To prepare a successful dough on kefir for a pie, the chef does not have to stand for long hours in the kitchen. Today, there are many simple and very understandable recipes for the basis for baking. The best of them are selected in our material.

Kefir yeast dough for pie

Ingredients: 2 tbsp. vegetable oil, 970 g of high-grade pre-sifted flour, chicken egg, standard pack of live yeast, 2 tsp granulated sugar, half a cup of kefir, 0.5 tsp. table salt.

  1. Yeast crumbles into a small but deep plate with your hands and is poured with a small amount of warm water. Under the film, the mass "doubles".
  2. Next, an egg, warm kefir is poured into the dough, the remaining dry components, except flour, are poured. Last oil is added to the mixture.
  3. It remains to pour in minimal portions into the future dough flour and knead it.
  4. When the mass ceases to stick to the fingers, it is laid out in an oiled bowl and covered with a film.

In a warm place, the dough will come up for about 70 minutes.

Egg-free recipe

Ingredients: faceted glass of kefir, 0.5 tsp. baking soda, 320 g of high-grade white flour, 1 tbsp. refined oil, 1 tsp table salt.

  1. Flour poured into a deep dish first. It is advisable to pre-pass it through a fine sieve a couple of times.
  2. Not kefir, baking soda is sent there.
  3. In the process of mixing, oil is poured into the mass, table salt is added.

It is important not to “beat” the dough with flour. You may even need to reduce the amount of bulk component. The dough is used immediately after kneading.

No yeast

Ingredients: faceted glass of kefir of medium fat content (you can - slightly acidified), 0.5 tsp each.coarse salt and baking soda, 1.5-2 faceted glasses of high-grade flour.

  1. First of all, kefir is sent to the bowl. Sour-milk product should not be cold. It is best to use glassware for mixing all the ingredients.
  2. To not cold kefir baking soda gets enough sleep. It is necessary to gently mix the components with a spatula and leave them alone for 6-7 minutes. During this time, the fermented milk product will begin to thicken, small bubbles will go along its surface. Depending on the quality of the ingredients, this may take a little longer.
  3. Flour and salt are immediately added to the prepared kefir. It is advisable to pre-pass the products through the smallest sieve. This will enrich the flour with oxygen.
  4. The dough is kneaded with a wide spatula, as it is very sticky. Hands do it just uncomfortable.
  5. Next, the bowl with the kneaded mass is tightened with cling film and left for 35-45 minutes. The dough will stand at room temperature.

From the resulting base, you can cook not only any pie, but even homemade pizza.

Universal recipe with sour cream

Ingredients: 6 chicken eggs (large), a standard pack of fatty butter, 3 faceted glasses of high-grade flour, 0.5 cups of fat sour cream, granulated sugar and fresh kefir, 0.25 tsp. baking soda, a pinch of vanilla sugar, 1 tsp freshly squeezed lemon juice.

  1. Butter should be kept at room temperature. When the product softens well, it is whipped with a special blender nozzle. Gradually, chicken eggs are introduced into the mass.
  2. Next, fresh kefir and thick sour cream are added to the listed products. This component is suitable for both home and oily store products.
  3. Separately, baking soda is quenched with lemon juice. As soon as the mixture boils, it can be immediately added to the base for future dough.
  4. Two types of sugar are added. Vanilla composition should be used only if it is planned to prepare a sweet cake.
  5. At the end, flour is sifted into the mass. This should be done in small portions.

After thoroughly mixing all the components, you can immediately form a cake with any filling.

Quick dough for kefir pies

Ingredients: 3 large sized chicken eggs, 3.5-4 standard glasses of high-grade flour, half a liter of kefir with a low percentage of fat content, 0.25 tsp. baking soda, table salt to taste.

  1. This is a very quick kefir batter, which takes less than 15 minutes to prepare. To begin with, fresh eggs are sprinkled with salt and thoroughly beaten with a hand mixer. You can use a regular whisk for this. The main thing is that a light foam appears on the surface of the eggs.
  2. The egg base is mixed with kefir. The fermented milk product is preferably not cold.
  3. Flour is gradually poured into the resulting mass. It must first be sifted (1-2 times) and filled into the future jellied dough on kefir for pie in small portions.
  4. All components are thoroughly mixed.

They can start pouring the filling for the future pie right away without first insisting on the dough.

Butter pastry

Ingredients: a standard glass of low-fat kefir, a bag (11 g) of “instant” yeast, ½ cup of vegetable oil, 12 g of table salt, 25 g of granulated sugar, 3 full glasses of high-grade flour.

  1. Wheat flour is sifted into a wide bowl. Fast yeast falls asleep there.
  2. In a separate container, the oil is mixed with kefir. It can be both fresh and expired. The main thing is that the fermented milk product no longer has a clear smell of fermentation. Kefir is always taken warm, because it allows you to better activate the "instant" yeast.
  3. The remaining dry components are poured into the liquid mixture. Grains should be dissolved in kefir with oil.
  4. The mass combines with flour.
  5. Right in the bowl, the ingredients are first mixed with a spoon, and then with your hands.
  6. From the dough (when it stops sticking to the fingers), a neat little bun is formed, which is covered with a towel and removed away from drafts.

After about half an hour, the workpiece will increase in size and become slightly softer. This means that the dough is ready for further cutting.

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