Kefir dough for pies is very simple and convenient to cook, because, firstly, it is not necessary to guess whether it will rise or not - it will rise unambiguously, because fermented bacteria in the composition of kefir during fermentation will in any case emit carbon dioxide. And secondly, usually the patties on kefir are simply fried in a frying pan, that's why we, in most recipes, are released from fussing with the oven. In addition to what has been said, it is also worth noting that pies made of kefir dough always turn out to be unusually airy and porous, thanks to all the same fermented bacteria, and therefore they are eaten instantly.
Puff pastry on kefir
Kefir dough with the use of yeast is always fluffy and light as if fluff.
Ingredients:
- kefir (fat content 2.5%) - 1 item;
- vegetable oil - ½ item;
- sugar - 1 tbsp. a spoon;
- dry yeast - 1 sachet;
- salt - 1 teaspoon;
- flour - 3 tbsp.
Preparation
Vegetable oil and kefir is slightly heated, preferably in a water bath, and mixed with sugar and salt. In a small amount of sugared warm water we brew yeast and wait for 5 to 15 minutes (depending on the time specified in the cooking instructions). The yeast mixture can be added to warm kefir, and then go on to kneading the dough, portionwise pouring the oxygenated sifted flour. From the finished dough we form a ball, we cover it with food film and leave it in a warm place for 20-30 minutes. Next, this dough is used to bake pies in the oven or multivark.
Preparation of a yeast-free pastry batter
If you do not want to bother with yeast, then kefir dough can easily be cooked without them, and this option is in no way inferior to yeast for taste.
Ingredients:
- kefir - 1 item;
- flour - 400 g;
- soda - 1 teaspoon;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- vegetable oil - 40 ml.
Preparation
Kefir is slightly heated in a water bath and mixed with soda, sugar and salt, then you can add 1 tbsp. spoon of oil. We mix everything well and go to the batch, gradually sifting the sifted flour. When the dough becomes hard to stir with a spoon or a whisk - start to knead with your hands, using a little flour to dust the table and hands, but do not be zealous: the dough should in the end turn out to be very gentle and soft, so try to observe the proportions specified in the recipe. When the yeast dough is elastic enough and stops sticking to the surface, we form a ball from it and cover it with a film. Leave to reach about 30 minutes. Such dough on kefir is usually used for fried patties.
Liquid dough for patties on kefir
Preparing the liquid pastry dough takes the least amount of time: because of the small amount of flour, the dough is lighter and faster suited and similarly prepared. Patties from a batter are usually fried in deep frying, or baked in a cake mold, or pies alternating layer of dough with a layer of filling.
Ingredients:
- kefir - 250 ml;
- eggs - 2 pieces;
- flour - 2 items;
- soda - 0,5 tsp.
- salt - ½ tsp.
Preparation
Eggs beat in a bowl with salt, to them we add slightly warmed (or room temperature) yogurt and whisk thoroughly. Then gradually pour the sifted flour together with soda and knead the dough. A knife can not be properly kneaded with it, so if you moisten your hands with vegetable oil, start kneading it without the help of tools. To reach the dough, as in the previous recipes, we leave it under the film for 30-40 minutes.
It's not so easy to work with liquid battering, therefore, before forming the deep-fried pies, you need to lubricate your hands with oil and then rinse with water and repeat the procedure for the next patty, but believe me, this treat is worth a little effort. Bon Appetit!