Frisky yeast dough with kefir for pies and buns
Frisky yeast dough with kefir for pies and buns
Now I would like to share a wonderful dough recipe, I adore it, I found it on the Internet many years ago, and since then I have been preparing it from time to time for pies and buns.
Very airy and soft, and who would have thought that kefir would turn out no worse than milk. I wholeheartedly advise and recommend it to everyone. You can prepare baked goods with sweet and savory interiors, and even use them for pie.
It is extremely pleasant to work with; it does not stick to your hands, it quickly rises, and it produces the highest quality baked goods, which do not go stale for a long time, do not fall off or settle. I am very pleased that this recipe appeared in our cookbook.
How to prepare yeast dough with kefir for pies in the oven
The ingredients are all ordinary and affordable, and the recipe has been tested by us many times, I will add a video from our home channel, we have prepared this dough many times, it always comes out.
If you have no experience working with yeast dough, then you can safely try this recipe, you will succeed. Try it, I'm sure you'll like it.
Ingredients:
- Drink – 250 ml.
- Flour - 3 tbsp. (420 gr.)
- Vegetable oil - 1/2 cup (120 ml.)
- Dry yeast - 1 tbsp. spoon (12 gr.)
- Sugar - 2 tbsp. spoons
- Salt - 1/2 teaspoon
Step 1. Prepare all the necessary products; I recommend sifting the flour. Also, there are no eggs or butter in the recipe, as you can see.
Step 2. Mix the drink, sugar and dry instant yeast. The drink can be taken at 1.5% or 2.5%, or rustic.
Mix well and leave for 5-7 minutes so that the yeast disperses and begins to “work.”
Step 3. After 5-7 minutes, you will see that a “cap” appears on the surface, a reaction has begun. Rub, add half a teaspoon of salt and pour in refined vegetable oil.
Step 4. Now you need to add sifted flour portionwise and stir the dough.
Step 5. You can knead on the table, or directly in a bowl, you don’t need to knead for a long time, almost 4-5 minutes, we tried both in a bowl and on the table, and the usual dough comes out anyway. My husband cooks, now he’s in our kitchen, I’m renting.
Step 6. Cover the dough with a clean towel and leave it to rise in a warm place, without drafts, for us it rises for 1 hour, this is how you need to cover it, this is a kitchen waffle towel.
Step 7. The dough has risen a couple of times, literally 2.5 times. It needs to be “kneaded”, the air released, and kneaded again, for almost a few minutes.
Step 8. Divide the dough into 8 parts, they should be approximately the same size, you can use kitchen scales and weigh any piece for accuracy.
We form the buns extremely simply, wrap them inward, on one side, forming a ball, place them on the table and lightly roll them with your hand.
If you are making pies, you can divide them into 12 parts, it all depends on what size you like your pies, larger or smaller. We form a flat cake and lay out all sorts of fillings; I cook it with meat, cabbage, or jam.
Step 9. Place them in a mold greased with vegetable oil, cover with a towel, and leave on the table for 15-20 minutes until they fit.
Lubricate them with yolk and milk. For 1 yolk I use 1 tablespoon of milk, mix, and carefully, so as not to precipitate, grease the top. This is how it all looks, you can see it in the photo.
Bake at 200 degrees for 20 minutes in the oven. They prepare extremely quickly. I would like to say that you do not need to take an extremely sour drink, take the freshest one so that the baked goods do not “sour”, in other words, there is no sour taste. Also, the dough is unsurpassed for baking pies and pies with different interiors.
Frisky yeast dough on kefir without eggs (video recipe)
I would like to add a recipe for you in video format, it is so simple and accessible that anyone can cook it. It’s not difficult, you can bake it and entertain your family.
On the second day they taste even better, I cut them, spread them with jam or preserves, butter, and serve them for breakfast. They are airy and children really like them.
My mother shared this recipe with us, and a friend treated her to it, and we decided to cook it, we appreciated it, and we liked it. And later they decided to film it and share it with their readers.
Use a proven, good recipe, cook deliciously for your own family, and make your loved ones happy. Bon Appetit everyone!
Elena
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Homemade buns always turn out delicious and fluffy; I love quick recipes like this, when you don’t have to spend a long time dancing in the kitchen with baked goods.
This is how we make dough too. Indeed, extremely warm, soft baked goods always come out.
Yes, all baked goods made with this dough are wonderful.
It’s interesting that the dough is made with kefir and yeast. I usually put this on soda. But your result is amazing and delicious!
You got an excellent result. The most important thing is that everything is being prepared quickly.
I support!) We love to cook all sorts of goodies with this dough) It turns out incomparably!
Yes, the dough is not at all bad, we have cooked with it many times already, made various pastries, the kids absolutely adore it. I like it because the dough remains soft for a long time and does not get stale.
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Yeast dough with kefir
Friday, April 27, 2018
I am sharing with you a new recipe for yeast dough, which we will prepare using kefir without eggs. Despite the more than moderate composition, the dough itself (and baked goods based on it) comes out unusually tender, soft and airy. Bread, buns, pies will amuse you with their smell and taste.
It is not necessary to take fast-acting yeast - simply dry yeast (also 1.5 teaspoons - 5 grams) or compressed yeast (you need 3 times more, in other words 15 grams) are excellent. Such yeast is not immediately combined with flour, but is previously activated in warm, sweetish water for 10-15 minutes. In our case, you can slightly heat half a glass of kefir with a tablespoon of sugar and dissolve the yeast in it.
Instead of kefir of any fat content, you can safely use sour milk, yogurt and even fermented baked milk (it has a special smell of baked milk). The indicated amount of ingredients used in the recipe yields 870 grams of excellent yeast dough. This is enough for 1 large pie with the inside or a loaf of bread, 2-3 mini-pies with the inside or 12-15 (depending on the size) pies with the inside of your choice.
Ingredients:
Making a dish step by step:
To make this homemade yeast dough, we will need the following ingredients: premium wheat flour, drink or sour milk of any fat content, sweet sand, refined vegetable oil, salt and quick-acting yeast. All products should be at room temperature.
Sift wheat flour (500 grams) into a bowl (preferably twice). Thanks to sifting, the flour not only loosens and is saturated with oxygen, but also possible debris is removed. I use 500 grams of flour because I use the product of one brand (Lida) - but you may need a little more or a little less.
Add 1.5 teaspoons (1 heaping spoon) of quick-acting yeast, 2 tablespoons of sugar and 1 teaspoon of salt (preferably finely ground) to the flour.
Mix thoroughly with a fork or whisk so that all dry ingredients are moderately distributed in consistency.
Make a depression in the flour consistency and pour a drink (sour milk) at room temperature into it. You can warm it up quite slightly, just a little bit.
Mix all the products - you can use your hand or a fork (as you prefer). When the flour is moistened by absorbing water, add 2 tablespoons of unflavored vegetable oil. I use refined sunflower.
This yeast dough must be kneaded for quite a long time (at least 10, but preferably 15 minutes) and vigorously. As a result, it will become smooth, uniform, quite soft and not sticky. We round the dough into a ball and place it in a bowl, which we grease with almost a teaspoon of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during the fermentation process. Place the yeast dough in a warm place for 1 hour. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no baking.
After 1 hour (time is a relative concept, more or less may be useful), the yeast dough on kefir will rise extremely well, increasing in volume by approximately 2-2.5 times. It is extremely soft and fluffy. If the dough rises poorly, it means you have got old yeast - increase the fermentation time.
We do a light knead to release excess air, re-round the dough and return to the heat for another 40-50 minutes.
During this period of time, the yeast dough on kefir will again rise extremely well and become even more tender and shaggy. Now you can work with it - bake homemade bread, pies, buns and other delicious pastries. In total, the indicated quantity of goods yields 870 grams of homemade yeast dough.
As an example, I will show you wonderful wheat bread with kefir, which I baked with this yeast dough. When one hundred percent cooled, it weighs 810 grams. Narrow and crispy crust, airy, tender and juicy crumb. Find the bread recipe here.
And this yeast dough makes simply amazing pies. During the season, be sure to make strawberry with this detailed recipe.
An unusually tasty, airy, tender and fragrant apple pie is also made with this yeast dough. Look here for the recipe.
I will be glad if you need this simple recipe for homemade yeast dough on kefir without eggs and it ends up in your culinary piggy bank. Cook for your health, friends, and bon appetit!
Yeast dough with kefir
Ingredients
Fresh yeast – 40 g
Wheat flour – 5 tbsp.
For the main batch:
Chicken egg – 1 pc.
Vegetable oil – 80 ml
Wheat flour – 800 g
Salt – 2 pinches
- 256 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step-by-step recipe with photos
I would like to introduce you to an extremely amazing yeast dough made with kefir. The dough is pleasant to work with, baking from it is especially fluffy, the recipe is economical and “not greasy” - it only requires a little vegetable oil and one egg! The dough is all-purpose, it can be used for anything: bagels, rolls, buns and pies; sweet and non-sweet insides will feel equally great in this dough:) The dough for this recipe yielded 1 kg 650 g (for reference: for two type of baked goods, for example, for two braids or two trays of buns with the insides).
Prepare the drink, fresh yeast, sugar, wheat flour, egg, vegetable oil, salt. Crumble fresh yeast into a warm drink, 36-40 degrees, add sugar, stir until the yeast dissolves. Add a little flour, stir and leave the dough to stand for 15 minutes under a towel, bubble 
Beat an egg into the prepared dough, add more sugar, salt, pour in vegetable oil, stir.
Now add flour one spoon at a time, stirring each time.
Add flour carefully and look at the dough. I needed 800 grams of flour.
The dough ready for proofing should not be dense, not clogged, it will still stick to your hands.
Divide the dough into two parts, place in two different bowls, because there is a lot of it, cover them and leave to rise for 50-60 minutes.
This is how the dough has grown after an hour:
Punch down the dough and leave for another 20-30 minutes for the second rise.
Yeast dough with kefir, like fluff
Yeast dough with kefir is simply kneaded, rises quickly, and the main one is extremely comfortable to work with - it does not stick to your hands or to the work surface, it is plastic and flexible. Baked goods from it come out fluffy and soft, like fluff, and do not go stale for a long time.
Without exaggeration, I can say that this yeast dough recipe is universally suitable for all occasions! Suitable for buns, bagels and pies. The dough is moderately sweet, so it perfectly harmonizes with the sweet and salty insides. In addition, the recipe is also economical, because the dough is kneaded without eggs. All you need is a glass of kefir, yeast, vegetable oil, flour, salt and sugar.
I will tell you how to knead yeast dough, how much time to give it to rise, so that you get an amazing result, regardless of what kind of yeast you use - dry or compressed. Delicious baking for you!
Ingredients
- drink – 1 tbsp.
- dry yeast – 11 g
- sugar – 1 tbsp. l.
- salt – 1 tsp.
- refined oil – 100 ml
- wheat flour - 3 tbsp.
Manufacturing
I heat the drink to 30-35 degrees (1 tbsp = 250 ml). Add sugar and salt, add dry yeast, stir until well dispersed. Instead of dry yeast, you can use compressed yeast - 17-20 g will be useful.
I add 2 tablespoons of flour, be sure to sift it. I stir with a whisk. I leave it in a warm place for 10 minutes to “wake up” the yeast. If you are using fresh compressed yeast, then let the dough sit 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.
I evenly add the remaining flour, sifting it through a sieve. First I stir with a whisk or spoon to get rid of lumps.
Once all the flour has been added, I knead the dough with my hands. It should turn out soft, not clogged, slightly sticking to your 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 period of time, the kefir-based yeast dough will have time to rise and at least double in size. If you are using the freshest yeast, not dry, then the rising time should be increased to 50-60 minutes.
That's all - we have a good kefir-based yeast dough for pies ready, extremely soft and pleasant to work with.
All that remains is to form the pies with the insides, then let them rise for 20-30 minutes while the oven heats up, brush 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. Fundamentally!
The recipe uses a huge amount of yeast, which will be able to raise the buttery dough and make it porous. You can reduce the amount of yeast to 5-7 g if you use quick-acting yeast or very active yeast (in other words, you have worked with them before and probably understand that they simply and quickly raise any dough from ordinary yeast to butter dough). If in doubt, add 2 tsp. (11 g) as directed in recipe.
The dough should turn out different from ordinary pie dough. It will be plump and fluffy, greasy to the touch, very, very soft, and not sticky to your hands at all. The smell of yeast will be present at first, but during baking there should be a slight yeast smell, weakly expressed.