How to make yeast dough from kefir. Sweet yeast dough with yogurt for buns and pies. Airy butter dough

Yogurt dough. Yeast dough with curdled milk.

I really liked the dough, soft and fluffy!
The milk turned sour, I heated it until warm in the microwave, poured it into a jar and left it in a warm place for a day. Curdled milk. So, for the test you will need: Yogurt - 750 ml. Margarine - 150 g. Sl.Sl. - 150 g. Fresh yeast - 50 g. Sugar - 3 tbsp. l.l. - 1 tbsp without slide. Flour - 1.5 kg approximately.

Preparation:

We make a dough - yeast Art. l sugar, tbsp. l flour, 50 ml water. After 30 minutes, pour in the warm yogurt, the rest of the sugar, salt and half the flour (sift. Stir, mix. Pour in the melted hot margarine with butter (you can use a spread), mix quickly and gradually add the rest of the flour, knead the dough. Let rise for an hour, an hour and a half, kneading 2 times. It rose quickly in the heat, so I put some of it in the refrigerator while preparing the filling. The rest I put in bags in the freezer. I had enough for three baked goods for several days. Kurniki. Filling - Chicken fillet in pieces 600 g, finely chopped onion chopped 1 pc, potatoes 2-3 pcs into cubes, beef fat finely chopped 50 g, salt pepper. Rolled out thinly, pinched the filling on top in a circle. Grease, greased with melted butter. oven for 50 minutes. Tender tender dough and juicy filling... pies with cabbage, green onions, eggs and Zira. Only if you want to diversify the taste of ordinary pies with cabbage and love Zira, try it, it’s very tasty. Without without Zira, I also do this often. The main thing is thin dough and more filling. 500 g, boil 5 eggs, bunch of green onions, 1-2 tsp zira, black pepper, salt, 50-70 ml vegetable oil.

I chop the cabbage, add salt, zira pepper and mash well. Then simmer over medium heat for about 15 minutes. Grind boiled eggs through a coarse grater into the finished cabbage and add finely chopped onion. I roll out a piece of dough into a sausage, cut it into pieces, roll it into balls (slightly larger than a walnut. I roll it out, put the filling, pinch it. It turns out 20 pieces. I grease the yolk + tbsp. l water or milk. 15 minutes.

3. bagels with jam. From the leftover dough I made bagels for tea. rolled out egg-sized dough, tbsp. l l jam and wrapped the bagel. egg, a little sugar and poppy seeds on top. Bake for 20 minutes.

So, from this amount of dough I got 24 kurniks (I baked them twice, 12 pcs each), 20 pies and 14 bagels. Bon appetit! _recerts_nellie.

Recipe 2. Intoxicated curdled milk

Compound:

Acidophilus 20 mg

Yeast, instant 1 g

Sugar 50 g

Preparation:

Cool the pasteurized milk to 250C, add the indicated additives and close the neck of the bottle with a plastic or nylon cap. After 8-10 hours, put the bottle in the refrigerator. After cooling, pour the curdled milk into another bottle through a strainer, rubbing the resulting curd until smooth. You can use an immersion blender.

Curdled milk dough for pies.

Universal dough for pies, instant khachapuri (for those who don’t like to bother with yeast).
Ingredients • Flour 3.5-4 cups (250 ml) - depends on the flour • Matsoni or curdled milk 0.5 l • Egg 1 pc. (can be done without eggs) • Soda 1 teaspoon • Salt 1 teaspoon • Sugar 1 tablespoon • For baked pies, add 2-3 tablespoons vegetable oil Preparation Lightly beat the egg, mix with matsoni, add salt, sugar and soda (there is no need to quench the soda in vinegar). Stir well until bubbles appear. Add sifted flour and mix thoroughly with a spoon. The dough should be soft. Cover with a towel and let rest for 10-15 minutes.

Next, use a spoon to select balls approximately the size of an egg (this is for pies, for khachapuri, naturally larger) and roll in flour. We flatten each ball with our hand, put the filling and make pies. Place them seam side down on a floured board.

Fry in a well-heated frying pan (don’t skimp on the oil!), first on one side without a lid, then on the other with a lid.

The pies turn out fluffy, soft and not stale (if left).

We make khachapuri in the same way, place it on a board, seam side down, and bake in a dry, hot frying pan, first on one side under the lid, then on the other. Generously grease hot khachapuri with butter. Important!!! Once the pan is hot, reduce the heat to medium. Fillings for pies Potato: boil peeled potatoes, drain, mash. Add dill, fried onions, salt and black pepper to taste. Cabbage: lightly boil the cabbage, chop finely with a knife. Fry the onion in vegetable oil, add cabbage, simmer for 5-10 minutes to evaporate excess liquid, add salt and pepper to taste. You can add parsley. Mushroom: Boil mushrooms in salted water, squeeze. Fry the onion in vegetable oil, add finely chopped mushrooms and parsley. Keep on high heat until the juice evaporates, add salt and pepper to taste. Rice: Cook the rice until tender, but do not overcook it! Immediately rinse the finished rice with cold water and let the water drain. Fry the onion in vegetable oil, remove from heat, mix with rice, add salt and pepper. Add finely chopped hard-boiled eggs and parsley. A very tasty filling is obtained if you add more chopped tarragon to the rice instead of parsley. Any thick jam, in addition, any berries and fresh apples, pears, apricots, etc. (Grate fresh fruit on a coarse grater. If necessary, add a little sugar and squeeze out the juice).

How to make cheese from curdled milk without milk and eggs

1. Pour the curdled milk into a barrel or pan, stir thoroughly.

2. Heat to a boil and simmer over low heat until the whey separates.

3. After this, drain the whey and rub the curd with your hands as best as possible.

4. Strain off the rest of the whey, transfer the cottage cheese into linen bags and squeeze under weight.

5. Grind the curd freed from whey with salt to taste and form into small round cheeses that need to be placed under a press.

6. When the cottage cheese is well compressed, cut it into smaller pieces, sprinkle with salt and cumin and leave to dry at a moderate temperature.

7. Then, to stimulate fermentation, which gives the cheese its characteristic taste, place the pieces in the refrigerator, wrapping each one in canvas soaked in beer or strong kvass. The moisture content of the fabric needs to be renewed from time to time.

8. After 3-4 weeks, the cheese will acquire a delicate, pleasant taste and specific transparency.

To improve the taste, you can add sour cream or butter to the cottage cheese.

Curdled milk dough for pies without yeast. A few more test variations

You can make yeast dough using yogurt. It is perfect not only for baking fried pies, but you can also make delicious buns or pies from it.

The following ingredients will be needed for preparation:

A little less than 0.5 liters of sour milk.
You will need about a kilogram of flour.
A packet of dry yeast.
2 eggs.
2 teaspoons sugar.
A pinch of salt.

Let's start cooking:

When yeast is used, it is better to prepare the dough using the sponge method, especially if it is intended to be used for baking buns.
Sugar, salt, yeast and a couple of tablespoons of flour are added to a container with sour milk, that is, curdled milk.
Leave the mixture for half an hour in a warm place.
After the volume has approximately doubled, you can proceed to the next stage.
Add the rest of the flour, mix everything well.
The dough turns out stiff, rolls into a ball and leaves in a warm place for 1-2 hours. This time is enough for it to come.
When everything is finally ready, we begin to form the buns. There is no doubt that such pastries will delight the hostess; the dish will certainly be fluffy and airy.
Place in the oven for baking.

To decorate the products, you can use poppy seeds, sesame seeds, cinnamon, and sprinkle the finished buns with powdered sugar.

You can offer another recipe for yogurt dough, but not for fried pies, but baked ones.

This is a win-win option, baking is always a success, the pies remain fresh and tasty for a long time.

To prepare the dough, you will have to stock up on available products:

Let's start the cooking process:

We revive the yeast: fill it with warm water in the amount of 2 tablespoons with the addition of a teaspoon of sugar. You can skip this step when using dry yeast.
Combine sour milk, vegetable oil, and then heat the mixture a little.
Add sugar, salt and revived yeast.
At the last stage of kneading, add flour, this must be done carefully so that the dough does not turn out too stiff.
After finishing the kneading process, put it in a warm place to let it rise. Usually 30 minutes is enough if the room is warm or you use the capabilities of a slow cooker or oven for this.
Roll out the dough and cut off pieces.
If filling is used, then fill the flatbreads, form a bun and send for baking. But such baked goods have excellent taste and aroma even without filling.

After forming the buns, you need to place them on a baking sheet, let them stand for another 15 minutes, brush them with egg yolk on top, then they will turn out golden and beautiful. Bake at a temperature of approximately 200 degrees for 25-30 minutes.

All these recipes are quite accessible for implementation, they do not require scarce products, and there is nothing complicated in the preparation process. A little effort, desire, free time and delicious pastries on the table attract with their aroma.

Buns made from yeast dough with kefir - 6 step-by-step photos in the recipe

Buns made from yeast dough with kefir are very tasty. They can be designed in different ways. I suggest decorating the buns in the form of curls. The top of the buns can be greased with melted honey, then they will acquire not only a glossy surface, but also a honey taste. Try making these rich buns and please your loved ones with fresh homemade baked goods.

250 ml kefir (can be replaced with yogurt);

50 ml vegetable oil;

500 g (possibly a little more) wheat flour;

vegetable oil for greasing the dough and baking pan;

1 egg yolk for greasing;

1 tbsp. l. honey for greasing (optional).

Dissolve the yeast in 100 ml of warm water, add 1 tablespoon of sugar and leave for 10-15 minutes, a fluffy cap should form. If the head does not appear, it means either the yeast is old, or you brewed it in too hot water. Pour room temperature kefir, vegetable oil into a deep bowl, add an egg, 2 tablespoons of sugar, salt, suitable yeast, mix lightly. Then add the sifted flour and knead into a tender, soft dough. Leave it in the bowl for 1-1.5 hours, covered with a towel. The dough should double in size. Place the finished dough on the table, sprinkle with flour and knead the dough well.

Divide the dough into 18-20 parts. The size of the buns can be made according to your wishes, mine turned out small. Roll out the dough into an oval, lightly grease with vegetable oil. Fold the oval in half and roll into a tight roll.

Place the loose curled buns in a mold greased with vegetable oil, cover with a towel and leave to rise in a warm place for 40 minutes. The buns will increase in volume.

Preheat the oven in advance. Brush the top of the buns with beaten egg yolk and place in the oven for about 30 minutes at 180-200 degrees. The baked goods turn out to be a beautiful golden color.

Brush the hot buns with melted honey, let them cool slightly, then remove from the pan. Buns made from yeast dough with kefir turn out appetizing, beautiful and very tasty.

Enjoy your tea!

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Curdled milk dough for pancakes. Option 5: Delicious thin pancakes with yogurt made from buckwheat flour

This and other recipes for buckwheat pancakes are often called either “Royal” or “Princely”. It is not known for certain how old the recipe is, but there are indeed quite ancient references to such pancakes.

Step by step recipe

Step 1:

Preparing buckwheat flour for pancakes is no different from the same actions with the more familiar wheat flour. Pour it into a sieve and sift, take half the volume and pour a glass of boiling water in a spacious enamel bowl. Mix thoroughly, avoiding the formation of lumps.

Step 2:

Cool the rest (100 milliliters) of water after boiling and dissolve sugar and yeast in it. The water temperature should not exceed 38 degrees, otherwise the yeast will die. Cover the bowl with the mixture with a cloth and set aside, wait for the yeast to rise.

Step 3:

Do not precipitate the foamed mixture, pour it over and mix it with the buckwheat flour brewed at the very beginning. Having brought the mass to a homogeneous state and without interrupting the work with a whisk, first add yogurt, then add salt to the dough and, finally, add the rest of the flour, spoonful at a time.

Step 4:

The dough needs to stand for up to an hour and a half in a warm place, be sure to cover the bowl, but loosely. A thin towel made of natural fabric is best suited. Do not stir the ripened dough; pour a ladle of it into a hot, oiled frying pan, and carefully watch for the formation of a blush.

Step 5:

Incredibly tasty buckwheat pancakes, unfortunately, are quite capricious when baking; the heat must be kept high, but not allowed to burn. If, when turning over the first pancake, you notice overly browned parts, while the rest of the dough remains pale, reduce the temperature. Large uncooked areas indicate too little heat.

Curdled milk dough for a pie in the oven using yeast. Curdled milk dough for pies

In this article we will tell you how to prepare yogurt dough for pies baked in the oven.

Pie dough made with yogurt can easily be called a win-win option. Thus, pies made with this dough always turn out well and retain their softness and taste for a long time, regardless of their filling.

To prepare pie dough you need the following products:

One glass of yogurt, half a glass of vegetable oil, yeast (if dry, then you need one packet (8-10 g), if fresh, then you will need about 30 g), a tablespoon of sugar, three glasses of first-grade flour, a teaspoon of salt, and also a filling that is popular with your family members. The dough prepared from the above products is enough for about twenty pies.

Now let's move on to the description of the baking process itself:

The first step will be preparing the yeast. In order for the yeast to revive and work, they need to be allowed to stand in sweetened warm water; to do this, they need to be filled with two tablespoons of water and added with half a teaspoon of sugar. As for dry yeast, if you are confident in its performance, then you can skip the soaking step.

At the second stage, you need to mix the yogurt and vegetable oil, and then heat it up a little. The mixture should not be hot.

Salt and sugar are added to the mixture obtained from yogurt and butter, as well as yeast, and everything is mixed.

After this, flour is added to the mixture and the dough is kneaded. Flour should be added gradually and carefully so as not to add too much. It's better to let the dough be a little sticky than tight; it's very difficult for very dense dough to rise.

After stirring, the dough should be covered with a towel, placed in a warm corner, and the yeast should work well for twenty or thirty minutes until the dough rises.

When the dough has settled and risen, you need to roll it out into sausages and cut into pieces. The pieces should be allowed to sit and rise a little more for about ten minutes. At this time, you can prepare the necessary filling and baking sheet.

The baking sheet can be covered with parchment paper for baking, or you can simply grease it with oil.

After the pieces of dough have rested, you can proceed to forming the pies. To do this, knead the piece with your hands and stretch it on your palm. Place the filling in the middle of the flatbread, and then pinch the pie, starting from the middle and moving to the edges.

The pies should be placed seam side down on a baking sheet to prevent them from opening during baking. Before placing the baking sheet with a batch of pies in the oven, let it stand for another fifteen minutes, then grease it with yolk using a silicone brush. During this time, the oven will just warm up to two hundred degrees.

Place a baking sheet in the preheated oven and bake the pies for 25-30 minutes.

Modern ovens have a mode called convection. In this mode, the fan accelerates the heating air, which ensures uniform distribution of hot air inside the oven. When baking pies in this mode, they turn out evenly browned without burnt backs or pale sides. However, every housewife knows what to expect from her oven, so when choosing a mode you need to rely on your experience.

This completes the process of baking pies! Bon appetit!

If you have prepared yogurt dough for pies according to our recipe, then delicious, rosy, airy and tender pies with your favorite filling will be waiting for you in the oven!