Delicious yeast pies made with kefir. Pies with onions and eggs on kefir in the oven

Yeast dough with kefir is the easiest way to pamper your family with delicious baked goods. For every housewife, the main thing is a quick and uncomplicated recipe that will help you create a tender, aromatic, melt-in-your-mouth treat without any hassle. Clear recommendations will help you easily turn an ordinary meal into a festive dinner.

How to prepare yeast dough with kefir?

Even an inexperienced housewife can prepare delicious yeast dough with kefir without any problems. The main thing is to stick to the recipe and ensure that you have fresh ingredients. Such baked goods are famous for their amazing aroma, which seduces even the most capricious little ones.

Instead of kefir, yogurt is suitable; sour milk can also be a substitute.
If the pies are baked in the oven, they should be placed seam side up, and if fried, then seam side down.
Starch must be added to grade 1 or 2 flour.
It is better for inexperienced housewives to try to master yeast dough on kefir with dry yeast.

Yeast dough with kefir is like fluff

Sweet yeast dough made with kefir is called “like fluff”, it is so light and airy. To achieve this effect, the flour must be sifted, then it is saturated with oxygen, and the dough turns out much tastier and fluffier. Yeast should be diluted only in warm kefir, and very carefully.

Ingredients:

kefir – 1 tbsp.;
dry yeast – 1 sachet;
vegetable oil – 0.5 tbsp.;
salt – 1 tsp;
sugar – 1 tsp;
flour - 3 tbsp.

Preparation

To make the yeast dough with kefir airy, kefir must be diluted with butter and heated a little.
Sift the flour.
Mix salt, sugar, flour and dry yeast.
Pour in a mixture of oil and kefir and leave for half an hour.
Knead the dough.
Make the pies and bake, setting the temperature to 200 degrees.

Yeast dough with kefir for pies

This recipe recommends a simple and quick way to prepare kefir dough with yeast for pies. They will turn out fluffy and rosy, and can be fried or baked. It is very important that even cooled baked goods remain soft and do not become stale. And after heating in the microwave, it regains its delicate taste and becomes soft.

Ingredients:

kefir – 1 tbsp.;
vegetable oil – 0.5 tbsp;
flour – 3 tbsp;
salt – 1 tsp;
sugar – 1 tbsp. l;
yeast – 10 g.

Preparation

Dissolve sugar, salt and butter in heated kefir.
Sift the flour, add yeast, mix.
Pour in the kefir mixture.
The kefir dough with dry yeast must be made elastic so that it does not stick to your hands.
Form a ball, wrap in cellophane, hold for 1 hour until it rises.
Make pies and bake for 20 minutes.
To ensure that the baked goods have a shiny surface, brush them with egg or butter.

Yeast dough with kefir for fried pies

Kefir dough with yeast is also used to make fried pies. For apartment dwellers who have problems with the oven, this recipe instantly solves the problem of breakfast or dinner. This dough is advantageous in that it does not require raising the dough several times; just one is enough, which significantly saves effort and time.

Ingredients:

kefir - 0.5 l;
sugar - 2 tsp;
vegetable oil - 2 tbsp. l.;
flour - 1 kg;
egg – 1 pc.;
yeast - 1 pack;
salt - 0.5 tsp.

Preparation

Make a dough. Dissolve the yeast in half the water and keep warm for 10 minutes.
Dissolve salt, sugar and egg in kefir.
When the dough rises, pour in the mixture.
Stir, add butter and flour.
Prepare the dough.
Grease a bowl with oil, place the dough, cover with a towel.
The kefir dough with live yeast rises for about 30 minutes, then you can make pies.

Yeast dough for buns with kefir - recipe

If guests are expected and time is short, yeast dough with kefir for buns is suitable for the treat. They can be decorated in different ways, but the most beautiful ones come in the form of curls, and are done very quickly. If you grease the preparations with melted honey, they will acquire not only a shiny surface, but also a soft, honey taste.

Ingredients:

dry yeast – 10 g;
warm water – 100 g;
kefir – 240 g;
egg – 1 pc.;
sugar – 3 tbsp. l.;
vegetable oil – 50 ml;
salt – 0.5 tsp;
flour – 0.5 kg;
honey - 3 tbsp. l.

Preparation

Dissolve the yeast in water, add sugar, and leave in a warm place for 15 minutes.
Mix warm kefir, butter, egg, sugar, salt and dough.
Add flour and make dough.
Leave to rise for 1.5 hours.
Knead, divide into parts, roll each rolled cake into a roll.

Pizza dough with kefir and yeast

Recipes not only for sweet baked goods are popular; it is very beneficial to use yeast with kefir, but you need to add less sugar. It is very important that the dough rises significantly; when there is little sugar, the process may go slower. You need to choose a place for the dough that is not hot, otherwise it will “cook.”

Ingredients:

water – 0.5 tbsp.;
kefir – 700 ml;
vegetable oil – 0.5 tbsp;
yeast – 3 tsp;
sugar – 2 tsp;
flour – 0.5 kg.

Preparation

Dissolve sugar and yeast in water and wait until it rises.
Pour in kefir, beat, add flour.
Make the dough and leave it to rise for half an hour.
Crush, knead, use for pizza.

Kefir pie dough with yeast

It's easier and faster to use this recipe for making pies. The hassle is much less than with pies, and the treat turns out great. You can make a fluffy yeast dough with kefir if you sift the flour. You need to add it carefully, the hard dough will make a weak dough, it is better to add it during the kneading process.

Ingredients:

flour – 400 g;
kefir – 250 ml;
vegetable oil – 250 ml;
sugar – 1 tbsp. l.;
dry yeast – 100 g;
salt – 1 tsp.

Preparation

Heat kefir, add butter and egg.
Mix sugar, yeast and salt, pour in the mixture.
Knead the dough and leave for an hour.
Knead until the air comes out, knead again.
Roll out into pie sheets and bake for half an hour.

Yeast dough with kefir for whites

The recipe for yeast dough with kefir is also successfully used for whites. To make these meat pies juicier, cooks advise adding crushed ice to the filling, but then you need to fry them immediately so that it does not melt. The dough can absorb fat a lot, so it is recommended to pour 1 tbsp into the pan. a spoonful of alcohol.

Ingredients:

flour – 800 g;
egg – 1 pc.;
kefir – 0.5 l;
sugar – 50 g;
dry yeast – 20 g.

Preparation

Heat kefir and mix with egg.
Sift flour, dilute with yeast and sugar.
Pour in the mixture, knead.
Leave in a warm place for 1 hour.
Divide the dough into parts and roll out flat cakes.
Yeast dough for whites with kefir should be kneaded soft, but not watery.

Yeast dough with kefir for pancakes

Since ancient times, the most noble baked with yeast; small air bubbles in the dough ensure their delicacy. The peculiarity of such pancakes is that they can be easily made both thin and fluffy. The baked goods taste bland, so pancakes are prepared with both sweet and savory fillings. This yeast dough is made with milk and kefir.

Ingredients:

kefir – 1 tbsp.;
milk – 0.5 tbsp;
flour – 1 tbsp.;
yeast – 1 tsp;
sugar – 2 tbsp. l.;
vanilla – 1 tsp;
eggs – 2 pcs.;

Preparation

Heat milk and kefir, melt butter.
Mix flour, salt, sugar and yeast.
Pour in kefir, stir, keep warm for half an hour.
Add eggs, vanilla, flour, milk.
Knead and place in a warm place for 30 minutes.
Yeast allows them to be fried without oil.

Yeast dough with kefir for donuts

They will be an excellent treat for tea; they also use quick yeast dough with kefir to prepare them. You need to fry in vegetable oil, because butter will burn. When ready, place the treat on a paper napkin; it will absorb excess fat. Kefir should be taken with at least 2.5% fat content.

Ingredients:

kefir – 500 ml;
dry yeast – 10 g;
sugar – 100 g;
egg – 1 pc.;
flour – 1 kg;
vegetable oil – 200 ml.

Preparation

Heat kefir, beat with egg and salt.
Mix yeast with sugar.
Pour in the mixture, add flour.
Knead the dough.
Leave to rise for 40 minutes.
Knead well and cut into pieces.
Form donuts.

Yeast dough with kefir for bread

When bread machines went on sale, many housewives started making bread, and often the quality is an order of magnitude better than store-bought bread. Yeast dough on kefir will rise quickly in a bread maker, this is very convenient, since there is no need to monitor the dough, the main thing is to calculate the ingredients correctly.

Ingredients.

“This is real skill -
make a culinary masterpiece from the simplest ingredients.”
V.V. Pokhlebkin.

Ask any housewife, and she will tell you that any homemade pastries made from kefir dough always turn out fluffy and tasty. In addition, kefir dough prepares much faster than the same yeast or puff pastry. Kefir dough recipes are simple, but depending on what you want to prepare: buns, dumplings, pies or pizza, the composition of the dough may change.

In the classic version, kefir dough consists of kefir itself, eggs, flour, baking soda, which does not need to be quenched if there is kefir, sugar and salt. Moreover, kefir that is not fresh is much more suitable for preparing dough.

Many novice housewives believe that kefir dough is only suitable for making pancakes. We urgently need to correct this erroneous opinion without delay. From our recipes you will learn how to prepare shortbread, butter or yeast dough, as well as dough without eggs. Look at this seemingly simple kefir dough from the other side and discover the wonderful world of homemade baking.

Shortbread dough with kefir

Ingredients:
500 ml kefir,
700 g flour,
1 egg,
100 g margarine,
1.5 stack. Sahara,
a pinch of soda.

Preparation:
Melt the margarine over low heat, add the egg, kefir and soda. Add sugar and stir until it dissolves. Then add flour and knead into a thick dough. When the dough stops sticking to your hands, cover it with film and put it in the refrigerator for 30 minutes. Be sure to wait time, otherwise the poorly chilled dough will crumble when rolled out and the baked goods will turn out tough.

Puff pastry with kefir

Ingredients:
500 g flour,
1 stack kefir,
1 egg,
200 g butter or margarine.

Preparation:
Beat warm kefir with the egg and, gradually mixing with flour, knead the dough. Roll out the finished dough thinly and place half of the butter cut into small slices on it. Fold the dough into an envelope, roll it out again and repeat the procedure with the remaining half of the butter. Then fold and roll out a few more times (the more, the better). Wrap the finished dough in cling film and store in the refrigerator until suitable.

Quick pie dough

Ingredients:
200 ml kefir,
500 g wheat flour,
2 eggs,
1 tbsp. Sahara,
½ tsp. soda,
1 tsp salt,
5-6 tbsp. vegetable oil.

Preparation:
Mix eggs with vegetable oil. Dissolve salt and sugar in kefir, then gradually pour this mixture into the container with the eggs and beat the mixture with a whisk until fluffy. Add soda and gradually add sifted flour. When the mass becomes thick enough, transfer it to a table sprinkled with flour and knead the dough. In 10-15 minutes the dough will be ready.

Rich yeast dough for buns, cheesecakes and pies

Ingredients:
500 ml kefir,
900 g sifted wheat flour,
100-150 g sugar,
20 g fresh yeast,

50 ml warm water,
1 egg,
1 packet vanilla sugar,
½ tsp. salt.

Preparation:
Dissolve the yeast in warm water along with 1 tsp. sugar and leave for 20 minutes. Mix kefir with salt, the rest of the sugar, melted butter or margarine and egg and add vanilla sugar. Lightly whisk the mixture. Add yeast to it and, gradually adding flour, knead the dough. Then transfer it to a deep container, greased with oil, cover with a towel and leave in a warm place for 2 hours. After an hour, punch down the risen dough and let it rise again. Use the finished dough to form any kind of pastry.

Kefir dough without eggs

Ingredients:
500 ml kefir,
600 g sifted flour,
1 tsp salt,
2-3 tbsp. vegetable oil.

Preparation:
Pour warm kefir into a deep bowl, add soda, stir. Then add salt, butter and gradually add sifted flour. The dough should not be too tough.

Yeast pie dough

Ingredients:
600 g wheat flour,
200 ml kefir,
50 ml warm milk,
2 eggs,
2 tbsp. Sahara,
75 g butter or margarine,
1 tbsp. dry yeast.
1 tsp salt.

Preparation:
Dissolve the yeast in warm milk. Melt the butter, add milk with yeast and kefir mixed with salt, sugar and lightly beaten eggs. Gradually add flour, knead a stiff elastic dough and, transferring it into a mold greased with vegetable oil, leave it in a warm place for 1-1.5 hours. This dough is suitable not only for baked, but also for fried products.

Quick yeast-free pizza dough

Ingredients:
1 stack kefir,
2 stacks sifted flour,
2 eggs,
1 tsp Sahara,
½ tsp. salt,
½ tsp. soda

Preparation:
Beat the eggs, combine with kefir, add sugar and salt. Then gradually add sifted wheat flour mixed with soda into the resulting mixture and knead the dough. Cover the finished dough with a towel and leave it warm while you prepare the filling, selecting any ingredients to your taste. Then roll out the dough thinly, place it on the bottom of a greased pan, place the filling on top and bake the pizza in the oven at 180ºC for 30 minutes.

Kefir dough for dumplings

Ingredients:
2 stacks flour,
1 stack kefir,
1 egg,
salt - to taste.

Preparation:
Pre-dissolve the salt in kefir so that it is evenly distributed throughout the dough. Combine all the above ingredients and knead a stiff, elastic dough. Leave the finished dough for 30 minutes, covering it with a napkin, so that it rises. Instead of kefir, you can use regular yogurt or whey to prepare the dough.

Kefir dough for pancakes

Ingredients:
500 ml kefir,
2 eggs,
3 stacks flour,
½ tsp. salt,
½ tsp. Sahara
½ tsp. soda
4 tbsp. vegetable oil.

Preparation:
In a deep bowl, combine the beaten eggs with kefir and mix well. Heat the resulting mixture over low heat at 60ºC, then remove from heat, add salt, sugar and sifted flour. Separately, dissolve soda in a glass of boiling water and pour it into the dough. Add vegetable oil, mix thoroughly. Bake pancakes as usual.

Cheese dough with kefir

Ingredients:
1 stack kefir,
1 stack grated cheese
2 stacks flour,
1 tsp Sahara,
½ tsp. salt,
⅔ tsp soda

Preparation:
Combine all ingredients and knead the dough. Leave it for a while and then start making products from it. The cheese can be grated on a coarse or fine grater. In the first case, you will get excellent flatbreads or sausages in dough, and in the second, wonderful bagels.

Kefir-based dough

Ingredients:
1 stack flour,
1 stack kefir,
2 eggs,
1 tsp soda,
½ tsp. salt.

Preparation:
Lightly heat the kefir, then add eggs, salt, flour mixed with soda and mix thoroughly. You can make any pie from the resulting dough; it is also suitable for making pizza. Just don't make the filling too wet.

Biscuit dough

Ingredients:
3 stacks flour,
250 ml kefir,
5 eggs
1.5 stack. Sahara,
½ tsp. soda,
2-3 drops of vanilla extract.

Preparation:
Beat the pre-softened butter and sugar until smooth, then beat in the eggs one at a time. After this, add vanilla extract, kefir and flour mixed with soda. Bake the biscuit for 60-80 minutes at 170ºC. This sponge cake turns out especially tall in a slow cooker.

Dough for chebureks

Ingredients:
1 stack kefir,
500 g flour,
1 egg,
salt.

Preparation:
Pour kefir into a bowl and beat in the egg, add salt and beat until smooth. Then gradually add flour. You may need a little less or more flour than indicated in the recipe: the dough should be medium in thickness so that it does not spread, but at the same time rolls out easily. Knead the dough longer, then it will become as homogeneous as possible, and, therefore, rich and tasty. Let the finished dough rest for about 20 minutes and start preparing the pasties.

White dough

Ingredients:
4 stacks flour,
1 egg,
500 g kefir,
7 g dry yeast,
50 g sour cream,
2 tbsp. Sahara,
a pinch of salt.

Preparation:
Dissolve the yeast in the water and let sit for 10 minutes. Pour yeast into flour, add kefir, sugar, salt and egg. Mix well and leave to rise for 1 hour.

“Tender” bun dough

Ingredients:
600 g flour,
200 ml kefir,
100 ml hot water,
60 g sugar,
1 packet of dry yeast,
2 eggs,
75 g butter,
1 tsp salt.

Preparation:
Dissolve the yeast in warm water and let stand for 15 minutes. Mix kefir with eggs, softened butter, salt and sugar. Pour the flour into a deep container and add the resulting mixture and yeast to it. Knead the dough and, covering with a towel, leave in a warm place for 1.5 hours. When the dough has doubled in volume, knead the dough onto a floured surface. Then divide into pieces and form into buns.

Kefir dough for brushwood

Ingredients:
500 ml kefir,
1 tsp soda,
1 pinch of salt,
3 tbsp. Sahara,
2 tbsp. vegetable oil,
vanillin,
flour - how much dough will take.

Preparation:
Pour warm kefir into a deep bowl, add sugar, salt, soda, vanillin, vegetable oil and, stirring constantly, add flour. Knead a soft dough and let it stand for a while. After which you can start making brushwood.

Kefir and mayonnaise dough for fish pie

Ingredients:
150 g kefir,
150 g mayonnaise,
3 eggs,
1 stack flour,
salt - to taste.

Preparation:
Mix kefir, mayonnaise, eggs and salt. Then add flour in small doses, stirring constantly so that no lumps form. The dough should resemble thick sour cream or a little thicker. For the filling, you can take a fish fillet, lightly fry it, add finely chopped fried onions, boiled eggs, herbs, salt and pepper to taste. Grease a baking dish and fill it with ⅔ of the dough. Then carefully place the filling on top and cover it with the remaining dough. Bake the pie for 1 hour in an oven preheated to 180ºC or in a slow cooker.

Miracle kefir dough for lovers of culinary experiments

Ingredients:
1 stack kefir,
2 tbsp. vegetable oil,
2.5 stacks flour,
2 tsp Sahara,
⅔ tsp salt,
⅔ tsp baking soda (do not pour into the dough right away!).

Preparation:
Mix warm kefir with butter, sugar and salt. Do not add soda to the mixture. Gradually add flour to the total mass to make an elastic, but not tight dough, even if it sticks to your hands a little. This is important; excessively tight dough will not give those very air pores that make these baked goods magically delicious. Roll out the finished dough into a layer 1 cm thick, sprinkling with a little flour so that it does not stick to the table, and sprinkle the layer over the entire surface, as if salting it, with ⅓ part of the soda. After that, first wrap ⅓ of the layer, then the second, and then fold the bundle in thirds across. After all these manipulations, roll out the package again and, just like the first time, sprinkle it with some baking soda again and fold the dough in the same way as before. Do this procedure again (that's why we use baking soda in three stages). The dough will become better and more pleasant to the touch with each rolling. After the third rolling and folding, cover the dough with a bowl or bag and leave for 30-40 minutes to rise. Then divide it into portions and cook whatever you want. Do not crush the pieces too much so that the bubbles do not evaporate.

As you can see, kefir dough is suitable for preparing almost any baked goods. And most importantly, there is nothing complicated in preparing the dough; even a schoolchild can do most of the recipes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Rating: 5.0/ 5 (1 vote cast)

Greetings to all readers of the site!

I love pampering my family with fresh baked goods, so I knead them myself. I often experiment and test different dough recipes and recently discovered a very simple kefir-based yeast dough for pies and other yeast-based baked goods.

On kefir

I would like to note that kefir dough comes together in a very short time and does not need to be beaten three times, and after baking the products turn out very soft, airy and tasty. Pies made from this dough remain soft and fresh for a long time.

Kefir dough is used to bake pies with various fillings (sweet, savory), pizza, yeast pies in the oven or in a frying pan (for example, or u). I prepared the dough for envelopes with caramelized apples, the recipe for which I will post in the next publication. Now let's get back to our yeast dough.

Ingredients for yeast dough with kefir:

White flour - 0.85-1 kg;
Kefir of any fat content – 500 ml;
Dry yeast – 11 g;
Granulated sugar – 1 tbsp;
Fresh egg – 1 pc.;
Salt – 0.75 tsp;
Sunflower oil – 2 tablespoons.

How to knead yeast dough for kefir pies:

Since we are using dry yeast, it needs to be “awakened”. To do this, dilute the yeast granules in a small amount of warm water. Stir the dough and place in a warm room for 10 minutes.

When the yeast rises like a cap, pour warmed kefir into the bowl for kneading the dough. Beat the egg into the dough, add granulated sugar and salt and mix with a whisk.

Add vegetable oil there (I added sunflower oil, but you can use any other), stir and add flour in small portions.

When the dough becomes stiff, continue kneading by hand. The density of the dough should be quite soft and elastic, and I do not recommend adding a lot of flour to it.

Place the formed ball of dough in a bowl dusted with flour, wrap it in film and place in a warm place to rise. It rises very quickly and increases in volume several times within 45-50 minutes.

Most inexperienced cooks don’t even think about pampering their household with baked goods made from yeast dough. But the wolf is not as scary as they paint him! And that’s why we have prepared this material for such representatives. A great opportunity has arisen 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. Let's look at all the nuances. Let's talk about their “friendship” with each other.

It’s no secret that kefir makes a delicious dough, which is why it is often used to make the flour base for a variety of dishes. Moreover, such dough turns out to be extremely tasty, which is why most chefs prefer it for making their culinary masterpieces.

Thanks to kefir, an acidic atmosphere is formed in the flour base. And bacteria have a beneficial effect on the taste of flour products. Also, with its help, the dough acquires the desired texture. The dough turns out crumbly and tender.

Yeast is a tiny bacteria that, when multiplied, produces carbon dioxide, making the dough airy and loose. In nature, they are found in liquids, air and on plants.

For baking, 2 types of yeast are used:

Fresh (compressed) yeast. They are often sold in gray-brown wet briquettes. Stored refrigerated for up to 14 days, or frozen for 90 days. Dark, coated yeast is not suitable for further use. Any baked goods using this type of yeast turn out great. However, it requires long or repeated exposure;
Dry. 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. Indispensable for a bread machine.

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

Recipe for yeast dough with kefir like fluff

Here is a recipe for a delicious base. The process of preparing it is not exhausting. But the result will please you very much. Products made from it are softer than clouds.

Progress:

Heat the fermented milk product in a bowl to 39 degrees;

Add sugar to it;

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

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

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

Knead the dough for 15 minutes. It should not end up sticking to the skin of your hands;

Place the prepared flour ball in a warm place for 60 minutes. During this time, you need to knead it twice as it increases in size.

The dough is now ready to create a variety of culinary masterpieces with exciting flavor combinations.

Quick kefir dough with yeast for pies

We would like to tell you about one interesting recipe for instant dough. Its preparation will not take you more than 45 minutes, and in the end it will resemble puff pastry made with yeast. Pamper your household with pies made with this flour ball.

You will need:

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

Cooking time: 45 minutes.

Calorie content 100 g: 105 kcal.

Progress:

Pass the flour through a sieve;
Add dry yeast into it. Mix well;
Combine the fermented milk product with olive fat, salt and refined sugar. Mix well;
Add prepared kefir to the flour mixture;
Start the kneading process;
Place the resulting flour lump in a warm place for 35 minutes to allow it to expand in size.

Before use, knead it one last time and start creating pies.

Yeast dough with yogurt for buns and pies

Your baked goods using this type of base will eventually melt in your mouth. Preparing it is not as difficult as it seems. In addition, its shelf life is quite long. Here's our recipe to help you.

You will need:

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

Cooking time: 60 minutes.

Calorie content 100 g: 250 kcal.

Progress:

Heat kefir until warm. Add liquid butter and chicken eggs into it. Beat everything well;
Add salt, vanillin and refined sugar. Combine everything well;
Pass the wheat flour through a sieve twice. Mix with yeast. Enter everything into the kefir substance;
Start kneading;
Cover the finished flour bun with something and hide it in a warm place.
After 20 minutes, perform the first warm-up. Place back in a warm place.

When your dough has doubled in size, feel free to start creating culinary delights from it.

Cooking tricks

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

To store baked goods for a long time, add a little liquid starch to the dough;
Only sifted flour can transform the dough into a fluffy miracle;
Yeast dough is afraid of drafts;
Only warm ingredients guarantee a good rise of the base;
Before kneading, always wipe the surface of your hands with a dry towel;
Before adding to the dough, margarine does not need to be melted. This way you will only harm the flour product;
Use fresh and high-quality yeast;
Do not overdo it with the amount of refined sugar;
Use only the yolk part of the egg;
It is advisable to use the prepared dough immediately;
More oil and as little moisture as possible;
Before adding raisins, sprinkle them with flour;
At the end of fermentation of the dough, salt is added.

These are all the secrets that will be useful to you in such a matter. We hope our article helped you understand how to prepare the dough. And the presented recipes for the base on kefir and some subtleties will allow you to pamper your family with delicious pastries at least every day.

We wish you successful experiments!

Hello, dear readers of the site! I often spoil my family with delicious yeast baked goods; I always make the dough myself, it’s not difficult at all. I recently discovered an interesting recipe for quick yeast dough with kefir, it rises very quickly, it doesn’t even take an hour. The pies it makes are airy, fluffy and very tasty.
The dough does not go stale for a long time, even the next day, after heating in the microwave, the pies taste and look as if they had just been taken out of the oven. You can use this dough to make pizza, pies with sweet and non-sweet fillings, 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 with 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 g.)
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 appropriate yeast, mix a little, pour in the vegetable oil, add flour in portions, but do not overdo it, the dough should be soft and light.

Place the dough in a pan, cover with cling film or a lid and leave in a warm place until it increases in volume several times. My dough came out within 45 minutes.

Knead the risen dough, remove it from the bowl, form a sausage, divide it into small pieces. Lightly roll each piece in flour and shape into flat cakes using your hands or a rolling pin. We put a filling on each flatbread, this time I used meat. To prepare it, I put pork, beef and onions through a meat grinder, mixed everything and seasoned it to taste.

We form the pies and place them on a greased baking sheet, seam side down (or bake in vegetable oil in a frying pan). Let the dough rest for about 15 minutes, during which time we preheat the oven to 180 degrees. Then you can brush the pies with an egg (or one yolk). I didn’t do this, just 10 minutes before the end of cooking (as soon as the pies started to brown) I took the baking sheet out of the oven and greased them with butter, then put them in the oven for another 10 minutes. Total cooking time is approximately 30 minutes.