One of the easiest ways to prepare the base for pies is kefir dough. True, for many housewives, for some reason, it does not work out. Most likely, they just don't know some of the cooking tricks, which you can read about on this page.

Ingredients:

How to cook dough on kefir for pies

1. Mix kefir with vegetable oil and heat in the microwave to the temperature of fresh milk.

2. Pour in the yeast.

3 . Add sugar and salt. For splendor, you can add 1 tsp of soda.

4 . Mix the resulting workpiece.

5 . Pour in the flour.

6. Knead the dough. Leave for 30 minutes. You can directly in the cup or put in a plastic bag.

There is no need to knead such a dough. As soon as it suits, you can sculpt pies. But when they are laid out on a baking sheet, you should not immediately put the semi-finished product into the oven. It is better to let stand for another 10-15 minutes for "proofing". In this case, the pies are more "airy".

Quick pie dough on kefir is ready

The taste of homemade pies largely depends on the quality of the dough. Many housewives generally prefer not to do it, but to buy it ready-made. In principle, this is a good option, although the quality of the purchased dough does not always correspond to the desired one. So why use an unknown person and how a cooked product, if you can make the dough yourself. Moreover, this process does not require large labor costs.

The subtleties of making kefir dough

It’s worth starting with the kefir itself. Why exactly him? The answer is simple. The lactic acid bacteria contained in kefir are akin to yeast, and albeit weakly, but perform the same functions. So properly prepared kefir dough turns out to be more “airy” and is optimally suited for making pies, even if it is yeast-free.

By the way, that is why you can not use cold kefir to prepare the dough. In this case, the rippers and "yeast" simply do not have time to start their work, as a result, the dough will turn out to be too dense. So it is better to get kefir out of the refrigerator in advance so that it warms up to at least room temperature or slightly warm it in a steam bath.

As for the fat content of kefir, this question 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 expiration date of the product. It is believed that expired kefir is even better suited for making dough than fresh. But if the characteristic smell of fermentation has already gone from the open package, then it is better not to risk it and go to the store for a fresh product.

Soda can be added to kefir dough. Then the base for the pies will turn out to be more magnificent. But there is no need to extinguish soda with vinegar. In this case, it is used in its original form.

As for flour, then, as in the preparation of any dough, it is advisable to sift it. So it will not only be cleansed of random rubbish, but also saturated with oxygen. As a result, the pies will turn out more magnificent.

As for other products, it is difficult to say something definite. It all depends on the recipe and the method of kneading. For example, adding butter to kefir dough is very useful. True, it is worth knowing that the calorie content of the pies will noticeably increase from this. But eggs should be laid sometime, and sometime 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 pies on kefir without yeast

If the guests called suddenly, then it is quite possible to have time to make delicious pies while they are stuck in traffic. This version of the test will also please those housewives who are not particularly “friendly” with yeast. And for its preparation you 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%);
• flour - 300-400 g;
• sour cream - 2 tablespoons;
• sugar - 1 tablespoon;
• salt and soda - 1 teaspoon each.

Mix kefir thoroughly with soda. Add salt, sugar and eggs. Mix again. Add sour cream and mix again. Add oil and mix again. Then, in small portions, start adding flour to the resulting liquid mass, constantly stirring the thickening dough. It is necessary to add flour until the base for the pies becomes elastic and ceases to be sticky. So if it takes less flour than indicated in the recipe, then it's okay.

Wrap in cling film and let stand for half an hour. After that, you can roll it out and sculpt pies.

Kefir dough for pies in a pan

This option is optimal for fried pies. Although, if desired, you can bake them in the oven, but according to rumors, it will turn out “not right”. Cooking 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 without it);
• soda and salt - 1 teaspoon each;
• yeast - 2-3 pinches of dry, "high-speed".

Pour kefir into a deep bowl and heat in a water bath to a temperature of 36-38ºC. After that, add soda to it and mix. Due to the chemical reaction, the liquid should begin to foam actively.

As soon as the foam begins to settle, add salt, sugar and pour in the oil in a thin stream. Immediately pour a glass of flour and a couple of pinches of yeast into the mixture. Stir the mixture, then pour in the 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 in this case.

It remains to cover the bowl with a towel or film and let 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 for it 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.

Put/pour all the ingredients except flour into a deep bowl. Eggs, of course, must first be broken. Mix everything thoroughly until a homogeneous mass is obtained. After that, you can start adding flour and knead. The resulting "bun" should be smooth and elastic.

The finished dough should be put in heat for 30-45 minutes so that the lactic acid bacteria raise it a little. The bowl should first be covered with a film or at least with a clean towel.

Air dough for pies on kefir

This recipe assumes the presence of yeast in the house. But soda is not put in such a pie base. By the way, this is perhaps the only version of kefir dough in which this ingredient is absent. The rest of the products are quite common:

• kefir - 0.5 l;
• flour - 1 kg (it is unlikely that all will go away, but it is better to prepare with a margin);
• eggs - 1 pc.;
• vegetable oil - 2 tablespoons;
• sugar - 2 teaspoons;
• salt - 1/2 teaspoon;
• dry yeast - 1 sachet.

The cooking process begins with the preparation of dough. Heat a little water or milk, dilute half a teaspoon of sugar, add yeast and stir. Cover the container with cling film and leave for 10 minutes to let the yeast come to life.

Add sugar, salt and raw egg yolk to kefir (you can use the protein at your discretion). Add the risen dough there and mix everything thoroughly.

Pour the flour in portions - 1 cup each, constantly stirring the mass so that lumps do not 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 a film and left to approach for about half an hour.

Immediately advice: it is better to grease the container and the film with vegetable oil so that the dough does not stick to them when it rises.

The dough that has come up must be kneaded, let stand for 5-10 minutes, after which you can separate pieces from it and sculpt pies. By the way, it is better to make them not too big, but to put them on a baking sheet away from each other. Baking according to this recipe continues to rise well, while already in the oven.

Quick pie dough

Speaking objectively, any of the above options for the kefir test can be considered fast. Therefore, in conclusion, a not quite standard version will be presented, which, in addition to kefir, also includes cottage cheese. This recipe is prepared quickly, and it is suitable for both fried pies and for cooking these pastries 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-granular cottage cheese, optimally with a fat content of 9%);
• eggs - 1 pc.;
• sugar - 1 tablespoon;
• soda - 1 teaspoon;
• salt - a pinch (to taste).

Kefir is slightly heated on a steam bath to about 35-36 ° C. Add soda to it and stir. While the soda quenching 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 it is worth wiping it through a sieve.

Pour the kefir billet into the curd mixture and mix everything again. Then add flour and knead the dough. As in previous recipes, flour must be added in portions - one glass at a time. The finished product will be slightly sticky to your hands.

Yeast dough on kefir with soda

This dough is perfect for lovers of baked pies. It is remarkable in that it is prepared quite quickly. The whole process, including mixing, takes no more than 45 minutes. In addition, the base is soft and airy. In short, some pluses. To prepare it you will need:

• kefir - 200 ml (1 cup);
• flour - 450 g (3 cups);
• vegetable oil - 100-120 ml (half a glass);
• sugar - 1 tablespoon;
• salt - 1 teaspoon;
• soda - 1 teaspoon;
• yeast - 1 sachet dry "quick" or 30 g fresh.

To prepare this pie base, kefir should be heated to a higher temperature than room temperature. To do this, pour it into a ladle, add vegetable oil and put on fire. It only takes 2-3 minutes to warm up the temperature of the liquid to about 38ºC. If your hands are clean, you can put your finger into the bucket to check. The temperature should be comfortable for the skin.

Remove the mixture warmed up in this way from the heat and add the yeast to it. If they are fresh, then you can simply put them in and mix thoroughly. If the shiver is dry, then it is necessary to carry out all the operations indicated on the bag with it and only then mix it with warmed kefir liquid.

Now you can pour flour into a separate bowl, pour the prepared mixture into it and knead. Such a base for pies does not require a long kneading. Enough to achieve uniformity. The bowl should be covered with a lid or wrapped in cling film and put in a warm place for about 30-40 minutes.

A few last words...

As you can see, the products for kefir dough and the methods for preparing it do not differ so much. In fact, there are only two options for such a base for pies - yeast and without yeast. And everything else is just little tricks in mixing the ingredients. So there is nothing complicated in kefir pies. Prepare for health.

Video recipe