The dough like fluff with kefir is very fast, despite the fact that it is yeast. It's a pleasure to cook with it; pies and whites just melt in your mouth. This dough is suitable for fried pies, the crust turns out crispy, and the base of the dough itself is airy! Same for pies in the oven. It turns out just airy, and it will be good for pizza, the rolls are different. This recipe is the most popular, save it so as not to lose it, let it always be at your fingertips)
After the specified time, you can start cooking with. If your dough is not too good, don’t worry, it will double in size in the oven! And in the frying pan it will become fluffy and beautiful.
You can bake absolutely anything from this dough: pizza, pies, buns (you can add vanilla, a little more sugar and a little melted margarine to the dough). The dough always works. If it seems to you that after 30 minutes it hasn’t risen very well, don’t be upset, that’s how it should be, this dough rises during baking.
You can take a lactic acid drink for any type of dough, either fresh or not. An expired one may even be useful if it does not have the characteristic smell of fermentation.
Kefir must be warm, since it is in such an environment that raising agents and yeast are activated better. If you mix them with a cold product, the dough will turn out too dense.
Ingredients for 12 pies:
Recipe Information
Operating procedure:
Sift the flour into a bowl with a wide bottom and high walls.
Pour dry instant yeast into it. Stir until the yeast is distributed throughout the mixture.
Mix vegetable oil and kefir in a saucepan to heat. Heat the mixture to a temperature of 36-37 degrees.
Pour the kefir-oil mixture into the flour.
Mix the mixture first with a spoon or spatula, then bring it to readiness with your hands.
The finished dough should be soft, buttery, and not stick to your hands.
Cover the cup with a napkin to keep the mixture warm. Leave for 30 minutes. It is advisable to place the cup in a warm place. If the kitchen is cool, then the cup with the mixture can be lowered into another basin with warm water.
Checking the lift of the mass. Lightly knead the dough that has increased in volume and remove it from the cutting cup.
Roll out into a long strip and divide into equal parts.
It is better not to use a rolling pin. Using your hands, flatten the ball of dough into a flat cake shape.
Place a spoonful of filling in the middle of the flatbread, seal the edges and give it a boat shape.
Place the finished semi-finished products on a baking sheet covered with baking parchment. Turn on the oven to warm up. A baking sheet can be placed on top of the stove (if gas) so that the pies begin to rise faster. If the oven is electric, cover the pies with cling film. After 10 minutes, brush with chicken yolk for a beautiful golden crust.
Bake the pies for 20-25 minutes. For those who love sesame seeds, you can sprinkle the nuts on top before putting them in the oven.
You can use cabbage, potatoes, mushrooms, and meat as fillings for pies. Wonderful pies are made with eggs and green onions. Cheesecakes with cottage cheese are no less wonderful. The dough like fluff on kefir is simply universal!
Who doesn't love golden-brown cheesecakes with the most delicate sweet cottage cheese! If everyone in your family has their own taste preferences when it comes to filling, then fluff dough made with kefir is undoubtedly your option for baking pies. From half of the mass you can make pies with cabbage, and from the other half - sweet cheesecakes.
Ingredients for filling:
Operating procedure:
For the curd filling, place the cottage cheese, melted butter, sugar, vanilla and starch in a blender bowl. Add the egg, then stir until smooth. Divide the lump of dough into equal parts if possible. Roll out a long strip from each part in turn, and then cut into the number of future cheesecakes.
dough like fluff on kefir for pies in the oven
Roll each piece between your palms into a ball, then press it on top with your palm to make a round cake.
Place a little curd mixture in the middle of the flatbread.
Raise the edges of the flatbreads. Blind it into a circular shape so that the cottage cheese does not leak out onto the baking sheet when baking.
Place raw buns immediately on a baking sheet. Cover the bottom of the baking sheet with baking parchment; if there is no parchment, grease the bottom with vegetable oil. Give the dough time to rise a little, then brush the sides with yolk.
Cheesecakes are baked at 200 degrees for 20 minutes.
Yeast dough like fluff on kefir for pies in the oven does not require the establishment of dough, which significantly reduces the cooking time of the pies.
Calories: Not specified
Cooking time: Not indicated
My mother-in-law bakes wonderful pies that are so delicious that it’s simply impossible to refuse to eat a couple more after you’ve already told yourself to “stop.” In fact, this requires a lot of willpower, because when there is a basket of pies on the table, then subconsciously every time I enter the kitchen, I make tea or coffee. The aroma and clink of dishes instantly brings everyone in the household together, and for the eleventh time that day we have a tea party with pies and jam.
So, until all the pies are eaten, no talk about diet, extra centimeters on the waist has any effect on me. Pies don’t last long in our house, which is why I try not to bake them, well, at least not as often as everyone would like. I think you'll like this too.
But sometimes I agree to a compromise and make pies, but not from classic butter dough, but from unleavened yeast. My aunt taught me this recipe. When doctors forbade her husband to eat fat and eggs in large quantities, she revised his diet and learned to cook dietary dishes. I also came up with a recipe for a dough in which you do not need to add butter, eggs and even milk can be replaced with water or whey if desired. And I must say, this dough makes very tasty pastries, I would even say, no worse than traditional pies. And I can afford a couple of these pies without worrying about my figure.
The dough is like fluff, a quick, excellent dough for any baked goods made with milk, it is kneaded quite quickly, as it is prepared using a straight method. It is only important to heat the milk to body temperature and thoroughly sift the flour to saturate it with oxygen. Then, as usual: the dough is kneaded, infused, kneaded and infused again, and then the products are formed. By the way, she also shared with me and.
The indicated recipe makes 6-8 pies, so I usually take a double portion for pies, pizza and other products.
- whole wheat flour – approximately 2 tbsp.,
- milk – 1 tbsp.,
- yeast (active, dry) – 1 tbsp.,
- white sugar (depending on the baking) – 1 tsp or 1 tbsp. (if the baked goods are sweet),
- salt (finely ground) – 1 tsp. (incomplete),
- oil (vegetable, odorless) – 4 tbsp.
Recipe with photos step by step:
The first thing we do is heat the milk or water to body temperature. 
Then add sugar and salt to the liquid. 
Now add dry yeast. 
Then pour in the oil. 
Now mix thoroughly so that the yeast begins its active action. 
Sift the flour several times to saturate it with oxygen, then add it to the liquid base and begin kneading the dough. 
You can knead mechanically (in a food processor or bread machine), or you can do it manually. It is important that the dough is soft and sticks well to your hands.
By the way, the amount of flour can be varied to achieve the dough consistency we need.
Roll the dough into a ball, put it in a bowl, cover it with a towel and put it in a warm, quiet place to rise. I just love this, I often make various baked goods from it. 
When the dough is like fluff, a quick, excellent dough for any baking made with milk, has grown about 2-3 times, we knead it quite carefully, as if lifting the dough to the top, but in no case push it to the bottom. 
We form the pies, let them rise, 
and bake in a hot oven. 
Bon appetit!
Finding a simple and understandable recipe for a truly “fluffy” dough can be difficult. If you have already managed to find such an option, you definitely need to save it in order to pamper your loved ones with delicious pastries in the future. Today, several versions of dough recipes “like fluff” with kefir are known.
Ingredients: 1 faceted glass of low-fat kefir, a package of instant yeast, half a glass of refined flavorless oil, 3 faceted glasses of high-grade flour.
Ingredients: 3 tablespoons eggs, 820 ml of cold kefir, a standard pack of high-quality butter, half a glass of granulated sugar, a pinch of table salt, 22 g of instant yeast, a handful of light raisins.
Under a towel or film near the heat, the dough should double in size. You will need to knead it once.
Ingredients: 630 g of high-grade wheat flour, a standard glass of medium-fat kefir, 70 ml of full-fat milk, 5-7 g of table salt, a full tablespoon of dry “French” yeast, 160 g of creamy margarine, 2 tablespoons of eggs.
The resulting kefir-based yeast dough is rolled into a ball “like fluff” and removed to proof for 60-90 minutes. To prevent it from drying out, it should be covered with a napkin or towel.
Ingredients: a full glass of low-fat kefir, half a kilo of crumbly cottage cheese, 130 ml of refined oil, 730 g of high-grade flour, 1 tbsp. a spoonful of granulated sugar, 1 teaspoon of table salt, 11-12 g of “instant” yeast.
The thoroughly kneaded spherical dough is placed in a warm place for 10-12 minutes. Next, you can begin to form the products.
Ingredients: 830-930 g of high-grade flour, 160 g of granulated sugar, 20-22 g of fresh alcoholic yeast, a bag of vanilla sugar, ½ liter of medium-fat kefir, 90 g of high-quality butter (unsalted), half a teaspoon of salt, a raw egg.
Ingredients: 45 ml of frozen refined oil, half a liter of fermented milk product (kefir), 20-30 g of granulated sugar, a large pinch of baking soda and the same amount of salt, 2 chicken eggs.
The ball formed from the resulting mass is wrapped in cling film or placed in a bag. The workpiece is left for approximately half an hour. There is no need to put it in the refrigerator. The dough can rest at room temperature.
Ingredients: 1 faceted glass of kefir (medium fat), 3 glasses of high-grade flour, half a glass of refined oil, 1 tbsp. a spoonful of granulated sugar, 1 teaspoon of table salt, 11-12 g of “instant” yeast.
Pour slightly warmed water into a convenient container, add sugar and stir until the crystals dissolve.
Measure out the required amount of yeast; if you used live yeast, chop it and throw it into the syrup in small pieces. Mash them with your hand and add 4 tablespoons of sifted flour one at a time. Stir to obtain a homogeneous mixture. The yeast will start working immediately. Do the same with activated yeast, even if the instructions for use advise mixing it with dry flour.
Cover the bowl with a towel and leave the yeast mixture for a quarter of an hour. Then add coarse salt and ½ part of the flour into the foamy mass.
Stir the mixture with a spoon and pour in the oil.
Thanks to the fatty component, the dough kneads well and does not stick to your hands. Gradually add almost all the remaining flour and knead into a soft dough.
Place the bowl with the dough in a warm place and leave for about an hour.
If you have a multicooker, place it in the bowl and set the program for making yogurt on the display. At such a comfortable temperature, in just one hour the dough will increase in volume several times. Then lightly knead the pliable dough and use as intended.
In addition to pies, it makes excellent pizza or sausage rolls. Such a light dough can be stored in the refrigerator for some time, so by making it in the evening, you can please your loved ones with a delicious delicacy in the morning.
