Making pies with dry yeast and kefir. Dough for kefir pies with yeast: the fastest recipes. Yeast dough with kefir for fried pies
There is an opinion among housewives that preparing dough with yeast is difficult, takes a lot of time, and even the dough may not be suitable. This myth can be successfully debunked. Making dough with yeast is quick and easy. And if you add kefir to the dough, the baked goods will turn out tender and airy. Dough with yeast and kefir is perfect for making pies and buns.
There are many recipes for yeast dough. Each recipe differs in the quantity and composition of ingredients.
Kefir dough with yeast has a unique feature. It turns out fluffy and has the ability not to become stale for a long time, maintaining its structure.
Preparing dough with yeast on kefir will seem easy even to those housewives who decided to cook it for the first time.
Cooking fried pies in several stages:
- Mix three glasses of flour with 10 g of yeast (dry).
- Pour 1 tsp into a glass of kefir. rock salt, 1 tsp. sugar and ½ cup butter (sunflower).
- Mix everything. Leave the dough in a warm place for 40 minutes.
- Punch down the risen dough and knead it without adding flour.
Make pies from the finished dough and fry them in oil until golden brown. There are also quick recipes for kefir-yeast dough for pies in the oven.
Ingredients
The main ingredient for oven-baked yeast pies is kefir. It is this that will give the dough a fluffy, breathable structure. These pies will surprise you with their delicate taste and ability to stay fresh for a long time.
Compound:
- Kefir – 1 tbsp.;
- Oil (vegetable) – 0.5 tbsp.;
- Dry yeast – 8 g;
- Sugar – 1 tbsp. l.;
- Premium flour – 3 tbsp;
- Rock salt – 1 tsp;
The filling for pies can be made from meat, vegetables or fruits. When choosing a filling, you should monitor the amount of salt and sugar and vary their amount depending on your taste preferences.
Yeast pies with kefir in the oven
These pies are very easy to make, and they turn out plump and very tasty. The recipe is very easy, just a few steps and the aroma of the pies will thrill all the inhabitants of the apartment.
9 steps to make pies:
- Dissolve yeast in a small amount of water and granulated sugar.
- Mix kefir and oil. Heat the mixture.
- Add sugar, salt and yeast to the warm mixture.
- Add sifted flour to the mixture.
- Knead and leave the dough in a warm place, let it rise for half an hour, the dough should rise.
- Roll out the dough into sausages and cut them into pieces. Leave for 5-7 minutes.
- Knead each piece in your hands and add the pre-prepared filling. You need to pinch the pies from the middle to the edges.
- Place the pies on a baking sheet, seam side down. Leave for 15 minutes. Start preheating the oven.
- Grease the pies with yolk and place in the oven for half an hour at 180 degrees.
The pies come out of the oven very airy, the dough melts in your mouth.
Buns with kefir and yeast with cinnamon
Cinnamon rolls are a great dessert that family and guests will love. The dough recipe is similar to the previous one, but with some variations.
For the test you will need 4.5 tsp. yeast (dry), which should be melted in a warm glass of kefir mixed with ½ glass of oil (vegetable). Mix flour (550 g) with 1 tsp. salt, 3 tbsp. l. sugar, ½ tsp. soda Pour flour into kefir.
When kneading the dough, it is important to keep accurate calculations. The dough should be kneaded 20 times. This will make it very tender and soft.
In a deep bowl you need to mix 50 g of brown sugar, 100 g of butter (butter), 1 tsp. cinnamon. Roll out the finished dough, sprinkle with sugar and cinnamon, wrap and cut into 3 cm pieces. Place the pieces on a baking sheet and let rise for half an hour.
Bake the buns at 180 degrees for 10 minutes. The buns turn out golden brown, fragrant, beautiful and very tasty.
Excellent baked goods are made using dough with the addition of yeast and kefir. This successful combination of ingredients gives the dough structure fluffiness and lightness. Dough with yeast on kefir is ideal for making fried and baked filled pies, delicious buns and pies. The ease of preparation will surprise and delight housewives who value their time.
Dough for kefir pies with yeast step by step with photo
1 Heat the kefir until warm, not hot (I use a microwave), about 36C, add sugar and yeast, since yeast really loves a sweet and warm environment. Mix the mixture well and leave in a warm place to activate the yeast.
2 Kefir will turn into dough.
3 Add salt and vegetable oil, mix well with a whisk.
4 Next, add the flour; it is advisable to sift it through a fine sieve directly into the kefir mixture, so that the flour is saturated with oxygen and the dough becomes more airy. Add flour gradually, each time, kneading the dough well until it stops sticking to your hands, but is soft and elastic. Since flour is different, it may contain different percentages of gluten, so different amounts of flour may be used when kneading the dough. If you see that the stated amount of flour is not enough for you, carefully add 2-3 tbsp. flour into the dough until it reaches the desired consistency; if, on the contrary, you needed less flour, then do not forcefully mix in the remaining flour, otherwise you will get a very tight dough, which will negatively affect the final result when baking.
5 Place the dough on a lightly floured work surface and knead it well, the dough loves your hands, so the more and more diligently you knead it, the tastier the baked goods will be. After the dough is kneaded, coat it with vegetable oil, about 1 tablespoon, so that it does not stick to the walls of the bowl.
6 Cover the dough with a towel to prevent it from airing and place it in a warm place to rise. I usually use the oven preheated to 50C, during the entire time the dough is rising, I reduce and return the temperature, in this case the dough takes about 45 minutes. The place for rising must be warm, preferably without drafts, the dough must double in size, after which it must be slightly kneaded and allowed to rise again to the same condition as the first time. When the dough has risen for the second time, you can begin to form the products you need.
Before baking, I advise you to leave the product to proof in a warm place for 20 minutes, in this case the dough will be saturated with oxygen and baked in this form, which will give the final product incredible fluffiness and airiness.
Softer than fluff, softer than clouds - there are no words to accurately compare this truly wonderful pie dough. This yeast dough for pies is prepared using kefir. Kneading it is a real pleasure. In general, I like the dough to be non-sticky, pliable, and easy to roll out. Still, sticking two baking sheets of pies is not like frying eggs. One of the main advantages of this dough is that the pies practically do not get stale. And not only because they do not have time to “live” until this unpleasant moment. We specifically conducted experiments. After three days, the pie remained as soft as it was in the heat. Another “plus” of the dough is that it ripens early. 15 minutes to knead and half an hour to rise.
- Kefir 1 glass,
- Flour 3 cups,
- Unflavored vegetable oil ½ cup,
- Sugar 1 tablespoon,
- Salt 1 teaspoon,
- Yeast – 1 sachet of dry yeast (red saf-moment or similar),
or 30 fresh pressed
How to prepare yeast dough for kefir pies
First, we will need to heat the kefir, and not too much. We take a ladle, pour kefir and vegetable oil into it, put it on the fire and warm it up for literally three minutes. The temperature should be such that when a finger is immersed in the liquid, a feeling of comfortable warmth arises.
Remove the liquid from the heat, add salt and sugar. If you have pressed yeast, then put it in kefir too and mix everything. If the yeast is dry, then we do with it as written in the instructions on the package.
This recipe does not include water, so choose yeast that says “fast-acting” - it does not require pre-activation. Simply mix them with flour.
Pour the flour into a mixing bowl, pour the kefir-oil mixture into it. Mix the dough. You don't have to knead for a long time. As soon as you have formed a homogeneous, shiny ball, you can put it on the rise. Just be sure to cover it with a lid or cellophane to prevent it from airing. The warmer the place where you place the container with the dough, the faster it rises. For example, at a temperature of 40 degrees, half an hour is enough. There is no need to knead anything; you can cut the pies right away. You can use any filling – savory or sweet – the pies turn out equally tasty. The only point is that before baking, the pies need to be allowed to stand on the baking sheet for another 15 minutes. This process is called “proofing” and thanks to it the baked goods are the most airy. Bake in a preheated oven for 20 minutes.
Lush, aromatic pies with a golden brown crust and delicious filling - would you like to bake these? Then take a recipe for kefir dough with added yeast. We assure you: you will like this pastry so much that you are unlikely to return to the old versions. How to make pies with kefir? Find out from the article.
Yeast dough for pies in the oven with kefir: how to make
Kefir is the ideal base for any fluffy baked goods. The products are airy and remain soft for a long time. Therefore, if you want to pamper your family with delicious baked goods, knead the yeast dough for pies not with water or milk, but with kefir. This is a universal recipe for products with any filling: sweet, meat, vegetable or fish.
To make the dough for pies, you will need:
- kefir - 200 ml;
- dry yeast - 10 g;
- vegetable oil - 100 ml;
- salt - a pinch;
- sugar - a tablespoon;
- flour - 800 g.
If you want the taste of the baked goods to become more intense, you can add two chicken eggs to the dough.
Is it possible to use live yeast instead of dry yeast? Of course, the housewife has the right to choose what to work with. Please note that dough with the addition of dry yeast rises faster. But with live yeast, baked goods become more fluffy.
The dough will turn out perfect if you take premium flour and keep fresh kefir in the refrigerator for two days before baking.
The recipe is simple, so you can handle the pie dough even if you’ve never baked anything before. A kefir base makes neat pies. If you don’t want to bake the products in the oven, fry them in oil - it will turn out no less tasty, but more nutritious.
First make the pie dough. It needs to be kneaded in advance so that it has time to rise.
Do this:
- Mix the fermented milk product with vegetable oil, salt and sugar
- Pour dry yeast into sifted flour. Mix the ingredients well
- Add flour to kefir mixture.
- Knead the dough and place it in a bowl of warm water for half an hour to an hour to rise.
If you are not using instant dry yeast, mix it with the flour in a little warm water and let sit for 15 minutes. When the mixture foams, you can stir it into kefir.
Did you choose live yeast? Then initially dissolve them in heated kefir.
Kefir pies in the oven with yeast: filling, how to cook
Everything is clear with the dough, but what about the filling? Choose from the list provided or come up with your own option.
Try baking pies with the following filling:
- Onion and egg.
If you have never made such savory pastries, correct the situation urgently. Egg and onion pies are delicious!
Boil a few eggs (usually 5 are enough) and take 50 g of green onions. Chop the products with a knife and lightly salt.
- With cabbage.
For this filling, take 200 g of cabbage and 50 g of onions. Finely chop the ingredients with a sharp knife.
Salt the cabbage and mash it with your hands. Then add the onion and fry the food in vegetable oil. Add a little water and simmer the filling for 5 minutes.
Also, if desired, add finely grated carrots and a spoonful of tomato paste to the cabbage.
- With potatoes and mushrooms.
Tired of simple potato filling? Diversify it with mushrooms.
Boil 5 potatoes and mash them into a puree. Finely chop mushrooms (100 g) and fry in vegetable oil with onions.
Drain off the fat, add the mushrooms to the potatoes, and season with salt and pepper.
- With cottage cheese.
Rub raw cottage cheese (150 g) through a sieve or grind in a blender. Add an egg, 80 g granulated sugar, 30 g raisins and a pinch of vanillin.
- With apples.
Take 5 apples, peel and cut into cubes. Melt 50 g of butter in a frying pan and fry the fruit for 3 minutes. Then add 100 g of sugar and simmer the filling for another 5 minutes.
If the apples are too juicy after cooling, drain off the excess liquid.
There are endless recipes for pie filling. You can make baked goods with liver, minced meat, peas, jam, and any berries and fruits.
The dough has risen and the filling is ready? Then make pies: divide the dough into equal parts and roll into circles. Place your chosen filling inside and seal.
Kefir dough for pies will help any housewife if her family wants pies.
Sometimes you really want to pamper yourself and your family with delicious homemade cakes. Every good housewife should have several recipes for making dough for pies and pies in her arsenal. The baked goods made with kefir-based pie dough are very tender and aromatic.
Even an inexperienced housewife can not only easily but also quickly prepare yeast dough with kefir. In addition, it can be used both for baking pies or pies, and for pizza, which turns out incredibly tasty from such dough. The baked goods will look very beautiful and appetizing, spreading a simply divine aroma throughout the apartment.
The pies, for the preparation of which any kefir dough recipe will be used, turn out very tender, fluffy, beautiful and rosy. They can not only be baked in the oven, but also fried in a frying pan. This recipe will be a real find for those housewives who know how to work with yeast dough, but it is also suitable for novice cooks who want to master the intricacies of making yeast dough. Cold pies can be easily reheated in the microwave, and the baked goods will become soft again, retaining their delicate taste.
Yeast kefir dough always rises perfectly, and all you have to do is wait until it rises once, and you can prepare a variety of delicious foods. Pies and pies will always be fluffy, one might say airy, and you won’t have to spend too much time or effort on preparing them. You can prepare not only yeast dough, but also yeast-free dough. Each housewife will be able to choose a more suitable option for preparing kefir dough.
Yeast dough with kefir
Ingredients:
2 tsp Sahara,
½ l kefir (can be replaced with sour milk),
2 tbsp. l. sunflower oil,
1 kg. flour,
1 raw egg,
1 pack or 11 g of yeast (dry),
½ tsp. salt.
Preparation:
First we make the dough. To do this, dilute yeast in a small amount of warm water. Cover the container with yeast with a clean plastic bag and leave for 10 minutes (the yeast should double in volume).
Take kefir (room temperature) and dissolve sugar and salt in it, add the egg. As soon as the yeast rises, add it to the kefir, stir well and pour in the oil.
Now knead the dough, gradually adding flour in small portions. At this stage of cooking, it is very important to ensure that the flour does not form lumps, otherwise the finished pies will be tasteless. Don't add too much flour, otherwise the dough will be too tough.
Grease a bowl with a small amount of sunflower oil and place the dough in it, and cover with a clean bag on top. To prevent the dough from sticking to the polyethylene, the inside of the bag will also need to be greased with oil, and the risen dough will be easy to separate. And put a terry towel on top of the bag and leave the container with the dough in a warm place, it should fit well.
After about half an hour, the dough will increase several times in volume and literally surprise you with its airy appearance, resembling a lush cloud.
Now we begin to knead the dough, and you can start making pies. If you use this recipe, then you should make small pies, since during frying or baking the dough will still rise.
Pie dough with kefir
Kefir dough has one main advantage - now you don’t have to guess whether it will rise or not, since the dough will definitely rise, because kefir contains unique lactic acid bacteria, which will release carbon dioxide during the fermentation process. In addition, pies made from this dough always turn out porous, tender and incredibly tasty.
Ingredients:
1 tbsp. kefir (fat content 2.5%),
1 tsp salt,
11 g dry yeast,
1 tbsp. l. granulated sugar,
½ tbsp. sunflower oil,
3 tbsp. flour.
Preparation:
First, we take the oil and dilute it with kefir, and then put the mixture on the stove and heat it slightly (preferably in a water bath), gradually add salt, and then sugar.
We take some warm water, in which we dilute literally a few pinches of sugar, and then pour the yeast into the water. Now you need to wait as long as indicated on the yeast package (most often you need to let the yeast brew for 5 to 15 minutes).
The prepared yeast mixture is added to the heated kefir and butter. Now let's start kneading the dough. To make the dough softer and airier, you need to sift the flour in advance and then add it in small portions to the dough, while kneading it well. You need to make sure that no lumps form in the dough.
After the dough is completely ready, form a ball out of it, put it in a bowl, cover the top with cling film and place it in a warm place for half an hour so that it can rise well.
This dough can be used to make pies in a frying pan, pizza, or bake pies in a slow cooker or oven.
Yeast-free pie dough
If you don’t want to bother with yeast, then you should familiarize yourself with the recipe for kefir dough, to which you don’t need to add it. In terms of taste, such dough will be in no way inferior to yeast dough.
Ingredients:
1 tsp salt,
1 tbsp. kefir,
1 tsp soda,
40 ml. sunflower oil,
1 tsp Sahara,
400 g flour.
Preparation:
First, heat the kefir a little in a water bath and mix it with soda, add salt, then sugar, and finally add butter (about 1 tbsp). Mix all the ingredients thoroughly, and you can proceed to the dough kneading procedure.
While kneading the dough, add flour in small portions (it is advisable to sift the flour in advance to make the dough airy and tender). At first, the dough can be kneaded with a kitchen whisk or spoon, but as soon as it becomes difficult to stir, we begin to knead with our hands. However, it is very important to remember not to knead the dough too hard so that it does not become too tight.
After the dough has become elastic and has stopped sticking to the surface of the table and your hands, we form a ball out of it, transfer it to a deep bowl, and cover it with plastic on top. Leave the dough alone for half an hour, after which you can start making pies.
Liquid pie dough with kefir
This dough is prepared very quickly, one might say, instantly. Since very little flour is added in this case, the dough will rise much faster. Pies for which this dough will be used must be baked in muffin tins or deep-fried.
Ingredients:
½ tsp. soda,
2 tbsp. flour,
2 eggs,
½ tsp. salt,
250 ml. kefir.
Preparation:
First, take a deep bowl and beat eggs with salt in it. At this time, slightly heat the kefir in a water bath, then add it to the beaten eggs and mix everything thoroughly.
Now gradually add pre-sifted flour into the mixture (sift the flour together with soda) and knead the batter. If convenient, you can use a spoon to knead, but it is best to grease your hands with a small amount of oil and knead the dough with your hands. Just as in previous recipes, the dough should be placed in a warm place for half an hour and covered with film.
Of course, the liquid dough will not be so easy to work with, so before we start shaping the pies for deep frying, we grease the handles with oil, mold the patty, then wash our hands with water, and again we need to grease them with oil for sculpting the next patty.
The result is very tasty pies, so it's worth putting in a little effort.
Quick kefir dough for pies
This dough is very easy and simple to prepare, and in this case you can use absolutely any filling.
Ingredients:
1 packet of baking powder,
11 g dry yeast,
3 tbsp. kefir,
½ kg flour,
2 eggs,
Salt and sugar - a little, to taste.
Preparation:
Pour kefir into a mug (one glass), then add sugar and pour in yeast - mix everything well. In order for the yeast to start “working” immediately, you need to use kefir at room temperature; it can be slightly warmed up.
Pour two glasses of kefir into a deep bowl, which should also be at room temperature, and then beat in two raw eggs. Add flour and mix everything well - you should get a mass of homogeneous consistency. Next, pour kefir and yeast into the main mass and add baking powder (can be replaced with soda) and knead the dough thoroughly again.
The dough will turn out a little liquid, so continue to gradually add flour and knead the dough. You need to make sure that the dough does not become too elastic, as in this case the pies will not be fluffy and soft.
Place the tender dough in a bowl and leave it in a warm place for half an hour so that it can rise well. While the dough is rising, you can start preparing the delicious filling. 
Liver filling
Ingredients:
1 bay leaf,
300 g fresh lard,
3 onions,
1 kg pork liver,
Salt - a little, to taste.
Ingredients:
First, let's prepare the liver - wash the liver thoroughly and cut it into small pieces, and then boil it. During cooking, add a bay leaf, a couple of allspice peas and salt to the water.
As soon as the liver is cooked, pass it through a meat grinder. We do the same procedure with lard. If desired, you can add some mushrooms to the filling, which will make the pies more aromatic and tasty.
By this time the dough should have risen, so you can start forming the pies. Divide the dough into small pieces, each of which is rolled into a flat cake. Place the filling in the center of the cake and carefully pinch the edges of the pie so that the filling does not fall out during cooking. Fry the formed pies on both sides in a frying pan with hot sunflower oil until an appetizing golden brown crust appears.
Filling with egg and rice
Ingredients:
2 tsp ground black pepper,
2 green onions,
1 onion,
100 g rice,
4 eggs.
Preparation:
First, peel the onion and cut into small cubes, and then lightly fry in a frying pan in sunflower oil. Boil the rice (until half cooked) and eggs in advance. Grind the green onion feathers and mix all the ingredients, add some spices and salt. We wrap the filling in dough and bake the formed pies in a frying pan in sunflower oil.
Useful tips from professional chefs
If you follow the recipes exactly, then there should be no problems with preparing kefir dough for pies, but you should still take into account the advice of professional chefs:
In the case when the pies are baked in the oven, they should be placed on a baking sheet with the seam up, and in a frying pan - with the seam down;
In order for the pies baked in the oven to turn out nice and even, you need to gradually increase the temperature. It is also worth remembering that the baking sheet with pies must be placed in an already preheated oven;
If 1st or 2nd grade flour is used for pies, then you need to add a little starch to it before starting to prepare the pies. It is best to use extra-grade flour;
For inexperienced cooks, it is best to use dry yeast, since it is very difficult to “work” with fresh yeast. But if you do use fresh yeast, it is important to ensure that it does not brew, so you need to gradually stir it in warm water (kefir or milk);
Before you start preparing the pies, you will need to sift the flour through a sieve, preferably doing this procedure twice. Thanks to this simple technique, the pies will turn out more tender and fluffy;
Kefir can be replaced with yogurt; homemade sour milk is also suitable;
You should only use kefir at room temperature. If the kefir is very cold, then it can be warmed up a little in a water bath.
