Dough, like fluff on kefir - the most successful recipes for various pastries. Pies like fluff on kefir: recipe stuffed with cabbage

Without exaggeration, I can say that this yeast dough recipe is universal, for all occasions! Suitable for buns and bagels, pies, both fried and baked. The dough is moderately sweet, so it harmonizes perfectly with sweet and salty fillings. In addition, the recipe is also economical, because the dough is kneaded without eggs. It will take only a glass of kefir, yeast, vegetable oil, flour, salt and sugar.

I will tell you how to knead the yeast dough, how long to give it to rise, so that you get an excellent result, regardless of whether you use dry or pressed yeast. Happy baking!

Total prep time: 40 minutes / Yield: 20 patties

Ingredients

kefir - 1 tbsp.
dry yeast - 11 g
sugar - 1 tbsp. l.
salt - 1 tsp
refined oil - 100 ml
wheat flour - 3 tbsp.

How to cook yeast dough on kefir

I heat kefir to 30-35 degrees (1 tbsp. = 250 ml). Add sugar and salt, add dry yeast, mix well to disperse well. Instead of dry, you can use pressed yeast - you need 20 g.

I add 2 tablespoons of flour, be sure to sifted. I mix with a whisk. I leave it warm for 10 minutes to “wake up” the yeast. If using fresh pressed yeast, then let the dough stand a little longer, about 20 minutes.

Then I pour in vegetable oil - at room temperature, if necessary, you can slightly warm it up to 30-35 degrees.

Gradually I introduce the remaining flour, sifting it through a sieve. Stir first with a whisk or spoon to get rid of lumps.

As soon as all the norm of flour is added, I knead the dough with my hands. It should turn out soft, not clogged, a little sticky to the hands.

I cover the bowl with the dough with a towel and leave it in a warm place, without drafts for 30 minutes - during this time, the yeast dough on kefir will have time to come up and increase in size at least twice. If you use not dry, but fresh yeast, then the rise time should be increased to 50-60 minutes.

That's all - we have an excellent kefir yeast dough for pies, very soft and pleasant to work with.

It remains to form pies with filling, then let them come up for 20-30 minutes while the oven is heating, grease with yolk and bake. The dough is baked quickly, in about 20 minutes at 180 degrees. Bon appetit and always excellent baking!

On a note. Important!

The recipe uses a large amount of yeast, which will be able to raise the oily dough and make it porous. You can reduce the amount of yeast to 5-7g if you are using a fast-acting or too active yeast (i.e. you have worked with it before and you probably know that it easily and quickly rises any dough from simple yeast to butter). If in doubt, add 2 tsp. (11 g) as directed in the recipe.

The dough should not turn out the same as the usual pie. It will be plump and fluffy, greasy to the touch, very, very soft, completely non-sticky to the hands. The smell of yeast will initially be present, but when baking, a light yeast aroma, mild, should remain.

Kefir pies "like fluff" - lush, soft, magically delicious!

It is far from always that pies on kefir and soda turn out to be as soft, airy and lush as we would like.Sometimes they give off soda, bake poorly or do not 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: which kefir is better to take and what to add to it so that the dough does not tear when sculpting, and also when to put soda.

Secrets of delicious pies on kefir

1. In no case do not take fat-free 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, it will not dry out.
1. It is better to take kefir not fresh, but “old”, almost expired - the older, the stronger it is, it has 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 that will raise the dough and bake, pies will turn out lush and airy.
2. To prevent the dough from tearing when sculpting, 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 taste like soda, and soda quickly and effectively raises the dough? Baking soda is added to the dough for loosening and is quenched by kefir on its own. The main thing is to correctly introduce it into the dough. It is not worth adding directly to kefir, since all carbon dioxide will be in the air, but not in the dough. Soda should be introduced when there is already half the flour in the dough. 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, it is not difficult to work with him, and from the second or third time modeling will take only 5-10 minutes. The result is always excellent - pies are airy, large and lush, remain soft on the second day after cooking.

3.2% kefir 250 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 the dough 1 tbsp. l
sunflower oil for frying 150 ml

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

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

We dip our hands in vegetable oil and collect the sticky dough in a bun. Transfer it to a floured board and knead

We grease the bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). We tighten the bowl with cling film and leave it 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

Lubricate the work surface with a small amount of vegetable oil. We dip our hands in oil and, squeezing the dough between the thumb and forefinger, we survive from it balls in size, like a chicken egg. Output 11 pieces.

We stretch the dough balls with our fingers, forming cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges are a little thinner. (Work comfortably on a silicone mat or floured board.)

We put 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 savory (I have potatoes with overcooked onion and chopped green dill dressing).

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

Fry for about 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 fire should be moderate so that the pies do not burn, but are well baked.

Place the finished pies on a paper towel-lined plate to drain any excess fat.

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

The dough, like fluff on kefir, is the key to successful baking. It is always convenient to work with it, it is plastic and airy, and does not stick to hands. Pies and buns, obtained due to the interaction of a fermented milk product with various baking components, are distinguished by a lush texture, a ruddy surface, excellent taste and do not get stale for a long time.

The dough is light, like fluff on kefir

The dough is soft, like fluff on kefir, can be prepared in two different variations: with yeast and without yeast. For products that are made in the oven, it is better to use the first one, following a successful recipe, knead the dough, let it brew for half an hour and start shaping the baking.

Whatever the recipe for yeast dough on kefir, like fluff, in order for the products to justify their name, the dough should be kneaded on a low-fat fermented milk product - fatty kefir reduces yeast activity.
Kefir for dough can be both fresh and slightly sour. The main thing is that it should not have a characteristic smell of fermentation.
The dough should be kneaded only on warm kefir. In the cold - yeast and baking powder "work" slowly, so the dough may turn out to be too dense.

Yeast dough on kefir, like fluff

The dough, like fluff on kefir with yeast, can satisfy both lovers of high-speed baking and admirers of good-quality lush muffins. Last, this recipe is suitable, where the dough is prepared in a sponge method with the addition of milk, butter and eggs, and takes at least two hours. But it takes 15 minutes to bake pretzels and pies.

Ingredients:

flour - 600 g;
kefir - 250 ml;
egg - 2 pcs.;
milk - 50 ml;
yeast - 25 g;
sugar - 20 g;
butter - 80 g.

Cooking

Melt the butter, warm the milk.
Add sugar and yeast to milk.
Mix warm kefir with butter and eggs.
Pour in the yeast and fold in the flour.
Knead the dough and set it aside for 1.5 hours.
The dough on kefir is soft, like fluff, put on the table, punch down and proceed to the molding of products.

Dough like fluff on kefir for buns

Lush dough for buns on kefir always succeeds. Traditionally, buns are baked from rich dough. As a rule, a lot of baking (sugar and butter) “inhibits” the yeast, which does not happen when there is kefir in the dough. It supports the yeast and gives them the opportunity to process fatty components, so the dough is sweet and airy.

Ingredients:

kefir - 750 ml;
yeast - 20 g;
margarine - 200 g;
sugar - 100 g;
flour - 1.2 kg;
egg - 3 pcs.

Cooking

Melt margarine. Warm up the kefir.
Mix ingredients with sugar, eggs and yeast.
Add flour and knead the dough.
Let the test go well.
Punch down the pastry dough on kefir like fluff and immediately start molding the products.

Dough for pies on kefir, like fluff

Many housewives put the dough, like fluff on kefir for pies, in the refrigerator. And although this method is contrary to traditional cooking, the dough comes out pliable and elastic. It’s just that at low temperatures, kefir and yeast “fall asleep”, and when warm, they begin to work actively, so the dough grows in volume before our eyes, and pies in the oven.

Ingredients:

kefir - 300 ml;
yeast - 50 g;
margarine - 250 g;
flour - 800 g;
salt - 5 g;
sugar - 70 g;
egg - 3 pcs.

Cooking

Warm up kefir and margarine.
Add eggs, yeast, sugar and flour to the mass.
Knead thoroughly and send the dough, like fluff on kefir, to the refrigerator for 2 hours.

Dough like fluff on kefir for pizza

Pizza is a dish that you want to cook quickly and eat right away. In this case, you can knead the lush pizza dough on kefir with soda. Soda, paired with kefir, speeds up the fermentation process and helps to get an airy dough in a couple of minutes. It has a liquid consistency, so the filling sinks into it, which makes the pizza tastier.

Ingredients:

kefir - 400 ml;
egg - 2 pcs.;
flour - 625 g;
soda - 5 g;
vinegar - 1 teaspoon;
sugar - 20 g.

Cooking

Beat eggs with sugar and kefir.
Quench the soda with vinegar and add to the mixture. Add flour immediately after.
The consistency of the dough should resemble a biscuit.
Pour the dough, like fluff on kefir, onto a baking sheet, spread the filling on top.

Kefir dough, like fluff without yeast

Lush dough on kefir without yeast - a godsend for housewives who prefer easy baking methods. For such cases, dough on kefir and soda is ideal. The same ingredients that were used in pizza, in different proportions, turn into a soft and elastic mass, which is perfectly rolled, fried or baked.

Ingredients:

kefir - 250 ml;
flour - 870 g;
soda - 10 g;
egg - 2 pcs.;
oil - 40 ml;
sugar - 20 g;
salt - 10 g.

Cooking

Beat kefir, sugar, salt, butter and eggs.
Gradually add flour.
Knead the dough with your hands.
Sprinkle the work surface with flour and, having rolled out the dough soft as fluff on kefir with a rolling pin, form pies.

Dough like fluff on kefir without eggs

The dough on kefir, tender as fluff, is a universal thing: no matter what you knead it with, it will still turn out magnificent. This recipe is useful for economical housewives, as it is prepared without eggs, with warm kefir and yeast. Their reaction is enough to ensure that the dough does not delay proofing, and vegetable oil will make it viscous and smooth.

Ingredients:

kefir - 250 ml;
flour - 750 g;
dry yeast - 10 g;
oil - 100 ml;
sugar - 20 g.

Cooking

Add sugar, yeast and 40 g of flour to warm kefir and set aside for 15 minutes.
Enter the rest of the flour, oil and knead thoroughly.
Let the dough rest for 30 minutes and start shaping.

Dough for lush yeast pancakes on kefir

Dough for fluffy pancakes on kefir it is better to cook with the addition of yeast. Such pancakes are moderately sweet, very ruddy, quickly fried and do not fall off after frying. The main thing is to knead the dough on warm kefir, let it brew for 30 minutes in a warm place and do not stir so as not to disturb the yeast, but take it carefully from the edge for baking.

Ingredients:

kefir - 250 ml;
egg - 1 pc.;
flour - 375 g;
sugar - 40 g;
dry yeast - 5 g.

Cooking

From warm kefir, flour, sugar and yeast, knead the dough.
Place the container in warm water and set aside for 30 minutes.
Beat in the egg and leave for another 20 minutes.
You can start frying pancakes, carefully taking the dough from the edge, without stirring.

Lush dough on kefir is useful not only for baking, but also for making your favorite dumplings. Such products require a thin and plastic shell that holds the filling well, which will completely provide a mass of kefir, flour and eggs. In this case, all that is needed: mix these components and let the dough rest for no more than 30 minutes.

Ingredients:

kefir - 250 ml;
flour - 1 kg;
salt - 10 g;
egg - 2 pcs.

Cooking

Mix flour with salt, add kefir and eggs and knead the dough.
Cover the dough with a bowl and set aside for 30 minutes.
Divide into pieces, roll into sausages and cut into bars.

The dough according to this recipe is soft and airy, slightly rich and slightly sweet. Well suited for all fillings (sweet and savory), ideal for making pies and pies in the oven. The finished dough can be prepared in advance, it can be stored in the refrigerator for up to 2 days.

This is one of my all-time favorite yeast dough recipes. Once you try to cook the dough according to this recipe, and you will leave this recipe for a long time in your cookbook.

Ingredients for making dough:

Wheat flour 640 g
Yeast (pressed) 8 g
Salt 9 g
Sugar 46 g
Water (slightly warm) 310 g
Butter (softened) 70 g
Chicken egg 1 pc.
Vegetable oil - for lubricating the bowl and hands

For brushing the pies:

Egg 1 pc.
Cream or sour cream 1 tsp

Recipe for pies like fluff:

1. Knead the dough in a non-dough way. To do this, dissolve the yeast together with sugar in warm (but not hot) water in a deep bowl, add a beaten egg and salt. Sift the flour and gradually add to this mixture. When half of the flour has been mixed into the liquid, fold in the soft butter in three steps and continue to add the flour. After all the flour has been added, knead the dough for another 10 minutes. You can lightly grease your hands with vegetable oil if the dough is sticky.

2. Transfer the dough into a clean bowl, greased with vegetable oil, cover with a towel and leave in a warm place for 2 - 2.5 hours, during this time you can knead it again.

4. Sprinkle the dough with a little flour on top and put it on the table or on the board. Divide it into pieces weighing 50-55 g - a kitchen scale is very useful here.

With the palms of your hands, shape each piece into a ball, then into a slightly oval cake shape, flattening the dough with your palm. So that the dough does not stick to my hands and to the working surface of the table, I slightly greased my hands and the table with vegetable oil.

5. Cover the dough blanks with cling film or cloth so that they do not wind up while you are sculpting the pies.

6. Put 25-30 g of filling on each cake. And blind the edges first in the center, then along the edges and to the center.

7. Put the pies seam down and give them a rounded shape, tucking the edges down.

8. Put them on a sheet greased with vegetable oil. You can first put parchment paper on the sheet, in this case, grease only parchment paper. Pies should not be laid out tightly, but at some distance from each other, because. they will increase in size during the baking process.

“Conjuring” over pastries, you always want it to be light and airy. We offer you a simple and affordable recipe. Pies like fluff (the same light and airy) are obtained thanks to a special dough and some tricks used in kneading it. Follow the detailed instructions - and you will get unusually soft and simply “melting” pastries in your mouth.

Step One: Properly Prepare the Necessary Ingredients

Want to get especially soft pies? They will be like fluff, if not only the proportions of the products taken are correctly observed, but it is also necessary to carry out their preliminary preparation. To provide baking with sufficient friability, due to which the products do not stale for a long time, use some kind of fat component. It is best to combine creamy margarine and vegetable oil. Before being placed in the dough, the first ingredient is pre-melted to a warm liquid state. Another product that also makes the dough lighter is eggs. Before introducing into the dough, they are usually beaten until a fluffy foam is obtained. The best way to do this is with a mixer. And, of course, I want to especially say about the flour. Surely even novice housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare flour in the evening: place it in a warm place, for example, near a radiator. And additional sifting through a sieve never hurts.

Step two: prepare the stuffing

Even with a successful test, there will never be pies like fluff if their inner contents are hard and with lumps. Let's talk about the most commonly used components. So, the secrets of cooking and the most suitable fillings:

Potato. It is often not enough that the boiled root crops are crushed with an ordinary pusher. After all, lumps may remain or the salt will be unevenly distributed over the total mass. Try whipping a thick mixture with a mixer - and you will immediately see the difference.
Meat. An unusually soft filling is obtained if the pieces are pre-boiled until fully cooked, and only then they are passed through a meat grinder and stewed with onions and spices.
Fruity. When using, for example, apples, it is best to “sweat” raw, peeled pieces a little in a frying pan under a lid in butter. The softened mass is then mixed with sugar and cinnamon.

With any composition of the filling, you can not use it when sculpting in cold form. Keep the mass for some time at room temperature or cook immediately before kneading the dough.

Step three: put the dough

The dough preparation technology involves two stages. The first is the separation of yeast in a warm solution. The second is the direct kneading of the dough. Many housewives combine them together, which is undesirable. Properly prepared dough is a guarantee of successful rich baking. It depends on her whether the pies will be like fluff. So, let's list the ingredients that will be needed.

1 liter of slightly warmed milk;
1 pack (200 g) creamy margarine;
3 art. l. vegetable oil;
1 incomplete teaspoon l. table salt;
1 "without a slide" art. l. Sahara;
1 sachet fast acting dry yeast (about 1 regular tablespoon)
flour.

Combine melted margarine, milk, salt and sugar together. The mixture should never be hot. Yeast can only be sprinkled in. Only then will pies turn out like fluff. Before this, mix the dry yeast separately in a bowl with flour. Then pour the mixture into the liquid and knead to remove lumps. The dough will turn out in consistency, like liquid sour cream. Cover, wrap and leave for 25-30 minutes.

Step four: make the dough like fluff for pies

Well, after a specified time, our dough should almost double in volume and become densely covered with air bubbles. If you do not find such clear signs at all, this may mean one of two things. Either the yeast turned out to be of poor quality, or the mixing solution was too hot. With a well-risen dough, you can proceed to the next step - preparing the dough. Pour 3-4 medium-sized beaten eggs into the mass and gently mix the foam into the total mixture. Then add a little flour so that the dough is quite thick, but at the same time light. Put it on the table and knead. Do not add too much flour, otherwise you can “score” the mass by making it too tight. Put the airy dough in a deep bowl, greased with oil, and cover with a towel. Now we need to wait until it starts to "approach". After about 45-50 minutes (sometimes longer), the mass will increase, rising with a “cap”. Without shifting, mix it in a bowl and leave for the same time.

Stage five: we make pies

How to understand that the dough is like fluff? For pies, it is considered properly cooked if, when kneading before sculpting, its “squeak” is felt. This is bursting of multiple small bubbles with which the mass is saturated. So, the hostess can already be congratulated in advance on her success! Now let's start sculpting. If possible, involve older children or other household assistants at this stage of work. This is necessary so that on the same baking sheet there are, if possible, simultaneously stuck pies. Then the semi-finished products will evenly “fit”, having insisted before baking, and they will all be the same in size and quality. As mentioned above, use the filling at room temperature. And how to determine how long the pies need to "swell" before baking? Approximately 15-20 minutes. And, of course, you can not shift the molded products several times. Place them immediately on a greased or lined baking sheet and cover with a brush with a beaten egg.

Step six: bake

The softest and most tender are How fluff they are obtained when baking in this way. While the molded products are standing, heat the oven to a temperature slightly higher than desired (210-220 ° C). And after placing the trays in it, immediately reduce to 180 ° C. Now be patient and do not open the door for at least 10-15 minutes. If you hurry, then the dough will fall off during a sharp cooling, and the pies will turn out to be enlarged not magnificently to the top, but blurry in breadth. Do not overcook products. Remove the pans from the oven when browned to the desired level and let cool slightly. If you prefer fried, bake them, turning constantly in oil so they don't burst. After bringing to a uniform color, transfer them to a paper towel to remove excess fat. As you can see, all the described stages of work are not a very easy recipe for pies. But thanks to the diligence, patience and time spent, you will get amazing and “melting” baked goods in your mouth.