Whey yeast dough is a universal option for making buns, pies, pancakes. Any pastry made from such a dough turns out to be unusually tender, airy and, of course, has a very appetizing taste. appearance. In addition, thanks to whey, the dough is dietary. Buns, pies or pies made from yeast dough will be useful both for small children and for people who need special diets.
- 250 ml of serum;
- 3 cups flour;
- 100 ml sunflower oil;
- half a teaspoon of salt;
- a tablespoon of granulated sugar;
- a bag of dry yeast (10 gr.).
To prepare whey, you need a liter of kefir, which needs to be heated a little over low heat. Kefir is boiled until the milk curdles, then the resulting liquid must be cooled and strain the curd through gauze. The remaining liquid is whey.
For making yeast dough, everything is best necessary products Take it out of the fridge half an hour before you start making the dough. If you want the baking to be healthier, you can add olive oil instead of sunflower oil.
In addition, serum yeast dough Ideal for diabetics, there is absolutely no sugar. You can bake apple pies without sugar and dip them in fragrant honey.
Any fillings are suitable for such a test: from eggs, cabbage, potatoes, cottage cheese, fruits.
Whey dough for pie
Whey yeast dough for sweet buns is the same as for pies with vegetables and meat fillings. Only for the preparation of buns, you can use more sugar as a filling. The dough for the buns must fit very well in order for them to turn out airy. Before putting the buns in the oven, they need to be greased with an egg with water and vanilla. To do this, you need one yolk, a tablespoon of water and a bag of vanilla.
Whey dough for pie
Whey yeast dough is remarkable in that it can be used to make both sweet and savory pies. For example, if you want pies with cabbage, then you can stick more pies with apple on the second baking sheet.
It is also well suited for preparing a variety of hearty breakfasts, snacks, afternoon snacks and light dinners. In addition, the dough turns out to be very obedient, does not stick, and it is not at all difficult to form pies from it.
The total preparation time for whey yeast dough takes an average of two hours. It is better, of course, to make such a dough in the early morning, when everyone is still sleeping, and for breakfast or dinner, your family will be able to taste fresh buns, pies or pies.
The best use for whey will be the preparation of dough based on it. In a baking situation, it is better to put yeast in the dough. Whey dough is versatile - it can be used to bake not only delicious homebaked bread but also fluffy pies, pizza and fragrant buns.
Whey dough without yeast is cheap and easy to prepare. It turns out soft, it is better not to add a lot of flour to it, otherwise it will be difficult to roll it out. This dough is good for freezing.
Composition of ingredients:
- soda - 1 tsp;
- salt - 1 tsp;
- sugar - 2 tsp;
- vegetable oil - 2 tbsp. l.;
- wheat flour - 2 cups;
- serum - 250 ml.
There are certain features in the recipe. Whey tastes different, depending on whether you use salt and vinegar.
Cooking method:
- Warm up the whey.
- We put sugar, salt, butter and flour in it. We knead the dough.
- Roll out the dough. Sprinkle it with soda or grease it with a mixture of soda and vinegar. Let the dough rise for an hour.
- Knead the dough again.
In this case, the soda should be well distributed over the prepared composition, otherwise the dough will have a heterogeneous structure.
Cooking without eggs
The egg-free dough recipe is simple and can be prepared without much preparation.
Composition of ingredients:
- whey - 650 ml;
- premium flour - 350 g;
- vegetable oil - 50 ml;
- granulated sugar - 3 tbsp. l.;
- salt - 0.5 tsp;
- baking soda - 0.5 tsp
Cooking method:
- We take any container of the desired size and sift flour into it. Pour salt, sugar and part of the whey.
- Beat everything with a mixer or a whisk until a thick dough is obtained. It should be of a uniform consistency.
- Next, pour out the rest of the whey.
- Pour soda into the dough and beat again.
- Next, pour vegetable oil into the dough. We leave it to reach for 10-15 minutes.
Dough with whey is higher than without whey and rises about half an hour earlier than without whey.
Recipe for pies
The composition of this dough is very simple, as is the technique of preparation, and baking from it always comes out excellent. Thanks to whey, yeast dough acquires dietary properties.
Composition of ingredients:
- serum - 250 ml;
- flour - 3 cups;
- sunflower oil - 100 ml;
- salt - 0.5 tsp;
- granulated sugar - one tbsp. a spoon;
- dry yeast -10 g.
These ingredients can almost always be found in the kitchen, so they do not have to be specially bought.
Cooking method:
- Pour all the whey into a small saucepan.
- We put it on a muffled fire and heat it to a high temperature.
- Then turn off the heat and put the yeast in a saucepan with the whey, then add a little sugar and salt.
- The resulting composition should be infused for several minutes.
- Pour everything into a suitable container.
- Pour in some sunflower oil and mix thoroughly.
- Sift the flour and gradually pour into the whey.
- Stir the dough all the time until it completely moves away from the bowl.
- Then add the rest of the sunflower oil.
- After kneading the dough, put it in a warm place and cover with a wet towel.
- The dough should rise by 2-3 times, then knead it again. When the dough has risen, let it rest.
- If you are preparing the dough for pies, you should divide it into small pieces and mold the cakes.
In order to prepare whey, take kefir, which should be slightly heated over low heat.
It is boiled until the milk begins to curdle, then it must be cooled and the curd is strained through cheesecloth. The resulting liquid is whey.
Cooking in a steamy way
From this dough, you can cook pies with any filling. They come out fluffy and delicious.
Ingredients for the dough:
- serum - 300 ml;
- sugar - 2 tbsp. l.;
- dry yeast - 1.5 tsp;
- flour - 200 g.
Ingredients for the test:
- 2 eggs;
- salt - 1 tsp;
- odorless oil - 100 ml;
- flour - 450 g.
Cooking method:
- Pour the whey into a saucepan and heat up a little.
- Add sugar to the pot and stir.
- Add yeast, stir and add flour.
- We cover the dough with a damp towel and insist for an hour.
- When the dough grows, add salt, vegetable oil and eggs.
- Knead the dough. It should stick a little to your hands.
- We mix the dough in a bowl, and then put it on the board and knead thoroughly.
- Next, put the dough back into the container, cover it with a towel and set to rise for an hour in a warm place.
When the dough has doubled in size, you can make pastries from it.
Pizza base
In order for the pizza to turn out tasty and appetizing, it is important to properly prepare the dough for it. To do this, you can add whey to the dough.
Composition of ingredients:
- flour - 350 g;
- dry yeast - 5 g;
- whey - 0.5 cups;
- warm water - 30 ml;
- 1 egg;
- salt and sugar - a pinch each;
- olive oil - 1 tbsp. l.
Cooking method:
- First, pour the yeast into a glass or cup, pour warm water and insist for 10 minutes. Then stir and insist for another five minutes.
- Pour the whey into a saucepan and heat it, add the egg and mix everything thoroughly.
- Add sugar and salt, stir, pour in the yeast and mix thoroughly again. Add flour bit by bit, stirring the dough.
- Next, fold the dough, transfer it to the pan and let it rise.
If you dared and prepared cottage cheese at home, do not rush to drain such a by-product, such as whey, remaining in the process of all manipulations with milk or kefir, into the sink. After all, she can find a worthy and "tasty" use. It can serve especially well if you are planning to make pies or pies. This is where she gets great. liquid base for your test. And it doesn’t matter if you plan to fry pies or bake in the oven. In any case, be sure if you use whey yeast dough prepared sponge method, then your products will turn out very delicate and lush. By the way, it remains soft for quite a long time, unlike the one made from dough based on kefir, water or milk. You can experiment yourself.
Ingredients:
- 1 selected chicken egg;
- 650 ml. whey;
- 40 g of granulated sugar;
- 12 g salt:
- about 1100 flour;
- 14 g fast-acting dry yeast;
- 100 ml. vegetable oil.
Can you add a couple dessert spoons mayonnaise - this will give even more splendor to your pastries. If you have planned the preparation of sweet products, use vanillin and increase the amount of sugar by 50%. Vegetable oil you can dilute with melted margarine.
- The dough preparation time is approximately 80 minutes.
- Yield - 2 kg of finished dough.
How to make whey yeast dough:
Heat the entire serum to human body temperature (maximum up to t = 40 °C). Pour about a third of the liquid into a bowl and dilute all the granulated sugar, yeast and a small handful of flour in it. Leave the dough mixture alone for at least ten minutes (the activation time depends on the freshness and quality of the yeast).
While the dough is activated, shake well (if you want, use a whisk or mixer) the egg with salt until the grains of the latter are completely dissolved.
As soon as the yeast mixture is “puffed up” with a cap, combine all the “wet” ingredients (salted egg slurry, butter, remaining whey and sponge) in one spacious cup, but first stir the dough well so that carbon dioxide comes out of it.
Then add flour in small portions, constantly stirring the contents of the cup.
When the consistency of the dough becomes more or less dense, put the whole mass on the table and knead very well, adding flour if necessary. Put the slightly sticky dough back into the cup (do not forget to grease its bottom and walls with oil to make it easier for the dough to “step” up) and, covering with a towel, leave for at least half an hour to rise. And it is better to cover the cup with the dough with a high lid or another cup, so that later you do not have to tear the dough from the fabric.
If your home is warm, then literally after 30 minutes (maybe a little more) the dough will rise, doubling in volume. Tip the cup onto the table and knead the dough well again.
Return it to the container again and wait for it to rise again. This will take about half an hour.
Once the dough has doubled or tripled in size, carefully transfer it from the cup to the table and you are ready to start shaping.
Happy baking!!!
Sincerely, Irina Kalinina.
I want to show you. How do I make whey dough for pies in the oven. The recipe is yeast-free and will work for any homemade muffin. Of course, the basis of the basics of any baking is dough. If it is viscous, hard, you don’t even pay attention to the taste of the filling. And the dough, especially with yeast, is a capricious product, one can say with character, loves an affectionate word and a peaceful environment. Personally, at my house, someone always drops something, stomps, distracts, there is practically no opportunity to concentrate. I think that's how it is for many people. Yes, free time is a problem. Therefore, I very often knead the dough with whey - it is cheap, and the dough is airy and light. When choosing a serum, look at what is written on the package: if it is salty, reduce the amount of salt indicated in the recipe, if it is fresh, not acidic, you will need to add soda slaked with vinegar.
Dough Ingredients:
- 125 milliliters of serum,
- 300 grams of wheat flour,
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon of sugar,
- 1 tablespoon of any vegetable oil.
How to cook with a photo step by step
Pour the whey into an enameled or stainless steel deep bowl and heat over a fire. Be careful not to overheat! The liquid should become well warm, but not hot.
Pour sugar into a bowl, salt. 
Add soda and oil. 
Sift the flour through a sieve into a bowl and knead the dough thoroughly with your hands. 
We take the edges of the dough and wrap them towards the middle, like an envelope is made; wrap tightly with cling film or place in a plastic bag and let rest in a warm place for an hour. In the meantime, it is quite possible to have time to come up with and prepare the filling. 
When it is already possible to proceed to the main stage of cooking, be sure to knead the dough one more time! Soda should be well dispersed over the entire surface, otherwise the dough will have an inhomogeneous structure when finished.
I am sure that you will definitely get a light and tender dough!
Bon Appetit! 
And this is how you can cook
