How to make dough like fluff – on kefir itwork out! Recipes теста на кефире для пирожков и не только дляof them

What is the mystery of the air test? What is the secret of baking, which
can lie for a long time not only stale, but remain so
same air and soft, after more than one day?

It’s simple – yeast air and yeast-free dough, “as
Pooh “, kneaded on kefir. Surprised? And you try it! we
picked up for you the best recipes quite simple and more
complex dough, “like fluff” on kefir, with and without yeast
of use.

Kefir Dough – General Cooking Principles

• Thoroughly mixed dough, properly selected products – in
this is the success of the airy, soft dough. On kefir
not one kind of it is mixed in. Airy dough “like fluff” on kefir
can be both yeast and yeast-free.

• For flour products (big pies, buns or buns),
baked in the oven, it is better to cook yeast. For pies,
which will roast in the pan, you can cook and
unleavened. Dough on kefir for pies with soda or cottage cheese
It turns out no less soft and lush.

• Lactic acid drink for any kind of dough can be taken as
fresh and not very. An overdue one might even be useful if
it does not have the characteristic smell of fermentation. Kefir must have
to be warm, since it is in such an environment that the rippers and yeast
activated better. If you mix them with a cold product, the dough
get too tight.

• Fat content is also important. Ideal for
mixing suitable 2.5-32% kefir.

• Flour must be pereseivat. This will not only allow
remove accidentally litter, but also fill it with oxygen, which
will give extra pomp to the dough.

• The method of preparation depends on the type of dough and is described in
compounding And if you strictly adhere to it, then any
kefir dough never let you down.

Straight yeast dough “like fluff” on kefir

• one glass of low-fat kefir;

• standard bag (11 gr.) “Instant” yeast;

• half a cup of lean non-aromatic oil;

• 10 gr. salts;

• 25 g sugar;

• three full glasses of wheat white flour.

1. In a wide bowl, mix twice the peeled flour, with
dry bulk yeast.

2. In a separate, suitable size, mix kefir with
non-aromatic vegetable oil. Add salt and sugar to the mixture.
stir thoroughly to allow bulk solids, especially sugar,
well dissolved.

3 Slightly heat the kefir mixture in the microwave or on
steam bath and pour it into the flour. First mix everything with a spoon, and
Then knead the dough well with your hands right in the bowl.

4. Then, having laid out on the table, several times rub it. Shape
ball, put it back in the bowl and, covered with a linen towel,
clean in heat.

5. In half an hour it will become softer, slightly increase in
volume and will be ready for cutting.

6. From such dough on kefir any baked products: pies
or pies, buns and even homemade pizza, always
turn out magnificent and air. For sweet baking baking into it
You can add a bit of melted margarine and flavor
vanilla. If you add margarine, be sure to increase
specified flour rate.

Quick dough on kefir for pies in the oven

• half a liter of 32% kefir;

• 40 ml of frozen oil;

• two eggs;

• 20% sour cream – 50 gr .;

• 25 gr. unrefined sugar;

• flour – how much will “take” (about half a kilo).

1. Soda should be well extinguished, for this, pour it into kefir,
blabber and leave for five minutes, stand.

2. In a slightly swollen kefir, add sugar with a spoonful of salt,
Pour the yolks with the whites and whip vigorously.

3 Pour in vegetable oil with sour cream, and again well
beat the mixture.

4. Now cross the flour and pour it in small pieces into
kefir mass, knead the dough. Add flour, until the dough is not
no longer stick to hands, however it should remain soft and

5. Shape из теста шар, оберните его в плёнку или поместите в
package and leave for half an hour on the table.

6. After that, turn on the oven to warm up no more than
180 degrees. Make small patties from the dough
any stuffing. Put them on a baking tray
smeared with vegetable fat and bake for half an hour.

Quick sponge yeast dough “like fluff” on kefir

• 0.6 kg baking flour, i / s;

• medium kefir – 200 ml;

• 50 ml of pasteurized, factory milk;

• 5 gr. поваренной salts;

• sugar – 2.5 tbsp. l .;

• full big spoon of “instant” yeast, or 25 gr.
pressed baking or alcohol;

• “Creamy” margarine – 75 gr.

1. At the minimum heat, completely melt the margarine. Can take
butter, the dough will not become worse.

2. Lightly heat the milk, but do not boil or even make it
too hot. The temperature should be no higher than 38 degrees.

3 Pour sugar into milk, add yeast, and, little by little
stirring the mixture with a spoon, well dissolve the added components.
Let the yeast mixture for 10–15 minutes stand close to the heat.
For example, not far from the included burner. During this time the surface
will be covered with many bubbles and increase significantly. If this
do not happen, take new (fresh) yeast and repeat.

4. In a bowl, mix warm kefir with previously melted butter,
slightly whipped eggs and salt. Pour into the mix
yeast and mix again gently, but do not whisk.

5. Constantly stirring the mixture with a spoon, begin to gradually introduce
in her meal. Begin to knead more dense mass with hands, also
adding flour in small portions.

6. Lay out the dough that does not stick to the hands on the greased meatless
Butter the table and sting hard hands. It will become more plastic
and smooth.

7. Then grease a deep bowl or pan with vegetable oil.
and transfer the ball-shaped dough into it. Cover and
leave for an hour or one and a half for the distance. Volume should increase
almost three times.

8. After that, once again lay it on the table, slightly jam and
proceed with the cutting.

Dough on kefir for yeast pies

• low-fat kefir – 2 tbsp .;

• half a cup of sunflower, frozen oil;

• large spoon, no slides, sugar;

• a small bag of high-speed yeast (11 gr.);

• десертная ложка йодированной salts;

• flour with high gluten – 3–3.5 cups.

1. Pour a warm fermented milk drink (kefir) in a bowl.
Dissolve sugar in it, then yeast. Pour two big, full
spoon flour and stir the mixture with a spoon. Then cover the bowl
полотном и clean in heat.

2. In half an hour a very thick, airy brew will be ready.
Pour the sunflower oil into it, add fine salt and two thirds
flour. Mix well with hands, add remaining flour and knead.
slightly dough sticking to the hands.

3 Накройте его полотном и уберите в тепло, но уже на 45

4. After that, the dough will be ready. To make it easier for him
work, lubricate your hands before cutting vegetable oil.

Dough “like fluff” on yogurt for buns with raisins

• 800 ml of fermented milk product (kefir);

• three chicken eggs;

• 200 gr. natural butter (or creamy margarine);

• half a cup of sugar, white;

• 1.2-1.5 kg baker’s flour, a / c;

• небольшая щепоть salts;

• to taste vanilla or cinnamon, raisins.

1. Carefully sort out the raisins, removing the remaining dry tails,
tainted raisins and sor. Fill it with a glass of warm water for 10
minutes Then rinse and dry well, spreading it on a clean
linen towel.

2. Margarine, or butter, melt completely and cool well.
Lightly heat the kefir and mix with the cooled fat.

3 Добавьте сахар с солью, взбитые в отдельной ёмкости яйца,
yeast and stir well with a spoon. Add vanilla or cinnamon,
without stopping stirring.

4. In small pieces, half a glass, enter the flour and knead
dough. With the last portion add the raisins and knead thoroughly.
hands on a floured table. Stir for ten minutes,
kneading dough carefully so that the raisins do not go astray, but evenly
broke up.

5. Put it back in the bowl and let it go well.
Increased in volume, airy, soft dough several times
punch your hands and cut into buns, which are after the “distance”
bake in a hot oven.

Cottage cheese dough on kefir for patties fried on

• 250 gr. 9% store curd;

• one cup of high-fat kefir;

• a raw egg;

• one and a half teaspoons of sugar;

• a teaspoon of ripper for dough or half a spoon
burnt soda.

1. Mix the sifted flour twice with any of the rippers. Can
do it when sifting, then it will mix with flour
more evenly.

2. In a separate dish on a strainer, grind the cottage cheese and mix it with
slightly beaten egg and warm yogurt. Do not forget to salt and
sweeten the mixture.

3 Далее введите смешанную с рыхлителем муку и замесите dough.
If you took less fatty dairy products, the dough can
get watery. Then you need to take more flour. Ready dough
should get airy, but by no means liquid or

4. Knead on the yogurt with cottage cheese dough, cover with a towel, not
taking out of the bowl, and let rest for 20-30 minutes.

5. Then put it on a well sprinkled with flour surface and
mold the patties. Their filling can be both sweet and meat.
Pie for pastry rolls roll no thicker than 0.7 cm and not thinner
half a centimeter.

6. Жарят их на стальной или чугунной pan, в хорошо
warm vegetable fat, lightly browning on both

Universal sweet dough “like fluff” on yogurt

• bakery white flour – 0.9 kg;

• 150 gr. refined sugar;

• standard, 11 gram bag of vanilla sugar

• fresh alcoholic or baker’s yeast – 20 g;

• half liter medium fat thick kefir;

• unsalted butter – 80 g;

• one fresh egg;

• half a small spoonful of salt.

1. Dissolve in 50 ml of warm water until completely dissolved.
a teaspoon of sugar and finger-crumbled pressed yeast.
Накройте и оставьте на срок до 20 minutes

2. On a low heat completely dissolve the butter, after
Why cool it. Heat the kefir well.

3 Яйцо слегка всколотите вилкой вместе с солью и введите в
kefir. Then add melted creamy fat, vanilla
and the remaining ordinary sugar, mix. Granulated sugar
completely dissolve in kefir mixture.

4. Add the yeast to the mix, stir and knead
dough, gradually filling up the flour.

5. After that, transfer the dough to a large enough pan.
or a small bucket and, covered with a lid, leave to “lift” on
two hours. To make it easier for the dough to rise, lubricate the bottom and
especially the sides of vegetable oil tank.

6. After about an hour, lightly crush it with your hands and give again.
come up

7. From the finished air dough “like fluff” on kefir can
bake any rich products.

Tricks of making dough on kefir – useful tips

• If there was no kefir of the indicated fat content, you can take
any. But consider the less fat, the less will be the dough and
therefore, the amount of flour will need to be increased.

• Do not overheat the liquid in which the yeast will be diluted. AT
excessively warm, and even more so in hot they will die and not
will rise.

• Also reduces the activity of yeast fatty milk product.
Therefore, when using such, the prescription rate of yeast
should increase slightly.

• Rippers mix with flour or dilute in kefir and only
after that add all other components.

• AT целях экономии времени, не сокращайте время «расстоя»
yeast dough, baking quality will drop significantly.

Yeast dough deserved is not considered the easiest to prepare. When kneading it is necessary to correctly take into account the temperature of the ingredients and the time of their proofing, but if you can observe all the rules – the recipe will pay off to you in full: the dough will turn out to be surprisingly lush and will not stale for several days. But in cooking it is difficult to achieve perfection, new technologies and recipes are created and continuously improved. The same thing happened with the yeast test. It turned out that if you cook dough on kefir, then it comes out easy as fluff, ideally complementing the most diverse fillings and melting in your mouth.

Recipe for a yeast dough “like fluff”

  • water 100 ml;
  • kefir – 155 ml;
  • butter – 55 g;
  • egg – 1 piece;
  • flour – 455 g;
  • sugar – 55 g;
  • instant yeast – 10 g.

Preheat the water to a temperature slightly higher than that required for yeast activation. Dilute cold kefir with hot water and add a pinch of sugar. On the surface of the solution, pour out the yeast and leave it until activated. Pour the finished solution to the egg, beaten with melted butter, and then pour the remaining sugar and mix. Combine the liquid ingredients with flour. Leave the plastic and soft dough to a proofing in the heat, and when it doubles in volume, dab and divide into portions. After molding, the patties are left for another proofing for another half an hour, and then sent to the oven.

The recipe for the yeast dough “like fluff” on kefir

This recipe for fresh yeast dough “as fluff” for pies can be supplemented with salt and sugar to your taste. If you are cooking sweet pastries, then put in not more than half a glass of sugar, let all the sweetness provide the filling, and for salt pies there will be enough good pinch of salt.

  • dry yeast – 15 g;
  • kefir – 355 ml;
  • water – 55 ml;
  • vegetable oil – 55 ml;
  • flour – 510 g;
  • soda – 1/2 tsp.

After warming the water to a temperature slightly above body temperature, sprinkle a pinch of sugar and yeast. After 10 minutes, when the water becomes foamy and becomes creamy, pour the solution into kefir and add the vegetable oil. At the moment, the basis for the test contains a lot of acid, which is provided by kefir, it must be neutralized to create the most comfortable conditions for the development of yeast, for this purpose, put a little soda into the dough. Pour the resulting solution into the flour and mix the smooth dough. Leave it to proof for about an hour, and after it is raised, proceed to the molding of the pies. Ready cakes should be left to rise again, and then you can start cooking them in the oven (temperature 190 degrees) or deep-fried.

Yeast dough – soft as fluff

  • kefir – 240 ml;
  • dry yeast – 10 g;
  • vegetable oil – 115 ml;
  • sugar – 15 g;
  • flour – 370 g.

Combine the yogurt with butter and gently heat until warm, making sure that the milk protein does not curdle. In a warm mixture, dissolve the sugar and put in the yeast. Leave the solution for 10 minutes, and after a while, pour it into the flour. Having mixed the yeast dough, soft as down, leave it for half an hour, and then form pies. Ready-made pies baked at 200 degrees to browning.

On buns without yeast is worth paying attention when you want to do something tasty very quickly. Even a beginner can bake them. Now we will tell you how to prepare delicious buns from dough without yeast.

  • flour – 3 cups;
  • sugar – 100 g;
  • salt – 1 pinch;
  • baking powder – 1 teaspoon;
  • butter – 100 g (70 grams per dough, 30 per filling);
  • milk – 50 ml;
  • cinnamon – 2 tsp.

To begin with, mix the melted butter with sugar. We sift the flour and mix it with salt and baking powder. Gradually pour the flour into the oil, mix thoroughly. The dough should be soft and without lumps.

We put the finished dough on the surface sprinkled with flour. Roll out the dough a thin layer. The surface of the dough is smeared with melted butter and sprinkled with cinnamon mixed with sugar. Now we form buns. Dough neatly curled roll, a little pressing, so that the buns were not empty inside. After that, we cut the portioned pieces with a sharp knife. Spread on a baking sheet and send them to the oven, heated to 180 degrees. We are waiting for 20 minutes and our buns are ready.

Buns on kefir without yeast

  • kefir -130 ml;
  • flour – 800 g;
  • butter – 50 g;
  • salt – a pinch;
  • sugar – 1 tbsp. a spoon;
  • soda – ½ tsp;
  • baking powder for baking – ½ tsp.

Turn on the oven and heat it to 220 degrees. In the meantime, we sift the flour, add salt, sugar, baking powder and soda, and all this is well mixed. In the flour mass obtained, rub the butter on a grater, and then knead it with hands until crumbs are obtained. Add the homemade yogurt and knead the soft slightly sticking to the hands of the dough. We give the test the shape of the ball. Place the dough on the table sprinkled with flour and give it a loaf shape 10 mm high. With the help of a glass we cut out the circles from the dough and put them on a baking sheet covered with baking paper. We send our baking sheet into the oven and bake buns on yogurt until light golden crust for about 10 minutes.

Buns on sour cream without yeast

  • sour cream – 6 tbsp. spoons;
  • butter – 50 g;
  • eggs – 3 pieces;
  • yolk – 1 piece;
  • sugar – 2 tbsp. spoons;
  • lemon – 1 piece;
  • a pinch of salt;
  • flour.

Stir the softened butter with sour cream, eggs, sugar, chopped lemon zest and a pinch of salt. The flour is poured until it turns out not a steep, soft and elastic dough. Twist the pretzels and put them on a baking tray. Lubricate buns with egg yolks and sprinkle with sugar. Bake in a preheated oven until golden brown. And we serve to the table.

Buns with milk without yeast

  • flour – 450 g;
  • baking powder – 1 teaspoon;
  • butter – 120 g;
  • sugar – 1 tbsp. a spoon;
  • milk – 250 ml;
  • egg yolk – 1 pc.

Sifted flour into a bowl, add baking powder, salt, finely chopped pieces of frozen butter and stir until lumps are formed. Add sugar and milk and mix the dough. We roll it on a table, sprinkled with flour, to a thickness of 1.5 cm, cut out with a sharp shape of a circle and put each on a baking sheet lubricated with oil. Mix the yolk and 2 tbsp. spoons of milk and grease this mixture of buns. Bake in the oven heated to 200 degrees for 15 minutes.

Cottage cheese rolls without yeast

  • cottage cheese – 250 g;
  • Chicken egg – 2 pcs .;
  • sugar – 5 tbsp. spoons;
  • flour – 2 cups;
  • milk – 2 tbsp. spoons;
  • sugar vanilla – 1 pack;
  • baking powder, 1 teaspoon;
  • dried apricots – 50 g.

For the preparation of these rolls we use granular dry cottage cheese . To the cottage cheese we add sugar, eggs, vanilla sugar and baking powder. Mix everything with a mixer until smooth. In the last turn we add flour. The dough should turn out to be wet and sticky. To the homogeneous mass obtained, we add dried apricots cut into small pieces and mix well with a spoon.

With wet hands, we collect a part of the dough in the palm of your hand. The total amount of the test should be divided into 15 parts and from each roll the ball and put it on a baking tray, which is pre-covered with baking paper. Before baking, brush the buns with milk. When baking, milk forms a beautiful ruddy brown. Oven reheat to 160 degrees and bake buns 20 -25 minutes. We take the rolls from the oven and let them cool and remove from the baking tray. We serve to the table.

Dough for buns is an indispensable component of confectionery history. The variety of forms and species is amazing: with and without yeast, flaky and lean – a simple mass of water and flour is able to take any form. French brioche, Swedish buns and Russian rolls with raisins have won worldwide fame, thanks to the recipe of the test.

Dough for buns on yeast – a classic option to get a magnificent and ruddy bun. Two methods of kneading: spooky and odorless are equivalent and in demand. In the first method, the opara is activated separately and after a time is introduced into the main mixture, and at the second, it is immediately mixed with all the constituents. Choose a suitable recipe and act.

  • fresh yeast – 50 g;
  • honey – 100 g;
  • water – 300 ml;
  • flour – 550 g;
  • vegetable oil – 80 ml.
  • Yeast, diluted with water, combine with 30 g of sweetener and 50 g of flour, mix and set aside for a quarter of an hour. Then add the vegetable oil and the remaining measure of the ingredients.
  • Knead the dough for rolls, roll into a layer and roll into a roll.
  • Slice the segments, shape the snails, dip them into a sweetener and bake for 20 minutes at 180 degrees.

Dough for buns on milk yeast

Dough for buns on milk is a traditional and proven basis of quality baking. Correctly tempered temperature will “wake up” microorganisms, and their freshness will give a taste and texture. Every housewife knows – in the confectionery business this product is indispensable and is the basis of a lush and ruddy product. The right proportions and quality products are the guarantee of a successful baking.

  • flour – 650 g;
  • sugar – 50 g;
  • dry yeast – 10 g;
  • vanillin – pinch;
  • powdered sugar – 80 g;
  • margarine – 30 ml;
  • milk – 300 ml.
  • Dry ingredients mixed, add the melted margarine and mix.
  • Dough for buns with dry yeast put for a couple of hours in a warm place.
  • Razumnite, form into sausage and cut.
  • Give the segments a shape and bake at a temperature of 180 degrees for half an hour, after which, decorate with powder.

Dough for buns, like fluff

Lush dough for buns – a dream of any mistress. To achieve success, the masses insist for several hours, observe the temperature regime, and then form and bake. A convenient and simple option to avoid many hours of care – fast heat treatment. This method allows not only to get air cakes, but also the title of “best housewife!”.

  • kefir – 200 ml;
  • Cooking fat – 100 ml;
  • honey – 40 g;
  • flour – 400 g;
  • egg yolk – 1 piece;
  • leaven – 10 g.
  • Combine kefir with fat, heat and add the sweetener.
  • Dry elements from the list stir with the leaven, add to the mixture and put into heat for 30 minutes.
  • Razomite mixture, roll into balls, grease with yolk and put on baking tray to distance.
  • Send the bake for 20 minutes at 180.

The recipe for bread rolls

Dough for buns in the oven – a win-win option for home tea drinking. This method involves a variety of saturated and high-calorie foods that not only “wake up” microorganisms, but also impart porosity and splendor to the product. Turning to the traditional cooking technique, be reserved for patience and time – and a ruddy meringue will be your reward.

  • leaven – 20 g;
  • sugar – 270 g;
  • milk – 200 ml;
  • egg – 3 pieces;
  • flour – 650 g;
  • margarine – 100 g;
  • Ground cinnamon – 2 tsp.
  • Pour 20 g of sand into the starter, add the warmed milk and stir.
  • Leave the spoon for an hour, then add the eggs, margarine, 120 g sweetener and flour.
  • A mass of the mass is sent to rest, since the buns test must be brewed.
  • Roll out into the layer, sweeten with sweetener and cinnamon, roll the dough for sweet rolls into a roll and cut into segments.
  • Bake for 20 minutes at 180.

Dough for rolls on kefir

The recipe for buns is a home heirloom passed from generation to generation. Of particular value are simple and affordable options. The technology of cooking from sour-milk products fits in this category, among other things you do not have to waste time on proofing, half an hour – and fresh pastries for the whole family on the table.

  • kefir – 500 ml;
  • salt – a pinch;
  • soda – 1,5 tsp.
  • sugar – 150 g;
  • flour – 600 g;
  • vegetable oil – 100 ml.
  • Mix 30 g of sugar with the rest of the ingredients and stir well.
  • From the mass, form the balls, roll them, sprinkle with the sweetener and roll them with rolls.
  • Cut in the center and give the buns test a heart shape.
  • Bake for half an hour at 180 degrees.

Curd dough for buns in the oven

Dough with cottage cheese for biscuits is the basis for juicy and fragrant delicacies for Sunday lunch. Baking worthy of praise: processed in the oven, it not only retains useful properties and nutritional value, but also serves as a worthy alternative to fatty pancakes and fritters. Such a product will perfectly supplement the children’s diet and will not leave indifferent adults.

  • cottage cheese – 200 g;
  • honey – 20 g;
  • egg – 1 piece;
  • margarine – 50 g;
  • flour – 180 g;
  • baking powder – 1 teaspoon.
  • Cottage cheese mash with other elements of the list, mix and form balls.
  • Place on a baking sheet and bake at 180 degrees for half an hour.

Dough on sour cream for rolls

Dough for buns is delicious, quickly want to know the keeper of the hearth. And this recipe completely copes with the task: the products from the refrigerator shelf, fast batch, the minimum time costs will help in a short time to get a wonderful bakery. Nutritious and nutritious to treat the household – the main requirement of working masters.

  • flour – 300 g;
  • honey – 60 g;
  • sour cream – 300 g;
  • baking powder – 2 tsp;
  • yolk – 1 pc.

Viennese pastry for buns

You can go on a trip to Austria and in your home kitchen, having tried the original technique of baking muffins. A country where delicious dough for bread rolls is the norm, and crispy croissants and ruddy strudels are the main dish for breakfast, ready to open the secret recipe of world-famous baked goods. A couple of hours – and an unforgettable treat on your table.

  • leaven – 20 g;
  • milk – 150 ml;
  • egg – 2 pieces;
  • cooking oil – 450 g;
  • syrup – 70 g;
  • flour – 600 g.
  • Dilute the leaven with milk and set aside for a quarter of an hour.
  • Mix the beaten eggs with subsequent components of the list, using a half fat rate.
  • All the elements are mixed, docked and set aside for an hour.
  • Mix the ready mixture in a thin layer, top the fat, roll the sheet with an envelope and roll it out.
  • Send the workpiece in the cold for 15 minutes, then repeat the process.

Dough for rolls without eggs

Lent yeast dough for buns – traditional Slavic baking recipe, especially revered in the old days, while fasting, and nowadays is fondly loved by vegetarians and allergies. The product, mixed in this way, is simply prepared, by taste, not so much inferior to a sweet bun and therefore, its rating is growing every day.

  • flour – 600 g;
  • water – 300 ml;
  • leaven – 10 g;
  • honey – 30 g;
  • vegetable oil – 70 ml.
  • In warm water dilute the yeast and sweetener. Leave it for half an hour.
  • Put the remaining ingredients into the prepared mass and knead.
  • After kneading, shape and bake at a temperature of 180 half an hour.

Sweet and fragrant buns on kefir will decorate any tea drinking and for certain will be to taste to both adults, and children. Today we will get acquainted with different recipes and options for baking.

Classic buns on kefir

  • flour – 700 g;
  • dry yeast – 2 tsp;
  • kefir – 2 cups;
  • liquid honey – 1 tbsp. l .;
  • salt – 1 tsp;
  • vegetable oil – 1 tbsp. l .;
  • egg yolk – 1 pc.

Mix flour with salt, in a separate bowl, mix the yeast with a tablespoon of water. Leave the yeast for 15 minutes to swell. Then we pour kefir and honey into the yeast and mix everything with flour. In order for the dough to turn tender and soft, it must be covered and left in a warm place for 2 hours. After the dough has risen – we make buns from it, grease with egg yolk. We put grease on the pan with vegetable oil, place baking on it and send it to the oven for 25 minutes at 180 degrees.

If you like piquant and unusual flavors, try making buns on kefir with cinnamon. The course of cooking is the same, you only need to sprinkle dry powder with dessert before going to the oven.

If you like to eat a couple of buns over a glass of milk – a recipe for buns on kefir with poppy seeds is definitely useful.

Buns with poppy seeds on yogurt

  • mak – 150 g;
  • powdered sugar – 100 g;
  • milk – 6 tbsp. l.

The dough for buns is still made on the basis of kefir and according to the same scheme. The filling can be done in two ways. You can cook poppies in milk or mix everything in a blender. Before you send the buns into the oven, do not forget to sprinkle them with a poppy filling or sprinkle on top.

To make the dough sweet and soaked, think about creating a new culinary masterpiece. It can be buns with raisins on kefir. Raisins before adding to the dough should be dipped for a short while.

If visitors or distant relatives unexpectedly come to you, and there is absolutely nothing to treat them and the store is far away, cook the buns on kefir without the addition of yeast.

A quick and simple recipe for buns, which for sure will one day become your wand.

Buns on kefir without yeast

  • flour – 2 cups;
  • baking powder – 3 tsp;
  • salt – 0.5 tsp;
  • kefir – 150 ml.

With a fork, stir the flour, salt and baking powder, then pour in the homemade kefir . After all is well mixed, we give the test the shape of buns, you can use a glass. Bake for 20 minutes at 220 degrees.

If you want to give the baked refined aroma and taste, bake buns on kefir with cheese. To do this, rub your favorite cheese of hard varieties and sprinkle them with buns 10 minutes before cooked.

Pies and buns from yeast dough on yogurt are especially lush and airy, regardless of whether they were baked in the oven or browned in a frying pan. They do not stale for a long time, but if they are heated in a microwave oven, they become once again, as if fresh from the oven, soft and unusually tasty.

And if you have wanted for a long time, but still did not know how to approach baking, yeast dough on kefir – this is what is needed for beginners. It is not whimsical at all, and it fits perfectly for only half an hour, after which the dough needs to be slightly dented and you can create your first masterpieces. A minimum of effort and time, and you can pleasantly surprise your loved ones. The reputation of an excellent mistress is assured!

Yeast test on kefir

  • flour – 600 g;
  • pressed yeast – 25 g;
  • sugar – 1 tbsp. a spoon;
  • kefir – 200 g;
  • milk – 50 g;
  • eggs – 2 pieces;
  • butter – 75 g;
  • salt – 1/2 tsp.

We grow yeast in warm, body temperature, milk. Separately mix kefir, melted butter, eggs and salt. We connect with yeast and, gradually adding flour, we knead a soft, tender dough. We roll it into a bowl, sprinkle it with flour and place it in a large bowl under a damp towel. Yeast dough on kefir always gorgeously rises, almost 3 times, so give him enough space. Half an hour later, the dough gently and wait until it again increases in volume.

Now you can work with the dough – roll out and sculpt what your heart desires: pies, cheesecakes, buns, rolls, bagels. Spread on a baking tray, cover with a towel and give “distance” minutes 10. Bake for 15-20 minutes in a preheated oven to 180 degrees. Caloric content of such baking, without taking into account the filling, is 210 kcal per 100 g.

The recipe for a quick yeast dough on kefir

  • kefir – 500 ml;
  • dry yeast – 11 g;
  • flour – 1 kg;
  • egg – 1 piece;
  • sugar – 2 tsp.
  • vegetable oil (refined) – 2 tbsp. spoons;
  • salt – 1/2 tsp.

Yeast is bred in a small amount of warm water, cover and wait for 10 minutes, until they “play”. Egg and salt slightly shake with a fork, add sugar and yogurt, pour in yeast and vegetable oil. Stirring, gradually introduce flour. Flours can go less than indicated in the recipe, and here the main thing is not to overdo it. The dough should be light and soft. And as soon as it ceases to stick to your hands, stop adding flour and put it into a bowl, oiled.

Top with a package, also covered with oil, and wrapped with a towel. We leave in a warm, quiet place for only half an hour. After kneading the lavishly risen dough and making cakes. It should be noted that when frying, they will increase greatly in volume, so, spreading on the frying pan, leave enough free space.

Dough yeast on kefir

  • kefir – 1,5 items;
  • yeast dry – 2 tsp.
  • margarine – 250 g;
  • eggs – 3 pieces;
  • flour – 4 items;
  • sugar – 0,5 items;
  • salt – 0,5 tsp.

Heat the homemade kefir to about 30 degrees and brew yeast in it. Add melted margarine, eggs and sugar. We sift the flour with a slide on the table, make a deepening and pour the egg-kefir mixture into it. Mix not thick dough. It’s okay if it gets a little sticky. We roll it into a ball, wrap it in a food film and send it to the refrigerator! Until the margarine is cooled, and better at night. The longer it stays there, the easier it is to work with it. And in the morning you can start pies and cheesecakes . This dough perfectly combines with both sweet and salty fillings.

Ready-made buns with jam on kefir dough

  • Ingredients
  • Step by step cooking
  • Video recipe

To quickly bake delicious homemade buns, you don’t have to fiddle with yeast dough, which is perfect, does not tolerate fuss. With a minimum of effort, you can get sweet buns in a minimum of time. A way out of this situation will be a dough made on kefir. Almost any pastry can be baked from such a fermented milk product, and kefir buns are no exception. They are prepared quickly and simply, they turn out lush and rich, no less than with yeast dough.

This product has another plus – this test does not require many ingredients. All that is needed: flour, kefir, sugar, vegetable oil. I also added eggs, but this component is optional. You also need to pour a little baking soda or baking powder into such a dough. Then the dough will be tastier and more fluffy. The filling for buns can be any: nut, poppy, chocolate, curd, fruit, etc. Very tasty buns are obtained by putting the filling not in the middle of the product, but adding it to the dough itself. It can be raisins, cinnamon, candied fruits and other additives. This recipe will appeal to those housewives who do not like to cook with yeast dough or simply do not have time to mess with it.

  • Caloric content per 100 g – 295 kcal.
  • Servings – 6-7 pcs.
  • Cooking time – 1 hour


  • Flour – 1 tbsp.
  • Kefir – 1 tbsp.
  • Eggs – 1 pc.
  • Vegetable oil – 50 ml
  • Sugar – 1 tablespoon
  • Any jam – for filling
  • Salt – a pinch

Step-by-step preparation of buns with yogurt dough

Eggs are combined with salt

1. In a container for kneading dough, beat in an egg at room temperature and add a pinch of salt.

Eggs, beaten with salt

2. Whisk the egg until it becomes a homogeneous mass.

Kefir is combined with soda

3. Pour kefir into another bowl, add sugar and baking soda. Kefir must be at room temperature for it to react with baking soda. Therefore, remove it from the refrigerator in advance. The same goes for eggs. Also remove them and leave to heat.

4. Stir the liquid components. Bubbles and foam will immediately appear on the surface of kefir.

Connected liquid components

5. Combine two liquid masses: egg and kefir.

Flour is poured into the liquid

6. Stir the liquid ingredients well until smooth and add half a serving of flour.

The dough is kneaded and butter is poured

7. Knead the dough. It will still be liquid. At this stage, pour in the vegetable oil.

Added the rest of the flour

8. Knead the dough to distribute the butter well and add the remaining flour.

9. Knead an elastic, firm, non-sticky dough.

The dough is formed into round cakes for buns

10. Powder the surface of the countertop or plank with flour. Take a portion of the dough and roll it out into a thin round cake, or mold it with your hands, similar to how you make dumplings.

Jam is laid out on cakes

11. In the middle of each flatbread put a portion of any jam or jam.

12. Lift the edges of the dough and mold them together. You should have a regular bun.

Buns are laid out on a baking sheet

13. Grease a baking tray with a thin layer of butter and lay out the buns. Place them at a distance from each other, because they will increase in size during the baking process. If you wish, you can grease them with an egg and sprinkle with sesame seeds. Heat the oven to 180 degrees and send the baking sheet for 30-40 minutes. When the buns are golden brown, remove them from the broiler. Leave them to cool to room temperature and serve the buns to the table.

See also a video recipe on how to make quick kefir buns.

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