Recently I wanted to experiment with a new pie dough. Traditionally, I make pies and pies using dough with milk, eggs and butter. I really love baking with this dough, but I wanted something new, but at the same time faster and simpler. And since I had a recipe for kefir dough for pies gathering dust in my bookmarks for a long time, I decided that it was time to try it. We can say that this is almost a lean recipe, well, with the exception, of course, of kefir. There are no eggs in it, no butter, instead of which vegetable oil is used.

I made two types of pies from this dough: with poppy seeds and with onions and eggs. The dough for kefir pies without eggs is not difficult, so any beginner can handle it. So, let's prepare the products according to the list.

Pour vegetable oil and kefir at room temperature into a bowl.

Stir a little and add fresh yeast, the required amount of which must be measured using a scale. We also add sugar here and stir everything with a spoon so that the yeast dissolves in the oil-kefir mass.

Let this mixture sit for 10 minutes, during which time it will rise and bubble.

Pour this mass into a larger bowl, in which it will be more convenient to knead the dough, and pour the sifted flour and salt into it. First, it is better to add two-thirds of the total flour, stir, and then add the rest. We also measure flour using scales, and if you don’t have scales, keep in mind that a 250 ml glass contains only 130-140 grams of flour.

For ease of kneading, you can do this on the table, and then return the kneaded dough to the bowl for proofing. The dough should be smooth, soft and not too dense. Cover it and leave for 40 minutes.

During this time, the kefir dough should increase in size.

Afterwards, you can put it on a table or board sprinkled with flour and knead it. It is very pliable, comfortable to work with and does not stick to your hands.

For convenience, I divided the dough in half, from each half we make 8-10 pies with any filling. I made one batch with poppy seeds, and another with eggs and green onions, forming pies in the form of triangles. This is how the pies turned out.

Pies made from kefir dough without eggs will not require much time or skill from you, and the result will definitely be to your taste.

Suitable for: pies, pies, buns, pizza.

Ingredients

  • 15 g fresh yeast;
  • ½ tablespoon sugar;
  • 250 ml warm water;
  • 500 g sifted flour;
  • 1 ½ tablespoons vegetable oil;
  • ½ teaspoon salt.

Preparation

Crumble the yeast, add sugar and mash with a spoon. You will end up with a liquid mixture. Pour water into it, add a little flour and stir well. Cover with a towel and leave in a warm place for 15 minutes.

Then add oil and salt. Sift the flour and add it in parts, mixing well after each addition. Knead the dough with your hands. It should be elastic and should not stick to your hands.

Cover the dough with a towel and leave in a warm place for 40–50 minutes. During this time it will increase 2-3 times.

2. Dough on water without yeast and eggs

Suitable for: pies, pies, pizza.

Ingredients

  • 400 ml hot water;
  • ½ teaspoon salt;
  • 150 g butter;
  • 600 g sifted flour;
  • ½ teaspoon of soda;
  • a few drops of vinegar.

Preparation

Dissolve salt and oil in water. Pour half the flour into the resulting liquid mixture and mix thoroughly. Add baking soda, quenched with vinegar, and remaining flour.

Stir and knead the dough well with your hands. Wrap in cling film and refrigerate for half an hour.

Suitable for: biscuits.

Ingredients

  • 100 g sugar;
  • 150 ml water at room temperature;
  • 200 g condensed milk;
  • 250 g sifted flour;
  • 1 ½ teaspoons baking soda.

Preparation

Dissolve sugar in water, add condensed milk and stir. Add flour and baking soda and knead the dough until smooth.

Suitable for: dumplings, manti, .

Ingredients

  • 350 g sifted flour;
  • ½ teaspoon salt;
  • 2 tablespoons vegetable oil;
  • 200 ml hot water or milk.

Preparation

Mix flour with salt. Add butter and pour in boiling water or hot milk in a thin stream, stirring the dough.

When the dough thickens, knead it with your hands for a few minutes. Cover with a towel and leave at room temperature for half an hour.

Suitable for: pies, pizza, whites, donuts, flatbreads.

Ingredients

  • 300 g sifted flour;
  • ½ teaspoon of soda;
  • ½ teaspoon salt;
  • 250 ml kefir;
  • 1 tablespoon of vegetable oil.

Preparation

Mix flour, soda and salt. Pour in kefir and oil and stir until smooth.

Suitable for: cookies, pies, tarts.

Ingredients

  • 350 g cottage cheese;
  • 250 g softened butter;
  • 400 g sifted flour;
  • 1 teaspoon baking powder;
  • ¼ teaspoon salt.

Preparation

Suitable for: any puff pastry.

Ingredients

  • 250 g sifted flour + a little for rolling;
  • ½ teaspoon salt;
  • 170 g cold butter;
  • 2 teaspoons lemon juice;
  • 130 ml cold water.

Preparation

Mix flour with salt. Add the butter cubes and rub the dough into crumbs. Pour in lemon juice and water and knead until smooth.

Place the dough on a floured surface and roll out into a layer 1 cm thick. Fold the layer in three, turn 90° and roll out again in the same layer. Repeat the last steps again.

Then fold the layer in thirds again, wrap it in cling film and put the dough in the refrigerator for an hour.

Suitable for:, pancakes.

Ingredients

  • 400 ml milk;
  • 160 g sifted flour;
  • 1 tablespoon sugar;
  • ½ teaspoon of soda;
  • ½ teaspoon salt;
  • 2 ½ tablespoons vegetable oil.

Preparation

Add flour, sugar, soda and salt to the milk. Mix the dough until smooth and leave at room temperature for half an hour. If the dough turns out watery, add a little more flour. After half an hour, pour oil into the dough and mix.

Yeast dough on kefir without eggs is suitable for pies and pies with any filling, pizza and just flatbreads for soup. This dough does not go stale for a long time, unlike traditional baking with milk, it turns out airy, tender and very, very tasty. It mixes quickly and does not require any special skills, so you can bake fresh pies every day.

Ingredients

  • kefir with fat content 1-3.2% - 500 ml
  • odorless vegetable oil - 200 ml
  • sugar - 2 tbsp. spoons
  • salt - 2 teaspoons
  • instant yeast - 20 g.
  • white wheat flour - 6 cups

How to make yeast dough with kefir without eggs at home

1. Combine kefir with vegetable oil in an enamel pan and heat over low heat until warm. It will literally take 3-5 minutes. Do not overheat, otherwise the kefir will curdle!

2. Add sugar, salt, dry instant yeast to the warm mixture, and then gradually add sifted flour and knead into a soft, elastic dough that sticks slightly to your hands.

If you are using regular yeast rather than instant yeast, you will need to activate it first. To do this, take 40 ml of warm water, add sugar and 1 tbsp. spoon of flour, mix and add yeast. Then mix again and leave the dough for 10-15 minutes in a warm place. After the specified time, a lush foam cap forms on the cup. Add the dough to warm kefir and then follow the recipe.

3. After kneading the dough, cover it with a towel and place in a warm place for 30 minutes. Useful advice. If you place a bowl of dough in another bowl filled with warm water, it will rise much faster.

4. Yeast dough on kefir without eggs is ready! Lightly knead it, divide it into 20-25 approximately equal pieces and start forming pies.

5. Place the finished pies on a baking sheet covered with parchment and let stand for another 15 minutes.6. Bake for 15-20 minutes at 180 degrees.

Yeast dough on kefir without eggs - tasty, light, fluffy! Simple and quick to prepare - 20 minutes and ready! Well, then we just wait for the rise, or better yet, two.

It is similar to the recipe for which I already shared with you. It also contains no eggs or butter, only vegetable oil. The difference between the two types of dough is in the ratio of water and kefir (bifilife) and in the yeast - dry there, live here. But they are interchangeable. On average, 1 kg of flour contains 50 grams of live yeast or 11 g of dry yeast. Therefore, you can choose those that you currently have in stock.

I used this dough to bake sausages in dough, the recipe for which I will share with you next time, and buns. With buns, everything is as simple as shelling pears - divide the dough into approximately equal pieces, roll it into a ball and place it on a baking sheet greased with sunflower oil. I put it in the oven and baked for 20-25 minutes at 180 degrees. If you have time, you can put it in front of the oven to proof for 15-20 minutes. If desired, you can brush the top with yolk or a whole raw egg, as well as milk/kefir.

This dough is universal - it is suitable for both! Therefore... hands to feet and to the kitchen! 😉

From the products I took:

  • kefir - 200 ml
  • water - 200 ml
  • live yeast - 40 g (or 7-8 g dry)
  • sunflower oil - 80 ml
  • premium wheat flour - 6 cups*
  • salt - 0.5 tsp.
  • sugar - to taste if desired

    • * 1 cup = 200 ml liquid = 125 g flour

How I kneaded the dough:

I combined kefir and water. Their overall temperature should be warm. I took cold kefir and hot water.
I diluted the salt (I don’t adhere to the principle that salt interferes with the yeast).
If you want a sweet dough, add sugar to taste at the same stage (up to 100 grams).
I spread the yeast. If you use dry yeast in peas, dilute it at the same stage. If they are dry powdery, then add them later, mixing them with flour first.

Pour in sunflower oil. You can take any, I used unrefined fragrant.

Next, I sifted the flour and added it in several stages.

Knead the dough thoroughly. Covered with a lid and kept warm.

When the dough had risen, I kneaded it and returned it back to a warm place.

Wait until the dough has risen again.

That's all - you can bake buns, pies/pies, or sausages in dough. You can fry, you can bake! ;)

In the oven, buns and pies will last 20-25 minutes at a temperature of 180-200 degrees. For pies, in view of b O larger sizes will require 35 minutes to 1 hour of baking depending on the filling.

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  1. The higher the fat content of kefir, the more satisfying the baked goods will be.
  2. It is better to sift the flour for the dough first.
  3. If you are making sweet baked goods, you can slightly increase the amount of sugar in the dough.
maxsol7/Depositphotos.com

Suitable for pizza, pies (especially fried ones), flatbreads.

Ingredients

  • 500 ml kefir;
  • 1 egg;
  • 2 tablespoons sugar;
  • 1 teaspoon salt;
  • 1 teaspoon of soda;
  • 50 ml vegetable oil;
  • 800 g flour;
  • 40 g butter.

Preparation

Whisk kefir, egg, sugar, salt and soda. Pour in vegetable oil and beat again. Separately, grind 500 g of flour with butter. Add the kefir mixture to the flour mixture and stir.

Add a little more flour and mix again. Place the dough on the table, sprinkle with the remaining flour and knead well with your hands. Cover with a towel and leave for half an hour.

Suitable for pizza, pies, pies, flatbreads.

Ingredients

  • 500 ml kefir;
  • a pinch of salt;
  • ½ tablespoon sugar;
  • 120 ml vegetable oil;
  • 500 g flour + a little for dusting;
  • 1 teaspoon of soda.

Preparation

Beat kefir with salt, sugar and butter. Gradually add flour, stirring until smooth. Then knead the dough with your hands, sprinkling with flour.

Roll it out into a not too thin layer. Sprinkle ⅓ baking soda and rub with your hands to distribute evenly.

Fold the dough into an envelope, roll it out and rub it again with baking soda. Repeat the same thing again. Finally, form the dough into a ball and leave for 20 minutes.


magone/Depositphotos.com

Suitable for pies, pies, buns.

Ingredients

  • 30 ml milk;
  • 6 g dry yeast;
  • ½ tablespoon sugar;
  • 350 g flour;
  • 100 ml kefir;
  • 70 g butter;
  • a pinch of salt;
  • 1 egg.

Preparation

Dissolve yeast, sugar and 2 tablespoons of flour in warm milk. Leave in a warm place for 15 minutes. Add kefir at room temperature, melted cooled butter, salt, egg and mix thoroughly.

Add the remaining flour and knead the dough thoroughly. Form it into a ball and place it in a bowl. Cover with a towel and leave in a warm place for 40–50 minutes. The dough should increase in volume by about 2 times.

Suitable for pies, pies, buns, bread.

Ingredients

  • 500 g flour;
  • 1½ teaspoons instant yeast;
  • 2 tablespoons sugar;
  • 1 teaspoon salt;
  • 300 ml kefir;
  • 2 tablespoons vegetable oil + a little for greasing.

Preparation

Combine flour, yeast, sugar and salt. Make a well in the center and pour in kefir at room temperature. Stir and pour in the oil.

Knead the dough with your hands for 10-15 minutes until it becomes smooth. Form it into a ball and place it in a greased bowl.

Cover the bowl with a towel and leave for 1 hour in a warm place. The dough should increase in volume by about 2 times. Gently knead it with your hands and leave it warm for another 40–50 minutes. The dough will rise even more and become softer.

Suitable for jellied pies,.

Ingredients

  • 2 eggs;
  • 250 ml kefir;
  • 1 tablespoon sugar;
  • a pinch of salt;
  • ½ teaspoon of soda;
  • 250 g flour;
  • 30 ml vegetable oil.

Preparation

Whisk the eggs. Add half of the kefir, sugar, salt, soda and beat again. Add flour and stir. Add the remaining kefir and butter and mix the dough thoroughly.


belchonock/Depositphotos.com

This dough is made with just three ingredients.

Ingredients

  • 200 ml kefir;
  • 300 g flour + a little for dusting;
  • ½ teaspoon salt.

Preparation

Pour kefir into a bowl, add flour and salt. Knead the dough with your hands until it becomes smooth. Form it into a ball, sprinkle with flour and wrap in cling film or put in a plastic bag. Place the dough in the refrigerator for 3-4 hours.

Ingredients

  • 250 ml kefir;
  • 1 egg;
  • a pinch of salt;
  • 450 g flour + a little for dusting;
  • 200 g butter or margarine.

Preparation

Beat kefir with egg. Add salt and flour and knead into a smooth dough. Roll it out into a thin layer on a table sprinkled with flour.

Cut the cold butter into thin slices and roll them in flour. Place ⅓ of the butter in the center of the layer, fold the last one into an envelope and seal the edges.

Sprinkle the dough with flour and roll out again into a thin layer. Place the remaining butter in the middle, fold the layer back into an envelope, seal the edges and roll out into a thin layer. Then fold the resulting material into several layers and roll it out again.