What is the mystery of the air test? What is the secret of baked goods that can last for a long time not only without becoming stale, but also remain just as airy and soft after more than one day?

Everything is simple - airy yeast and yeast-free dough, “like fluff,” is kneaded with kefir. Surprised? Try it! We have selected for you the best recipes for very simple and more complex dough, “like fluff”, with kefir, with and without yeast.

Kefir dough - general principles of preparation

Carefully kneaded dough, correctly selected products - this is the success of airy, soft dough. More than one type of kefir is mixed with it. Airy dough “like fluff” on kefir can be either yeast or yeast-free.

For flour products (large pies, buns or buns) baked in the oven, it is better to prepare yeast. For pies that will be fried in a frying pan, you can also prepare them without yeast. Kefir dough for pies with soda or cottage cheese turns out no less soft and fluffy.

You can take a lactic acid drink for any type of dough, either fresh or not. An expired one may even be useful if it does not have the characteristic smell of fermentation. Kefir must be warm, since it is in such an environment that the cultivators and yeast are activated better. If you mix them with a cold product, the dough will turn out too dense.

Fat content is also important. 2.5–3.2% kefir is ideal for kneading.

The flour must be re-sowed. This will not only remove any debris that accidentally gets in, but will also saturate it with oxygen, which will add additional fluffiness to the dough.

The preparation method depends on the type of dough and is described in the recipe. And if you strictly adhere to it, then any dough mixed with kefir will never let you down.

Yeast-free dough “like fluff” with kefir

1 cup of kefir, 3.5 cups of flour, 1 teaspoon of salt (without a slide), ½ teaspoon of sugar, ½ teaspoon of soda (no need to quench it), 1 chicken egg, 2 tablespoons of vegetable oil.

Recipe

1. Take a plastic dry bowl with high edges. Immediately crack a chicken egg into it, add salt and sugar.
2. After this, add soda and pour in vegetable oil. Beat all ingredients with a mixer.
3. Then sift the flour through a mug-sieve. Using your hands, knead the dough first in a bowl and then on the table. In terms of time, you should knead it for five minutes, no less.
4. Form identical balls from the finished dough. After this, place the filling on each of them, after pressing a little with your hand or rolling out with a rolling pin.
5. Seal the edges and press down on the pie. Heat the oil in a frying pan and then add the pies.
6. Be sure to fry them over medium heat so that they are cooked inside. fry on both sides
7. Serve the dish with homemade sour cream or a mug of hot tea.

Quick kefir dough for pies in the oven

Half a liter of 3.2% kefir;

40 ml frozen oil;

20% sour cream – 50 gr.;

25 gr. unrefined sugar;

Flour – how much will be “used” (about half a kilo).

1. The soda should be quenched well; to do this, pour it into kefir, shake it and leave for five minutes to stand.

2. Add sugar with a spoonful of salt to slightly swollen kefir, pour in the yolks and whites and beat vigorously.

3. Pour in vegetable oil with sour cream, and beat the mixture well again.

4. Now sift the flour and, pouring it in small parts into the kefir mass, knead the dough. Add flour until the dough no longer sticks to your hands, but it should remain soft and pliable.

5. Form the dough into a ball, wrap it in film or place it in a bag and leave it on the table for half an hour.

6. After this, turn on the oven to preheat to no more than 180 degrees. Make small pies with any filling from the matured dough. Place them on a baking sheet that has been previously greased with vegetable fat and bake for half an hour.

Quick sponge yeast dough “like fluff” with kefir

0.6 kg baker's flour, premium grade;

Medium fat kefir – 200 ml;

50 ml of pasteurized, factory-made milk;

5 gr. table salt;

Sugar – 2.5 tbsp. l.;

A full large spoon of instant yeast, or 25 g. pressed bakery or alcoholic;

“Creamy” margarine – 75 gr..

1. On low heat, completely melt the margarine. You can use butter, the dough will not get any worse.

2. Warm the milk slightly, but do not boil or even make it too hot. The temperature should not be higher than 38 degrees.

3. Pour sugar into the milk, add yeast, and, slowly stirring the mixture with a spoon, dissolve the added components well. Let the yeast mixture sit close to the heat for 10-15 minutes. For example, not far from the switched on burner. During this time, the surface will be covered with many bubbles and will increase significantly. If this does not happen, use new (fresh) yeast and repeat.

4. In a bowl, mix warm kefir with previously melted butter, lightly whisked eggs and salt. Pour the appropriate yeast into the mixture and mix gently again, but do not beat.

5. Constantly stirring the mixture with a spoon, begin to gradually introduce flour into it. Start kneading the thicker mass with your hands, also adding flour in small portions.

6. Place the dough that does not stick to your hands on a table greased with vegetable oil and knead it vigorously with your hands. It will become more flexible and smooth.

7. Then grease a deep bowl or pan with vegetable oil and transfer the dough formed into a ball into it. Cover with a lid and let sit for an hour or an hour and a half. The volume should almost triple.

8. After this, put it on the table again, knead it lightly and start cutting.

Kefir dough for yeast pies

Low-fat kefir – 2 tbsp.;

Half a glass of sunflower, frozen oil;

Large spoon, without a slide, sugar;

A small packet of instant yeast (11 g);

Dessert spoon of iodized salt;

High gluten flour – 3–3.5 cups.

1. Pour the warm fermented milk drink (kefir) into a bowl. Dissolve sugar in it, then yeast. Add two large spoonfuls of flour and stir the mixture with a spoon. Then cover the bowl with a cloth and put it in a warm place.

2. In half an hour, a very fluffy, airy dough will be ready. Pour sunflower oil into it, add fine salt and two-thirds of the flour. Mix well with your hands, add the rest of the flour and knead the dough that slightly sticks to your hands.

3. Cover it with a cloth and put it in a warm place, but for 45 minutes.

4. After this, the dough will be ready. To make it easier to work with, grease your hands with vegetable oil before cutting.

Dough “like fluff” with kefir for buns with raisins

800 ml fermented milk product (kefir);

Three chicken eggs;

200 gr. natural butter (or creamy margarine);

Half a glass of sugar, white;

1.2–1.5 kg of baker’s flour, premium grade;

A small pinch of salt;

22 gr. “quick” yeast (two small bags);

Vanillin or cinnamon, raisins to taste.

1. Carefully sort the raisins, removing any remaining dry tails, spoiled raisins and debris. Pour a glass of warm water over it for 10 minutes. Then rinse well and dry, spreading on a clean linen towel.

2. Melt margarine or butter completely and cool well. Heat the kefir slightly and mix with the cooled fat.

3. Add sugar and salt, eggs beaten in a separate container, yeast and mix everything well with a spoon. Add vanilla or cinnamon without stopping stirring.

4. Add flour in small parts, half a glass each, and knead the dough. With the last portion, add the raisins and knead thoroughly with your hands on a floured table. Knead for about ten minutes, carefully kneading the dough so that the raisins do not bunch up, but spread evenly.

5. Place it back in the bowl and let it rise well. Knead the airy, soft dough several times with your hands and cut it into buns, which after “distance” are baked in a hot oven.

Curd dough with kefir for pies fried in a frying pan

250 gr. 9%, store-bought cottage cheese;

One glass of high-fat kefir;

A raw egg;

One and a half teaspoons of sugar;

A teaspoon of baking powder or half a spoon of quicklime soda.

1. Mix twice-sifted flour with any of the rippers. You can do this while sifting, then it will mix with the flour more evenly.

2. Grind the cottage cheese into a separate bowl on a sieve and mix it with a lightly beaten egg and warm kefir. Don't forget to salt and sweeten the mixture.

3. Next, add flour mixed with ripper and knead the dough. If you used less fatty fermented milk products, the dough may turn out watery. Then you need to take more flour. The finished dough should be airy, but in no case liquid or stiff.

4. Cover the dough mixed with kefir and cottage cheese with a towel, without removing it from the bowl, and let it rest for 20–30 minutes.

5. Then place it on a well-floured surface and shape into pies. Their filling can be either sweet or meat. Roll out the flatbreads for pies no thicker than 0.7 cm and no thinner than half a centimeter.

6. Fry them in a steel or cast iron frying pan, in well-heated vegetable fat, until lightly browned on both sides.

Universal butter dough “like fluff” with kefir

Baker's white flour – 0.9 kg;

150 gr. refined sugar;

Standard, 11 gram packet of vanilla sugar

Fresh alcoholic or baker's yeast - 20 g;

Half a liter of medium-fat, thick kefir;

Unsalted butter – 80 gr.;

One fresh egg;

Half a small spoon of salt.

1. In 50 ml of warm water, dilute a teaspoon of sugar and crushed pressed yeast with your fingers until completely dissolved. Cover and leave for up to 20 minutes.

2. Over low heat, completely melt the butter, then cool it. Warm the kefir well.

3. Lightly beat the egg with a fork along with salt and add to kefir. Then add melted butter, vanilla and the remaining regular sugar and mix. Granulated sugar should completely dissolve in the kefir mixture.

4. Add suitable yeast to the mixture, stir and knead the dough, adding flour little by little.

5. After this, transfer the dough into a fairly large pan or small bucket and, covering with a lid, leave to “rise” for two hours. To make it easier for the dough to rise, grease the bottom and especially the sides of the container with vegetable oil.

6. After about an hour, lightly knead it with your hands and let it come up again.

7. From the ready-made airy dough “like fluff” on kefir, you can bake any baked goods.

If you don’t have kefir of the specified fat content, you can take any. But keep in mind that the lower the fat content, the thinner the dough will be and therefore the amount of flour will need to be increased.

Do not overheat the liquid in which you will raise the yeast. If it is too warm, and even more so if it is hot, they will die and will not rise.

Fatty lactic acid also reduces yeast activity. Therefore, when using this, the yeast recipe should be slightly increased.

Mix the rippers with flour or dilute them in kefir and only after that add all the other ingredients.

In order to save time, do not shorten the “distance” time of the yeast dough; the quality of baking will decrease significantly.

Kefir pies are “like fluff” - fluffy, soft, magically delicious!

Pies made with kefir and soda do not always turn out as soft, airy and fluffy as we would like.Sometimes they taste like soda, don’t bake well, or don’t rise and remain flat. So what is the secret of delicious kefir pies? To prepare the perfect pie dough, you need to know 3 tricks: what kind of kefir is better to take and what to add to it so that the dough does not tear when modeling, and also when to put soda.

The secrets of delicious kefir pies

• 1. 
     Under no circumstances use low-fat kefir, otherwise the pies will turn out flat and will not rise. Kefir should be of maximum fat content, it is advisable to mix it with sour cream - the dough will remain moist for a long time and will not dry out.
  1. 
     It is better to take not fresh kefir, but “old” one, almost expired - the older it is, the stronger it is, it contains a lot of lactic acid bacteria, and a large amount of acid guarantees an active reaction with soda. Combining with an acidic environment, soda forms millions of bubbles, which will raise the dough and bake, making the pies fluffy and airy.
  2. 
     To prevent the dough from tearing when modeling, you need to add vegetable oil directly to it. It contains linolenic acid, which literally “glues” flour cells together.
  1. 
     A very important point - how to make sure that the pies do not give off the taste of soda, and so that the soda quickly and effectively raises the dough? Baking soda is added to the dough to loosen it and is self-quenched with kefir. The main thing is to correctly introduce it into the dough. You shouldn’t add it directly to kefir, since all the carbon dioxide will end up in the air, but not in the dough. Add soda when the dough already contains half the flour. In this case, it will react with kefir and immediately begin to raise the flour.

Kefir dough for pies has a neutral taste, so it is suitable for both salty and sweet fillings. Having certain skills, working with it is not difficult, and the second or third time, sculpting will only take 5-10 minutes. The result is always excellent - the pies are airy, large and fluffy, and remain soft on the second day after cooking.

• 3.2% kefir250 ml
• 
  20% sour cream 2 tbsp. l.
• 
  yolk 1 pc.
• 
  salt 1 tsp.
• 
  sugar 1 tbsp. l.
• 
  flour 400 g
• 
  soda 0.5 tsp
• 
  sunflower oil in dough 1 tbsp. l
• 
  sunflower oil for frying 150 ml

Remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, and the yolk, previously shaken with a fork. Mix everything with a whisk.

Then add half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour

Dip your hands into vegetable oil and gather the sticky dough into a bun. Transfer it to a board sprinkled with flour and knead

Grease a bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). Cover the bowl with cling film and leave at room temperature for 15 minutes - during this time the soda will have time to react and the pies will not have an unpleasant aftertaste

Grease the work surface with a small amount of vegetable oil. Dip your hands into the oil and, squeezing the dough between your thumb and forefinger, form it into balls the size of a chicken egg. Yield 11 pieces.

We stretch the dough balls with our fingers, forming flat cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges a little thinner. (It is convenient to work on a silicone mat or on a board sprinkled with flour.)

Place the filling inside the cakes and form pies. We press them lightly so that the height is no more than 1 centimeter. The filling can be sweet or salty (I used potatoes with a dressing of fried onions and chopped green dill).

We heat refined vegetable oil for frying - you need to take enough of it so that it reaches the middle of the dough products (approximately 150-170 ml). Place the pies in the pan, seam side down.

Fry for approximately 3-4 minutes on each side until browned. It is better to take a frying pan with a thick bottom; it does not need to be covered with a lid; the heat should be moderate so that the pies do not burn, but are well baked.

Place the finished pies on their side in a plate with a paper towel to remove all excess fat.

Serve the dish warm or cold. Ruddy and fluffy kefir pies bake perfectly, very soft and tasty.

There is a whole universe in pies – and this is not an exaggeration. They appeared at the dawn of humanity, accompany Homo sapiens to this day - they satisfy hunger and delight the soul. Over the centuries, the recipe has been improved, and cooks have come up with new fillings and ways of kneading the dough. Below are some of the most popular, fastest and most delicious recipes.

Kefir pies fried in a frying pan - photo recipe with step-by-step description

Many people treat liver sausage with disdain. But if you still buy it, then try adding it to mashed potatoes, and then bake pies with this filling. You will be pleasantly surprised by their spicy taste.

Pies made from kefir dough are soft and rich. The good thing about this dough is that it does not need to be left for a long time to rise, since a few minutes after kneading it is ready for use.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Kefir: 230 g
• Vegetable oil: 60 g and for frying
• Egg: 1 pc.
• Sugar: 8 g
• Soda: 6 g
• Flour: about 3 tbsp.
• Potatoes: 500 g
• Liverwurst: 200 g
• Onion: 200 g
• Margarine: 50 g
• Salt pepper:

Cooking instructions

Since the dough is kneaded quickly, and the potatoes for the filling still need to be cooked and cooled, make the filling first. Coarsely chop the potatoes.



Finely chop the onion.



Cut the liver sausage into large slices.



Boil the potatoes in salted water until soft. Drain the broth and dry the potatoes slightly to remove any remaining moisture.



While the potatoes are still hot, mash them into a puree.



Place the prepared onion in a frying pan with margarine.

If you don’t like margarine, then replace it with melted butter or butter, that is, that fat that, when cooled, turns from a liquid into a solid. If you use vegetable oil, the potato filling will turn out liquid.



Sauté the onion until yellowish.



Place the sausage.



Stir with onion, heat it over moderate heat until it turns into a liquid mass.



Place this mixture in a bowl with mashed potatoes. Add pepper and salt.



Stir. While the filling is cooling, make the dough.



Place egg, salt, sugar in a bowl, pour kefir and vegetable oil.



Stir the mixture with a whisk.



Add flour mixed with baking soda.

Experienced housewives know: if the dough is mixed with kefir, then it will be difficult to determine the exact amount of flour. It all depends on the thickness of kefir. Therefore, you must determine the amount of flour experimentally.



Using a spatula, combine the flour with the liquid mixture. Knead the dough quickly, since with long kneading the quality of the dough deteriorates, and the products from it turn out heavy, as if unbaked.



You should have a soft, pliable dough that will not stick to your hands. Cover it with a bowl and let it rest for twenty minutes. During this time, the soda will react with kefir, the dough will be filled with air bubbles and slightly increase in volume.



Place the dough on the table, divide into 12-14 pieces.



Form them into donuts. Cover with a towel, as kefir dough will dry out quickly.



Mash the crumpet until very juicy. Place a portion of the filling in the middle.



Make a pie, carefully pinching the edges.



Heat oil in a frying pan. It should completely cover the bottom of the pan with a layer of at least 3 mm. Turn each pie seam side down, give it a slightly flattened shape, and place it in a frying pan.



Fry the pies over moderate heat, covering the pan with a lid.



When the bottom side of the pies is browned, turn them over to the other side. Bring to readiness, reducing heat slightly.



Place the finished pies on a napkin to remove excess fat.



Let the pies cool a little, then the filling will become thicker and the dough will reach perfect condition.



Recipe for kefir dough pies in the oven

The most famous in Russian cuisine are pies with cabbage. They are prepared quickly, and the cost of the food is suitable for families even with low incomes. The main thing is the incomparable taste!

Ingredients:

Dough:

• Kefir – 1 tbsp.
• Wheat flour – 3 tbsp.
• Salt – a pinch.
• Vegetable oil – 3 tbsp. l.
• Egg – 1 pc. (for greasing baked goods).

Filling:

• Cabbage – 0.5 kg.
• Onions – 1-2 pcs.
• Vegetable oil.
• Salt, seasonings.

Cooking algorithm:

1. First you need to prepare the dough. Pour kefir into a deep container, add soda, leave for 5 minutes, the soda will be extinguished during this time. Add salt, add vegetable oil, mix thoroughly.
2. Now add flour little by little and knead until smooth – first with a spoon, then with your hand. If the dough sticks to your hand, it means there is not enough flour. Add flour until it starts to stick and becomes elastic.
3. You can’t make pies from this dough right away; you need about 30 minutes to proof. To prevent a dry crust from forming on top, cover with cling film.
4. Now it's time for the filling. Shred the cabbage very finely; you can use a food processor. Add salt and mash to release juice. Peel the onion, wash it, chop it very finely or grate it.
5. Heat vegetable oil in a frying pan, add cabbage. Simmer over low heat, covered, for 15 minutes. Add onion, continue simmering for 6-7 minutes. Sprinkle with seasonings. Cool.
6. Divide the dough into equal lumps, form them into balls, then flatten them into a flat cake with your hands. Place the filling in the center of the circle, lift the edges, and pinch.
7. Place on a baking sheet greased with oil. Beat the egg until smooth and brush the top of each pie.
8. Bake in the oven. The process lasts 30 minutes, but each oven has its own nuances.

Dough made with kefir and yeast

The most delicious pies, the dough for which is prepared with yeast. They are very tender, fluffy and melt in your mouth. The cooking process is still underway, and the aroma is such that the family gathers at the table without invitation.

Ingredients:

Dough:

• Yeast – 10 gr. dry, pressed or 50 gr. fresh.
• Kefir – 300 ml.
• Chicken eggs – 2 pcs.
• Vegetable oil (if possible, olive) – 150 ml.
• Milk – 100 ml.
• Sugar – 2 tbsp. l.
• Salt – 0.5 tsp.
• Flour – 600 gr.

Cooking algorithm:

1. At the first stage, prepare the dough: heat the milk until warm, but not hot. Add sugar, yeast, grind into a homogeneous mass. Keep the dough in a warm place for 10-20 minutes, it should “fit” and increase in size.
2. Leave kefir at room temperature, mix with butter and eggs, beat until smooth. Combine with the dough and stir.
3. Add flour little by little while kneading the dough. Leave the yeast dough in a warm place to rise. Protect from drafts.
4. Prepare the filling, it can be sweet, it can be meat or vegetable. Form into flat cakes and place the filling in the center. Pinch tightly, don’t think about the beauty of the seam, since in this recipe you need to place the pies on a baking tray with the seam down.
5. Use baking paper and line a baking sheet with it. Place the pies and leave for 20 minutes. They will increase in size. Bake over medium heat for 20 minutes.

Baking made from airy dough, like fluff

For some housewives, the dough for pies turns out to be very hard, for others it is like fluff, airy, and tender. There are several secrets to obtaining such a tasty dough, the first is the use of both yeast and kefir. The second is adding vegetable oil. The third is step-by-step cooking, with stops for proofing. The process is not very complicated, but lengthy. And sometimes it even becomes a pity that the pies disappear from the plate in a matter of minutes.

Ingredients:

• Kefir – 1 tbsp.
• Dry yeast – 1 sachet.
• Oil (vegetable) – 0.5 s.
• Flour – 3 tbsp.
• Granulated sugar – 1-2 tbsp. l.
• Salt – 1 tsp.

Cooking algorithm:

1. Heat kefir, mix with salt, sugar, eggs, beat. Mix yeast with flour and add to kefir-egg mixture. Knead into a soft, elastic dough. Leave for 30 minutes, away from drafts, in a warm place.
2. While the proofing process is underway, there is time to start preparing the filling.
3. Then form the pies, place them seam side down on a baking sheet on oiled paper (or baking paper). Leave to proof again. If the pies have risen, brush with egg and place in the oven.
4. The golden color is a signal of readiness, and the family is already at the table, decorously waiting for the treat.

Very quick and easy recipe - lazy option

Many housewives would like to pamper their loved ones with pies, but are too busy at work. For such lovers of home baking, the following recipe is suitable.

Ingredients:

• Kefir – 500 ml.
• Wheat flour – 2 tbsp.
• Salt.
• Soda – 0.5 tsp.
• Sugar – 0.5 tsp.
• Cabbage – 0.5 kg.
• Onion – 2 pcs.
• Carrots (medium size) – 1 pc.
• Seasonings, fresh dill.

Cooking algorithm:

1. You need to start with vegetables. Chop the cabbage, add salt, mash with your hands or a masher to release the juice. Now send it to simmer in a frying pan (in vegetable oil).
2. Peel the carrots and onions and wash them. Chop the vegetables, add them one by one to the cabbage, first the carrots, then the onions. Simmer until done.
3. You can start preparing the dough. Heat kefir, add salt and sugar, soda. Stir and leave for 5 minutes.
4. Add flour to get a pancake-like dough, moderately thick.
5. Cool the cabbage to room temperature, wash the dill and chop finely. Combine the dough with vegetables and dill.
6. Bake in a frying pan in vegetable oil like pancakes, fry on both sides.

Place the pies in a heap on a dish, and while they are still hot, invite your household for a tasting!

Ideal fillings: choose yours

Buckwheat with chicken liver

The unsweetened, hearty filling with an original taste is prepared on the basis of chicken liver. 300 gr. Boil the liver with seasonings and salt. Separately cook 1 tbsp. buckwheat. Drain the water, add fried onions, minced liver, seasonings, pepper, and salt to taste to the buckwheat.

"Autumn Study"

For this filling you will need pumpkin (1 kg) and prunes (50 pcs.). Pour hot water over the prunes and leave for 15-20 minutes. Then rinse thoroughly and cut. Simmer peeled, washed, diced pumpkin with a small amount of oil in a saucepan. Prepare pumpkin puree, pour a glass of cream into it. Add sugar to taste, add prunes.

"Mushroom"

This filling is good both in the fall, when fresh wild mushrooms are used, and in winter, when frozen ones are used. Peel, wash and cook the mushrooms. Cut into slices, fry in vegetable oil. At the end of frying, add finely chopped onion for flavor.

For novice housewives, recipes for so-called lazy pies are suitable. There is no need to shape the dough, but make it the consistency of thick sour cream. Bake into pancakes. More experienced cooks can use classic recipes.

To make the dough tender, you need to use yeast. Prepare the dough and leave it in a warm place for a while. Knead the dough and leave again. Make pies and leave for a third time. Before baking, brush each pie with egg (or yolk), then they will turn out very rosy and beautiful.

I really love making various pies, breads or pies from dough, so I collect all the most interesting recipes and periodically try them in practice. Today I want to offer you a simply amazing dough for kefir pies. I already have one favorite dough - yeast, recipe, now there will be another one, with kefir.

After all, as sometimes happens with us, there is kefir left and you don’t know what to make from it, or the family asks for pies, the yeast has run out, or, on the contrary, there is no kefir. For such cases, I have proven recipes for dough for fried pies, both with yeast and with kefir, in general, for all occasions, as they say.

I’m sharing the recipe, I think it will be useful to you and will help you out more than once. The dough turns out very tasty and soft, and the composition will pleasantly surprise you - you can say from almost nothing.

Dough for pies with kefir

Products:

• Kefir – 0.5 l
• Vegetable oil – 1 tbsp
• Sugar – 1 tsp
• Salt to taste, I take about 0.5 tsp
• Soda – 0.5 tsp
• Flour - approximately 3-3.5 tbsp

Preparation:

Heat the kefir slightly, add salt, sugar, soda, vegetable oil, and mix well. We begin to gradually add flour; you may need a little more or, conversely, a little less than I indicated.

Knead the soft dough, it feels very pleasant to the touch. The main thing here is not to overdo it with flour. You don’t need to knead for a long time, it’s not yeast, I knead for about 5 minutes.

Cover with a napkin and leave it for 30 minutes.

After 30 minutes, cut off a piece of dough and divide it into equal parts.

Roll out the flatbreads and add the filling.

We pinch the edges and form a pie.

Once you have stuck a sufficient amount, you can start frying. Fry in vegetable oil on both sides.

I only got about 34-36 pies. They remain soft the next day, try it, I think you will appreciate this dough for kefir pies. Tasty and not troublesome.

At home, housewives most often prepare pies with kefir. They always turn out tasty and fluffy, but don’t take up too much time. The same dough recipe is usually suitable for both sweet and savory pies, which allows you to experiment with the filling at your discretion. Kefir pies are fried until golden brown in a frying pan or baked in the oven.

To make pies with kefir, you need a minimum set of products that can probably be found in any refrigerator.. Just mix all the ingredients in one bowl, and in a couple of minutes the dough will be ready for use. In addition to kefir, it contains premium flour, salt, vegetable oil and eggs. A little sugar is also added to the dough, regardless of the future filling.

For fluffy pies, add soda or baking powder to kefir. Unlike yeast, they act instantly, so you don’t have to wait for the desired effect. You can diversify the dough recipe with sour cream or yogurt.

The filling for kefir pies is most often potatoes or cabbage. You can also use minced meat, mushrooms, liver, boiled eggs, herbs, etc. For a sweet dish, put jam, fruits, berries and cottage cheese inside the pies. The finished dish is usually served with fresh sour cream.

Secrets of making perfect kefir pies

Kefir pies are an easy-to-prepare dough with a wide variety of fillings to suit every taste. They can be fried or baked, sweet or salty, thin or fluffy, but they always turn out soft, aromatic, with an appetizing golden brown crust. Figure out, how to make pies with kefir, even a novice cook can do it, especially if he follows the following recommendations:

Secret No. 1. The dough for delicious pies should always be slightly sweet, so it’s better to add a couple of spoons of sugar to it.

Secret No. 2. Vegetable oil should be placed in the dough itself, then during frying it will be needed much less.

Secret No. 3. For fluffy pies, the flour must be sifted so that it is saturated with oxygen.

Secret No. 4. For flavor, you can add nutmeg to the salty filling, and vanilla sugar or cinnamon to the sweet filling.

Secret No. 5. The correct kefir dough should easily come off your hands, but at the same time be soft and elastic.

Secret No. 6. After adding the filling, the pie needs to be carefully rolled out again.

Secret No. 7. There is no need to extinguish the baking soda for this test; kefir will handle this task.

Secret No. 8. In all recipes, kefir can be diluted or completely replaced with yogurt.

Secret No. 9. In order for the pies to acquire an appetizing golden color, they need to be brushed with egg before cooking.

Potato pies are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, and it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not overwhelm the taste of other products.

Ingredients:

• 0.5 kg flour;
• 1 tsp. Sahara;
• ½ tsp. salt;
• 1 tsp. soda;
• 3 tbsp. l. vegetable oil;
• 2 glasses of kefir;
• 2 eggs.

Cooking method:

1. Break the eggs into a deep bowl, pour in the oil and kefir.
2. Add salt, soda and sugar, mix well.
3. Gradually add flour and knead into a soft dough.
4. Divide the dough into equal parts and roll each into a flat cake.
5. Place the potato filling in the middle and pinch the edges.
6. Roll out the pies until flat and fry on both sides in vegetable oil.

Interesting from the network

It is difficult to find a simpler and faster recipe for kefir pies. Preliminary preparation takes no more than 10 minutes! Another advantage of this test is its versatility. It is simultaneously suitable for salty and sweet fillings, without requiring any modifications in the composition of the products.

Ingredients:

• 0.5 l of kefir;
• ½ tsp. soda;
• 1 tbsp. l. Sahara;
• 1 egg;
• 2 cups of flour;
• 2 tbsp. l. vegetable oil;
• ½ tsp. salt.

Cooking method:

1. Pour soda, sugar and salt into kefir and stir.
2. While constantly stirring the dough, add the sifted flour.
3. Flour your table or cutting board well.
4. Using a tablespoon, drop part of the dough into flour and roll.
5. Roll the resulting ball into a flat cake and add filling to taste.
6. Form a pie and brush it with beaten egg on both sides.
7. Fry the pies in a well-heated frying pan for 3-4 minutes.

In the oven, the pies turn out especially fluffy and soft. Thanks to the juicy meat filling, this dish can easily replace a full lunch or dinner. The lard for the filling should be fresh, not salted, and the liver can be seasoned with your favorite spices during cooking. A light meat broth would be an excellent addition to these pies.

Ingredients:

• 0.5 l of kefir;
• 0.5 kg flour;
• 2 eggs;
• 2 tbsp. l. vegetable oil;
• 1 kg pork liver;
• 1 onion;
• 1 tsp. soda;
• 300 g lard;
• Salt pepper.

Cooking method:

1. Mix kefir, soda, salt, vegetable oil and egg.
2. Gradually adding flour, knead a soft dough.
3. Cover the bowl with the dough with a napkin and keep warm while preparing the filling.
4. Rinse the liver well, cut into cubes and boil until tender.
5. Scroll the liver and lard through a meat grinder twice.
6. Cut the onion into cubes and fry until golden brown.
7. Combine the liver with lard and fried onions, salt and pepper to taste.
8. Divide the dough into portions, roll them into flat cakes and fill with filling.
9. Grease a baking tray with oil and place the pies on it, seam side up.
10. Place the baking sheet in the oven for 10 minutes at 200 degrees.
11. Beat the remaining egg and coat the pies with it.
12. Bake the pies for another 20 minutes without changing the temperature.

This recipe perfectly combines airy, sweet dough and delicate, aromatic filling. If desired, you can change the proportion of mushrooms and potatoes, focusing on your preferences. The specified amount of ingredients should yield approximately 14-16 pies.

Ingredients:

• 250 ml kefir;
• 1 egg;
• 1 tsp. baking powder;
• 3 tsp. Sahara;
• 400 g flour;
• 4 potatoes;
• 2 tbsp. l. vegetable oil;
• 150 g champignons;
• 1 onion;
• Salt pepper.

Cooking method:

1. Fry the mushrooms along with the onions until fully cooked.
2. Boil the potatoes and mash them.
3. Mix potatoes and champignons, add salt and pepper to taste.
4. Break the egg into a bowl, add salt and sugar, beat lightly.
5. Pour kefir and vegetable oil into the egg mixture.
6. Sift the flour together with baking powder and add to the dough.
7. Knead the dough and divide into equal parts.
8. Roll each piece into a ball and roll it in flour.
9. Roll the balls into flat cakes and add the filling.
10. Make the pies and fry them over medium heat in a well-heated frying pan.

Kefir dough rises perfectly with the help of soda, so adding yeast is not required at all. This not only speeds up the cooking process, but also significantly reduces the calorie content of the dish. You can use fresh cabbage for the filling, but you will also have to stew it first.

Ingredients:

• 450 g flour;
• 300 ml kefir;
• 50 ml sour cream;
• 1 tsp. soda;
• 2 tsp. Sahara;
• 3 tbsp. l. vegetable oil;
• 200 g sauerkraut;
• 6 potatoes;
• 1 onion;
• Salt pepper.

Cooking method:

1. Pour the sifted flour into a deep bowl.
2. Add salt, soda and sugar to the flour and mix.
3. Make a well in the flour and pour kefir and vegetable oil into it.
4. Place sour cream there and knead into a homogeneous dough.
5. Peel the potatoes and boil in salted water.
6. Fry the onion until golden brown, simmer the cabbage with a little water.
7. Mash the potatoes, mix with onions and cabbage.
8. Roll the dough into a long sausage and cut into pieces.
9. Roll out the pieces of dough into flat cakes and place a little filling in the center of each.
10. Cover the filling with dough and fry the pies in a frying pan for 2-3 minutes on each side.

Now you know how to make kefir pies according to a recipe with a photo. Bon appetit!