dough will also please those housewives who are not particularly “friendly” with yeast. And to prepare it you will need a standard set of products:
- kefir – 0.5 l (in this case it is better to take a product with a fat content of 2.5%);
- flour – 300-400 g;
- sour cream – 2 tablespoons;
- sugar – 1 tablespoon;
- salt and soda - 1 teaspoon each.
Mix kefir thoroughly with soda. Add salt, sugar and eggs. Mix again. Add sour cream and mix again. Add oil and mix again. Then begin adding flour to the resulting liquid mass in small portions, constantly stirring the thickening dough. You need to add flour until the base for the pies becomes elastic and is no longer sticky. So if you use less flour than indicated in the recipe, then it’s okay.
Wrap in film and let stand for half an hour. After this, you can roll it out and make pies.
Kefir dough for pies in a frying pan
This option is optimal for fried pies. Although, if you wish, you can bake them in the oven, but according to rumors it will turn out “wrong”. The preparation has its own specifics, although the products used are quite standard, the same as in other recipes:
- kefir – 400-500 ml (2 cups), it is better to take a product with a fat content of 2.5%;
- flour – 750-900 g (5-6 glasses);
- vegetable oil – 50-75 ml (about a quarter cup);
- sugar - to taste (you can do without it);
- soda and salt - 1 teaspoon each;
- yeast - 2-3 pinches of dry, “fast-acting” yeast.
Pour the kefir into a deep bowl and heat in a water bath to a temperature of 36-38ºC. After this, add soda to it and mix. Due to the chemical reaction, the liquid should begin to actively foam.
As soon as the foam begins to settle, add salt, sugar and pour in the oil in a thin stream. Immediately add a glass of flour and a couple of pinches of yeast into the mixture. Stir the mixture, then add flour one glass at a time and knead until it stops sticking to your hands. The result should be a soft “bun”. It is not necessary to use all the flour.
It remains to cover the bowl with a towel or film and let it stand warm for 40-45 minutes. During this time, kefir, soda and yeast will do their job, turning the mass into an excellent pie base.
Kefir dough for pies in the oven
And this dough is one of the easiest to prepare. You will need almost the same products as in other versions of the kefir base for pies:
- kefir – 1 l;
- flour – 700 g;
- eggs – 3 pcs.;
- vegetable oil – 4 tablespoons;
- sugar – 1-3 teaspoons (to taste);
- salt – 1 pinch.
Place/pour all ingredients into a deep bowl except flour. The eggs, of course, must be broken first. Mix everything thoroughly until a homogeneous mass is obtained. After this, you can start adding flour and kneading. The resulting “bun” should be smooth and elastic.
The finished dough needs to be put in a warm place for 30-45 minutes so that the lactic acid bacteria can raise it a little. The bowl should first be covered with film or at least a clean towel.
Airy dough for kefir pies
This recipe assumes that you have yeast in the house. But they don’t put soda in this pie base. By the way, this is perhaps the only version of kefir dough that does not contain this ingredient. The rest of the products are quite common:
- kefir – 0.5 l;
- flour – 1 kg (it’s unlikely that all of it will be used, but it’s better to prepare with a reserve);
- eggs – 1 pc.;
- vegetable oil – 2 tablespoons;
- sugar – 2 teaspoons;
- salt – 1/2 teaspoon;
- dry yeast – 1 sachet.
The cooking process begins with preparing the dough. Heat a little water or milk, dilute half a teaspoon of sugar, add yeast and stir. Cover the container with film and leave for 10 minutes for the yeast to “come to life”.
Add sugar, salt and raw egg yolk to kefir (you can use the white at your discretion). Add the risen dough there and mix everything thoroughly.
Add flour in portions - 1 cup at a time, constantly stirring the mixture so that no lumps form. As in previous recipes, add flour and knead the dough until it stops sticking to your hands. The finished base should be transferred to a large container, covered with film and left to rise for about half an hour.
Just a tip: it is better to grease the container and film with vegetable oil so that the dough does not stick to them when it rises.
Knead the risen dough, let it stand for 5-10 minutes, after which you can separate pieces from it and make pies. By the way, it is better to make them not too large, but to place them on a baking sheet away from each other. Baked goods according to this recipe continue to rise well while in the oven.
Quick pie dough
Objectively speaking, any of the above-described kefir test options can be considered quick. Therefore, in conclusion, a not entirely standard version will be presented, which, in addition to kefir, also includes cottage cheese. This recipe is quick to prepare and is suitable for both fried pies and baking in the oven. So, you will have to prepare for work:
- kefir – 200 ml;
- flour – 0.5 kg;
- cottage cheese – 200 g (you need to take non-grainy cottage cheese, optimally with a fat content of 9%);
- eggs – 1 pc.;
- sugar – 1 tablespoon;
- soda – 1 teaspoon;
- salt - a pinch (to taste).
Lightly heat the kefir in a steam bath to approximately 35-36°C. Add soda to it and stir. While the baking soda reaction is in progress, grind the cottage cheese with the egg and sugar so that there are no grains. By the way, if the cottage cheese is still grainy, then you should rub it through a sieve.
Pour the kefir mixture into the curd mixture and mix everything again. Then add flour and knead the dough. As in previous recipes, flour should be added in portions - one glass at a time. The finished product will slightly stick to your hands.
Yeast dough with kefir and soda
This dough is perfect for lovers of baked pies. It's great because it cooks quite quickly. The entire process, including kneading, takes no more than 45 minutes. In addition, the base is soft and airy. In short, only advantages. To prepare it you will need:
- kefir – 200 ml (1 glass);
- flour – 450 g (3 cups);
- vegetable oil – 100-120 ml (half a glass);
- sugar – 1 tablespoon;
- salt – 1 teaspoon;
- soda – 1 teaspoon;
- yeast - 1 packet of dry “fast-acting” or 30 g of fresh.
To prepare this pie base, kefir should be heated to a higher temperature than room temperature. To do this, you need to pour it into a ladle, add vegetable oil and put it on fire. You only need to heat it for 2-3 minutes until the temperature of the liquid reaches approximately 38ºC. If your hands are clean, you can stick your finger into the ladle to check. The temperature should be comfortable for the skin.
Remove the mixture heated in this way from the heat and add yeast to it. If they are fresh, then you can simply put them in and stir thoroughly. If the tremors are dry, then you need to carry out all the operations indicated on the bag with it and only then mix it with heated kefir liquid.
Now you can pour flour into a separate bowl, pour the prepared mixture into it and knead. This pie base does not require long kneading. It is enough to achieve homogeneity. Cover the bowl with a lid or wrap it in film and place in a warm place for about 30-40 minutes.
A few final words...
As you can see, the products for kefir dough and the methods for preparing it are not so different. In fact, there are only two options for such a base for pies - yeast and without yeast. And everything else is just little tricks in mixing ingredients. So there is nothing complicated about kefir pies. Cook for your health.
Video recipe
Delicious baked goods have always been the standard of a good housewife. In such a house there is always the smell of fragrant buns, and there are various goodies on the table.
But not every young housewife can make proper and tasty yeast dough that is fluffy and melts in the mouth with any filling.
To please your family, you can use a simple but very tasty recipe for yeast dough with kefir for pies and buns.
Yeast dough with kefir for pies rises quickly and can be rolled out after the first rise.
Ingredients
- Sugar - 2 teaspoons;
- Kefir or sour milk - ½ cup;
- Sunflower oil - 2 tablespoons;
- Sifted wheat flour - 1 kg;
- Chicken egg - 1 piece;
- Yeast - a pack of live or 11 g of dry;
- Salt - ½ teaspoon.
Cooking process
This dough is very easy to prepare and even a novice housewife can prepare delicious, aromatic pastries. This dough is suitable for pies, buns, as well as pizza, which will have a very unusual delicate taste. When baking, the divine aroma of baking will spread throughout the house.
Let's take as an example the preparation of pork liver pies, which come out like fluff. This filling is very juicy, tasty and satisfying. And also, it can be suitable for an economical option with limited funds.
Making pies
Today, using an example, we will look at one of the simplest and most delicious dishes - pork liver pies. This is a versatile dish that can be served with a side dish, eaten with a cup of tea, or taken with you to work or school. 
Pies from this dough can be prepared in the oven, but you can also fry them in a frying pan. Even cooled pies will regain their original appearance when reheated in the microwave or steamed.
You can use almost any filling. From sweet fruits to meat fillings. Depending on what you plan to serve the pies with, you should choose the filling.
Delicious pork liver with the addition of fried onions and carrots will add piquancy to the main dish.
Yeast dough for fried pies is very tasty with dry yeast (ingredients):
- kefir - 0.5 liters
- dry yeast - 1 sachet (7-11 g)
- eggs - 2 pieces
- flour - 5.5 cups (~700 g)
- salt - 1 tsp. with a slide
Time for kneading dough: 1 hour 10 minutes (of which active actions are 20 minutes)
Servings: 12 (for 24 medium-sized pies)
Yeast dough for pies in a frying pan made from dry yeast and kefir is an excellent option for tasty and fairly quick baking. There is no need to wait for the dough to rise once or twice. Knead and leave it to “rest” for 20 minutes - that’s it!
At the same time, the dough turns out tender and not as heavy as yeast-free kefir. You can get creative with the filling! Prepare, based on the taste preferences of your family members: sweet (jam or preserves, fresh berries, fruits and dried fruits, cottage cheese, boiled condensed milk), meat (both in the form of minced meat and finely chopped pieces), fish (minced meat or canned food) , vegetable, mushroom, cheese!
It is noteworthy that we knead the dough itself without a single drop of oil! It will be enough during frying.
How to prepare yeast dough with kefir for fried pies - recipe with photos step by step
Let's put together all the necessary ingredients: kefir of any fat content, eggs, flour, yeast and salt. If desired, you can add 1-2 tablespoons of sugar - depending on the intended filling and your personal taste.
First of all, pour the kefir into a small saucepan and set the heat to less than medium. Let's heat it up. It should be pleasantly warm - not room temperature and not hot. This is an important point for preparing this type of dough.
Combine a glass of flour (125 g) with a packet of dry yeast and mix thoroughly.
Pour heated kefir into this dry mixture.
Stir well, cover with a lid or cling film and leave warm for 20-30 minutes.
In half an hour the dough rose well.
Lightly beat the eggs with salt and pour into the suitable dough.
Sift 4 cups of flour here, and then, during the kneading process, add more if necessary (in this case, 0.5 cups). In the end, it turned out to be about 700 g. But you should be guided by the gluten content of the selected flour. Delicious yeast dough for pies fried with dry yeast should not stick to your hands.
Cover the dough for pies fried in a frying pan (yeast on kefir) with a clean dry towel or place in a plastic bag/film and leave for 20 minutes to proof. After this, you can start cutting.
The dough for yeast pies for frying in oil is ready.
Fry the pies in a well-heated frying pan with vegetable oil, over low heat (so that the dough is baked), under the lid, until golden brown on each side.
Most inexperienced cooks don’t even think about pampering their household with baked goods made from yeast dough. But the wolf is not as scary as they paint him! And that’s why we have prepared this material for such representatives. A great opportunity has arisen to try your luck in this field. Moreover, there is nothing complicated in preparing yeast dough.
What you need to know about kefir, yeast and their tandem
In this section we will talk about products such as kefir and yeast. Let's look at all the nuances. Let's talk about their “friendship” with each other.
It’s no secret that kefir makes a delicious dough, which is why it is often used to make the flour base for a variety of dishes. Moreover, such dough turns out to be extremely tasty, which is why most chefs prefer it for making their culinary masterpieces.
Thanks to kefir, an acidic atmosphere is formed in the flour base. And bacteria have a beneficial effect on the taste of flour products. Also, with its help, the dough acquires the desired texture. The dough turns out crumbly and tender.
Yeast is a tiny bacteria that, when multiplied, produces carbon dioxide, making the dough airy and loose. In nature, they are found in liquids, air and on plants.
For baking, 2 types of yeast are used:
- Fresh (compressed) yeast. They are often sold in gray-brown wet briquettes. Stored refrigerated for up to 14 days, or frozen for 90 days. Dark, coated yeast is not suitable for further use. Any baked goods using this type of yeast turn out great. However, it requires long or repeated exposure;
- Dry. Divided into active and fast-acting.
- Active yeast is infused for 15 minutes in a warm liquid.
- Instant yeast is added directly to the dough. Indispensable for a bread machine.
Many people have heard about the friendship between yeast and kefir. Thanks to them, baking turns into a real culinary masterpiece. It comes out airy and tender. Also, the shelf life of these products is quite long. Prepare this dough for your own culinary delights. And to help you, meet our small selection of recipes.
Recipe for yeast dough with kefir like fluff
Here is a recipe for a delicious base. The process of preparing it is not exhausting. But the result will please you very much. Products made from it are softer than clouds.
Progress:
Heat the fermented milk product in a bowl to 39 degrees;
Add sugar to it;
Add dry yeast. Connect everything carefully. Leave alone for 6 minutes;
After the formation of bellies on the kefir surface, add olive fat to the substance. Combine everything well;
Sift the flour in a separate container. Add some salt. Connect a little;
Knead the dough for 15 minutes. It should not end up sticking to the skin of your hands;
Place the prepared flour ball in a warm place for 60 minutes. During this time, you need to knead it twice as it increases in size.
The dough is now ready to create a variety of culinary masterpieces with exciting flavor combinations.
Quick kefir dough with yeast for pies
We would like to tell you about one interesting recipe for instant dough. Its preparation will not take you more than 45 minutes, and in the end it will resemble puff pastry made with yeast. Pamper your household with pies made with this flour ball.
You will need:
- 250 ml kefir;
- 750 grams of flour;
- 11 grams of dry yeast;
- 125 ml olive fat;
- 15 grams of refined sugar;
- 5 grams of salt.
Cooking time: 45 minutes.
Calorie content 100 g: 105 kcal.
Progress:
- Pass the flour through a sieve;
- Add dry yeast into it. Mix well;
- Combine the fermented milk product with olive fat, salt and refined sugar. Mix well;
- Add prepared kefir to the flour mixture;
- Start the kneading process;
- Place the resulting flour lump in a warm place for 35 minutes to allow it to expand in size.
Before use, knead it one last time and start creating pies.
Yeast dough with yogurt for buns and pies
Your baked goods using this type of base will eventually melt in your mouth. Preparing it is not as difficult as it seems. In addition, its shelf life is quite long. Here's our recipe to help you.
You will need:
- 10 grams of dry yeast;
- 1250 grams of flour;
- A glass of kefir;
- Two chicken eggs;
- 100 grams of butter;
- 45 grams of refined sugar;
- Vanillin packet;
- 2.5 grams of salt.
Cooking time: 60 minutes.
Calorie content 100 g: 250 kcal.
Progress:
- Heat kefir until warm. Add liquid butter and chicken eggs into it. Beat everything well;
- Add salt, vanillin and refined sugar. Combine everything well;
- Pass the wheat flour through a sieve twice. Mix with yeast. Enter everything into the kefir substance;
- Start kneading;
- Cover the finished flour bun with something and hide it in a warm place.
- After 20 minutes, perform the first warm-up. Place back in a warm place.
When your dough has doubled in size, feel free to start creating culinary delights from it.
Cooking tricks
This test has its own preparation tricks. By following them, your baked goods will turn out divine. And here they are:
- To store baked goods for a long time, add a little liquid starch to the dough;
- Only sifted flour can transform the dough into a fluffy miracle;
- Yeast dough is afraid of drafts;
- Only warm ingredients guarantee a good rise of the base;
- Before kneading, always wipe the surface of your hands with a dry towel;
- Before adding to the dough, margarine does not need to be melted. This way you will only harm the flour product;
- Use fresh and high-quality yeast;
- Do not overdo it with the amount of refined sugar;
- Use only the yolk part of the egg;
- It is advisable to use the prepared dough immediately;
- More oil and as little moisture as possible;
- Before adding raisins, sprinkle them with flour;
- At the end of fermentation of the dough, salt is added.
These are all the secrets that will be useful to you in such a matter. We hope our article helped you understand how to prepare the dough. And the presented recipes for the base on kefir and some subtleties will allow you to pamper your family with delicious pastries at least every day.
We wish you successful experiments!
