Kefir yeast dough for a pie. Yeast dough on kefir - successful recipes for a lush base for home baking. Cooking a dish step by step with a photo

Hello, dear readers of the site! I often pamper my family with delicious yeast pastries, I always make the dough myself, it's not at all difficult. Recently discovered an interesting recipe for a quick yeast dough on kefir, it rises very quickly, it does not even take an hour. Pies from it are airy, lush and very tasty.
The dough does not get stale for a long time, even the next day, after heating in microwave oven, pies taste and look like they were just taken out of the oven. From this dough you can make pizza, pies with sweets and not sweet stuffing, cook in the oven or fry on the stove. I made meat pies in the oven, it turned out very tasty!

Ingredients for yeast dough on kefir:

• Kefir - 0.5 liters (you can use sour milk)
• Flour - 800-1000 gr. (how much dough will take)
• Quick dry yeast - 1 p. (11 gr.)
• Eggs - 1 pc.
• Sugar - 1 tbsp.
• Vegetable oil - 2 tbsp.
• Salt - ¾ tsp (or to taste)
• Homemade minced meat - 700 gr.
• Onion - 1 pc.
• Salt, pepper to taste

How to cook meat pies in the oven:

Dissolve dry yeast in a small amount of warm water, cover with cling film and leave for 10 minutes. In warm kefir ( room temperature) stir the egg with salt and sugar, then add the yeast that came up, mix a little, pour in the vegetable oil, add flour in portions, but do not overdo it, the dough should turn out soft, light.

Place the dough in a saucepan, cover with cling film or a lid and leave in a warm place until it doubles in volume. My dough came up in 45 minutes.

Knead the risen dough, take it out of the bowl, form a sausage, divide it into small pieces. Roll each piece lightly in flour and form cakes with your hands or with a rolling pin. We spread the filling on each cake, this time I have meat. To prepare it, I passed pork with beef and onions through a meat grinder, mixed everything and seasoned to taste.

We form pies and place them on a greased baking sheet with the seam down (or bake on vegetable oil in a frying pan). Let the dough rest for 15 minutes, while preheating the oven to 180 degrees. Then you can grease the pies with an egg (or one yolk). I didn’t, just 10 minutes before the end of cooking (as soon as the pies started to brown) I pulled the baking sheet out of the oven and greased them with butter, then put them in the oven for another 10 minutes. The total cooking time is approximately 30 minutes.

Perhaps every hostess has her own in the arsenal signature recipe making yeast dough. It is this dough that can rightfully be considered universal, because it is perfect for pastries, and for pizza, and for frying pies in a pan. How to cook properly and quickly yeast dough on kefir, will be discussed in this article.

Before you start kneading, for example, kefir yeast dough for a pie, check out the advice of experienced chefs. It is they who will help you choose the right yeast base and figure out what role kefir plays in kneading the dough. Here are a few practical advice Note to hostesses:

• Choose only fresh yeast.
• Pressed yeast is stored for several days. In the refrigerator they can keep their beneficial features for 3 weeks, and in the freezer for about 2 months.
• If you purchased yeast in advance and stored it in the freezer, then you need to defrost it at a temperature threshold of no higher than + 8 °, otherwise it will spread and lose all its properties.
• "Old" yeast will not bring necessary benefit for the test. If you use yeast that has already expired, then most likely the dough will not only not work, but will also acquire a sour taste and an unpleasant beer smell.
• Today in stores you can find a variety of dry yeast. Their choice should be approached with special care, since there are crushed and granulated yeast.
• Granular yeast must first be diluted in water and let it brew a little so that it disperses. Ground yeast does not require preliminary dissolution - they are immediately ready for use.
• Pay attention to the proportions of yeast indicated in the recipes. The ratio of dry yeast and pressed is 1:3. This means that 11 g of dry yeast can be replaced with 33 g of pressed.
• Yeast dough is best to insist on kefir - in this case, it will turn out to be porous and lush. The active formula of the fermented milk product has a good effect on the yeast, as a result of which fermentation occurs and the yeast cells actively swell.

The classic recipe for yeast dough on kefir

If you want to make kefir yeast dough for fried pies, you can use classic way cooking. This dough is made very quickly and without much effort. It can be made with pressed or dry instant yeast.

Compound:

• kefir with any percentage of fat content - 0.5 l;
• flour of the highest grade;
• pressed or dry yeast - 40 g or 17 g, respectively;
• chicken egg - 1 pc.;
• sunflower oil - 85 ml;
• sugar - 4 tbsp. l.;
• a small pinch of salt.

Cooking:

Yeast dough on kefir for pies

Every housewife will like the recipe for yeast dough for pies with the addition of kefir. Pies and pies made from such a dough are lush, golden and very tasty.

Compound:

• kefir - 0.3 l;
• dry or pressed yeast - 11 or 33 g, respectively;
• milk of any fat content - 100 ml;
• salt - 0.5 tsp;
• butter - 100 g;
• 1 chicken egg;
• sugar - 2 tbsp. l.

Cooking:

Yeast dough on kefir for buns

If you want to cook delicious buns then try a new, simple and easy recipe kneading dough on kefir.

Compound:

• kefir of any fat content - 0.25 l;
• dry or pressed yeast - 10 or 30 g, respectively;
• granulated sugar - 3 tbsp. l.;
• warm filtered water - 0.1 l;
• 1 chicken egg;
• sunflower oil - 50 ml;
• salt;
• flour - about 0.5 kg.

Cooking:

1. Heat the water slightly, its temperature should not exceed 40 °.
2. In a deep bowl, put the yeast and 1 tbsp. l. Sahara. Pour dry ingredients with warm water.
3. Let the mass brew for about 5 minutes, and then mix well.
4. Pour kefir into a separate bowl, it should not be cold.
5. Mix with kefir sunflower oil, a pinch of salt, 3 tbsp. l. sugar and egg. To make the mass homogeneous, all the ingredients can be beaten with a blender or mixer.
6. When a bubbly foam forms on the yeast mass, add it to kefir and mix everything well.
7. If the foam is not formed, this means that the yeast is of poor quality or stale.
8. Gradually add the sifted wheat flour. First, mix everything with a spoon, and when the dough thickens slightly, put it on a work surface and knead thoroughly.
9. Transfer the kneaded dough to a deep bowl and cover with a dry towel or napkin.
10. Leave the dough to infuse in a warm place for about 1.5-2 hours.
11. After this time, the dough will be ready and can be used to form buns.

According to a similar recipe, you can prepare rich yeast dough on kefir, you just need to add 2 chicken eggs and butter. V butter dough also add vanilla sugar or essence.

Manufacturers today offer a wide range of yeast. Buy only proven and fresh yeast, because the taste of the dough and ready meal. Choose the recipe you like and don't be afraid to experiment. Yeast dough on kefir turns out to be porous, tender and very lush.

Yeast dough for pies on kefir is suitable for different stuffing. If you have conceived with berries, fruits or jam - when kneading, throw up to 5 tbsp. sugar (+ vanilla, other flavoring). If you want to bake savory, add only 1 tbsp. granulated sugar.

The fat content of kefir does not play a fundamental role; yogurt (sour milk) is also suitable. My ingredients list says sunflower oil, but you can use corn oil, any lean oil with a neutral flavor (that is, refined).

This recipe is simple in that no dough is required - you need to immediately knead soft dough, distance and then form products.

To prepare the dough on kefir with yeast for pies, we will immediately prepare the necessary products.

We combine kefir with vegetable oil, warm up to 35-37 degrees.

Sift 400 g of wheat flour (the next about 100 g is introduced later and gradually).

Mix with a portion of dry yeast.

Then - with a pinch of salt and sugar. I bake sweets yeast pies with apricots, so I pour 5 tbsp.

Pour in the kefir-oil warm composition and proceed to kneading.

We add the missing flour, knead it well to a smooth texture, roll up the bun, lower it into a clean and cramped container, cover with a film, put it in heat (preferably under direct sunlight). Proofing takes from 30 minutes to 2 hours.

Yeast dough for pies on kefir "grew" 2.5-3 times and is ready for further work.

After molding the semi-finished pies, we also leave them for 15-30 minutes, grease them with butter or egg yolk, send them to a hot oven (for 30-35 minutes, at a temperature of 180 degrees).

Yeast dough on kefir is pliable, does not stick to the surface of the table and hands. It is suitable for all types of pastries, harmonizes with sweet and hearty types of fillings.

If you follow all the points and correctly determine the amount of ingredients, you will end up with delicious lush pastries.

Tip: Do not use yeast that has been in the refrigerator for a long time. Buy fresh.

1. Mix live yeast (60 g) with half a spoonful of sugar and a spoonful of warm water.
2. One and a half packs of butter need to be kneaded and add a glass of flour to it. The latter should be thoroughly sifted before use. Then you get a light and fluffy dough, like fluff.
3. Wrap the resulting mass with a film and place in a cool place.
4. In the meantime, mix 750 grams of flour with 100 g of granulated sugar, four eggs and some salt.
5. Pour in preheated kefir (300 ml). Add yeast mixture.
6. Knead the dough and let it "rest" for about twenty minutes.
7. Roll out a large rectangle from the resulting workpiece. The edges of the dough should be thinner than in the middle.
8. Remove the mass of butter and flour from the refrigerator, roll it out. Place the resulting layer in the middle of the dough so that it covers it by two-thirds.
9. Fold both layers together twice and roll out. Roll up again and refrigerate.
10. Repeat the ninth step a few more times, sending the dough to the refrigerator first for an hour, and all subsequent times for half an hour.

Pie base recipe

You can find many ways to make delicious pies, but the most wonderful ones come out, of course, on a yeast basis.

1. Dilute the yeast in water to make a dough. Leave it for ten minutes to double the composition.
2. Take ½ liter of warmed kefir, mix with ½ tsp. salt and 2 tsp. Sahara. Add raw egg.
3. Mix the resulting composition with dough, add 2 tbsp. l. sunflower oil and gradually, half a glass, enter a kilo of flour.
4. Roll out the resulting dough with a layer up to seven millimeters thick and cut out small circles from it - the basis for future pies.

Remember: such yeast dough on kefir for pies will still rise during baking, so divide it into small pieces and place them on a baking sheet at a distance from each other.

Yeast dough for buns

What could be better than fluffy buns for breakfast? Use this recipe for their base, and your pastries will always live up to expectations.

1. Dilute 10 grams of yeast in warm water (100 ml).
2. Add 3 tbsp. l. Sahara.
3. Leave the mixture warm for 15 minutes.
4. Heat a glass of kefir, mix it with 50 ml vegetable oil, egg yolk, ½ tsp. salt and the dough prepared before.
5. Combine ½ kilogram of flour with the resulting mixture. Knead the dough and set it aside for "rest" for an hour and a half.
6. Knead the breathed dough and form small buns.

In such pastries, you can add poppy seeds, cinnamon or raisins, crushed nuts. Above ready dessert it is good to decorate with honey, jam or jam to taste.

If you decide to add raisins to the buns, dust each raisin with flour before adding it to the dough.

Fluffy baking base

You can make all kinds of pastries from this dough. Though magnificent for homemade pizza, even airy for cheesecakes, even supple for a pie with fish or other savory filling.

1. Beat two eggs with sugar. The amount of sweet sand is selected according to the taste and type of the planned baking.
2. Add kefir (300 g), 10 g baking powder, a little salt.
3. Can be included in 1 tbsp. l. any strong alcohol but cognac is preferred.
4. Add flour (300 g).

Quick yeast dough on kefir

There are times when guests are already on the doorstep, and there is nothing to treat them with. In this case, you can make buns or pies on, without exaggeration, "instant" dough. It will take no more than 45 minutes to prepare them.

1. Sift flour (750 g) through a sieve.
2. Add yeast (11 g) to it. Stir.
3. Enter half a glass of olive oil, 5 g of salt and 15 g of sweet sand. Caution: do not overdo it with sweets, this will negatively affect the taste of baking.
4. Heat kefir (250 ml), pour into the mixture and mix.
5. Remove the resulting composition in a warm place for half an hour.

No added eggs

Food intolerances to certain foods are not uncommon. But an egg allergy is not a reason to deny yourself lush pastries. In addition, such a recipe will appeal to those who observe Fasting, but really want sweets.

To make dough on kefir without eggs, take:

• 3 art. l. flour;
• sunflower oil - 125 ml;
• fresh yeast - 20 g;
• 1 st. l. Sahara;
• 1 tsp salt;
• 250 ml of kefir.

The algorithm of actions is simple:

1. Grind yeast and sugar and leave for a few minutes.
2. Heat kefir, add salt and sunflower oil to it.
3. Mix all ingredients, add flour.
4. Lubricate a deep container with oil and put the dough into it. Cover with a towel, let stand for half an hour.

Yeast dough "like fluff" on kefir

It is perfect for pies or buns, but donuts are the most delicious of it.

1. Warm up ½ liter of kefir with at least 2.5% fat content. Whisk in the egg and a pinch of salt.
2. Mix 10 g dry yeast with 100 g sugar.
3. Combine the mixtures, gradually introduce 1 kg of flour into the resulting mass, mix and set to stand for 40 minutes.
4. Cut the dough into small pieces, from which roll donuts.

Any products made from such a dough can be flavored with berry jam or jam, but they will be very tasty without additives.

Pancake base

This the simplest recipe cooking light yeast pancakes on kefir. In the cooking process, we do not need soda.

1. Mix half a cup of flour with 2 tsp. sugar, a pinch of salt and 1 tsp. yeast.
2. Pour the mixture with a glass of warm kefir.
3. Beat everything with a whisk, cover the container with a towel and leave the dough to “breathe” in the heat for thirty minutes.
4. Beat 2 eggs and add to the dough, add another ¼ cup of flour.
5. Slowly beat the resulting mass and gradually add ⅔ cup of hot water.
6. Let the dough stand for another twenty minutes, then add 2 tbsp. l. vegetable oil.

Sweet yeast dough for buns and cheesecakes

Lush muffin, of course, is the enemy of the figure. But let's forget about it today, because such delicious buns are waiting for us!

1. Add 40 g of fresh pressed yeast or 10 g of dry yeast to ½ liter of warmed kefir. Mix well.
2. Pour 200 g of sugar, 1 tsp. salt, beat in 2-3 eggs.
3. Melt 100 g butter, add to the mixture.
4. Sift the flour, add to the dough and beat with a whisk.
5. At some point, it will become difficult to work with a whisk, then we will continue kneading by hand. You can take the dough out of the plate, put it on a floured table and knead directly on its surface.
6. The composition will turn out a little watery, but at this stage it is important to suppress the urge to add a little more flour. After the dough becomes elastic enough, knead it for another five minutes, then we begin to gradually pour in the oil.
7. Put the finished base in a warm place for half an hour. A slightly preheated, but turned off oven is suitable for this purpose.

Live yeast pizza dough

Someone loves the real Italian pizza on a thin crispy crust. But in most families, they still prefer homemade, lush and high pizza.

1. 1 st. l. sugar and 25 g of raw yeast dissolve in 150 ml of warm water.
2. In another 150 ml of water, dissolve 10 g of salt and 3 tbsp. l. olive oil.
3. Pour 500 g of flour into the third bowl and pour both masses from the two previous points into it.
4. Stir the composition until it is no longer sticky.
5. Take a larger container and grease it olive oil if you choose not to add it in before. Place the dough in it and let it brew for 1.5 hours in a warm place. It is convenient for these purposes to heat the oven to about 50 degrees, turn it off and send the dough into it for proofing.

Most ingredients, such as kefir and water, can be heated to make the dough rise well.

White dough

Speaking of whites, many represent incomprehensible products that are sold in catering stalls of dubious reputation. But homemade whites are something incredibly tasty! Write down the recipe the best test for this baking.

1. Heat ½ liter of kefir, mix with the egg.
2. Sift 800 g of flour, dilute 20 g of dry yeast and 50 g of sugar.
3. Knead the dough from all the ingredients so that it is soft, but without excess liquid.
4. Roll out the cakes from the resulting workpiece - this is the basis for whites.

Do not save on the amount of flour and be sure to sift it. When choosing this ingredient for making airy yeast dough, pay attention to its composition, and especially to the amount of gluten. The content of this component should not be low, otherwise your dough will never be lush.

Most inexperienced chefs do not even think of pampering their household with yeast dough pastries. But the wolf is not as scary as it is drawn! And so we have prepared this material for such representatives. There was a great opportunity to try your luck in this field. Moreover, there is nothing complicated in preparing yeast dough.

What you need to know about kefir, yeast and their tandem

In this section, we will talk about products such as kefir and yeast. We will analyze all the nuances. Let's talk about their "friendship" with each other.

It is far from a secret that delicious dough comes out on kefir, because it is often used to make the flour base of various dishes. Moreover, such a dough turns out to be extremely tasty, which is why most culinary specialists prefer it to make their own. culinary masterpieces.

Thanks to kefir, an acidic atmosphere is formed in the flour base. Bacteria have a beneficial effect on taste qualities flour product. Also with its help, the dough acquires the desired texture. The dough is crumbly and tender.

Yeast is a tiny bacteria that reproduces and produces carbon dioxide, making dough fluffy and fluffy. In nature, they are found in liquid, air and on plants.

For baking, 2 types of yeast are used:

1. Fresh (pressed) yeast. They are often sold in grey-brown wet briquettes. Keep refrigerated for up to 14 days, and frozen for up to 90 days. Dark, with a coating, yeast is not suitable for further use. Any pastry, using this type of yeast, is excellent. However, it needs a long or multiple exposure;
2. Dry. It is divided into active and fast-acting.

• Active yeast is infused for 15 minutes in a warm liquid.
• Instant yeast is added directly to the dough. Essential for a bread maker.

Many have heard about the friendship of yeast with kefir. Thanks to them, baking turns into a real culinary masterpiece. She comes out airy and tender. Also, the shelf life of these products is quite long. Prepare and you such a dough for your culinary delights. And to help you meet our small selection of recipes.

Recipe for yeast dough on kefir like fluff

Recipe in front of you delicious base. The process of its preparation is not exhausting. But the result will please you very much. Products from it are obtained more tender than clouds.

Progress:

heat up fermented milk product in a bowl up to 39 degrees;

Enter sugar into it;

Add dry yeast. Connect everything carefully. Leave alone for 6 minutes;

After the formation of bellies on the kefir surface, add olive oil to the substance. Connect everything well;

Sift flour in a separate container. Enter some salt. Connect a little;

Knead the dough for 15 minutes. It should not eventually stick to the skin of the hands;

Remove the finished flour lump in a warm place for 60 minutes. During this time, you need to crush it twice as it increases in size.

Now the dough is ready to prepare various culinary masterpieces of exciting flavor combinations.

Quick dough on kefir with yeast for pies

We want to tell you about one interesting recipe instant test. Its preparation will not take you more than 45 minutes, and in the end it will remind puff pastry on yeast. Indulge your household with pies cooked on this flour ball.

You will need:

• 250 ml of kefir;
• 750 grams of flour;
• 11 grams of dry yeast;
• 125 ml olive oil;
• 15 grams of refined sugar;
• 5 grams of salt.

Cooking time: 45 minutes.

Calorie content 100 g: 105 kcal.

Progress:

1. Pass the flour through a sieve;
2. Enter dry yeast into it. Mix well;
3. Combine the fermented milk product with olive fat, salt and refined sugar. Mix well;
4. Enter prepared kefir into the flour mass;
5. Start the kneading process;
6. Remove the resulting flour lump in a warm place for 35 minutes so that it increases in size.

Before using, mash it one last time and start creating pies.

Sweet yeast dough on yogurt for buns and pies

Your confectionery using this type of base will eventually melt in your mouth. Cooking it is not as difficult as it seems. In addition, it has a rather long shelf life. Here's our recipe for you.

You will need:

• 10 grams of dry yeast;
• 1250 grams of flour;
• A glass of kefir;
• Two chicken eggs;
• 100 grams of butterfat;
• 45 grams of refined sugar;
• Vanillin sachet;
• 2.5 grams of salt.

Cooking time: 60 minutes.

Calorie content 100 g: 250 kcal.

Progress:

1. Heat kefir until warm. Add liquid butterfat to it and chicken eggs. Beat everything well;
2. Pour salt, vanilla and refined sugar. Connect everything well;
3. Pass the wheat flour through a sieve twice. Mix with yeast. Enter everything into the kefir substance;
4. Start kneading;
5. Cover the finished flour bun with something and hide in a warm place.
6. After 20 minutes, do the first warm-up. Set it back to heat.

When your dough increases for the 2nd time in size, feel free to start creating culinary delights from it.

Cooking Tricks

This test has its own cooking tricks. By following them, your pastries will turn out divine. And here they are:

1. For long storage baking, add a little liquid starch to the dough;
2. Only sifted flour can turn the dough into a fluffy miracle;
3. Yeast dough is afraid of drafts;
4. Only warm ingredients guarantee a good rise of the base;
5. Before kneading, always wipe the surface of your hands with a dry towel;
6. Before introducing into the dough, margarine does not need to be heated. So you only harm the flour product;
7. Use fresh and high quality yeast;
8. Do not overdo it with the amount of refined sugar;
9. Use only the yolk part of the egg;
10. It is advisable to immediately use the finished dough;
11. More oil, and as little moisture as possible;
12. Before entering the raisins, dust them with flour;
13. At the end of the fermentation, the sponges are introduced with salt.

That's all the secrets that will be useful to you in such a case. We hope our article helped you understand the preparation of the test. And the presented recipes for the base on kefir and some subtleties will allow you to pamper your relatives delicious pastries at least every tribute.

We wish you successful experiments!