Many hostesses are afraid to take on the preparation of butter yeast dough, and completely wrong! With modern yeast production technologies, the whole process now takes several times less time than in the days of our grandmothers. There is no need to leave the dough for 10-12 hours, the whole baking process, together with the preparation of the dough, currently takes a maximum of two hours.

When using the technology proposed here, the establishment of a dough for the night is contraindicated. Firstly, we have a semi-finished product on kefir, which means it will peroxide. Secondly, dry yeast granules have a slightly different principle of activity, so they work quickly. Long stay in the flour base will distort the mechanism of action of this product.

Butter dough differs from the usual amount of additives. Eggs, butter or margarine, sour cream, sugar, various flavorings - vanilla sugar, cinnamon, nuts, dried fruits are added to the pastry in large quantities. As a result, it is not difficult to guess that the muffin is much tastier and more satisfying. simple test.

Butter dough on kefir yeast recipe

Number of products:

Recipe Information

• Cuisine:Russian
• Type of dish: pastry
• Cooking method: in the oven
• Servings:20
• 2 h

• 8 grams of dry yeast or 15 grams of pressed;
• 3.5 cups of premium flour;
• 100 grams of sugar;
• 80 grams butter or margarine for baking;
• 1 teaspoon of salt;
• 200 ml of kefir;
• 50 ml of milk or water;
• 1 egg;

Cooking method:

Pre-heat the liquid / kefir, milk, water / to room temperature so that the yeast and baking powder in it are better activated. A cold product will not allow yeast to loosen the workpiece, and it will turn out to be tough, unsuitable for baking.

Before starting work, dilute dry yeast in milk, feed them a little by adding one tablespoon of sugar and flour to the liquid. Stir to thicken the mixture. Leave to stand for 10-15 minutes to revive. Then pour the kefir into a cup, add the remaining sugar, salt, stir with a whisk until the products are dissolved.

If kefir is very acidic, pour 1/3 teaspoon of baking soda into it. When extinguishing soda, excess acid will go away.

Break the egg, add to the milk mixture.

Pour the approached yeast into the kefir mixture, stir gently in a few circular motions.

Add a third of the flour sifted in advance.

Mix the mass again.

Melt the butter or margarine until liquid, cool slightly, add to the flour mass.

Sift some flour onto your work surface.

Put the semi-finished product on the table for further work with it.

The finished mass should stick a little to the hands. To make it easier to work with it, apply a little vegetable oil to your hands. Oil also grease the dishes in which the dough will fit. For fermentation, cover the cup with a kitchen towel, leave for 30-40 minutes.

The airy pastry dough is ready with an increase in volume, the main thing is not to fill it with flour, otherwise it will stop rising during baking.

What shape the buns will be, you decide for yourself - rolls, roses, pigtails, any simple piece of dough can be made into a pretty product.

Yeast-free pastry dough on kefir

From sweet dough on kefir without yeast, you can make a variety of buns, rolls, pies and pies, muffins, cookies. The usual dough is used for making bread, lean pastries, pizza and pies. This is not to say that lean dough is less tasty. It is lighter, fits better, makes an excellent tandem with fillings, and is also more useful. But muffin is definitely tastier

For baking pies, buns or buns in the oven, it is optimal to cook without yeast dough on kefir or milk. Kefir for the base is suitable for any fat content. If the kefir is fat-free, you just have to add a little more other fats.

Number of products:

• 800 grams of baking flour of the highest grade;
• 500 ml of kefir / the fatter the better /;
• 1 egg;
• 40 grams of butter;
• 50 ml sunflower oil;
• 2 tablespoons of granulated sugar;
• 1 teaspoon table salt;
• 1 teaspoon of soda;

Cooking method:

We release an egg into warm kefir, put salt.

Adding granulated sugar and mix everything together.

Then add soda to the kefir mixture. You don't need to extinguish it beforehand. It will be extinguished by the lactic acid contained in kefir.

Instead of baking soda, you can use baking powder.

Pour in vegetable oil, stir again. To prepare the dough, it is better to take odorless refined oil.

In a separate bowl, mix half the flour and butter. To do this, we grind them in our hands until the oil is completely absorbed into the flour.

Pour the liquid mixture into the flour and butter.

Stir until the mass is completely mixed.

Sift the remaining flour into the batch, while leaving a little for sprinkling the table.

Put the thickened mass on a floured table and knead until cooked.

The lump of dough should be smooth and elastic. Cover it with a kitchen towel and let it rest for 20-25 minutes. After that, it can be rolled out and sculpted.

From the dough on kefir, you can fry pies on an open fire or in the oven.

Butter dough on kefir without yeast is prepared in just 30 minutes, does not require expensive products and is great for a variety of baked goods.

"That's real craftsmanship.
of the most simple products make a culinary masterpiece.
V. V. Pokhlebkin.

Ask any housewife, and she will answer you that any homemade pastry made from kefir dough always turns out lush and tasty. In addition, kefir dough is prepared much faster than the same yeast or puff pastry. Kefir dough recipes are simple, however, depending on what you want to cook: buns, dumplings, pies or pizza, the composition of the dough may vary.

IN classic version kefir dough consists of kefir itself, eggs, flour, baking soda, which in the presence of kefir does not need to be extinguished, sugar and salt. Moreover, not the first freshness kefir is much more suitable for making dough.

Many novice housewives believe that kefir dough is only suitable for making pancakes. It is urgent, without delay, to correct this erroneous opinion. From our recipes you will learn how to make shortbread, butter or yeast dough, as well as dough without eggs. Look at this seemingly simple kefir dough from the other side and discover a wonderful world home baking.

Shortcrust pastry on kefir

Ingredients:
500 ml of kefir,
700 g flour
1 egg
100 g margarine,
1.5 stack. Sahara,
a pinch of soda.

Cooking:
Melt the margarine over low heat, add the egg, kefir and soda. Add sugar and stir until it dissolves. Then add flour and knead a thick dough. When the dough stops sticking to your hands, cover it with cling film and refrigerate for 30 minutes. Be sure to wait a while, otherwise poorly chilled dough will crumble when rolled out and baking from it will turn out tough.

Puff pastry on kefir

Ingredients:
500 g flour
1 stack kefir,
1 egg
200 g butter or margarine.

Cooking:
Beat warm kefir with egg and gradually mixing with flour, knead the dough. Roll thin ready dough and put half of the butter cut into small slices on it. Fold the dough into an envelope, roll it out again and repeat the procedure with the remaining half of the butter. Then fold and roll a few more times (the more, the better). Wrap the finished dough with cling film and store in the refrigerator until suitable.

Quick dough for pies

Ingredients:
200 ml of kefir,
500 g wheat flour,
2 eggs,
1 tbsp Sahara,
½ tsp soda,
1 tsp salt,
5-6 tbsp vegetable oil.

Cooking:
Mix eggs with vegetable oil. Dissolve salt and sugar in kefir, then gradually pour this mixture into the container with eggs and beat the mixture with a whisk until fluffy. Add soda and gradually introduce the sifted flour. When the mass becomes thick enough, transfer it to a table sprinkled with flour and knead the dough. After 10-15 minutes the dough will be ready.

Sweet yeast dough for buns, cheesecakes and pies

Ingredients:
500 ml of kefir,
900 g sifted wheat flour
100-150 g of sugar,
20 g fresh yeast

50 ml warm water
1 egg
1 packet of vanilla sugar
½ tsp salt.

Cooking:
Dilute the yeast in warm water along with 1 tsp. sugar and leave for 20 minutes. Mix kefir with salt, rest of sugar, melted butter or margarine and egg and add vanilla sugar. Whisk the mixture lightly. Add yeast to it and, gradually adding flour, knead the dough. Then transfer it to a deep container, greased with oil, cover with a towel and leave in a warm place for 2 hours. Punch down the risen dough after an hour and let it rise again. From the finished dough, form any rich products.

Kefir dough without eggs

Ingredients:
500 ml of kefir,
600 g sifted flour
1 tsp salt,
2-3 tbsp vegetable oil.

Cooking:
Pour warm kefir into a deep bowl, add soda, mix. Then add salt, oil and gradually add the sifted flour. The dough should not be too hard.

Yeast pie dough

Ingredients:
600 g wheat flour,
200 ml of kefir,
50 ml warm milk
2 eggs,
2 tbsp Sahara,
75 g butter or margarine
1 tbsp dry yeast.
1 tsp salt.

Cooking:
Dissolve yeast in warm milk. Melt the butter, add milk with yeast and kefir mixed with salt, sugar and lightly beaten eggs to it. Gradually add flour, knead elastic dough and, transferring it to a mold greased with vegetable oil, leave it in a warm place for 1-1.5 hours. This dough is suitable not only for baked, but also for fried products.

Rapid yeast-free dough for pizza

Ingredients:
1 stack kefir,
2 stack sifted flour,
2 eggs,
1 tsp Sahara,
½ tsp salt,
½ tsp soda.

Cooking:
Beat eggs, combine with kefir, add sugar, salt. Then gradually add the sifted wheat flour mixed with soda, and knead the dough. Cover the finished dough with a towel and leave it warm, but for now, prepare the filling, picking up any ingredients to taste. Then roll out the dough thinly, put it on the bottom of a greased mold, put the filling on top and bake the pizza in the oven at a temperature of 180ºС for 30 minutes.

Kefir dough for dumplings

Ingredients:
2 stack flour,
1 stack kefir,
1 egg
salt - to taste.

Cooking:
Pre-dissolve salt in kefir so that it is evenly distributed over the dough. Combine all of the above ingredients and knead a stiff elastic dough. Leave the finished dough for 30 minutes, covering with a napkin so that it reaches. Instead of kefir, you can take ordinary yogurt or whey to make the dough.

Kefir dough for pancakes

Ingredients:
500 ml of kefir,
2 eggs,
3 stack. flour,
½ tsp salt,
½ tsp Sahara
½ tsp soda
4 tbsp vegetable oil.

Cooking:
In a deep bowl, combine beaten eggs with kefir and mix well. Heat the resulting mixture over low heat at a temperature of 60 ° C, then remove from heat, add salt, sugar and sifted flour. Separately, dissolve soda in a glass of boiling water and pour it into the dough. Add vegetable oil, mix thoroughly. Bake pancakes as usual.

Cheese dough on kefir

Ingredients:
1 stack kefir,
1 stack grated cheese
2 stack flour,
1 tsp Sahara,
½ tsp salt,
⅔ tsp soda.

Cooking:
Combine all ingredients and knead the dough. Leave it for a while, and then proceed to the manufacture of products from it. Cheese can be grated on a coarse or fine grater. In the first case, you will get excellent cakes or sausages in the dough, and in the second - wonderful bagels.

Bulk dough on kefir

Ingredients:
1 stack flour,
1 stack kefir,
2 eggs,
1 tsp soda,
½ tsp salt.

Cooking:
Lightly heat the kefir, then add the eggs, salt, flour mixed with soda, and mix thoroughly. Any pie can be made from the resulting dough, it is also suitable for making pizza. Only the filling should not be too wet.

Biscuit dough

Ingredients:
3 stack. flour,
250 ml of kefir,
5 eggs
1.5 stack. Sahara,
½ tsp soda,
2-3 drops of vanilla extract.

Cooking:
Beat the softened butter and sugar until smooth, then beat in the eggs one at a time. After that, add vanilla extract, kefir and flour mixed with soda. Bake a biscuit for 60-80 minutes at a temperature of 170ºС. This biscuit is especially high in a slow cooker.

Dough for chebureks

Ingredients:
1 stack kefir,
500 g flour
1 egg
salt.

Cooking:
Pour kefir into a bowl and beat an egg into it, salt and beat until homogeneous mass. Then gradually add flour. You may need a little less or more flour than indicated in the recipe: the dough should be medium in density so that it does not spread, but at the same time rolls out easily. Knead the dough longer, then it will become as homogeneous as possible, and, therefore, rich and tasty. Ready dough let "rest" for 20 minutes and start cooking chebureks.

White dough

Ingredients:
4 stack flour,
1 egg
500 g of kefir,
7 g dry yeast
50 g sour cream
2 tbsp Sahara,
a pinch of salt.

Cooking:
Dissolve yeast in water and let stand 10 minutes. Pour yeast into flour, add kefir, sugar, salt and egg. Mix well and leave to rise for 1 hour.

Dough for buns "Gentle"

Ingredients:
600 g flour
200 ml of kefir,
100 ml hot water,
60 g sugar
1 sachet dry yeast
2 eggs,
75 g butter,
1 tsp salt.

Cooking:
Dissolve yeast in warm water and let stand for 15 minutes. Mix kefir with eggs, softened butter, salt and sugar. Pour the flour into a deep container and add the resulting mixture and yeast to it. Knead the dough and, covering with a towel, leave warm for 1.5 hours. When the dough has doubled in size, punch down the dough on a floured surface. Then divide into pieces and form buns.

Kefir dough for brushwood

Ingredients:
500 ml of kefir,
1 tsp soda,
1 pinch of salt
3 tbsp Sahara,
2 tbsp vegetable oil,
vanillin,
flour - how much dough will take.

Cooking:
Pour warm kefir into a deep bowl, add sugar, salt, soda, vanillin, vegetable oil to it and, stirring constantly, add flour. knead soft dough and let it rest for a while. After that, you can start making brushwood.

Dough on kefir and mayonnaise for fish pie

Ingredients:
150 g of kefir,
150 g mayonnaise,
3 eggs,
1 stack flour,
salt - to taste.

Cooking:
Mix kefir, mayonnaise, eggs and salt. Then add flour in small doses, stirring constantly so that lumps do not form. The dough should be like thick sour cream or a little thicker. For the filling, you can take a fish fillet, lightly fry it, add finely chopped fried onions, boiled eggs, herbs, salt, pepper to taste. Grease a baking dish with oil and fill it with ⅔ of the dough. Then carefully place the filling on top and cover it with the remaining dough. Bake the cake for 1 hour in an oven preheated to 180ºС or in a slow cooker.

Miracle dough on kefir for lovers of culinary experiments

Ingredients:
1 stack kefir,
2 tbsp vegetable oil,
2.5 stack. flour,
2 tsp Sahara,
⅔ tsp salt,
⅔ tsp soda (do not immediately pour into the dough!).

Cooking:
Mix warm kefir with butter, sugar and salt. Do not add soda to the mass. Gradually add flour to the total mass to make an elastic, but not tight dough, even if it sticks to your hands a little. This is important, an overly tight dough will not give those very airy pores that make these pastries magically delicious. Roll out the finished dough into a layer 1 cm thick, sprinkle with a little flour so that it does not stick to the table, and sprinkle the layer over the entire surface, as if salting it, with ⅓ of the soda. After that, first wrap ⅓ of the layer, then the second, and then fold the bundle three times across. After all these manipulations, roll out the bundle again and, just like the first time, sprinkle some of the soda again and fold the dough in the same way as before. Do this procedure again (that's why we use soda in three stages). The dough will get better and better with each rolling. After the third rolling-folding, cover the dough with a bowl or bag and leave for 30-40 minutes to rise. Then divide it into portions and cook what you want. Do not crush the pieces too much so that the bubbles do not disappear.

As you can see, kefir dough is suitable for cooking almost any pastry. And most importantly, there is nothing complicated in preparing the dough, most recipes can be done even by a schoolboy.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

In Rus' they said: "The hut is not red with corners, but red with pies." Any hostess was appreciated by how well she knows how to bake pies. Russian cuisine is rich in recipes for a variety of pastries: pies, kulebyaki, vol-au-vents, shangi, cheesecakes, kolobushki and pies.

And the fillings were prepared very different: meat, vegetable, mushroom, sweet - from various fruits and berries.

On holidays they prepared huge sweet pies on milk, ghee and eggs - hearty and tasty.

But don’t forget your favorite dish during fasting. True, the dough was cooked on water with the addition of vegetable oil, and the fillings were made from porridge with onions, mushrooms, pickles or cabbage with fried onions. And fasting with such pies was not difficult to survive.

Huge pancakes came from Siberia to Rus', the size of a frying pan, with potatoes, and filled with fat sour cream on top. However, some housewives also baked sweet shanezhki with raspberries and bird cherry, currants and blueberries.

Today, too, no one will refuse a hot homemade pie for breakfast or lunch. But many women, busy with both work and household chores, do not have time to put the dough for mouth-watering pies.

In our article, we bring to your attention a recipe for making air dough on kefir with yeast for pies. It cooks very quickly, does not require constant mixing, kefir makes baking light and does not quickly stale. You can take any fillings to your taste, but if you want to bake sweet pies, then you can put more than 4-5 tablespoons of sugar in the dough.

TIME: 2 hours 30 minutes

Average

Servings: 4

Ingredients

• Kefir - 1 tbsp.;
• Vegetable oil - 0.5 tbsp.;
• Flour - 500-550 g;
• Salt - 1 tsp;
• Sugar - 1 tbsp;
• Dry fast acting yeast - 10 g.

Cooking

It will take you about 25-30 minutes to knead pie yeast dough on kefir, experienced housewives can do it faster.

For the test you need warm kefir. Therefore, pour it into an enameled bowl and put on fire. Don't overheat! Kefir should become warm like your hand, but not hot.

Remove kefir from the stove, add sugar, salt and oil to it and mix everything.

Sift flour into a separate bowl. Some people neglect this simple step. But trust me it's necessary. When sifted, the flour absorbs oxygen and from this the dough becomes airy.

Pour dry yeast into flour and mix everything.

Pour the mixture of kefir and butter into the prepared flour.

The most crucial moment comes: knead the dough. It should become elastic and stick out of the hands.

Roll the finished dough into a ball and cover with cellophane so that it does not wind up. Leave it to climb in a warm and windless place. The warmer the place, the faster your dough will rise. Usually, if the yeast is good, 40-45 minutes is enough.

But in no case should you put it in a hot place: the dough can “cook” and will not rise.

If the dough has risen, start making pies. Yeast dough for kefir pies is good because you don’t have to wait for several rises, and it doesn’t require long kneading.

The filling for your favorite pies can be taken any of your choice. Equally tasty are meat, and cabbage, and mushroom, and sweet pies.

After blinding the pastries, leave the pies on the baking sheet for 20 minutes so that they rise. At this time, preheat the oven to 180 degrees. Bake pies for 20-25 minutes. Lubricate the finished ones with vegetable oil, an egg, loosened with water or, if the pies are sweet, with syrup. This will make them shiny and even more appetizing.

Yeast dough products always turn out soft and fluffy. But if the dough is mixed only with water, flour and yeast, then the finished baking will look like ordinary bread.

To make pies, pies or buns rich, the housewives, in addition to the listed ingredients, put sugar, eggs, butter, and sour cream into the dough.

Sour cream can be replaced with kefir. Pies made from rich yeast dough are prepared with absolutely any filling, which can be meat, vegetable, fruit. Goes well with this test and curd filling especially if it's sweet. In addition to cottage cheese, you can add raisins, dried apricots, vanillin, cinnamon to it.

Due to the fact that the dough on kefir and the curd filling itself are white, the line between them is almost indistinguishable (this can be seen in the section finished product). Therefore, the yeast cake on kefir turns out to be soft, as if soaked in cream.

Yeast pie on kefir with cottage cheese: a step by step recipe

Dough Ingredients:

• Wheat flour - 4-5 cups;
• Sugar - 180 g;
• Kefir - 200 g;
• Dry yeast - 1.5 tsp;
• Water - 100 g;
• Refined sunflower oil - 40 g;
• Chicken egg - 3 pcs.;
• Vanillin - 1 sachet.

For filling:

• Soft cottage cheese - 500 g;
• Dried apricots - a handful;
• Vanillin - a pack;
• Egg - 1 pc.;
• Sugar - 90 g.

For decor:

• Egg - 0.5 pcs.;
• Powdered sugar.

Yeast kefir pie dough

Pour sugar into the dishes, put the eggs.

Whisk egg mixture mixer.

Pour in slightly warmed kefir.

Stir.

Pour warm water into a glass, add yeast. Give them time to activate.

Mix them with water, pour this liquid into a bowl with egg-kefir mixture, pour in sunflower oil.

Stir again.

Pour flour, immediately adding vanilla.

Depending on the density of kefir, you may need from four to five glasses of flour to knead the dough. Therefore, first pour 4 cups of flour, and then (if necessary) add more. Knead soft dough.

Put it in a deep bowl, cover with a lid.
Leave in a warm place for an hour and a half to double in size.

Filling for cottage cheese and dried apricots pie

Prepare the filling. To do this, combine cottage cheese, sugar and an egg.

Using an immersion blender, turn the ingredients into a curd mass.

Wash the dried apricots.

Cut it into small pieces. Put in a bowl with curd.

Add vanillin, mix the mass.

How to cook a yeast cake on kefir in the oven

When the dough has risen well, put it on the table and, sprinkling with flour, knead. Let him get up again.

Since there is a lot of dough, divide it in half. Roll each part into an oblong with a thickness of about one centimeter.

Place half of the filling in the middle.
Make a few cuts along the edges of the cake (before the filling).

Close the stuffing with strips of dough, stacking them nicely on top of each other.

Grease a baking sheet with oil. Transfer the pie to it.

Cover with a towel.
After proofing, brush the top of the pie with beaten egg with a little water.

Preheat the oven to 190°. Send the pie there. Bake it for 40-45 minutes until a nice crust appears.

Sometimes during baking, the surface of the cake is torn. This is due to incomplete proofing. But it does not affect the taste of the cake. And to hide the defect, use powdered sugar.

Cut the cooled pie with cottage cheese and dried apricots into slices, put on a dish and serve.

Bon appetit!

General principles of preparation

In the preparation of yeast dough, there are quite a few important points that must be taken into account. But the most important rule concerns temperature. We recommend diluting yeast in a warm liquid, but since this is kefir, it is enough to bring it to room temperature. If desired, you can slightly warm it up, but be careful, as it can curl up.

Quick yeast dough on kefir for pies

Cooking time

calories per 100 grams

A recipe for those who have critically little time or desire, but still want homemade cakes.

How to cook:

Tip: you can remove the mass on the stove and turn on the adjacent burner. When warm, it rises much faster.

Butter dough on yogurt and yeast for buns and pies

This option is for those who have a lot of desire to create! Here we do not spare products, everything is given to prepare the perfect dough.

How much time - 1 hour and 50 minutes.

What is the calorie content - 255 calories.

How to cook:

1. Take the curdled milk out of the refrigerator first, as it needs to reach room temperature.
2. Crumble yeast into a deep bowl, add 3-4 tablespoons of sugar.
3. Grind the components with a spatula to a homogeneous consistency.
4. Pour a glass of curdled milk, which, by the way, can be slightly warmed up. But in no case do not bring to a boil, otherwise it will curdle.
5. Mix the ingredients and gradually introduce a glass of flour.
6. Knead the dough and put it in heat for twenty minutes.
7. During this time, it will rise with a hat and you can add lard, sugar residue, salt and mix.
8. Cut the butter into cubes, put in the microwave so that it disperses.
9. Cool slightly, then add to the rest of the ingredients.
10. Pour turmeric and gradually introduce all the flour. Knead each time until smooth.
11. Lubricate with vegetable oil, put in a bowl and put in heat for an hour.

Tip: The lard can be warmed up slightly to make it easier to mix with the other ingredients.

Homemade dough with yeast on kefir "like fluff"

Very airy, fluffy and soft, it melts in your mouth! Be sure to try it at your leisure.

How much time is 1 hour and 15 minutes.

What is the calorie content - 320 calories.

How to cook:

1. Get the kefir first so that it warms up. If you don't have time, you can warm it up a little.
2. Mix with butter, add salt and sugar, dissolve them.
3. Pour the flour into a clean bowl, but be sure to use a sieve.
4. Add yeast, mix well.
5. Pour the kefir mass into the flour in parts, kneading a homogeneous dough.
6. Roll it into a ball, put it in a bowl, cover and keep warm.
7. After an hour, knead the mass to release excess air, and you can start baking.

Tip: if you like to use fresh yeast, then they will need twice as much.

Yeast dough on kefir should be kneaded in a warm room and with warm hands. Yeast is very comfortable in heat, so they work faster and better. He also needs to grow in warmth, as drafts or low temperatures stop the yeast from working without the right to recover.

To bake (any) turned out ruddy and crispy, add quite a bit of vodka to the base - 5-15 ml. She will do her job, and you will definitely be surprised by the result!

Yeast dough is very simple. Cook it at least once homemade pizza, buns or pies. You will realize that it is much tastier than anything you have eaten before.