1. The higher the fat content of kefir, the more satisfying the baked goods will be.
  2. It is better to sift the flour for the dough first.
  3. If you are making sweet baked goods, you can slightly increase the amount of sugar in the dough.
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Suitable for pizza, pies (especially fried ones), flatbreads.

Ingredients

  • 500 ml kefir;
  • 1 egg;
  • 2 tablespoons sugar;
  • 1 teaspoon salt;
  • 1 teaspoon of soda;
  • 50 ml vegetable oil;
  • 800 g flour;
  • 40 g butter.

Preparation

Whisk kefir, egg, sugar, salt and soda. Pour in vegetable oil and beat again. Separately, grind 500 g of flour with butter. Add the kefir mixture to the flour mixture and stir.

Add a little more flour and mix again. Place the dough on the table, sprinkle with the remaining flour and knead well with your hands. Cover with a towel and leave for half an hour.

Suitable for pizza, pies, pies, flatbreads.

Ingredients

  • 500 ml kefir;
  • a pinch of salt;
  • ½ tablespoon sugar;
  • 120 ml vegetable oil;
  • 500 g flour + a little for dusting;
  • 1 teaspoon of soda.

Preparation

Beat kefir with salt, sugar and butter. Gradually add flour, stirring until smooth. Then knead the dough with your hands, sprinkling with flour.

Roll it out into a not too thin layer. Sprinkle ⅓ baking soda and rub with your hands to distribute evenly.

Fold the dough into an envelope, roll it out and rub it again with baking soda. Repeat the same thing again. Finally, form the dough into a ball and leave for 20 minutes.


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Suitable for pies, pies, buns.

Ingredients

  • 30 ml milk;
  • 6 g dry yeast;
  • ½ tablespoon sugar;
  • 350 g flour;
  • 100 ml kefir;
  • 70 g butter;
  • a pinch of salt;
  • 1 egg.

Preparation

Dissolve yeast, sugar and 2 tablespoons of flour in warm milk. Leave in a warm place for 15 minutes. Add kefir at room temperature, melted cooled butter, salt, egg and mix thoroughly.

Add the remaining flour and knead the dough thoroughly. Form it into a ball and place it in a bowl. Cover with a towel and leave in a warm place for 40–50 minutes. The dough should increase in volume by about 2 times.

Suitable for pies, pies, buns, bread.

Ingredients

  • 500 g flour;
  • 1½ teaspoons instant yeast;
  • 2 tablespoons sugar;
  • 1 teaspoon salt;
  • 300 ml kefir;
  • 2 tablespoons vegetable oil + a little for greasing.

Preparation

Combine flour, yeast, sugar and salt. Make a well in the center and pour in kefir at room temperature. Stir and pour in the oil.

Knead the dough with your hands for 10-15 minutes until it becomes smooth. Form it into a ball and place it in a greased bowl.

Cover the bowl with a towel and leave for 1 hour in a warm place. The dough should increase in volume by about 2 times. Gently knead it with your hands and leave it warm for another 40–50 minutes. The dough will rise even more and become softer.

Suitable for jellied pies,.

Ingredients

  • 2 eggs;
  • 250 ml kefir;
  • 1 tablespoon sugar;
  • a pinch of salt;
  • ½ teaspoon of soda;
  • 250 g flour;
  • 30 ml vegetable oil.

Preparation

Whisk the eggs. Add half of the kefir, sugar, salt, soda and beat again. Add flour and stir. Add the remaining kefir and butter and mix the dough thoroughly.


belchonock/Depositphotos.com

This dough is made with just three ingredients.

Ingredients

  • 200 ml kefir;
  • 300 g flour + a little for dusting;
  • ½ teaspoon salt.

Preparation

Pour kefir into a bowl, add flour and salt. Knead the dough with your hands until it becomes smooth. Form it into a ball, sprinkle with flour and wrap in cling film or put in a plastic bag. Place the dough in the refrigerator for 3-4 hours.

Ingredients

  • 250 ml kefir;
  • 1 egg;
  • a pinch of salt;
  • 450 g flour + a little for dusting;
  • 200 g butter or margarine.

Preparation

Beat kefir with egg. Add salt and flour and knead into a smooth dough. Roll it out into a thin layer on a table sprinkled with flour.

Cut the cold butter into thin slices and roll them in flour. Place ⅓ of the butter in the center of the layer, fold the last one into an envelope and seal the edges.

Sprinkle the dough with flour and roll out again into a thin layer. Place the remaining butter in the middle, fold the layer back into an envelope, seal the edges and roll out into a thin layer. Then fold the resulting material into several layers and roll it out again.

Yeast dough is prepared in different ways, with different ingredients, including kefir. Yeast kefir dough always rises quickly and efficiently, and one rise is enough to prepare a variety of delicious baked goods. Pies made from yeast dough with kefir always turn out very tender, beautiful and rosy. At the same time, little time and effort is spent on preparing yeast dough for kefir pies. Yeast dough on kefir for pies allows the cook to bake his products not only in the oven, but also fry them in a frying pan.

Pies made from yeast dough with kefir will turn out great even for those who are preparing yeast dough for the first time. Don’t be afraid, feel free to start preparing yeast dough with kefir for a pie, you will definitely prepare excellent pies, pies, buns or any other baked goods.

Yeast dough with kefir is as light and pleasant to work with as fluff; homemade bread is also made from it. This dough for yeast fried kefir pies is universal and suitable for a huge number of different culinary flour products. Here is a basic recipe for yeast dough with kefir: sift the flour, add dry yeast and mix the mixture. Next, kefir needs to be mixed with butter, salt and sugar. Then we combine the flour and kefir-oil mixture, on this basis you need to knead the dough, then leave this dough for 40 minutes in a warm place to rise. The risen dough should be kneaded until it sticks to your hands. The finished dough will roll out well without flour.

Be sure to try this recipe, your guests and family will thank you.

There are a few small nuances worth mentioning:

If the pies are baked in the oven, they are placed on a baking sheet, seam side up, and in a frying pan, seam side down;

To make the pies in the oven nice and even, you need to increase the temperature gradually. The baking tray with the pies should be placed in a preheated oven;

A little starch is added to grade 1 or 2 flour before preparing any products;

For yeast dough with kefir, it is better to use extra-grade flour;

Fresh yeast can “brew”, so it needs to be gradually stirred into warm kefir;

Before preparing flour products, flour must be sifted through a sieve, preferably twice. As a result, the pies will turn out more tender and fluffy;

Kefir can be replaced with yogurt or homemade sour milk;

Kefir for dough is used only at room temperature. Cold kefir must be heated in a water bath.

Get acquainted with impeccable tried and tested recipes for yeast dough with kefir on the fun culinary site. Try preparing the dough using the sponge and straight method. Bake bread from it, pastries with or without filling, or fry magnificent pancakes. Surprise your loved ones with the fantastic taste of dishes!

Most home cooks are afraid of yeast dough. But in vain! To obtain fluffy, soft baked goods that retain freshness for a long time, you only need kefir (even not very fresh) and yeast, and knowledge of simple subtleties. These two components make excellent friends with each other and, when combined, make it possible to prepare magnificent and varied delicacies. Products made from such dough are airy and can be stored for quite a long time without becoming stale. For successful preparation, kefir of any fat content and fresh or dry yeast are used. Dry yeast is divided into active and fast-acting. Active ones need to infuse in warm liquid for 15-20 minutes. Fast-acting ones are added directly to the dough. The main guarantee of success will be strict adherence to the recipe.

The five most commonly used ingredients in kefir yeast dough recipes:

Interesting recipe:
1. Heat kefir to 35-40°.
2. Add eggs and oil (margarine, butter, refined sunflower or olive) to it.
3. Add salt, sugar, vanillin. Mix thoroughly until the sugar is completely dissolved.
4. Sift the flour. Add instant yeast to it.
5. Mix the liquid and dry parts of the dough.
6. Knead thoroughly until a homogeneous, elastic, non-sticky dough is formed.
7. Cover the finished lump. Place in a warm, draft-free place.
8. After 20 minutes, knead.
9. Leave in a warm place until the volume approximately doubles.
10. Knead again and start baking.

Five of the fastest recipes for yeast dough with kefir:

Helpful Tips:
. For longer storage, it is worth adding a little starch to the dough.
. It is not necessary to melt margarine or butter before adding it to the dough.
. It is necessary to use only high-quality yeast.

Softer than fluff, softer than clouds - there are no words to accurately compare this truly wonderful pie dough. This yeast dough for pies is prepared using kefir. Kneading it is a real pleasure. In general, I like the dough to be non-sticky, pliable, and easy to roll out. Still, sticking two baking sheets of pies is not like frying eggs. One of the main advantages of this dough is that the pies practically do not get stale. And not only because they do not have time to “live” until this unpleasant moment. We specifically conducted experiments. After three days, the pie remained as soft as it was in the heat. Another “plus” of the dough is that it ripens early. 15 minutes to knead and half an hour to rise.

  • Kefir 1 glass,
  • Flour 3 cups,
  • Unflavored vegetable oil ½ cup,
  • Sugar 1 tablespoon,
  • Salt 1 teaspoon,
  • Yeast – 1 sachet of dry yeast (red saf-moment or similar),
    or 30 fresh pressed

How to prepare yeast dough for kefir pies

First, we will need to heat the kefir, and not too much. We take a ladle, pour kefir and vegetable oil into it, put it on the fire and warm it up for literally three minutes. The temperature should be such that when a finger is immersed in the liquid, a feeling of comfortable warmth arises.

Remove the liquid from the heat, add salt and sugar. If you have pressed yeast, then put it in kefir too and mix everything. If the yeast is dry, then we do with it as written in the instructions on the package.

This recipe does not include water, so choose yeast that says “fast-acting” - it does not require pre-activation. Simply mix them with flour.

Pour the flour into a mixing bowl, pour the kefir-oil mixture into it. Mix the dough. You don't have to knead for a long time. As soon as you have formed a homogeneous, shiny ball, you can put it on the rise. Just be sure to cover it with a lid or cellophane to prevent it from getting too airy. The warmer the place where you place the container with the dough, the faster it rises. For example, at a temperature of 40 degrees, half an hour is enough. There is no need to knead anything; you can cut the pies right away. You can use any filling – savory or sweet – the pies turn out equally tasty. The only point is that before baking, the pies need to be allowed to stand on the baking sheet for another 15 minutes. This process is called “proofing” and thanks to it the baked goods are the most airy. Bake in a preheated oven for 20 minutes.

I would like to introduce you to a very cool yeast dough made with kefir. The dough is pleasant to work with, baking from it is especially fluffy, the recipe is economical and “not greasy” - there is just a little vegetable oil and one egg! The dough is universally used, it can be used for anything: bagels, rolls, buns and pies, sweet and non-sweet fillings will feel equally good in this dough:) The dough for this recipe was 1 kg 650 grams (for reference: for two type of baked goods, for example, for two braids or two trays of filled buns).

Prepare kefir, fresh yeast, sugar, wheat flour, egg, vegetable oil, salt. Crumble fresh yeast into warm kefir, 36-40 degrees, add sugar, stir until the yeast dissolves. Add a little flour, mix and leave the dough to stand for 15 minutes under a towel, bubble :)

Beat the egg into the prepared dough, add more sugar, salt, add vegetable oil, and stir.

Now add flour one spoon at a time, stirring each time.

Add flour carefully and look at the dough. I needed 800 grams of flour.

The dough ready for proofing should not be dense, not clogged, it will still stick to your hands.

Divide the dough into two parts, place in two different bowls, since there is a lot of it, cover them and leave to rise for 50-60 minutes.

This is how the dough grew after an hour:

Punch down the dough and leave for another 20-30 minutes for the second rise.

Enjoy your meal!!!