No matter how amazing it sounds, an excellent sour-milk product in the Russian state appeared only at the beginning of the 20th century! Thanks to the unique drink, the dough for whites on kefir is made especially tender and lush. A win-win option to get excellent muffin even for novice housewives.

Kefir yeast dough

To cook a really tasty, juicy and mouth-watering dish of yeast dough, you need to have some knowledge.

The main conditions for obtaining a delicious dough:

  1. The fats contained in the recipe can be of either vegetable or animal origin: ghee, butter, pork, and even mutton fat. However, if these are solid components, we will certainly turn them into a liquid state.
  2. We use exclusively fresh yeast. Otherwise, we are trying to “reanimate” the product. Just grind with regular sugar and a spoonful of water. After 10 minutes, bubbles should appear on the surface of the composition. If there is no such result, our events were in vain!
  3. The amount of flour needed is a variable. Its fluctuations are associated with water hardness, consistency of used fat, freshness of yeast, and other factors. It is impossible to determine in advance the exact amount of a granular component to a gram. And even more so, one should not “fit” the volume of the liquid component under it!

The list of ingredients for the test:

  • egg;
  • lean oil - 35 ml;
  • granulated sugar - 20 g;
  • baking soda - 16 g;
  • kefir (fat content from 1.5%) - 500 ml;
  • premium flour (preferably wheat) - up to 600 g;
  • salt - 5 g.

Cooking method:

  1. We combine slightly warm kefir with sodium bicarbonate, mix the composition. The drink should have a slight acidity in order to neutralize the presence of soda in the test, to ensure the splendor and airiness of the finished product. We definitely expect when the chemical reaction stops and the last bubbles disappear on the surface of the liquid.
  2. Meanwhile, we place eggs, sugar and salt in a spacious bowl, beat the mixture well with a whisk, pour it into the “calmed” kefir. We continue to work until the connection of the placed components.
  3. Next, we start adding portions of pre-sifted flour. Pour so much that it is enough to knead a soft, but very elastic dough.
  4. When the product reaches the desired texture, gently rub the vegetable oil.

The whole process does not take much time and physical effort, but the test needs a short break. We form a ball from the resulting mass, cover it with a waffle towel, leave it to rest for half an hour.

Recipe for a quick baking base

The yeast dough of many craftswomen causes some concerns - what if it doesn’t work out? We offer an unusual recipe for the preparation of the product, the result of which is always amazing.

Component List:

  • sifted flour - up to 1 kg;
  • eggs - 2 pcs.;
  • kefir - ½ liter;
  • ordinary salt, not iodinated - 5 g;
  • instant yeast (most recent) - 12 g;
  • margarine (you can also butter) - 150 g;
  • regular sugar - 50 g.

Cooking method:

  1. Kefir is necessary in a warm state. It is not necessary to warm it, but since the yeast does not tolerate the cold, we leave the fermented milk product near something warm, such as a radiator, or put it in the oven that has just been turned off or in hot water.
  2. Pour the drink into a convenient dish, dissolve the yeast granules, expect the formation of a foamy “cap”.
  3. We mix in a pair of eggs, slightly beaten to homogeneity, and margarine grated with shavings, season the connected components with salt.
  4. Now add portions of pre-sifted flour. Never pour the whole composition at once! Kneading the soft dough. Initially, mix the products with a spoon, then work on the table with your hands until an elastic and not very dense mass is obtained. We form a ball out of it.
  5. Pour heavily chilled (icy) water into a spacious dish (bucket), place the formed gingerbread man, which immediately sinks to the bottom.
  6. We are waiting for the emergence of our "drowned man." This will take from 15 to 20 minutes. We take out the ball, get wet with a towel, once again knead the dough in flour. That's it - you can start cooking the most delicious whites.

The use of a fermented milk product in the recipe has an undeniable advantage - a quick tasty dough does not stale for a long time.

No yeast added

This method of preparation of the product is intended for anyone who avoids "communication" with yeast.

Necessary components:

  • vegetable oil - 60 ml;
  • premium flour - up to 600 g;
  • salt - 6 g;
  • kefir - 400 g;
  • crystalline sugar - 50 g;
  • drinking soda - 16 g.

Cooking process:

  1. We combine lightly heated kefir and butter, put salt and sugar, mix the products. We do not add soda at this stage!
  2. We begin to add pre-sifted flour into the liquid base. We do this portionwise so as not to “clog” the mass with a loose composition. It is necessary to obtain a soft and very elastic texture. It doesn’t matter if the formed ball sticks to your hands a little. But the pastries will be especially tasty, with mouth-watering air pores.
  3. The most interesting stage has come. Sprinkle the table with flour, roll the bun into a sheet no more than 1 cm thick.
  4. Now use soda. Sprinkle a layer of 1/3 of the amount of sodium bicarbonate. Fold in the third part of the dough, then cover it with the free side. Repeat the action, but already collapse the layers across.
  5. Once again, we roll out the designed convolution into a thin sheet, as was done originally. We use one more part of soda, we make the following “convolution”.We return for the third time to the initial actions, sprinkle the rolled seam with the remaining powder, form the final “package”.

As a result of simple technological methods, the dough is literally in the eyes becoming softer and more pleasant. The more tender our movements are, the better the result is at the end of the process.

Dough for whites in a pan

Knead magnificent dough for Tatar products not only on the table, but also get directly in the pan. The recipe is so simple to execute that this cooking method is also called "lazy."

Product Set:

  • chicken eggs - 4 pcs.;
  • baking powder (baking powder) - 5 g;
  • sifted wheat flour - up to 500 g;
  • kefir (any fat content) - 450 ml.

The presented method of obtaining the test reduces the number of operations: no need to knead the mass, roll out sheets, form whites. Very popular culinary welcome!

Cooking sequence:

  1. So, beat in a bowl fresh eggs with some salt. Pour kefir, heated to room temperature. We mix the composition well, sift portions of flour into it with the food baking powder added to it. We make the dough, as a pancake.
  2. Heat the pan well. We select part of the thick composition with a spoon or ladle, spread in hot fat. In the middle of the crust, place the cooked minced meat, cover it with a portion of the dough. Fry products until brown on both sides.

By the way, so that delicious crispy dough does not absorb excess oil, add a little bit of alcohol (vodka or alcohol) directly to the hot fat.

Soda Recipe

Sodium bicarbonate has been used to make dough since ancient times. Soda emits carbon dioxide when heated, which, trying to break out, “raises” the dough, provides it with splendor and airiness.

The list of components:

  • kefir (fat content from 1.5%) - ½ liter;
  • olive oil - 50 ml;
  • egg yolks - 4 pcs.;
  • flour - up to 700 g;
  • table salt - 5 g.

Kefir, as always, is used in a warm state.

To make the pastries the most tender and lush, we take a slightly reclaimed product (slightly expired). The less its fat content, the more airy the dough for whites will turn out.

Step-by-step preparation:

  1. Pour the drink into the bowl, combine with the yolks, soda and salt. The lack of protein in the recipe makes the product porous and loose, and the finished pies due to this are the most beautiful.
  2. Add olive oil to the composition, whisk everything with a whisk. Gradually sifting flour, knead the dough not sticky to the hands.

We proceed to the design and frying of whites in 15 minutes. If desired, send the ball to the freezer, where the product can be stored for a very long time. This stock will allow you to cook rich products as necessary.

Base on a white tank

The word "vak" in translation from Tatar means "small". Getting dough for small items has certain features associated with the technology of cooking.

Ingredients for the base on vak-belyashi:

  • oil - 230 g;
  • baking soda - 5 g;
  • the amount of salt is determined by taste;
  • premium wheat flour - up to 750 g;
  • kefir - 500 ml.

Features of the preparation:

  1. If you follow the traditions of the Tatar cuisine, the basis of the dough for whites is butter and sour-milk product. A piece of fat is pre-frozen, then rubbed coarsely and mixed with pre-sifted flour.
  2. In this mixture, add kefir at room temperature, the required amount of salt and soda, then make a dough.

An alternative to creamy fat, which is provided in the classic recipe, is margarine melted in a water bath or in a microwave. Its presence reduces the amount of kefir used, as a result of which the dough becomes more crumbly, and the wakelashes are especially tender and crispy.

We decide which basis to use for the kefir test, based on our own preferences and the availability of the necessary products.

Cooking in a bread machine

There is no doubt that the best homemade dough is created by the warmth and tenderness of our hands. However, sometimes you can entrust this process to a smart kitchen appliance.

Necessary components:

  • eggs - 3 pcs.;
  • kefir - 300 ml;
  • hot drinking water - 100 ml;
  • premium flour - up to 450 g;
  • bag of fast yeast;
  • regular sugar, salt - 1 tsp.

Creation of a dish:

  1. We take the sour-milk product from the refrigerator, pour it into the bowl and dilute it with hot drinking water. Add granulated sugar and dry quality yeast. We mix the composition, leave for a quarter of an hour to activate the activity of bacteria and the appearance of many bubbles on the surface of the mass.
  2. Sift the flour into the bowl of the breadmaker, introduce fresh eggs. Shake them with a fork, connecting with a part of the bulk product. Pour the kefir mixture into the container, mix everything lightly. We select the “Dough” mode, set the operating time of the device 1.5 hours.
  3. At the end of the process, we take out the finished dough from the unit's container, place it in oil-cooked dishes. Leave the formed ball under the film for lifting.

It remains to arrange beautiful whites and after a few minutes you can try crispy pastries.

Dough for wak-whitewash on kefir

To feel the true taste of this original dish, it is necessary, first of all, to get high-quality dough, as Tatar masters do.

Products Used:

  • fresh eggs - 2 pcs.;
  • premium flour - up to 650 g;
  • a pack of margarine or natural butter - 200 g;
  • kefir of any fat content - 350 g;
  • salt - 5 g.

Cooking Technology:

  1. Sift high-quality flour into the dishes and plan slightly frozen oil.
  2. Carefully grind the combined components, after which we add kefir, eggs, the required amount of drinking soda and salt. We mix the composition, make a batch of tight dough until it stops sticking to the palms.
  3. In order for the formed ball to become elastic and pliable, we must leave it to rest.

The prepared dough has a special purpose - it will be decorated with miniature meat pans-pans. In the process of baking, these peculiar "containers" are filled with broth, and the dish is cooked in the oven until cooked.

The presented recipes not only allow you to get a wonderful dough for whites, but also reveal the culinary priorities of the Tatar cuisine, help to understand how interesting and varied the traditions preserved by the people are.

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