Quick fried kefir pies are prepared instantly. Dough for fried pies on kefir: recipe

At home, housewives most often cook kefir pies. They always turn out delicious and fluffy, but at the same time they do not take too much time. The same dough recipe usually works for both sweet and savory cakes, allowing you to experiment with the filling as you see fit. Kefir pies are fried until golden brown in a pan, or baked in the oven.

To cook pies on kefir, you need a minimum set of products that you will surely find in any refrigerator.... It is enough to mix all the ingredients in one bowl, and in a couple of minutes the dough will be ready to use. Its composition, in addition to kefir, includes premium flour, salt, vegetable oil and eggs. Also, a little sugar is added to the dough, regardless of the future filling.

For lush pies, soda or baking powder is put in kefir... Unlike yeast, it works instantly, so you don't have to wait for the desired effect. You can diversify the dough recipe with sour cream or yogurt.

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

Secrets of making perfect kefir pies

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

Secret # 1. The dough for delicious pies should always be slightly sweet, so it is better to add a couple of tablespoons of sugar to it.

Secret number 2. Vegetable oil needs to be put into the dough itself, then during frying it will be needed much less.

Secret number 3. For lush pies, the flour must be sifted so that it is saturated with oxygen.

Secret number 4. For flavor, you can add nutmeg to the salty filling, and vanilla sugar or cinnamon to the sweet one.

Secret number 5. The correct kefir dough should easily fall behind the hands, but at the same time be soft and elastic.

Secret number 6. After adding the filling, the pie must be carefully rolled out again.

Secret number 7. It is not necessary to extinguish soda for such a test; kefir will cope with this task.

Secret number 8. In all recipes, kefir can be diluted or completely replaced with yogurt.

Secret number 9. For the pies to acquire an appetizing golden color, grease them with an egg before cooking.

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

Ingredients:

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

Cooking method:

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

Interesting from the net

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

Ingredients:

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

Cooking method:

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

In the oven, the pies are especially fluffy and soft. Thanks to the juicy meat filling, such a dish can easily replace a full-fledged lunch or dinner. The lard for the filling should be fresh, not salty, and the liver can be seasoned with your favorite spices during cooking. A light meat broth will be an excellent addition to such pies.

Ingredients:

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

Cooking method:

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

This recipe perfectly combines airy sweetish dough and delicate aromatic filling. If you wish, you can change the proportion of mushrooms and potatoes, focusing on your preferences. From the specified amount of ingredients, about 14-16 pies should be obtained.

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

1. Pour the sifted flour into a deep bowl with a slide.
2. Add salt, soda and sugar to the flour, mix.
3. Make a depression in the flour and pour kefir with vegetable oil into it.
4. Put sour cream there and knead a homogeneous dough.
5. Peel and boil the potatoes in salted water.
6. Fry the onions until golden brown, stew the cabbage with a little water.
7. Heat potatoes, mix with onions and cabbage.
8. Roll the dough into a long sausage and cut into pieces.
9. Roll the pieces into tortillas and place some of the filling in the center of each.
10. Close the filling with dough and fry the pies in a pan for 2-3 minutes on each side.

Now you know how to cook kefir pies according to the recipe with the photo. Bon Appetit!

Warm the kefir in advance, pour it into a bowl, add sour cream, then baking soda and gently stir with a fork. Be sure to warm up the kefir so that the soda is better extinguished and the soda smell is not felt in the pies.

After that add sugar, fine table salt, sunflower oil, chicken yolk. Mix all ingredients well with a whisk. You can replace sunflower oil with melted margarine or butter.

Then add half of the wheat flour, mix gently, then add the rest of the flour. We moisten our hands with vegetable oil and knead evenly so that the dough is light and airy. Cover the bowl with a towel and leave it warm for 15 minutes, so that the dough rises.

Let's prepare the filling for fried pies: the onion head was peeled from the husk, cut into small pieces. We clean the white cabbage from spoiled leaves, wash and cut into thin shavings. Pour vegetable oil into the pan, heat it up and put onion and cabbage. We will fry over medium heat until golden brown.

Knead the dough with your hands, form a sausage, cut into equal parts. Roll each part into balls, leave for 15 minutes, then press down with your palm and put the cabbage filling inside. After that, immediately pinch on both sides, again leave for 10 minutes, so that the pies rise and level out.

We heated vegetable oil in a frying pan, laid the pies of the seams down, fried until golden brown on both sides.

Then we spread the baked goods on a napkin so that the glass has excess oil. Lush fried pies are ready to serve.

Enjoy your tea!

Our kitchen is generous for pies. Homemade, this popular Russian pastry is especially loved. True, not all housewives want to tinker with yeast dough, from which delicious and fluffy pies are usually prepared. But how do you like the option of quick kefir pies with green onions and eggs? Personally, it seems to me that fried kefir pies that are instantly cooked are exactly what many of us need. So be sure to try it!

The mystery of delicious and quick pies is hidden in yeast-free kefir dough and the simplest filling of green onions with eggs.

The kefir dough is prepared from the ingredients according to the list.

Warm kefir is poured into a bowl. It is supplemented with baking soda and thoroughly mixed with a whisk until bubbles.

Everything is thoroughly mixed. The mixture should stand warm for 15 minutes.

Flour is sifted into a delicate kefir mixture in four stages.

We act like this until the dough turns into an elastic ball.

After the third glass, let's move on to manual kneading on the table. As a result, we have a rather tender but elastic bun of quick kefir dough. Feel its scent! In consistency, it is much softer than dumplings, but not as sticky as the yeast version. It is recommended to cool the kefir dough before use.

For the filling, the ingredients are also used from the list.

Boiled chicken eggs are rubbed on a coarse grater or chopped with a knife.

Chopped onions are added to the eggs.

The filling is mixed and seasoned with salt to taste.

Chilled kefir dough is divided into four parts. Flour goes to the "dust".

Then each part is rolled into bundles and cut into miniature pieces. Fried scallions and egg patties are best when they are medium in size.

The balls are rolled into flat cakes. Flour goes to the "dust". A flat tablespoon of the filling is placed in the middle of each flat cake.

The patties are formed by boats at the top with tucks.

They are sent into a frying pan preheated together with oil, with the tucks down. Brown quickly, turn over and cook.

The time for frying quick pies in kefir in a pan does not exceed 7 minutes over medium heat. Remove the baked goods from the pan and cool slightly. After that, the next batch of pies is sent for frying.

The early ripening pies, cooked on quick kefir dough stuffed with eggs and green onions, turn out to be so tender and soft that it is impossible to resist. Thin crust and healthy filling - mmm, yummy.

It is difficult to find a hostess who, at least once in her life, has not pampered her loved ones and guests with fragrant lush pies. There is an opinion that the preparation of such a delicacy takes at least several hours, since the dough must rise several times. Perhaps, in the old days, skilled housewives baked pies in this way, but the dynamic rhythm of the 21st century dictates new rules. A modern housewife cannot afford to spend a whole day making pies, which is why wonderful recipes for quick pies have appeared, which, as a rule, are prepared with kefir.

Kefir pies - general principles and methods of preparation

Despite the fact that the basis of the pies is kefir, it is not at all necessary that they will all be alike. This delicacy may differ in shape, have different fillings, bake in the oven or in a frying pan. In the preparation of pies, the flight of imagination can be limitless, the main thing is to take the process seriously, remembering that the dough does not tolerate negligence. The technology for making pies on kefir is quite simple: the ingredients are mixed, the dough is kneaded, then cut into small pieces, from which cakes are made. Separately, the filling is prepared (sweet, meat, fish, mushroom, vegetable, etc.), the filling is wrapped in a flat cake. The pies are suitable for a few minutes, then they are fried in a pan or in the oven (10 minutes after the start of baking in the oven, grease the pies with a beaten egg).

Kefir pies - food preparation

When choosing products that will be used when baking pies, it is important that they are fresh; otherwise, if there are no health problems after eating such a dish, the dough will not rise, which means that the pies will not turn out to be airy. You should carefully consider the choice of flour; it is recommended to give preference to a premium product. It is quite simple to determine the quality of flour, you need to throw a pinch into the water, if the white color is preserved, the product is excellent. Good flour, dry, does not roll into lumps, but crunches pleasantly between the fingers. Sometimes for making pies they take first grade flour, this is not prohibited, but it is still better to use a higher quality product. As for kefir, there are no special recommendations, it should only be borne in mind that a product with a high percentage of fat content will make the pies more satisfying, in addition, the dough will come up faster. When cooking, kefir should be at room temperature, it is better not to use it immediately from the refrigerator, let it stand a little. An ingredient such as yeast is very important (in the event that it appears in the recipe), the fresher the product is, the better.

Quick pies with liver on kefir

Pies can be not only a dessert, but a full-fledged snack if they use meat fillings. A wonderful taste is obtained if the liver fried with onions is wrapped in a dough. We offer a recipe for an excellent dish.

Ingredients

For the test:
- ½ liter of kefir or sour homemade milk;
- 1 egg;
- ½ kilogram of flour;
- 2 teaspoons of salt;
- 2 tablespoons of vegetable oil or melted margarine;
- 1 level teaspoon of baking soda.

For filling:
- 1 kilogram of pork liver;
- 3 onions;
- 300 grams of fresh lard;
- black pepper;
- 1 bay leaf;
- salt.

Cooking method

Pour kefir into a container, add soda (do not extinguish), egg, salt, oil, stir everything thoroughly. Slowly add flour, it should not stick tightly to your hands, but it shouldn't turn out too steep either, otherwise it will not fit well.

We wash the liver, cut into pieces, boil (during the cooking process, add bay leaf, allspice and salt). The finished liver should be passed through a meat grinder, and the same should be done with lard (the procedure can be repeated twice). If mushrooms are present, they will add a more aromatic flavor to the filling. You can add boiled grated potatoes. When the dough and filling are ready, combine the two ingredients. Fry the pies in vegetable oil in a skillet.

Kefir pies with rice and egg

Rice and eggs are traditional filling for pies, but this does not imply its merits. Delight your household with a delicious and nutritious dish.

Ingredients
For the test:
- 400 grams of flour;
- 300 milliliters of kefir;
- 50 milliliters of sour cream;
- 3 tablespoons of vegetable oil;
- 1 teaspoon of baking soda;
- 2 teaspoons of sugar;
- 1 teaspoon of salt.
For filling:
- 4 eggs;
- 100 grams of rice;
- 1 onion;
- a few feathers of green onions;
- 2 teaspoons of ground black pepper.

Cooking method

Add salt, soda (slaked with vinegar), sugar to the flour. It is necessary to make a hole in flour, add kefir, butter and sour cream. We knead the dough. After it is ready, cover it with plastic wrap or a towel and let it stand for half an hour. Chop the onion and fry in vegetable oil, boil the rice until half cooked, hard-boiled eggs. Mix the ingredients (don't forget to chop the eggs finely), add salt and spices. We wrap the filling in the dough and bake the pies in a frying pan.

Kefir pies from puffed yeast dough

Yeast pies are especially lush and aromatic. We offer a simple recipe for this dish.

Ingredients:
- 1 glass of kefir;
- 1 bag of dry yeast;
- ½ glass of vegetable oil;
- 3 glasses of flour;
- 1 teaspoon of salt;
- 1 teaspoon of sugar;
- 1 egg (for brushing);
- jam or jam.

Cooking method

Mix kefir and vegetable oil and heat a little, add salt and sugar. Mix the sifted flour with yeast, pour the kefir mixture into it. Knead the dough thoroughly and leave warm for half an hour. The dough should be light and soft. We form pies by carefully wrapping the filling of jam or jam (if the jam is too liquid, you can add a little flour). Put the pies on a baking sheet with the seam up, let them come up for 10 minutes, grease with an egg and bake in the oven for 20-30 minutes.

- It is better to put the pies on the frying pan with the seam down, and on the baking sheet - up.
- It is very important not to brew fresh yeast, it must be stirred in warm water, milk or kefir.
- If only first or second grade flour is available, add a little starch to it before making the pies.
- In order for the pies in the oven to turn out smooth and beautiful, the temperature should be raised gradually, while we put the baking sheet in an already preheated cabinet.

What is the mystery of the air dough? What is the secret of baking, which can lie for a long time not only without stale, but also remain the same airy and soft, after more than one day?

It's simple - airy yeast and yeast-free dough, "like fluff", is kneaded with kefir. Are you surprised? Try it! We have selected for you the best recipes for a very simple and more complex dough, "like fluff", with kefir, with and without yeast.

Kefir dough - general principles of preparation

Thoroughly kneaded dough, correctly selected products - this is the success of the airy, soft dough. On kefir, more than one of its types is kneaded. Airy dough "like fluff" on kefir can be both yeast and yeast-free.

For flour products (large pies, buns or buns) baked in the oven, it is better to cook yeast. For pies that will be fried in a pan, you can also cook yeast-free. The dough on kefir for pies with soda or cottage cheese turns out to be no less soft and fluffy.

A lactic acid drink for any type of dough can be taken both fresh and not very. An expired one can even come in handy if it does not have a characteristic fermentation smell. Kefir must be warm, since it is in such an environment that rippers and yeast are activated better. If mixed with cold food, the dough will be too thick.

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

Flour should be sowed without fail. This will not only allow you to remove accidentally trapped litter, but also saturate it with oxygen, which will add additional splendor to the dough.

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

Yeast-free dough "like fluff" on kefir

1 cup of kefir, 3.5 cups of flour, 1 teaspoon of salt (without a slide), ½ teaspoon of sugar, ½ teaspoon of soda (you do not need to extinguish it), 1 chicken egg, 2 tablespoons of vegetable oil.

Recipe

1. Take a plastic dry bowl with high edges. Immediately drive a chicken egg into it, add salt and sugar.
2. Then add baking soda and pour in vegetable oil. Beat all ingredients with a mixer.
3. Then sift the flour through a sieve. Use your hands to knead the dough first in a bowl and then on the table. In time, it should be kneaded for five minutes, at least.
4. From the finished dough, form identical balls. After that, put the filling on each of them, having previously pressed down a little with your hand or rolled out with a rolling pin, the filling
5. Fasten the edges, press down on the pie. Heat the oil in a skillet and then add the patties.
6. Be sure to fry them over medium heat so that they are baked inside. fry on both sides
7. Serve the dish with homemade sour cream or with a mug of hot tea.

Quick dough on kefir for pies in the oven

Half a liter of 3.2% kefir;

40 ml of frozen oil;

20% sour cream - 50 gr.;

25 gr. unrefined sugar;

Flour - how much will it take (about a pound).

1. Soda should be well extinguished, for this, pour it into kefir, loosen it up and leave for five minutes, stand.

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

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

4. Now transfer the flour and, pouring it in small portions into the kefir mass, knead the dough. Add flour until the dough stops sticking to your hands, but it should remain soft and pliable.

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

6. After that, turn on the preheat oven to no more than 180 degrees. Form small pies with any filling from the standing dough. Transfer them to a baking sheet, which was previously greased with vegetable fat and bake for half an hour.

Quick spicy yeast dough "like fluff" on kefir

0.6 kg of baking flour, premium;

Medium fat kefir - 200 ml;

50 ml of pasteurized, factory milk;

5 gr. table salt;

Sugar - 2.5 tbsp l .;

A full large spoonful of "instant" yeast, or 25 grams. pressed bakery or alcohol;

"Creamy" margarine - 75 gr ..

1. With low heat, melt the margarine completely. You can take butter, the dough won't get any worse.

2. Heat the milk slightly, but do not boil or even make it too hot. The temperature should be no higher than 38 degrees.

3. Pour sugar into the milk, add yeast, and slowly stirring the mixture with a spoon, dissolve the added components well. Let the yeast mixture stand for 10-15 minutes closer to warmth. For example, not far from a switched on cooking zone. During this time, the surface will be covered with many bubbles and will increase significantly. If it doesn't, take new (fresh) yeast and repeat.

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

5. Constantly stirring the mixture with a spoon, start gradually adding flour into it. Begin to knead the thicker mass with your hands, also adding flour in small portions.

6. Put the dough not sticking to your hands on a table greased with vegetable oil and wrap your hands vigorously. It will become more pliable and smoother.

7. Then brush a deep bowl or saucepan with vegetable oil and transfer the ball-shaped dough into it. Cover and leave for an hour or an hour and a half for distance. The volume should almost triple.

8. After that, put it on the table again, wrinkle it slightly and start cutting.

Kefir dough for yeast pies

Low-fat kefir - 2 tbsp.;

Half a glass of sunflower, frozen oil;

Large spoon, no slide, sugar;

A small bag of fast-acting yeast (11 grams);

Dessert spoon of iodized salt;

High gluten flour - 3–3.5 cups.

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

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

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

4. Then the dough is ready. To make it easier to work with, grease your hands with vegetable oil before cutting.

Dough "like fluff" on kefir for buns with raisins

800 ml of fermented milk product (kefir);

Three chicken eggs;

200 gr. natural butter (or butter margarine);

Half a glass of sugar, white;

1.2–1.5 kg of baking flour, premium grade;

A small pinch of salt;

22 gr. "Fast" yeast (two small bags);

To taste vanillin or cinnamon, raisins.

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

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

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

4. In small portions, half a glass, add flour and knead the dough. With the last serving, add the raisins and knead thoroughly with your hands on a floured table. Knead for about ten minutes, carefully kneading the dough so that the raisins do not get lost, but spread evenly.

5. Put it back in the bowl and let sit well. Wrap the airy, soft dough that has increased in volume with your hands several times and cut into buns, which, after the "distance", bake in a hot oven.

Curd dough on kefir for pies fried in a pan

250 g 9%, shop cottage cheese;

One glass of high fat kefir;

A raw egg;

One and a half teaspoons of sugar;

A teaspoon of a ripper for dough or half a spoonful of quicklime.

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

2. In a separate bowl on a sieve, grind the cottage cheese and mix it with a slightly beaten egg and warm kefir. Remember to add salt and sweeten to the mixture.

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

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

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

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

Universal butter dough "like fluff" on kefir

Baking white flour - 0.9 kg;

150 g refined sugar;

Standard 11 gram bag of vanilla sugar

Fresh alcoholic or baker's yeast - 20 gr.;

Half a liter of medium-fat, thick kefir;

Unsalted butter - 80 gr.;

One fresh egg;

Half a small spoonful of salt.

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

2. Dissolve the butter completely over low heat, then cool it. Heat the kefir well.

3. Lightly beat the egg with a fork together with salt and add to the kefir. Then add melted butter, vanilla and the remaining regular sugar here, mix. The granulated sugar must completely dissolve in the kefir mixture.

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

5. Then transfer the dough to a large enough saucepan or small bucket and, covered with a lid, leave to "rise" for two hours. To make it easier for the dough to rise, grease the bottom and especially the sides of the container with vegetable oil.

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

7. From the ready-made puffed dough "like fluff" on kefir, you can bake any pastry.

If there is no kefir of the specified fat content, you can take any. But keep in mind the lower the fat content, the less frequent the dough will be and therefore the amount of flour will need to be increased.

Do not overheat the liquid in which you will dilute the yeast. In an excessively warm one, and even more so in a hot one, they will die and will not rise.

The fatty lactic acid product also reduces the activity of yeast. Therefore, when using such, the prescription rate of yeast should be slightly increased.

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

In order to save time, do not shorten the "distance" time of the yeast dough, the baking quality will be significantly reduced.