How to prepare kefir dough for pies
2. Add yeast.
3. Add sugar and salt. For splendor, you can add 1 tsp of soda.
4. Mix the resulting mixture.
5. Add flour.
6. Knead the dough. Leave for 30 minutes. You can put it directly in a cup or put it in a plastic bag.
There is no need to knead this dough. As soon as it fits, you can make pies. But when they are laid out on a baking sheet, you should not immediately put the semi-finished product into the oven. It’s better to let it sit for another 10-15 minutes to “proof.” In this case, the pies turn out more “airy”.
Yeast dough for kefir pies
In any case, yeast dough turns out porous and airy if you follow the instructions and do it with love. This recipe will definitely please your family and guests.
We will need:
- kefir - 200 ml;
- milk or water - 50 ml;
- butter - 70 g;
- yeast -8 g;
- egg - 1 unit;
- salt, soda, sugar - a pinch;
- flour - 3 - 4 cups;
- jam or cottage cheese as a filling.
Yeast dough with kefir for pies is prepared as follows:
Advice! Do not beat the dough with too much flour, otherwise it will not be soft and porous.
- Add milk to the yeast, stir and leave until foam forms on top.
- In a separate bowl, mix the following products: kefir, salt, sugar, egg and yeast. Mix everything together well.
- Pour the sifted flour into the kefir mass and knead the dough.
- Leave the dough to rise in a warm place, you can wrap the dough for about 40 - 60 minutes.
If you use cottage cheese, add regular and vanilla sugar to it. You can also use jam or jam for sweet pies. Once the dough has risen, you can form pies with your favorite sweet filling and fry in a heated frying pan until cooked. When serving, you can dust it with powdered sugar.
Subtleties of preparing kefir dough
It’s worth starting with kefir itself. Why him? The answer is simple. The lactic acid bacteria contained in kefir are similar to yeast, and albeit weakly, they perform the same functions. So, properly prepared kefir dough turns out more “airy” and is optimal for making pies, even if it is yeast-free.
By the way, this is why you cannot use cold kefir to prepare the dough. In this case, the rippers and “yeast” simply will not have time to start their work, and as a result the dough will turn out to be too dense. So it’s better to take the kefir out of the refrigerator in advance so that it warms up to at least room temperature or heat it slightly in a steam bath.
As for the fat content of kefir, this issue is not fundamental. You can take a fermented milk product with any fat content. However, experienced chefs say that the optimal fat content is 2.5-3.2%.
There is no need to worry too much about the shelf life of the product. It is believed that expired kefir is even better suited for making dough than fresh one. But if the characteristic smell of fermentation has already emanated from the open package, then it is better not to risk it and go to the store for a fresh product.
You can add soda to kefir dough. Then the base for the pies will be more fluffy. But there is no need to extinguish soda with vinegar. In this case, it is used in its original form.
As for flour, as when preparing any dough, it is advisable to sift it. This way it will not only be cleansed of random debris, but will also be saturated with oxygen. As a result, the pies will turn out more magnificent.
It’s difficult to say anything definite about other products. It all depends on the recipe and mixing method. For example, adding butter to kefir dough is very useful. However, it is worth knowing that this will significantly increase the calorie content of the pies. But sometimes you should lay eggs, and sometimes you can refuse them. In general, the main thing when preparing kefir dough is to adhere to the technology and then everything will definitely work out.
Dough recipes for kefir pies
Dough for kefir pies without yeast
If guests call unexpectedly, then it is quite possible to make delicious pies while they are stuck in traffic. This version of the dough will also please those housewives who are not particularly “friendly” with yeast. And to prepare it you will need a standard set of products:
- kefir – 0.5 l (in this case it is better to take a product with a fat content of 2.5%);
- sour cream – 2 tablespoons;
- vegetable oil – 2 tablespoons;
- sugar – 1 tablespoon;
- salt and soda - 1 teaspoon each.
flour – 300-400 g;
Mix kefir thoroughly with soda. Add salt, sugar and eggs. Mix again. Add sour cream and mix again. Add oil and mix again. Then begin adding flour to the resulting liquid mass in small portions, constantly stirring the thickening dough. You need to add flour until the base for the pies becomes elastic and is no longer sticky. So if you use less flour than indicated in the recipe, then it’s okay.
Wrap in film and let stand for half an hour. After this, you can roll it out and make pies.
Kefir dough for pies in a frying pan
This option is optimal for fried pies. Although, if you wish, you can bake them in the oven, but according to rumors it will turn out “wrong”. The preparation has its own specifics, although the products used are quite standard, the same as in other recipes:
- kefir – 400-500 ml (2 cups), it is better to take a product with a fat content of 2.5%;
- flour – 750-900 g (5-6 glasses);
- vegetable oil – 50-75 ml (about a quarter cup);
- sugar - to taste (you can do without it);
- soda and salt - 1 teaspoon each;
- yeast - 2-3 pinches of dry, “fast-acting” yeast.
Pour the kefir into a deep bowl and heat in a water bath to a temperature of 36-38ºC. After this, add soda to it and mix. Due to the chemical reaction, the liquid should begin to actively foam.
As soon as the foam begins to settle, add salt, sugar and pour in the oil in a thin stream. Immediately add a glass of flour and a couple of pinches of yeast into the mixture. Stir the mixture, then add flour one glass at a time and knead until it stops sticking to your hands. The result should be a soft “bun”. It is not necessary to use all the flour.
It remains to cover the bowl with a towel or film and let it stand warm for 40-45 minutes. During this time, kefir, soda and yeast will do their job, turning the mass into an excellent pie base.
Kefir dough for pies in the oven
And this dough is one of the easiest to prepare. You will need almost the same products as in other versions of the kefir base for pies:
- kefir – 1 l;
- flour – 700 g;
- eggs – 3 pcs.;
- vegetable oil – 4 tablespoons;
- sugar – 1-3 teaspoons (to taste);
- salt – 1 pinch.
Place/pour all ingredients into a deep bowl except flour. The eggs, of course, must be broken first. Mix everything thoroughly until a homogeneous mass is obtained. After this, you can start adding flour and kneading. The resulting “bun” should be smooth and elastic.
The finished dough needs to be put in a warm place for 30-45 minutes so that the lactic acid bacteria can raise it a little. The bowl should first be covered with film or at least a clean towel.
Airy dough for kefir pies
This recipe assumes that you have yeast in the house. But they don’t put soda in this pie base. By the way, this is perhaps the only version of kefir dough that does not contain this ingredient. The rest of the products are quite common:
- kefir – 0.5 l;
- flour – 1 kg (it’s unlikely that all of it will be used, but it’s better to prepare with a reserve);
- eggs – 1 pc.;
- vegetable oil – 2 tablespoons;
- sugar – 2 teaspoons;
- salt – 1/2 teaspoon;
- dry yeast – 1 sachet.
The cooking process begins with preparing the dough. Heat a little water or milk, dilute half a teaspoon of sugar, add yeast and stir. Cover the container with film and leave for 10 minutes for the yeast to “come to life”.
Add sugar, salt and raw egg yolk to kefir (you can use the white at your discretion). Add the risen dough there and mix everything thoroughly.
Add flour in portions - 1 cup at a time, constantly stirring the mixture so that no lumps form. As in previous recipes, add flour and knead the dough until it stops sticking to your hands. The finished base should be transferred to a large container, covered with film and left to rise for about half an hour.
Just a tip: it is better to grease the container and film with vegetable oil so that the dough does not stick to them when it rises.
Knead the risen dough, let it stand for 5-10 minutes, after which you can separate pieces from it and make pies. By the way, it is better to make them not too large, but to place them on a baking sheet away from each other. Baked goods according to this recipe continue to rise well while in the oven.
Quick pie dough
Objectively speaking, any of the above-described kefir test options can be considered quick. Therefore, in conclusion, a not entirely standard version will be presented, which, in addition to kefir, also includes cottage cheese. This recipe is quick to prepare and is suitable for both fried pies and baking in the oven. So, you will have to prepare for work:
- kefir – 200 ml;
- flour – 0.5 kg;
- cottage cheese – 200 g (you need to take non-grainy cottage cheese, optimally with a fat content of 9%);
- eggs – 1 pc.;
- sugar – 1 tablespoon;
- soda – 1 teaspoon;
- salt - a pinch (to taste).
Lightly heat the kefir in a steam bath to approximately 35-36°C. Add soda to it and stir. While the baking soda reaction is in progress, grind the cottage cheese with the egg and sugar so that there are no grains. By the way, if the cottage cheese is still grainy, then you should rub it through a sieve.
Pour the kefir mixture into the curd mixture and mix everything again. Then add flour and knead the dough. As in previous recipes, flour should be added in portions - one glass at a time. The finished product will slightly stick to your hands.
How to make “Quick pies with kefir”
First we prepare the filling. Peel the potatoes.
Cut into small pieces to cook faster.
Pour water into a frying pan with high edges, add potatoes, salt and cook until tender.
Drain the water. Pound with a masher to make a puree. Add butter and ground black pepper to taste. Leave to cool.
Pour kefir into a bowl, add soda, mix. When the reaction occurs and the kefir stops foaming, add salt, sugar, eggs, and vegetable oil. Beat with a mixer. While stirring, gradually add flour. The dough should be soft, without lumps and not stick to your hands.
Divide the dough into small balls. Roll out each ball into a flat cake, put potato filling in the middle, and cover with dough. Press the edges of the pies with a fork. Beat the egg with a fork and brush the top side of the pies.
Preheat the oven to 180 degrees. Place the pies on a baking tray greased or lined with baking paper and place in the oven. Bake for 20 minutes.
The pies are ready. Bon appetit!
