Universal yeast dough - does not go stale for a long time and is as airy as fluff.

How to make dough “like fluff” for pies or buns

Kitchen utensils: large bowl, small bowl, whisk, spatula, spoon, saucepan or saucepan.

Ingredients

Choosing the right ingredients for soft, “down like” bun dough

• Bad flour can ruin baked goods even for professionals . You should use only grade 1 or highest grade wheat flour.
• Salt must be added regardless of whether the filling is sweet or salty.
• If there is insufficient amount of sugar, the yeast will not begin to flourish . And its excess will make the dough heavy, it simply will not rise.

• You can use any yeast: live pressed, granulated or dry.
• If baking is not being prepared during Lent , some of the vegetable oil can be replaced with melted butter. The taste of the baked goods will benefit greatly from this.

Step-by-step preparation

1. To make the starter, pour 2 tablespoons of warm water into a bowl and add 1 tablespoon of sugar. Stir until sugar dissolves.

2. Add 2 tsp. dry yeast, stir and leave for a quarter of an hour until a foamy cap forms. To be safe, the container should be covered with cling film or covered with a linen towel.
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3. Pour 1 cup of kefir into a saucepan and place on low heat. Add 0.5 cups of sunflower oil, 0.5 tablespoons of sugar and 1 teaspoon of salt. Heat everything to a temperature of 40 degrees, stirring constantly with a whisk. The temperature of the mixture should be comfortable for the body (just check with your finger), otherwise the yeast will simply cook.

4. Pour the contents of the pan into a large deep bowl and add the yeast starter there.

5. Sift 3 cups of flour and add to the bowl in small portions.

6. Mix everything thoroughly first with a spoon or spatula, finishing the kneading with your hands. The dough turns out elastic and does not stick to your hands at all.

7. Form the dough into a log, knead it well with your hands, put it in a bowl and cover everything with a towel. Leave to rise in a quiet place for 2 hours.

8. The dough is ready and can be used. If you don't use it up completely, you can freeze the rest.

Video

Yeast dough “like fluff” with kefir is suitable for making pies, pies or pizza. It is prepared without eggs, which means it can be cooked during fasting. Baked goods made from it do not go stale for several days and remain soft and fluffy.

How to quickly make kefir dough for frying pies in a frying pan

Well, are you ready to learn the fastest recipe? Everything is quite simple here. Knead the dough and immediately start making pies. There is no need to wait for it to rise; you can get started right away. Despite the fact that it is prepared without proofing, this will not affect the result. The pies turn out crispy and fluffy, so to speak, “eat your mind off.”

We will need:

• Margarine - 150 gr.
• Pressed yeast - 100 gr. or 4 teaspoons dry
• Kefir - 1 glass
• Granulated sugar - 1 teaspoon
• Salt - 2 teaspoons
• Table egg - 2-3 pcs.
• Flour - how much will it take (on average from 500 gr.)

Preparation:

1. You probably noticed that we will use melted margarine. That's why I suggest starting with it. So that it has time to cool before we pour it into the dough.

Now bring the kefir to a warm state. I usually do this in the microwave. But keep in mind that it heats up quite quickly. It will take a matter of seconds.

Add yeast and sugar to the heated milk product. Stir the mixture and set it aside, we'll get to that soon.

2. Let's start beating the eggs. But first, let’s prepare a fairly deep bowl for them. Break all the eggs there, add salt and start beating until a fluffy foam forms. Here, if you prefer, you can use a mixer.

Pour the kefir mixture with yeast into the beaten egg. Stir and add cooled melted margarine. Pour the resulting mass into the sifted flour. And gently rotate the dough using a spoon. Then place the mixture on the board and continue kneading the dough.

Well, the dough is ready. You can immediately start preparing the pies. And immediately prepare a frying pan with oil for frying. The ideal dough when you need everything done quickly.

How to prepare unsweetened dough “like fluff” with milk for fried pies

Cooking time: 1 hour 25 minutes. Number of servings: 5-6. Equipment: spoon, silicone spatula, whisk, small bowl - 2 pieces, large deep bowl, saucepan, cling film, linen towel.

Ingredients

Step-by-step preparation

1. In a large bowl, grind 15 g of yeast and 1 tablespoon of sugar until semi-liquid. Heat 200 ml of milk, pour into the sugar-yeast mixture and stir. Add half a tablespoon of salt and two or three tablespoons of flour to this.

2. Beat 2 eggs in a small bowl. Melt 70 g of butter and add to a bowl along with a couple of tablespoons of flour. Mix everything and pour into the yeast mixture.

3. Add flour in portions (600 g in total) and knead the dough with your hands. Proper kneading is an important detail, so you need to knead long and thoroughly. To prevent the dough from sticking to your hands, periodically grease your palms with sunflower oil. The finished dough does not stick to your hands or to the walls of the bowl, it looks smooth and elastic.

4. Form the dough into a ball, knead it well with your hands and place it in a bowl sprinkled with flour. Cover with cling film, cover with a towel and leave to rise for at least 1 hour. During this time the dough will increase in volume by 2-3 times. After this, you need to knead it thoroughly again so that all the carbon dioxide comes out. This can be done on a large board or on a table.

5. Place the dough back into the bowl, cover with a towel and leave for a quarter of an hour. After this, you can start baking.

Video

Unsweetened dough “like fluff” is suitable for baking fried pies or whites in the oven. The video clearly shows what consistency and density of the dough should be obtained with each kneading.

We bake pies with liver, dough for a bread machine

A wonderful recipe for those who have such a technique, because you can bake not only homemade bread, but also prepare airy yeast dough for delicacies. We’ll make the filling from liver, and we’ll make a non-standard shape for it.

We will need for the test:

• Flour - 600 g;
• Dry yeast - 2 teaspoons;
• Salt - 1 teaspoon;
• Butter - 120 g (or margarine);
• Egg - 1 pc.;
• Water - 300 ml.

For filling:

• Liver - 350 g.
• Carrots - 2 pcs.;
• Onions - 2 pcs. (average);
• Salt and pepper to taste;
• Vegetable oil;
• Oil sl - 20 g.

Step 1.

The dough is very easy to knead. Pour yeast into a bread maker bowl, sift flour, salt, and add butter. We take it out of the refrigerator in advance to soften it, or you can use margarine.

We also add the egg and warm water.

Step 2.

Place the bowl in the oven and turn on the baking dough mode. Each stove is different, but something like that. Our dough will take 2 hours and 20 minutes to prepare. You may have another time. The main thing is to prepare the dough for baking without frying or baking.

Step 3.

While the dough was preparing, we prepared the filling this way. Boiled the heart, liver and lung. All this was passed through a meat grinder and mixed. You can prepare liver according to your own recipe.

Step 4.

Let's continue, grate the carrots on a coarse grater and finely chop the onion. Next, fry the onion in a frying pan, then add the carrots and stir.

Let it sweat a little and add butter. Stir and simmer until half cooked.

Then add our vegetables to the liver and mix.

We invite you to familiarize yourself with Delicious pies in a hurry

Step 5.

When the dough has risen, put it on a table greased with oil and divide it into several equal parts, from which we will make pies in the shape of tubes.

Roll out one part in a thin layer into a rectangle and put the filling on the smaller side.

Step 6.

Then we twist the roll, pinch the edges and the seam along the roll.

Place it to the side, seam side down.

Step 7

Now fry in hot oil until golden brown on both sides.

When ready, place on a paper towel to remove excess vegetable oil. So we got some tasty treats in the form of tubes. Bon appetit.

Subtleties of cooking

Chefs can ponder for hours about why the yeast dough did not rise, sank, rose unevenly and fell, cracked, or did not rise in the oven. There are simply no small details in the process. Here is a list of the most common mistakes at each stage of cooking.

Leaven

• Stale tremors . Like any product, dry yeast has its own expiration date. Chefs do not recommend using even those whose expiration date has not yet expired, but is already coming to an end. You need to use the freshest yeast.
• The water is at the wrong temperature . Yeast will never grow in milk and water that is too cold. As, indeed, at hot temperatures. The optimal temperature should be 36-38 degrees (body temperature).

Proofing

Proofing of yeast dough is a time of intensive fermentation of yeast and an important stage in preparation . It is during proofing that a light porous dough structure is formed. This process is influenced not only by the room temperature. Yeast can settle even with shaking when the bowl is moved from place to place. And our grandmothers generally kicked the children out of the kitchen, because yeast baking also does not like loud conversations. So we don’t touch the container with the dough, we don’t open it, we don’t poke our fingers into it unnecessarily, and in general we don’t pass by it again.

• Insufficient or excessive proofing time . It is difficult for a beginner to determine the exact time. Therefore, at first you need to strictly adhere to the recommendations of experienced chefs, and then with experience your own understanding will come.
• Cold room . Yeast dough does not like the cold and is capricious in drafts. The best place for sourdough and proofing is in the oven, which is turned off; it’s quiet and cozy there. In the cold season, it is better to combine the preparation of yeast baked goods with cooking dinner. Then the kitchen will be warm enough, and it’s better to keep the situation under control.
• Forming pies (or other products) without preliminary proofing . The dough should rest at each stage: after dividing into portions, you need to let it lie on the table for 5-7 minutes (cover with a towel). Ready-made pies (pies, buns) should also rest on the pan for at least 10 minutes and grow a little. Before loading into the oven, the surface of the dough should be greased with water or an egg diluted in water. Then it won't crack.

Kneading

Yeast dough loves your hands, so you need to knead it for a long time . To make the baked goods especially tender, there is another life hack: at the end of the kneading, pour a couple of tablespoons of homemade “kislyak” (sour milk) onto your hand and finish kneading with it.

Baking

• Incorrect oven temperature . The oven needs to be warmed up to 180 degrees. You need to turn it on after the main proofing of the dough. Then the oven will warm up properly and the dough will rise well.
• Too many nasty things . You should not load all the baking sheets into the oven at once. Otherwise, the temperature drops sharply and the dough does not rise.

Step-by-step preparation

1. Pour 200 grams of clean warm water into a large bowl. The water should be slightly warmer than room temperature. Add 11 grams of dry yeast to the water. Stir until they are completely dissolved.

2. Add 45 grams of granulated sugar, 4 grams of salt, 100 grams of vegetable oil. Mix everything again.

3. Add 400 grams of wheat flour in parts. After each serving, mix all the ingredients thoroughly so that a homogeneous mass is formed and there are no lumps in it.

4. Cover the finished dough with cling film and place in the refrigerator for 40 minutes. After 40 minutes, sprinkle the table with a small amount of flour and place the dough on it.

5. Knead the dough for 10-15 minutes, adding the required amount of flour so that it does not stick to your hands.

6. Place the finished yeast product in a plastic bag and place it in the refrigerator. If you are going to cook from this dough right away, then you do not need to put it in the refrigerator a second time.

Methods of decoration and serving options

• It’s not enough just to prepare this dough correctly; you also need to pay special attention to serving and decorating the baked goods, which are made from a yeast base.
• There are a lot of design options for buns, pies and pies. Some of the simplest ones won’t take you even ten minutes.
• For example, roll out the finished dough into a layer and divide into wide strips. Spread each strip with filling (jam, chocolate, Nutella or sugar) and roll into a roll. On each roll, make three cuts lengthwise, just short of one edge. Turn the cut edges inside out to create a three-leaf flower.
• You can use more than just sweet ingredients as filling. You can always add hard cheese, slices of sausage and ham, and chopped vegetables.
• Baking made from this dough remains soft and fresh for a long time, so it is not necessary to serve it immediately after cooking.

Filling options for pies, buns and pies

Fillings with herbs are a real vitamin bomb for spring vitamin deficiency:

• The unsweetened filling for green onion pies is prepared quite simply: finely chop 400 g of green onions, add 3-4 chopped boiled eggs, salt and pepper to taste. The onions in the recipe can be partially or completely replaced with wild garlic.
• The unsweetened pie filling can be prepared differently: add 5-6 raw eggs to chopped green onions. Mix everything, add salt and pepper.

Sweet fillings are no less popular:

• For the most popular cottage cheese filling, the cottage cheese must be taken very dry, otherwise, when combined with sugar, the filling will become too liquid and will simply leak out.
• The orange filling takes a little longer to prepare , but turns the pie into a festive dish. To do this, you need to grind 2 large oranges together with the peel in a blender. Pour everything into a saucepan, add sugar and cook until thick. You can add chopped nuts or almonds to the filling.

Yeast dough for pies with dry yeast. Straight yeast dough for pies

The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it while it is heating.

2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.

3. Beat 1 egg into the milk-yeast mixture. If you want a more crumbly dough, then instead of 1 egg you can beat in 2 yolks.

4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. In some recipes, the butter is melted until liquid, but I still recommend heating the fats just a little so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.

10. After you form the pies or pies, let them rest for another 15 minutes.

Useful tips

• Pie dough in a bread maker is a real salvation for busy housewives.
• Dumplings are the best food for breakfast, lunch and dinner. You can make them ahead of time, freeze them in the freezer and cook them at the right time. Advice from experienced housewives will help you prepare the right dough for dumplings with cottage cheese.
• Crispy thin pizza dough will take you back to the atmosphere of a real Italian pizzeria.
• Do you think what else to please your household? The recipe for dough for chebureks on water is just for those who don’t want to stand at the stove for too long.

We hope that by using our tips you will no longer buy ready-made yeast dough, but prepare it yourself. We will be grateful if you share in the comments the subtleties and family secrets of working with yeast.

Kefir yeast dough for pies in the oven

Cabbage lovers will definitely love the recipe for a delicious kefir dough that is airy, light, and aromatic. It mixes very quickly, as this option is straight. Suitable for both fried and baked pies, it’s up to you to choose.

Products:

• Flour – 400 g
• Kefir – 250 ml
• Unscented vegetable oil – 125 ml
• Dry yeast – 1 pack (11 g)
• Salt – 1 tsp.
• Sugar – 1 tbsp.

• Mix warm kefir with sugar, yeast, salt

• Add vegetable oil

• Gradually add flour, knead with a spoon, then with your hands until a homogeneous elastic soft consistency

• Leave in a warm place for 1 hour, covered with a towel.
• While we prepare the filling, finely chop the onion, shred the cabbage, grate the carrots, all this is stewed in a frying pan with the addition of tomato (paste, sauce)

• Place the risen dough on a floured table, knead it lightly, roll it out into a rope, cut it into pieces, form flat cakes with your fingers, lay out the filling, and pinch it together.

• Bake on parchment, brushing the top with egg at 180 degrees for 20-25 minutes.

The dough comes out thin, crispy, tender, soft, with an original taste. Your whole family will definitely love them!

Kefir is a fertile base for baking; it makes wonderful, tasty pies. There are many variations of recipes, both with and without yeast, leaner or richer, sweet or bland - everyone will find something to their liking.

Ingredients:
For yeast-free kefir dough:

• 1 egg;
• 2 tbsp. kefir;
• 3 tbsp. vegetable oil;
• 4 cups flour (more may be needed depending on how much the dough takes);
• 1 tsp soda;
• 1 tsp salt.

For filling:

• 7-8 medium potato tubers (1.5 kg);
• 3 medium onions (700 g);
• 1 tbsp. milk or 3 tbsp. sour cream;
• salt, pepper to taste;
• a little vegetable oil or butter for frying the onions.

Pies according to this recipe are easy and quick to make. It’s enough to prepare the filling, and the dough won’t be a problem. One, two and done. To make the pies juicier, you can add a little butter to the filling, and also grease the already formed pies with it before putting them in the oven. Using this recipe, you can also make fried pies with cabbage, mushrooms, cheese and ham.

Recipe for baked pies with potatoes

Stage 1. Prepare the dough for pies according to this recipe. From the same dough you can make similar fried potato pies.

Stage 2. Now let's start filling the pies. Peel the potatoes and boil until tender.

Pound together with milk or sour cream into puree.

Finely chop the onion and fry until tender. Add to the puree along with the oil in which the onions were fried. Season the filling with salt and pepper and mix well. If desired, you can add another 50 g of butter to make the baked pies juicier.

Stage 3. Make pies with potatoes.

From the dough we form identical small balls, approximately 5 cm in diameter.

Roll out the dough into a thin layer on a lightly floured surface.

Spread the potato filling generously on top.

We seal the edges of the pie so that all the filling remains inside.

Lightly roll out the pie with a rolling pin. Roll out carefully so that the seam of the pie does not come apart and the filling does not come out.

Turn the formed pies over, seam side down, while making the rest.

Stage 4. The final stage of preparing pies with potatoes. Preheat the oven to 200 degrees. Place the pies on a baking sheet, seam side down. Grease the top of the pies with butter or margarine. Place the pan with the pies in the oven and bake until the pies are nicely browned on the outside.

Yeast-free kefir dough according to this recipe is prepared very quickly. 10 minutes in a preheated oven - and the pies are ready. Bon appetit!

Many housewives are interested in what can be baked from kefir. Try making the most delicate kefir pies! This treat will please everyone. We share the secrets of how to make dough for kefir pies, like fluff, without yeast.

Video recipe

If you take your time, follow the recipe, knead the dough well, then you will get it like fluff.
We recommend watching this video to understand in more detail the process of creating soft, airy yeast dough. You will see how to knead it, how much it will rise. According to many housewives, baked goods made from such dough are airy, soft, and most importantly tasty. Write in the comments, have you tried this recipe? Did everything work out for you? If you have interesting recipes for delicious dishes in your culinary collection, share them in the comments.

Other bun recipes

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