Unleavened kefir dough for pies. Unleavened dough on kefir with sour cream for fried pies Unleavened dough for pies on kefir

Prepare the kefir dough and surprise your family and gourmet friends with your skill. Proven recipes for baked goods, whites, fried pies with various fillings. Valuable recommendations for kneading.

Yeast dough has always been a friend for me, because I love working with it, I love baking with it, and I love eating different delicacies. I am not too keen on kefir dough, since it is not as porous and tasty as I would like. The only advantage is the absence of yeast, the dangers of which are increasingly written about in health magazines.
When I found a recipe for making kefir dough, the author of which stated that its texture was very difficult to distinguish from yeast dough, it was not surprising that I immediately wanted to make it. What can you do here if I'm so curious =)

Today I can recommend this dough for frying (for example, pies or donuts). I was pleased with the end result. The dough really clearly resembles yeast dough, which I really liked. And all thanks to the unusual method of preparing it, which we’ll talk about next.
To prepare an unusual kefir dough, you need the following products:

pinch of salt (2/3 tsp)

1 tbsp. Sahara

2 tbsp. odorless sunflower oil

2/3 tsp. baking soda (do not add it to the dough during kneading!)

Pour kefir into a container and add sugar.


Add salt to taste. If you are preparing baked goods with a sweet filling, then add less salt; if it is salty, then add a little more.

Add odorless vegetable oil.

Gradually adding flour,
we knead a very soft dough, which is difficult, but could be worked. The softer the dough, the more holes there will be in it, so you shouldn’t overdo it with flour.

Separately pour a portion of soda.

Add flour and roll out the dough to 1 cm thick.

Sprinkle the dough with a third of the baking soda that we have for this portion of dough.
First fold the dough like this:

then like this.

Next, fold the dough crosswise

once again.

It turned out to be a bundle,

which we roll out again to a thickness of 1 cm, sprinkle with another third of the soda and roll into a bundle, as we did the first time.
Next, we repeat the steps: roll out the dough into a layer, sprinkle with the remaining soda, and roll it into a bundle.

Now we cover this bundle and leave it for 30 minutes to rise.

After this time, the dough can be cooked, but you do not need to knead it too much so that the bubbles do not disappear. The less manipulation, the more porous the dough from this dough will be.

This time I made pies with potatoes as a test, but next time I’ll try to make donuts in powdered sugar, which my son really loves.

Pie recipes - ideal products for the whole family

In some health magazines there are notes about the dangers of yeast. I decided that everything should be in moderation, and reduced the amount of such baked goods. I found this recipe completely by accident. The author assured that the dough came out incredibly tender, as if it had been kneaded with dough. I was pleasantly surprised by the result. It is great for pies, donuts, and other fried products.

Ingredients:

sugar (sand), 1 tbsp;

vegetable oil (refined), 2 tbsp;

regular soda (preferably from bags), 2/3 tsp;

a pinch of salt (2/3 tsp).

A short version of the step-by-step recipe:

Mix biokefir with sugar in a deep container. Heat the liquid, just a little, it should not curdle.

Add a little salt to the mixture, starting from the filling. If I plan to fry sweet products, I add less spice and increase the amount of sugar.

Pour in vegetable oil, preferably refined.

Be sure to sift the flour and add gradually so as not to overdo it. Its quantity can be up to 2.5 glasses, based on the quality of the products and the consistency of the milk components.

Knead the butter dough thoroughly. It should turn out to be very plastic and pliable. The more tender you are, the more holes you will get.

Measure out the baking soda, but place it separately in the bowl, dividing it into three parts.

Dust the board with flour and roll out the dough to 1 cm thick.

Sprinkle the layer evenly with soda.

Twist one end.

After the second with an overlap.

Fold across.

A neat envelope should come out.

Roll out the resulting bundle to a thickness of approximately 1 cm, sprinkle with soda again.

Roll out the envelope again, sprinkle with baking powder, and fold. Cover with film and wait half an hour.

Form pies using any filling: potatoes, cabbage, minced boiled meat, apple jam.

Fry the semi-finished products in a frying pan without heating it too much. Make sure that the products do not burn, that the inside has time to bake, and that the filling has warmed up well.

Original dough recipes for all occasions

Pie dough is the perfect dessert for tea!

I often make a pie with fruits or berries: cherries, plums, apples, melon, pears. Sometimes I make yeast-free dough with candied fruits, dried fruits, poppy seeds, and pieces of dark chocolate. The texture of the dessert is unusually fluffy, and each piece captivates with its aroma and rosyness.

Ingredients:

sugar, 0.5 cup;

vanillin, at the end of the knife;

salt, to taste.

Preparing the pie dough:

Combine eggs with salt, add sugar, beat with a mixer.

Mix softened butter with biokefir, add to the egg mixture, beat well.

Put semolina.

Add flour in portions.

Knead the dough. It will turn out moderately thick, but in the oven the semolina will take away excess moisture.

Let it sit for up to 10 minutes. Distribute over the prepared pan, decorate the top with fruits and candied fruits, and bake in the oven.

Belyash dough recipe - a hearty snack dish

When deep-fried, the flatbreads instantly expand and fascinate with their tender, soft, rosy sides. Don't worry, the dish won't become rubbery after frying.

Ingredients:

yeast granules, 14 g;

sugar, 50 g;

salt, ¼ tsp.

Preparation of dough for whites:

Remove the fermented milk product from the refrigerator an hour before mixing so that it warms up at room temperature.

Mix with egg, salt, leaving 100 g to activate the yeast.

Half a cup of liquid (milk, water), heat slightly, stir with yeast, wait for the bulbs to appear.

Stir flour with sugar, carefully combine all ingredients, knead the bun.

Leave for 1-1.5 hours to rise, depending on the quality of the yeast and the ambient temperature. The batch is ready for preparing whites, for frying pies with cabbage!

Puff pastry - the secret of exquisite baking

And you come across a bad product, regardless of the promotion? To prepare puff pastries or napoleons, I suggest using an excellent recipe!

Ingredients:

Preparation of dough without yeast:

Warm the biokefir a little, add the egg and beat thoroughly.

Stir the flour with salt, you can add a pinch of sugar. Gradually add to the kefir mixture and knead into a lump.

Roll out thinly, dusting the board with flour.

Place the melted butter in an even layer on the layer (all 200 g).

Fold it into an envelope and roll it out again. And repeat this several times. Place it on the refrigerator shelf periodically.

Butter (250 g) can be mixed with flour (80 g), formed into a sausage, and added to the dough in the same way.

I make puff pastries with sweet filling, ham, cheese, cottage cheese, jam.

Dough without eggs

A dough ball is perfect for making various products (sweet or savory). Thanks to vegetable oil, it holds its shape well, although it is made without eggs.

Ingredients:

coarse salt, 1 tsp;

vegetable oil, 5-6 tbsp;

soda, pinch.

Preparation:

Be sure to warm the biokefir to at least room temperature.

Pour in vegetable oil and salt.

Mix flour with soda, knead into a bun. Set it aside for 30 minutes to ripen. Form and fry until golden brown. If the treat is a little raw, put it in the oven.

Homemade Italian recipe

Pizza dough is usually made with water and olive oil. If you like a fluffy, loose base, then it is permissible to use a fermented milk product.

Ingredients:

salt, ½ tsp. ;

a little soda;

sugar, 1 tsp. ;

Preparing unleavened dough:

Heat the fermented milk liquid (to room temperature), beat the eggs until foamy. Connect the components.

Add sugar to the mixture and mix thoroughly.

Combine flour with soda, add a little into the kefir-egg mixture. Knead the lump thoroughly and place it in a warm place, covering it with film.

Prepare the filling along with the sauce. Carefully form the bun into a flat circle, lay out all the ingredients, place in the oven, remembering to preheat to 180 degrees. Bake for about 30 minutes.

After hundreds of experiments, I am more scrupulous in choosing a fermented milk drink for kneading dough.

Types of kefir	Fat percentage	In which test is it used?	Calorie content	Features of kefir
Low fat	1	For pizza Custard Yeast	40	Gives the dough softness and airiness
Medium fat	2,5	Baking Yeast Puff Without Eggs For Pie Shortbread	53	The dough comes out smaller and denser. It is advisable not to add a lot of fat.
Fatty	3,2	Shortbread For pie	56-59	The products crumble It is advisable to cool the dough before baking
Fruity fat	2,5	For pancakes, sweet pies Shortbread	78	The product may crumble slightly The dough takes on the aftertaste of fruits and berries The fruit filling should complement the fruit kefir
Fruity low-fat	1	For sweet pizza, pie, pancakes	60	The dough comes out soft, with a pleasant fruity taste. The filling should be combined with the taste of the dough.
Low fat	0%	For pizza Yeast	30	Gives the dough a soft, milky tint

Tender kefir dough: preparation features and successful recipes

As I knead the dough, I imagine airy and fragrant baked goods with golden sides. Every time I worry when I see dry, flat products on a baking sheet. Do you want your cheesecakes, cookies, and whites to always have the right texture? I have replenished my culinary treasury with a lot of simple, proven recipes, which I will gladly share. I will definitely tell you the secrets of the masters so that the kefir dough comes out soft and pliable.

How to knead quick dough correctly

I love making pies and various buns from yeast dough. However, a lot of time and effort is spent on kneading it. Due to my busy schedule, it’s not easy for me to devote 3-4 hours to raising the dough and proofing semi-finished products. I had to look for something to replace the yeast with, but still maintain the ideal texture of the products. A win-win option is regular medium-fat kefir. Together with baking powder or soda, it perfectly fluffs the dough and gives it an amazing flavor.

Types of dough prepared with kefir

Thanks to the fermented milk product, I can make a quick dough in 10 minutes, which is great for cheesecakes and fried pies. It will perfectly replace yogurt, matsoni, sour cream, mayonnaise, and in some cases milk. The main thing is to choose the appropriate fat content and thickness.

What kind of dough can be kneaded with biokefir?

Sand. Instead of mayonnaise or sour cream, add a little of your favorite ingredient. The cookies will be incredibly tasty, loose, moderately dry, and crumbly. The pies and cheesecake base will turn out great!

Baking. Great for all kinds of baked goods. I try not to overdo it with nuts, spices or candied fruits. Under the weight of the additives, the pies will not be able to rise.

Custard. I warm the liquid slightly in a water bath. Then I add some of the flour, beat in the eggs, and mix thoroughly. I bring it to the desired density on the board.

Yeast. Bread and rolls attract with their splendor, the crumb is easily compressed and instantly straightens. Yeast raises the product, and kefir ensures the appearance of carbon dioxide in the middle.

Puff pastry. Despite the complexity of the kneading, the preparation is simple. I will share a great recipe with all the details. You will appreciate the end result!

Of course, there are limitations to using the original product. I have come across many recipes for biscuit dough mixed with kefir. The cake comes out with a completely different texture: flatter, tiny, brittle. It is better to create it based on eggs, sugar and flour. Sometimes I add starch and baking powder. I don’t add milk, sour cream, or mayonnaise, otherwise the biscuit will turn into a large, hard, thin gingerbread. But the puff pastry turns out excellent!

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“This is real skill -
make a culinary masterpiece from the simplest ingredients.”
V.V. Pokhlebkin.

Ask any housewife, and she will tell you that any homemade pastries made from kefir dough always turn out fluffy and tasty. In addition, kefir dough prepares much faster than the same yeast or puff pastry. Kefir dough recipes are simple, but depending on what you want to prepare: buns, dumplings, pies or pizza, the composition of the dough may change.

In the classic version, kefir dough consists of kefir itself, eggs, flour, baking soda, which does not need to be quenched if there is kefir, sugar and salt. Moreover, kefir that is not fresh is much more suitable for preparing dough.

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

Shortbread dough with kefir

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

Preparation:
Melt the margarine over low heat, add the egg, kefir and soda. Add sugar and stir until it dissolves. Then add flour and knead into a thick dough. When the dough stops sticking to your hands, cover it with film and put it in the refrigerator for 30 minutes. Be sure to wait time, otherwise the poorly chilled dough will crumble when rolled out and the baked goods will turn out tough.

Puff pastry with kefir

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

Preparation:
Beat warm kefir with the egg and, gradually mixing with flour, knead the dough. Roll out the finished dough thinly and place 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 out a few more times (the more, the better). Wrap the finished dough in cling film and store in the refrigerator until suitable.

Quick pie dough

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

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

Rich yeast dough for buns, cheesecakes and pies

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

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

Preparation:
Dissolve the yeast in warm water along with 1 tsp. sugar and leave for 20 minutes. Mix kefir with salt, the rest of the sugar, melted butter or margarine and egg and add vanilla sugar. Lightly whisk the mixture. 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. After an hour, punch down the risen dough and let it rise again. Use the finished dough to form any kind of pastry.

Kefir dough without eggs

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

Preparation:
Pour warm kefir into a deep bowl, add soda, stir. Then add salt, butter and gradually add sifted flour. The dough should not be too tough.

Yeast pie dough

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

Preparation:
Dissolve the yeast in warm milk. Melt the butter, add milk with yeast and kefir mixed with salt, sugar and lightly beaten eggs. Gradually add flour, knead a stiff elastic dough and, transferring it into 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.

Quick yeast-free pizza dough

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

Preparation:
Beat the eggs, combine with kefir, add sugar and salt. Then gradually add sifted wheat flour mixed with soda into the resulting mixture and knead the dough. Cover the finished dough with a towel and leave it warm while you prepare the filling, selecting any ingredients to your taste. Then roll out the dough thinly, place it on the bottom of a greased pan, place the filling on top and bake the pizza in the oven at 180ºC for 30 minutes.

Kefir dough for dumplings

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

Preparation:
Pre-dissolve the salt in kefir so that it is evenly distributed throughout the dough. Combine all the above ingredients and knead a stiff, elastic dough. Leave the finished dough for 30 minutes, covering it with a napkin, so that it rises. Instead of kefir, you can use regular yogurt or whey to prepare the dough.

Kefir dough for pancakes

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

Preparation:
In a deep bowl, combine the beaten eggs with kefir and mix well. Heat the resulting mixture over low heat at 60ºC, 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 with kefir

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

Preparation:
Combine all ingredients and knead the dough. Leave it for a while and then start making products from it. The cheese can be grated on a coarse or fine grater. In the first case, you will get excellent flatbreads or sausages in dough, and in the second, wonderful bagels.

Kefir-based dough

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

Preparation:
Lightly heat the kefir, then add eggs, salt, flour mixed with soda and mix thoroughly. You can make any pie from the resulting dough; it is also suitable for making pizza. Just don't make the filling too wet.

Biscuit dough

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

Preparation:
Beat the pre-softened butter and sugar until smooth, then beat in the eggs one at a time. After this, add vanilla extract, kefir and flour mixed with soda. Bake the biscuit for 60-80 minutes at 170ºC. This sponge cake turns out especially tall in a slow cooker.

Dough for chebureks

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

Preparation:
Pour kefir into a bowl and beat in the egg, add salt and beat until smooth. Then gradually add flour. You may need a little less or more flour than indicated in the recipe: the dough should be medium in thickness 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. Let the finished dough rest for about 20 minutes and start preparing the pasties.

White dough

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

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

“Tender” bun dough

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

Preparation:
Dissolve the 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 in a warm place for 1.5 hours. When the dough has doubled in volume, knead the dough onto a floured surface. Then divide into pieces and form into buns.

Kefir dough for brushwood

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

Preparation:
Pour warm kefir into a deep bowl, add sugar, salt, soda, vanillin, vegetable oil and, stirring constantly, add flour. Knead a soft dough and let it stand for a while. After which you can start making brushwood.

Kefir and mayonnaise dough for fish pie

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

Preparation:
Mix kefir, mayonnaise, eggs and salt. Then add flour in small doses, stirring constantly so that no lumps form. The dough should resemble 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 and pepper to taste. Grease a baking dish and fill it with ⅔ of the dough. Then carefully place the filling on top and cover it with the remaining dough. Bake the pie for 1 hour in an oven preheated to 180ºC or in a slow cooker.

Miracle kefir dough for lovers of culinary experiments

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

Preparation:
Mix warm kefir with butter, sugar and salt. Do not add soda to the mixture. 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; excessively tight dough will not give those very air pores that make these baked goods magically delicious. Roll out the finished dough into a layer 1 cm thick, sprinkling 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 part of the soda. After that, first wrap ⅓ of the layer, then the second, and then fold the bundle in thirds across. After all these manipulations, roll out the package again and, just like the first time, sprinkle it with some baking soda again and fold the dough in the same way as before. Do this procedure again (that's why we use baking soda in three stages). The dough will become better and more pleasant to the touch with each rolling. After the third rolling and folding, cover the dough with a bowl or bag and leave for 30-40 minutes to rise. Then divide it into portions and cook whatever you want. Do not crush the pieces too much so that the bubbles do not evaporate.

As you can see, kefir dough is suitable for preparing almost any baked goods. And most importantly, there is nothing complicated in preparing the dough; even a schoolchild can do most of the recipes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Every housewife knows that there is nothing more wonderful than pampering your loved ones with hot pies. The atmosphere in the house becomes more comfortable and warmer if the smell of fresh baked goods and muffins wafts through it. Pies can have various fillings to suit every taste. Regardless of age, everyone loves this delicacy and looks forward to its appearance on the dinner table.

Soda dough using any fermented milk liquid product is convenient because to use it you do not need to worry about whether this product is expired or not

There is an opinion that you can get airy dough for frying pies in a frying pan only with the help of yeast. There are many recipes for yeast pies; each housewife has her own cooking secret. Some make their own adjustments to existing methods of making pies with yeast, adding secret ingredients and changing kneading methods.

However, there are housewives who are not “friendly” with yeast and find it impossible to cook delicious pies in a frying pan without it. Opinion is deceptive; there are products that can make the dough light and elastic without yeast dough. You can make pies with kefir and soda, which are not inferior in taste to yeast baked goods.

How do soda and kefir interact?

Soda itself is not able to give the dough the necessary germination. As is known, the sodium compound reacts only with various acids. When kefir and sodium bicarbonate interact, a reaction breaks down the alkaline substance into water and carbon dioxide. The gas in the dough creates many air pores, which gives the dough a voluminous, light texture.

To make baked goods tastier and airier, it is better to take homemade kefir, which is obtained independently by fermenting lactic acid bacteria in homemade milk.

Making a homemade fermented milk product is quite simple, just add a crust of bread to the milk and leave it out of the refrigerator overnight. There is another method for producing kefir at home; to do this, add a spoonful of sour cream or cottage cheese to a container of milk, leave the mixture in a warm place, and after a day the drink is ready. You can also use ready-made lactic acid bacteria, which are sold in pharmacies and specialized departments of the supermarket.

Kefir purchased in a store is also suitable, but you need to purchase it with a fat content of at least 2.5%, then the reaction with the sodium compound will be more successful. It is not recommended to use low-fat fermented milk products or those with reduced fat content. If the drink is low-calorie, then you can add a couple of spoons of sour cream to it.

Several recipes for making dough with soda and kefir

You can prepare fluffy dough with homemade kefir and baking soda not only for pies, but also for a large number of delicious dishes. Kefir dough is prepared faster and easier; no special skills are required.

Pies in a frying pan

Before preparing pies with kefir and soda powder, you need to decide what they will be with. The filling can be sweet (fruit, cottage cheese, jam or jam) and salty (mushrooms, potatoes, meat, liver, greens with egg). The choice will help the housewife decide on the amount of sugar and salt in the dough. Depending on the taste of the filling, the concentration of each component can be increased by 2 times.

The pies cook very quickly due to the instant reaction of kefir with soda

• fermented milk drink (kefir) – 0.5 liters;
• baking soda – 1 teaspoon;
• raw eggs – 2 pcs. (you can limit yourself to only yolks);
• salt – 0.5 tsp;
• sugar – 0.5 tbsp. l.;
• flour is added at the discretion of the housewife, the dough should not stick to your hands, but also not be tight;
• vegetable oil for frying;
• ready filling.

Kefir must be poured into a suitable container and soda powder added there.

You cannot mix all the ingredients at once; the fermented milk drink and sodium bicarbonate must react within 10-15 minutes.

When interacting, small bubbles form on the surface of the liquid.

In a separate bowl, mix eggs, salt and sugar until a homogeneous consistency is formed. Afterwards, mix the kefir-soda mass and beaten eggs. Then gradually add flour, knead the dough, and leave it for 20 minutes in a warm place.

Carefully mold the pies, add the prepared filling inside, fry over low heat, covered, on both sides. The readiness of the pie is determined simply. A well-fried product becomes light. It is recommended to place the finished pies on a napkin to absorb excess oil.

Preparing pizza dough

To prepare pizza you need:

• kefir (or sour milk) – 200 ml;
• soda – 0.5 tsp;
• margarine or butter – 100 g;
• eggs – 2 pcs.;
• salt – 1 tsp;
• flour - 3 or 4 cups, depending on the quality of flour.

Margarine must be melted in a water bath. Mix the fermented milk product with soda and let stand for at least 15 minutes. Then combine margarine with eggs, kefir-soda mixture and salt, mix the mixture thoroughly and gradually add flour. After cooking, the resulting mass should stand for 20 minutes.

Pizza made with baking soda is considered the fastest to prepare and the most delicious.

Various products are used as fillings, such as meat, seafood, vegetables, herbs and cheeses. A must-have base for delicious pizza is a tomato base. You can make it yourself or buy it ready-made.

The baking sheet must be greased or sprinkled with flour so that the pizza does not stick during baking. Roll out the dough with a rolling pin, it should not be thick, you should always remember to add volume during baking. Distribute the rolled out cake along the edges, be sure to make small sides so that the filling does not fall out. Apply the prepared tomato base to the entire surface of the cake, distributing evenly. Place the chopped filling on top, then sprinkle everything with cheese. Pizza is baked for 30-35 minutes at a temperature of 180 degrees.

Cooking dumplings and dumplings

Kefir-soda dough for dumplings and dumplings is distinguished by its tenderness and lightness. When cooked, the products become airy and tasty. This base is universal for all dumplings and dumplings, regardless of the filling.

To prepare you will need:

• kefir 200 ml;
• soda 0.5 tsp;
• salt 0.5 tsp;
• flour as much as the dough will take.

All ingredients must be mixed. Moreover, you need to take into account that for dumplings the dough needs to be made tighter, and preparing dumplings requires a softer consistency. Finished products do not cook for long; after they float, you need to wait 5-8 minutes and then remove them from the water. Serve with butter or sour cream.

Using soda powder in combination with fermented milk products to prepare dough has proven to be an excellent way to improve the taste of your favorite dishes. Thanks to this, even an inexperienced cook can successfully cope with complex recipes.

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.

The most delicious fillings for pies

Delicious filling can sometimes be prepared from the most unexpected products. For example, from pumpkin, rhubarb, sorrel and carrots. But the most popular are still meat options, which are especially popular with the stronger sex.

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.

One of the easiest ways to prepare the base for pies is kefir dough. True, for some reason many housewives fail to do this. Most likely, they simply do not know some of the cooking tricks, which you can read about on this page.

Ingredients:

Kefir- 1 glass

Flour- 3 glasses

Vegetable oil- 0.5 cups

Sugar- 1 tbsp

Salt- 1 tsp

Dry yeast— 1 pack (10 grams)

How to prepare kefir dough for pies

1. Mix kefir with vegetable oil and heat in the microwave to the temperature of fresh milk.

2. Add yeast.

3 . Add sugar and salt. For splendor, you can add 1 tsp of soda.

4 . Mix the resulting mixture.

5 . Add flour.

6. Knead the dough. Leave for 30 minutes. You can put it directly in a cup or put it in a plastic bag.

There is no need to knead this dough. As soon as it fits, you can make pies. But when they are laid out on a baking sheet, you should not immediately put the semi-finished product into the oven. It’s better to let it sit for another 10-15 minutes to “proof.” In this case, the pies turn out more “airy”.

Quick pie dough with kefir is ready

The taste of homemade pies largely depends on the quality of the dough. Many housewives prefer not to make it at all, but to buy ready-made ones. In principle, this is a good option, although the quality of the purchased dough does not always correspond to what is desired. So why use a product prepared by someone unknown and how, if you can make the dough yourself. Moreover, this process does not require much labor.

Subtleties of preparing kefir dough

It’s worth starting with kefir itself. Why him? The answer is simple. The lactic acid bacteria contained in kefir are similar to yeast, and albeit weakly, they perform the same functions. So, properly prepared kefir dough turns out more “airy” and is optimal for making pies, even if it is yeast-free.

By the way, this is why you cannot use cold kefir to prepare the dough. In this case, the rippers and “yeast” simply will not have time to start their work, and as a result the dough will turn out to be too dense. So it’s better to take the kefir out of the refrigerator in advance so that it warms up to at least room temperature or heat it slightly in a steam bath.

As for the fat content of kefir, this issue is not fundamental. You can take a fermented milk product with any fat content. However, experienced chefs say that the optimal fat content is 2.5-3.2%.

There is no need to worry too much about the shelf life of the product. It is believed that expired kefir is even better suited for making dough than fresh one. But if the characteristic smell of fermentation has already emanated from the open package, then it is better not to risk it and go to the store for a fresh product.

You can add soda to kefir dough. Then the base for the pies will be more fluffy. But there is no need to extinguish soda with vinegar. In this case, it is used in its original form.

As for flour, as when preparing any dough, it is advisable to sift it. This way it will not only be cleansed of random debris, but will also be saturated with oxygen. As a result, the pies will turn out more magnificent.

It’s difficult to say anything definite about other products. It all depends on the recipe and mixing method. For example, adding butter to kefir dough is very useful. However, it is worth knowing that this will significantly increase the calorie content of the pies. But sometimes you should lay eggs, and sometimes you can refuse them. In general, the main thing when preparing kefir dough is to adhere to the technology and then everything will definitely work out.

Dough recipes for kefir pies

Dough for kefir pies without yeast

If guests call unexpectedly, then it is quite possible to make delicious pies while they are stuck in traffic. This version of the dough will also please those housewives who are not particularly “friendly” with yeast. And to prepare it you will need a standard set of products:

• kefir – 0.5 l (in this case it is better to take a product with a fat content of 2.5%);
• flour – 300-400 g;
• sour cream – 2 tablespoons;
• sugar – 1 tablespoon;
• salt and soda - 1 teaspoon each.

Mix kefir thoroughly with soda. Add salt, sugar and eggs. Mix again. Add sour cream and mix again. Add oil and mix again. Then begin adding flour to the resulting liquid mass in small portions, constantly stirring the thickening dough. You need to add flour until the base for the pies becomes elastic and is no longer sticky. So if you use less flour than indicated in the recipe, then it’s okay.

Wrap in film and let stand for half an hour. After this, you can roll it out and make pies.

Kefir dough for pies in a frying pan

This option is optimal for fried pies. Although, if you wish, you can bake them in the oven, but according to rumors it will turn out “wrong”. The preparation has its own specifics, although the products used are quite standard, the same as in other recipes:

• kefir – 400-500 ml (2 cups), it is better to take a product with a fat content of 2.5%;
• flour – 750-900 g (5-6 glasses);
• vegetable oil – 50-75 ml (about a quarter cup);
• sugar - to taste (you can do without it);
• soda and salt - 1 teaspoon each;
• yeast - 2-3 pinches of dry, “fast-acting” yeast.

Pour the kefir into a deep bowl and heat in a water bath to a temperature of 36-38ºC. After this, add soda to it and mix. Due to the chemical reaction, the liquid should begin to actively foam.

As soon as the foam begins to settle, add salt, sugar and pour in the oil in a thin stream. Immediately add a glass of flour and a couple of pinches of yeast into the mixture. Stir the mixture, then add flour one glass at a time and knead until it stops sticking to your hands. The result should be a soft “bun”. It is not necessary to use all the flour.

It remains to cover the bowl with a towel or film and let it stand warm for 40-45 minutes. During this time, kefir, soda and yeast will do their job, turning the mass into an excellent pie base.

Kefir dough for pies in the oven

And this dough is one of the easiest to prepare. You will need almost the same products as in other versions of the kefir base for pies:

• kefir – 1 l;
• flour – 700 g;
• eggs – 3 pcs.;
• vegetable oil – 4 tablespoons;
• sugar – 1-3 teaspoons (to taste);
• salt – 1 pinch.

Place/pour all ingredients into a deep bowl except flour. The eggs, of course, must be broken first. Mix everything thoroughly until a homogeneous mass is obtained. After this, you can start adding flour and kneading. The resulting “bun” should be smooth and elastic.

The finished dough needs to be put in a warm place for 30-45 minutes so that the lactic acid bacteria can raise it a little. The bowl should first be covered with film or at least a clean towel.

Airy dough for kefir pies

This recipe assumes that you have yeast in the house. But they don’t put soda in this pie base. By the way, this is perhaps the only version of kefir dough that does not contain this ingredient. The rest of the products are quite common:

• kefir – 0.5 l;
• flour – 1 kg (it’s unlikely that all of it will be used, but it’s better to prepare with a reserve);
• eggs – 1 pc.;
• vegetable oil – 2 tablespoons;
• sugar – 2 teaspoons;
• salt – 1/2 teaspoon;
• dry yeast – 1 sachet.

The cooking process begins with preparing the dough. Heat a little water or milk, dilute half a teaspoon of sugar, add yeast and stir. Cover the container with film and leave for 10 minutes for the yeast to “come to life”.

Add sugar, salt and raw egg yolk to kefir (you can use the white at your discretion). Add the risen dough there and mix everything thoroughly.

Add flour in portions - 1 cup at a time, constantly stirring the mixture so that no lumps form. As in previous recipes, add flour and knead the dough until it stops sticking to your hands. The finished base should be transferred to a large container, covered with film and left to rise for about half an hour.

Just a tip: it is better to grease the container and film with vegetable oil so that the dough does not stick to them when it rises.

Knead the risen dough, let it stand for 5-10 minutes, after which you can separate pieces from it and make pies. By the way, it is better to make them not too large, but to place them on a baking sheet away from each other. Baked goods according to this recipe continue to rise well while in the oven.

Quick pie dough

Objectively speaking, any of the above-described kefir test options can be considered quick. Therefore, in conclusion, a not entirely standard version will be presented, which, in addition to kefir, also includes cottage cheese. This recipe is quick to prepare and is suitable for both fried pies and baking in the oven. So, you will have to prepare for work:

• kefir – 200 ml;
• flour – 0.5 kg;
• cottage cheese – 200 g (you need to take non-grainy cottage cheese, optimally with a fat content of 9%);
• eggs – 1 pc.;
• sugar – 1 tablespoon;
• soda – 1 teaspoon;
• salt - a pinch (to taste).

Lightly heat the kefir in a steam bath to approximately 35-36°C. Add soda to it and stir. While the baking soda reaction is in progress, grind the cottage cheese with the egg and sugar so that there are no grains. By the way, if the cottage cheese is still grainy, then you should rub it through a sieve.

Pour the kefir mixture into the curd mixture and mix everything again. Then add flour and knead the dough. As in previous recipes, flour should be added in portions - one glass at a time. The finished product will slightly stick to your hands.

Yeast dough with kefir and soda

This dough is perfect for lovers of baked pies. It's great because it cooks quite quickly. The entire process, including kneading, takes no more than 45 minutes. In addition, the base is soft and airy. In short, only advantages. To prepare it you will need:

• kefir – 200 ml (1 glass);
• flour – 450 g (3 cups);
• vegetable oil – 100-120 ml (half a glass);
• sugar – 1 tablespoon;
• salt – 1 teaspoon;
• soda – 1 teaspoon;
• yeast - 1 packet of dry “fast-acting” or 30 g of fresh.

To prepare this pie base, kefir should be heated to a higher temperature than room temperature. To do this, you need to pour it into a ladle, add vegetable oil and put it on fire. You only need to heat it for 2-3 minutes until the temperature of the liquid reaches approximately 38ºC. If your hands are clean, you can stick your finger into the ladle to check. The temperature should be comfortable for the skin.

Remove the mixture heated in this way from the heat and add yeast to it. If they are fresh, then you can simply put them in and stir thoroughly. If the tremors are dry, then you need to carry out all the operations indicated on the bag with it and only then mix it with heated kefir liquid.

Now you can pour flour into a separate bowl, pour the prepared mixture into it and knead. This pie base does not require long kneading. It is enough to achieve homogeneity. Cover the bowl with a lid or wrap it in film and place in a warm place for about 30-40 minutes.

A few final words...

As you can see, the products for kefir dough and the methods for preparing it are not so different. In fact, there are only two options for such a base for pies - yeast and without yeast. And everything else is just little tricks in mixing ingredients. So there is nothing complicated about kefir pies. Cook for your health.

Video recipe