Perhaps every housewife has her own signature recipe for making yeast dough in her arsenal. This kind of dough can rightfully be considered universal, because it is perfect for baking, pizza, and frying pies in a frying pan. This article will discuss how to properly and quickly prepare yeast dough with kefir.

Before you start kneading, for example, kefir yeast dough for a pie, read the advice of experienced chefs. They will help you choose the right yeast base and understand what role kefir plays in kneading dough. Here are some practical tips for housewives to take note:

• Choose only fresh yeast.
• Pressed yeast is stored for several days. In the refrigerator they can retain their beneficial properties for 3 weeks, and in the freezer for about 2 months.
• If you purchased yeast in advance and stored it in the freezer, then you need to defrost it at a temperature threshold no higher than +8°, ​​otherwise it will spread and lose all its properties.
• "Old" yeast will not provide the necessary benefits for the dough. If you use yeast that has already expired, then most likely the dough will not only not work, but will also acquire a sour taste and an unpleasant beer smell.
• Today you can find various dry yeast in stores. Their choice should be approached with special care, since there are crushed and granulated yeasts.
• Granulated yeast must first be diluted in water and allowed to brew a little so that it disperses. Ground yeast does not require preliminary dissolution - it is immediately ready for use.
• Pay attention to the proportions of yeast indicated in recipes. The ratio of dry yeast to compressed yeast is 1:3. This means that 11 g of dry yeast can be replaced with 33 g of pressed yeast.
• It is best to infuse yeast dough with kefir - in this case it will turn out porous and fluffy. The active formula of the fermented milk product has a good effect on yeast, as a result of which fermentation occurs and the yeast cells actively swell.

Classic recipe for yeast dough with kefir

If you want to make yeast dough with kefir for fried pies, you can use the classic cooking method. This dough is made very quickly and without much effort. It can be prepared with the addition of compressed or dry instant yeast.

Compound:

• kefir with any percentage of fat content – ​​0.5 l;
• premium flour;
• pressed or dry yeast - 40 g or 17 g, respectively;
• chicken egg – 1 pc.;
• sunflower oil – 85 ml;
• sugar – 4 tbsp. l.;
• a small pinch of salt.

Preparation:

Yeast dough with kefir for pies

Every housewife will love a recipe for yeast dough for pies with the addition of kefir. Pies and pies made from this dough turn out fluffy, golden and very tasty.

Compound:

• kefir – 0.3 l;
• dry or pressed yeast - 11 or 33 g, respectively;
• milk of any fat content – ​​100 ml;
• salt – 0.5 tsp;
• butter – 100 g;
• 1 chicken egg;
• sugar – 2 tbsp. l.

Preparation:

Yeast dough with kefir for buns

If you want to make delicious buns, then try a new, simple and easy recipe for kneading dough with kefir.

Compound:

• kefir of any fat content – ​​0.25 l;
• dry or pressed yeast - 10 or 30 g, respectively;
• granulated sugar – 3 tbsp. l.;
• warm filtered water – 0.1 l;
• 1 chicken egg;
• sunflower oil – 50 ml;
• salt;
• flour - approximately 0.5 kg.

Preparation:

1. Heat the water slightly; its temperature should not exceed 40°.
2. Place yeast and 1 tbsp in a deep bowl. l. Sahara. Fill the dry ingredients with warm water.
3. Let the mixture sit for about 5 minutes and then stir well.
4. Pour kefir into a separate bowl; it should not be cold.
5. Mix sunflower oil with kefir, a pinch of salt, 3 tbsp. l. sugar and egg. To make the mass homogeneous, all ingredients can be whipped using a blender or mixer.
6. When a bubbly foam forms on the yeast mass, add it to the kefir and mix everything well.
7. If foam does not form, this means that the yeast is of poor quality or stale.
8. Gradually add sifted wheat flour to the liquid mixture. First mix everything with a spoon, and when the dough thickens slightly, place it on the work surface and knead thoroughly.
9. Place the kneaded dough into a deep bowl and cover with a dry towel or napkin.
10. Leave the dough to infuse in a warm place for about 1.5-2 hours.
11. After this time, the dough will be ready and can be used to form buns.

Using a similar recipe, you can prepare rich yeast dough with kefir, just add 2 chicken eggs and butter. Vanilla sugar or essence is also added to the butter dough.

Manufacturers today offer a wide range of yeast. Buy only proven and fresh yeast, because the taste of the dough and the finished dish depends on its quality. Choose the recipe you like and don't be afraid to experiment. Yeast dough made with kefir is porous, tender and very fluffy.

Every housewife has her own recipe for pies in her arsenal, because quite often relatives and friends demand to please them with delicious pastries. And today we offer you a couple more recipes from which you can learn how to easily and quickly prepare dough for kefir pies.

If you use a kefir dough recipe to make pies, the result will be an incredibly tasty pastry with an unforgettable aroma. Moreover, using this dairy product it will be possible to prepare both yeast-free and yeast dough.

When your family asks you to please them with pies, and you don’t have enough time and ingredients, use the suggested recipe and prepare the dough with kefir. It is suitable for both fried pies and baking in the oven. Baking with kefir always turns out golden brown and tender. In addition, the products look very appetizing.

Among homemade baked goods lovers, kefir dough is becoming increasingly popular. It is easier to prepare than yeast, and there is no need to wait several hours until it “fits.” Once you combine the ingredients, you can get started right away.

A few secrets to a successful test

To start preparing the base, you should know a few secrets to successful baking:

• It is recommended to use premium flour for preparing homemade baked goods. Then the products will turn out lush and tasty.
• Before adding flour to the rest of the ingredients, it is better to sift it through a sieve. This procedure will allow you to get the most airy dough.
• In the absence of good quality flour, you can add a little starch to what you have before combining it with other ingredients.
• To prepare fried or oven-baked pies, kefir must be heated to room temperature. It is not recommended to use this dairy product straight from the refrigerator.
• You can replace kefir with sour milk. It is advisable that it is not purchased.
• There is no need to quench the baking soda for these recipes.

Cooking options

There are quite a lot of recipes on how to make dough for kefir pies. However, the “standard” set that forms the basis is always the same. This:

• Kefir;
• Flour;
• Table soda.

Recipe No. 1 - without yeast

According to this recipe, in addition to the main products, you will also need eggs and vegetable oil. So, you should prepare:

• 0.5 l of kefir;
• 0.5 kg flour;
• 1 egg;
• 1 tsp. soda;
• 1.5 tsp. salt;
• 2 tbsp. l. vegetable oil.

The step-by-step process of preparing kefir dough is as follows:

Now you can start forming the cakes, filling them and baking them in the oven or frying.

Kefir dough is unique in that you can use both sweet foods (fruits, jam) and salty ones as a filling.

Products with stewed cabbage inside or liver are especially tasty.

Recipe No. 2 – with yeast

Using this recipe, you will get kefir-based yeast dough for pies in the oven. Household members will be delighted with the aromatic pastries prepared according to this recipe. The ingredients you need to take are:

• 300 ml fat kefir;
• 0.5-0.6 kg flour;
• 2 tsp. dry yeast (or 50 grams raw);
• 1.5 tbsp. l. Sahara;
• 1.5 tsp. salt;
• 100 ml. milk;
• 2 eggs;
• 3 tbsp. l. vegetable oil.

The preparation process will take a few minutes, but the result will definitely exceed expectations. To make yeast dough, you must first slightly warm the milk. Then add sugar to it and mix thoroughly until completely dissolved. After which you can add yeast by mixing it with milk. Then cover the container with the resulting mixture with a clean towel and place it in a warm place for 10-15 minutes. This will be the base (dough).

At the same time, you need to mix kefir with vegetable oil. Be sure to make sure it is not cold. Beat the eggs into the resulting mixture, add salt and mix everything well. Then pour the dough into the egg-milk mixture and, having mixed the ingredients, begin to add flour. After kneading is completed, the mass must be lowered back into the container and covered with a towel.

Just like the dough, the finished yeast dough should be kept in a warm place for about 15 minutes, but more is possible.

After this time, the finished mass can be taken out and prepared to form pies.

How to bake pies?

After the kefir dough (yeast or non-yeast) for pies is ready, it should be divided into 2-3 parts. This is necessary to make it more convenient to deal with it. From each part you need to form a cake, inside which you put the filling. As previously mentioned, you can use both sweet and salty (meat) foods as fillings.

As a filling for kefir pies, you can use: finely chopped fresh apples, pears, jam, mashed potatoes with or without mushrooms, minced meat, rice with egg, liver with fried onions, stewed cabbage. In this case, the last option is most appropriate for this type of product. They can not only be baked in the oven, but also fried in a frying pan.

After wrapping the edges, the products should be placed on a baking sheet greased with vegetable oil. If you prepared yeast dough for your products, then it is advisable to set the baking sheet with a large number of pies aside for 10-15 minutes. During this period of time they will rise, after which they can be greased with an egg beaten until foamy and put in the oven.

To do this, it is better to preheat the oven temperature to 200 degrees, and after the products are placed in it, increase it to 220 degrees if desired. In this mode, baking in the oven usually lasts from 20 to 30 minutes, depending on the type and power of the oven.

In general, the dough for kefir pies is very easy to prepare. By spending very little time and a small amount of available ingredients, you will get a fragrant culinary masterpiece in the form of ruddy and fluffy pies.

Yeast dough for kefir pies is suitable for different fillings. If you plan to use berries, fruits or jam, add up to 5 tbsp when kneading. sugar (+vanilla, other flavoring). If you want to bake unsweetened, add only 1 tbsp. granulated sugar.

The fat content of kefir does not play a fundamental role; yogurt (sour milk) is also suitable. My list of ingredients indicates sunflower oil, but you can use corn oil, any lean oil with a neutral aroma (that is, refined).

This recipe is simple in that no dough is required - you just need to immediately knead the soft dough, let it stand and then shape the products.

To prepare kefir dough with yeast for pies, let’s immediately prepare the necessary products.

Combine kefir with vegetable oil and heat to 35-37 degrees.

Sift 400 g of wheat flour (add the next 100 g later and gradually).

Mix with a portion of dry yeast.

Then - with a pinch of salt and sugar. I bake sweet yeast pies with apricots, so I add 5 tbsp.

Pour in the warm kefir-oil mixture and begin kneading.

Add the missing flour, knead it thoroughly until it has a smooth texture, roll it into a bun, put it in a clean and tight container, cover it with film, and put it in a warm place (preferably in direct sunlight). Proofing takes from 30 minutes to 2 hours.

The yeast dough for kefir pies has “grown” 2.5-3 times and is ready for further work.

After molding, we also leave the semi-finished pies for 15-30 minutes, grease them with butter or egg yolk, and send them to a hot oven (for 30-35 minutes, at a temperature of 180 degrees).

The fluffiest and most delicious pies are made with full-fat kefir. Ideally, use a homemade dairy product, but a store-bought version is also quite suitable for this purpose. Kefir dough for pies goes well with absolutely any filling - sweet, fresh, salty.

It’s unlikely that anyone will refuse a hot pie. Therefore, it is worth pleasing your loved ones with baked goods using delicious kefir-yeast dough. It is prepared from: 1 tbsp. fat kefir, 1 tsp. salt, 3 tbsp. flour, half a glass of vegetable oil, 10 g of dry instant yeast, 1 tbsp. Sahara.

1. You will have to spend at least half an hour kneading the dough, but the result is worth it. To begin with, kefir is slightly heated in an enamel bowl. It shouldn't burn your fingers.
2. Salt, vegetable oil, and granulated sugar are added to the heated dairy product. All products are thoroughly mixed. The spice grains should be completely dissolved.
3. Flour is sifted into a separate cup. Yeast pours into it.
4. The liquid kefir-oil base is poured into the resulting dry mass.
5. During the kneading process, the dough should stop sticking to your fingers. Only then is it left under cellophane near a heat source to rise.

It must be remembered that in too hot a place the mass can simply cook. Therefore, there is no need to leave it, for example, in the oven (even minimally heated).

Recipe without eggs

This is the simplest budget recipe for those situations when there are practically no products left in the house, and guests appear on the doorstep. In addition to 450 ml of kefir (whey), the housewife needs to use: a pinch of salt, 500-550 g of white flour, 1 tsp. soda

1. Dairy product at room temperature is sprinkled with soda. After mixing, the mass is left for some time (5-6 minutes) to quench. No vinegar is used.
2. The liquid mixture is sprinkled with flour, sifted with fine salt, in portions.
3. The finished mass should not be too steep.

You can make pies from the described dough right away. This is another important advantage.

Without yeast

Even without quick or raw yeast, you can make delicious pies. This dough recipe will help cooks with this. It includes: 480 ml of medium-fat kefir, a large pinch of salt, soda and granulated sugar, 650-750 g of high-quality white flour, an egg, 4 tbsp. oils

1. The flour is sifted into a deep bowl with salt and soda.
2. A small depression is made in the resulting slide. You need to carefully beat the egg directly into it.
3. Next, kefir and any vegetable oil are poured into the future dough.
4. After adding granulated sugar, kneading the kefir dough for pies without yeast begins.
5. After 12-15 minutes of kneading thoroughly with your fingers, it will no longer be sticky.
6. Then you can start making baked goods.

Pies from this dough are prepared both in a frying pan and in the oven (on additionally oiled parchment).

Universal recipe with the addition of sour cream

Fat sour cream will add tenderness to the kefir dough. You can use store-bought or homemade. In addition to sour cream (60 g of 20% product), you will need to take: 2 fresh eggs, a pinch of quicklime baking soda, 45 ml of refined oil, 550 ml of kefir, 750-850 g of white flour. Features of preparing sour cream-kefir dough are described below.

1. Soda is mixed with kefir and infused until foam appears on the surface of the mass. This means that the product has been redeemed.
2. Slightly whisked sour cream and eggs are poured into the same bowl. All that remains is to salt and sweeten the base.
3. Next, butter is added to the mixture and flour is slowly added in small portions.
4. First, the dough is kneaded with a spoon in a bowl, and then with your fingers on the countertop.
5. A properly prepared mass will be soft and pliable.

You can make pies right away without leaving the dough in hot or cold.

Quick dough for kefir pies

This is a simple and quick yeast dough made with kefir. His recipe will be clear even for novice housewives. For kneading you will use: ½ kg of white flour, a pinch of salt and sugar, a standard bag of baking powder, 3.5 tbsp. medium calorie kefir, 2 chicken eggs, 11 g of quick dry yeast.

1. 1/3 of the total kefir is slightly heated, mixed with quick yeast and sugar.
2. In a separate bowl, beat the dairy product at room temperature with the eggs. Flour is gradually introduced into this mass. As a result, it should turn out to be as homogeneous as possible.
3. Next, the kefir-yeast mixture is poured into the dough, baking powder is added, and the products are thoroughly kneaded again.
4. If you overdo it with flour, the baked goods will not turn out fluffy. Therefore, you need to carefully monitor the consistency of the dough.
5. The finished mass will rise in a warm place for about half an hour.

While the dough is warming up, you can start preparing the filling. Their options are discussed below.

Airy butter dough

This is the ideal dough for sweet rolls, pretzels and pies. It includes: 1 tbsp. low fat kefir, 10 g salt, 3 tbsp. with a heap of wheat flour, 25 g of sugar, half a glass of unflavoured butter, a standard packet of instant yeast.

1. In a deep bowl, sift white flour twice and mix with all the bulk ingredients from the recipe.
2. In a separate container, vegetable oil is poured into kefir.
3. The liquid mixture is slightly heated in the microwave and poured into the dry foods.
4. First, the mass is kneaded with a spoon, then with your fingers.
5. After thorough kneading, the dough is placed in a warm place under a clean towel for half an hour.

The finished mass is suitable even for making thick pizza.

You can fill the pies with pieces of ham or sausage mixed with grated cheese, any minced meat with finely chopped onions, or even pieces of meat stewed with mushrooms in sour cream. Meat fillings go well with vegetables and eggs. A very popular recipe for this supplement is made from minced pork with hard-boiled chicken eggs and green onions. Fried cabbage with hunting sausages perfectly complements the kefir dough.

Among the sweet fillings, the leaders are any preserves and jams, as well as fresh fruits and berries. Pies with finely chopped apples stewed with sugar and ground cinnamon are very tasty. This filling gives the treat an amazing, mouth-watering aroma.

You should definitely try filling the pies with grated cheese and garlic, boiled red fish, ground with onions, or fried champignons with carrots.

In general, you can prepare baking fillings from almost any product in the refrigerator. Leftover chicken fillet and any assorted (passivated) vegetables make a juicy and satisfying filling for pies. In this matter, you can turn on your imagination and feel free to experiment.

1 Heat the kefir until warm, not hot (I use a microwave), about 36C, add sugar and yeast, since yeast really loves a sweet and warm environment. Mix the mixture well and leave in a warm place to activate the yeast.

2 Kefir will turn into dough.

3 Add salt and vegetable oil, mix well with a whisk.

4 Next, add the flour; it is advisable to sift it through a fine sieve directly into the kefir mixture, so that the flour is saturated with oxygen and the dough becomes more airy. Add flour gradually, each time, kneading the dough well until it stops sticking to your hands, but is soft and elastic. Since flour is different, it may contain different percentages of gluten, so different amounts of flour may be used when kneading the dough. If you see that the stated amount of flour is not enough for you, carefully add 2-3 tbsp. flour into the dough until it reaches the desired consistency; if, on the contrary, you needed less flour, then do not forcefully mix in the remaining flour, otherwise you will get a very tight dough, which will negatively affect the final result when baking.

5 Place the dough on a lightly floured work surface and knead it well, the dough loves your hands, so the more and more diligently you knead it, the tastier the baked goods will be. After the dough is kneaded, coat it with vegetable oil, about 1 tablespoon, so that it does not stick to the walls of the bowl.

6 Cover the dough with a towel to prevent it from airing and place it in a warm place to rise. I usually use the oven preheated to 50C, during the entire time the dough is rising, I reduce and return the temperature, in this case the dough takes about 45 minutes. The place for rising must be warm, preferably without drafts, the dough must double in size, after which it must be slightly kneaded and allowed to rise again to the same condition as the first time. When the dough has risen for the second time, you can begin to form the products you need.

Before baking, I advise you to leave the product to proof in a warm place for 20 minutes, in this case the dough will be saturated with oxygen and baked in this form, which will give the final product incredible fluffiness and airiness.