Dough on kefir without eggs is much better than that what they do with eggs. It is easier for the body to assimilate, perfect for both frying in a pan and baking products in the oven. It goes well with different fillings, so you can make pies, whites, buns, cheesecakes, pie or pizza using just one dough recipe.
We will tell you how to make kefir dough without eggs. This method will be especially useful if you want to please your guests or relatives with delicious and less harmful homemade cakes.
You will need:
Half a liter of kefir
- tea spoon baking soda
- 500-600 grams of sifted wheat flour
- a teaspoon of salt
- 2-3 tablespoons of vegetable oil (preferably unrefined cold pressed)
warmed up room temperature Pour kefir into a deep bowl, add soda, mix and leave warm for 3-4 minutes - during this time the soda should be extinguished, kefir will foam and hiss. Then add salt, oil and gradually add the sifted flour. The dough should not be very steep, so it may take a little less flour than indicated in our recipe - it depends only on the consistency of kefir.
If you add less flour and more kefir, you will get an excellent dough for pancakes. We knead the dough and immediately begin to form products.
Frying tip: it is better to fry any dough products, and other products, in melted butter. It does not emit carcinogens, like vegetable and does not turn into harmful fat. How to do it yourself, we will tell in the following articles.
Here is a completely simple and good recipe, which our grandmothers used, will help you create culinary masterpieces baking.
Kefir dough recipes are considered one of the fastest and most affordable. In addition, they are simple and accessible to beginner cooks. Often such recipes are accompanied by headlines in the style of "Country pies" or "Grandma's secrets." And it's hard to argue with that.
Surely, almost anyone can remember a picture from childhood - a matter of minutes, and on the grandmother's table there is already a bowl with a mountain of steaming, crispy, insanely delicious pies. And when did the grandmother manage to do it?
In fact, everything is quite simple as ... kefir dough. It is in many ways the secret to making quick and tasty pastries.
Quick dough on kefir - general principles of preparation
Quick dough on kefir - economical option for any baking and not only for it. To prepare it, you need a minimum inexpensive set of products that are always available at home. The main advantages of such a test are that it does not require long kneading and time for “proofing”.
There are many cooking methods and each depends on what exactly it will be used for. Quick kefir dough is kneaded for making dumplings, dumplings, manti. Pies are fried or baked from it and big pies. There are many recipes suitable for pizza.
According to its consistency, it can be liquid, quite dense and not very.
It is kneaded only on kefir and flour, or certain components are added, determined by the recipe.
V quick dough on kefir, you can add eggs, sour cream, mayonnaise, high-quality vegetable or butter. For splendor, they put baking soda in it, which is often quenched with vinegar. Yeast can be added to dough intended for pies and pizza. They do not need to be diluted additionally, just mix with kefir.
To made from quick test on kefir it always turned out lush, soft and airy, you should take low-fat kefir and before kneading, be sure to warm it up slightly.
Yeast quick dough on kefir for pies, in the oven
Ingredients:
Half a glass of vegetable oil;
Sugar - 1 large, full spoon;
Full, 250 gr., a glass of medium-fat kefir;
Powdered yeast - 11 gr.;
Three glasses of wheat, high-quality flour.
Cooking method:
1. Dilute vegetable oil well in kefir and warm slightly. Salt, add all the sugar and stir until it is completely dissolved.
2. In a wide bowl, mix the sifted flour with fast acting yeast. Pour in the prepared mixture and knead the dough. Then cover the bowl with a cloth and remove while preparing the filling.
3. Fashioned from such kefir dough lay the pies on a covered parchment paper fryer and be sure to brush the top with beaten egg.
4. Cook at 200 degrees until a rich blush.
Unleavened quick dough on kefir for pies fried in a pan
Ingredients:
Approximately 1 kg of flour (how much dough will take);
A liter of medium-fat kefir;
Two tsp. soda (full without a slide).
Cooking method:
1. At least an hour before cooking, put the container with kefir out of the refrigerator and leave to warm up. You can heat the product in the microwave, in this case, make sure that it does not overheat, otherwise it will curl.
2. Pour warm kefir into a bowl, mix baking soda well in it and leave the mixture to stand for three minutes.
3. Salt, if the filling for pies is sweet, add a little sugar, about half a tablespoon. Add a third of the flour and mix well. Continue until the flour is evenly dispersed throughout the kefir and there are no lumps left in the still batter.
4. Then, without stopping mixing and adding the rest of the flour in small portions, knead a slightly sticky dough.
5. Cut it on a lightly floured table. The filling can be either sweet - jam, berries or fruits, or more satisfying - mashed potatoes, meat, cabbage, etc.
Thin quick dough on kefir for pizza
Ingredients:
Two cups of high-gluten wheat flour;
Fresh eggs - 2 pcs.;
Vinegar and soda for extinguishing;
200 ml of high-calorie kefir.
Cooking method:
1. Melt the margarine in a small saucepan over low heat. Cool it slightly, and mix with warm kefir.
2. Pour soda into a large spoon, add to it table vinegar. Stir the mixture well with the tip of a knife and wait until it stops bubbling. Then pour slaked soda in a bowl with the rest of the products and mix thoroughly with a spoon.
3. Add flour, salt and knead thoroughly with your hands.
4. Place the thinly rolled pizza crust only on a baking sheet well greased with margarine.
Quick batter on kefir for pizza
Ingredients:
One and a half glasses of flour;
A glass of low-calorie kefir;
Baking soda and vinegar
Two eggs.
Cooking method:
1. Through a rare sieve into a deep wide bowl, sift the flour, pour all the kefir into it at once, put a spoonful of sugar, three pinches of salt and stir with a mixer. You can use a whisk, which is convenient for you. The main thing is to achieve uniformity of the mass so that there is no flour lumped into lumps in it.
2. Redeem 1/4 tsp. tablespoons of soda with table vinegar and add a sizzling foamy “cap” to the dough and mix well again.
3. Batter on kefir for pizza is ready. Now moisten the mold with oil or line it with parchment, pour the future cake of the desired thickness into it and send it to the hot oven for five minutes.
4. Then put the filling on it and return to the oven for 15 minutes.
5. The baking temperature is not lower than 200 degrees.
6. According to this recipe, pizza can also be baked in a pan on the stove.
Quick dough on kefir for pizza (with mayonnaise)
Ingredients:
Medium calorie kefir - 300 ml;
One fresh egg;
Half tsp. boiled salt and baking soda;
Two tablespoons of low-fat mayonnaise;
Two glasses of quality flour.
Cooking method:
1. Mix the egg well with soda and salt. Do not beat, but only lightly shake with a fork.
2. Enter kefir, add mayonnaise. Mixing well the resulting mixture with a large spoon, add a little sifted flour into it.
3. The peculiarity of this recipe is that you should only knead with a spoon or special nozzles for dough on a mixer. The mass is not steep, a little thicker than for fritters.
4. After the dough is kneaded, it is laid out on a pizza pan lightly sprinkled with flour. It is evenly distributed along its bottom so that there are no irregularities on the surface, and only then the filling is laid out.
Universal quick dough on kefir for pies (with sour cream)
Ingredients:
Two spoons of 20% sour cream;
30 ml of refined oil;
2 fresh eggs;
quick baking soda;
750-800 grams of white wheat flour;
Half a liter of medium-calorie kefir.
Cooking method:
1. Pour soda into a bowl of kefir and wait 2 minutes for it to foam well.
2. Shake a little and pour in sour cream, salt, put a large spoonful of sugar and eggs, stir into a homogeneous mass.
3. Pour in the oil and mix well again. Pour flour in two parts and knead not too steep soft dough, put it on the table and knead a little.
4. Next, you can sculpt pies with various fillings. They can be fried in a pan vegetable oil or bake in the oven on a baking sheet. Pies can be both sweet - with fruits, berries, cottage cheese or jam. So not sweet - with onions and eggs, cabbage, mashed potatoes or meat.
Quick kefir dough for grated shortbread pie
Ingredients:
Creamy margarine or 72% butter - 200 grams;
One third of a glass of 2.5% kefir;
A glass of sugar;
A small pinch of soda, about a third of a teaspoon;
Three full standard glasses of high-grade flour;
Two eggs.
Cooking method:
1. Put margarine or butter in an enamel bowl and melt a little. It does not need to be heated strongly, it is enough that it softens and only blossoms a little.
2. Break eggs into butter, put sour cream with sugar and mix everything thoroughly. Then, gradually adding flour, knead a soft, thick dough. Put it on the table and knead well with your hands.
3. Two-thirds finished shortcrust pastry level on a baking sheet lightly crushed with flour, and rub the rest with a coarse grater over the filling.
Cottage cheese quick dough on kefir for pies
Ingredients:
One raw egg;
200 gr. non-grained 9% cottage cheese;
One glass of warm kefir;
Ripper - 1 tsp;
Three full glasses of high-quality flour.
Cooking method:
1. Wipe the cottage cheese through a rare sieve, there should be absolutely no grains left.
2. Add warm kefir mixed with a cultivator, a slightly beaten egg, an incomplete tablespoon of sugar and salt to the cottage cheese. Stir, add flour in parts and, slowly, knead the dough. It will turn out a little sticky, but if you leave it on the table for at least five minutes, its structure will noticeably change.
3. Pies according to this recipe will be equally good both fried and baked.
Cheese quick dough for savory pie
Ingredients:
250 gr. sifted quality flour;
100 gr. cheese;
Three tablespoons of low-fat mayonnaise;
50 gr. 15% sour cream;
Four eggs;
Juice from 1/8 lemon.
Cooking method:
1. Crack the eggs into a wide bowl and beat them lightly with a whisk, but do not beat. Rub into eggs coarse grater cheese, mix and add the sifted flour.
2. Add mayonnaise mixed with sour cream and mix well.
3. In a tablespoon, collect the required (about 0.5 tsp) amount of soda and extinguish it with lemon juice. When the mixture stops sizzling and foamy, pour it into the dough and stir it in.
4. From cheese liquid dough baked on kefir savory pies. Half is poured into a mold, then I spread the unsweetened filling, which is also filled with dough, but with a smaller part of it.
Economy version of a quick kefir test for dumplings, dumplings and manti
Ingredients:
200 gram glass kefir;
350 gr. white flour.
Cooking method:
1. Pour all the flour into a bowl with warm kefir and, without delay, knead the dough.
2. At first it is convenient to do this with a fork, and only after it has taken on sufficient density, knead well with your hands.
If you are afraid that kefir may curdle when heated, warm it in water. To do this, lower the container with the fermented milk product for a while in a bowl with warm water and periodically replace the cooled water with warm water.
Baking turns out more magnificent and softer from a little stale or slightly expired kefir.
The less fat fermented milk product, the more airy the dough.
Before mixing, keep all products at the same temperature.
Put dry soda in kefir first of all, it should extinguish it well.
Kefir for everyone listed recipes you can do it yourself. Starter cultures for this are inexpensive and affordable, and the quality depends only on a little patience, adherence to technology and, of course, the quality of milk.
Yeast dough on kefir without eggs - tasty, light, lush! Easy and quick to prepare - 20 minutes and you're done! Well, then we just wait for the rise, or better - two.
It looks like the recipe of which I have already shared with you. It also contains neither eggs nor butter, only vegetable. The difference between the two types of dough is in the ratio of water and kefir (bifilife) and in yeast - they are dry there, alive here. But they are interchangeable. On average, 50 grams of live yeast or 11 grams of dry yeast are used per 1 kg of flour. Therefore, you can choose those that you currently have in stock.
I baked sausages in the dough from this dough, the recipe for which I will share with you next time, and buns. With buns, everything is as easy as shelling pears - I divided the dough into approximately equal pieces, rolled it into a ball and put it on a baking sheet greased with sunflower oil. I sent it to the oven and baked for 20-25 minutes at a temperature of 180 degrees. If you have time, you can put in front of the oven for proofing for 15-20 minutes. If desired, you can grease the top with yolk or whole raw egg, as well as milk / kefir.
This dough is universal - it is suitable for both! Therefore ... hands to feet and knead in 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 - optional to taste
* 1 cup = 200 ml liquid = 125 g flour
How I knead the dough:
I combined kefir and water together. Their general temperature should be warm. I took cold kefir and hot water.
I diluted the salt (I do not adhere to the principle that salt interferes with yeast).
If you want to get a sweet dough, add sugar to taste at the same stage (up to 100 grams).
Dissolved the yeast. If using dry yeast with peas, dilute it at the same stage. If dry powdered, then add later, after mixing with flour. 
I added sunflower oil. You can take any, I used fragrant unrefined. 
Then I sifted the flour, added it in several stages. 
Thoroughly knead the dough. Covered with a lid and kept warm. 
When the dough had risen, I kneaded it and returned it to a warm place. 
Wait for the dough to rise again. 
That's all - you can bake at least buns, at least pies / pies, at least or sausages in the 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 take 35 minutes to 1 hour to bake depending on the toppings.
"That's real craftsmanship.
of the most simple products make a culinary masterpiece.
V. V. Pokhlebkin.
Ask any hostess, and she will answer you that any homemade baking from dough on kefir it always turns out lush and tasty. In addition, kefir dough is prepared much faster than the same yeast or puff pastry. Kefir dough recipes are simple, however, depending on what you want to cook: buns, dumplings, pies or pizza, the composition of the dough may vary.
V classic version kefir dough consists of kefir itself, eggs, flour, baking soda, which does not need to be quenched in the presence of kefir, sugar and salt. Moreover, not the first freshness kefir is much more suitable for making dough.
Many novice housewives believe that kefir dough is only suitable for making pancakes. It is urgent, without delay, to correct this erroneous opinion. From our recipes you will learn how to cook shortbread, butter or yeast dough, as well as dough without eggs. Look at this seemingly simple kefir dough from the other side and discover the wonderful world of home baking.
Shortcrust pastry on kefir
Ingredients:
500 ml of kefir,
700 g flour
1 egg
100 g margarine,
1.5 stack. Sahara,
a pinch of soda.
Cooking:
Melt the margarine over low heat, add the egg, kefir and soda. Add sugar and stir until it dissolves. Then add flour and knead a thick dough. When the dough stops sticking to your hands, cover it with cling film and refrigerate for 30 minutes. Be sure to wait a while, otherwise poorly chilled dough will crumble when rolled out and baking from it will turn out tough.
Puff pastry on kefir
Ingredients:
500 g flour
1 stack kefir,
1 egg
200 g butter or margarine.
Cooking:
Beat warm kefir with egg and gradually mixing with flour, knead the dough. Roll thin ready dough and put half of the butter cut into small slices on it. Fold the dough into an envelope, roll it out again and repeat the procedure with the remaining half of the butter. Then fold and roll a few more times (the more, the better). Wrap the finished dough cling film and store in the refrigerator until suitable.
Quick dough for pies
Ingredients:
200 ml of kefir,
500 g wheat flour,
2 eggs,
1 tbsp Sahara,
½ tsp soda,
1 tsp salt,
5-6 tbsp vegetable oil.
Cooking:
Mix eggs with vegetable oil. Dissolve salt and sugar in kefir, then gradually pour this mixture into the container with eggs and beat the mixture with a whisk until fluffy. Add soda and gradually introduce the sifted flour. When the mass becomes thick enough, transfer it to a table sprinkled with flour and knead the dough. After 10-15 minutes the dough will be ready.
Sweet yeast dough for buns, cheesecakes and pies
Ingredients:
500 ml of kefir,
900 g sifted wheat flour
100-150 g of sugar,
20 g fresh yeast
50 ml warm water
1 egg
1 package vanilla sugar,
½ tsp salt.
Cooking:
Dissolve the yeast in warm water along with 1 tsp. sugar and leave for 20 minutes. Mix kefir with salt, remaining sugar, melted butter or margarine and egg and add vanilla sugar. Whisk the mixture lightly. Add yeast to it and, gradually adding flour, knead the dough. Then transfer it to a deep container, greased with oil, cover with a towel and leave in a warm place for 2 hours. Punch down the risen dough after an hour and let it rise again. From the finished dough, form any rich products.
Kefir dough without eggs
Ingredients:
500 ml of kefir,
600 g sifted flour
1 tsp salt,
2-3 tbsp vegetable oil.
Cooking:
Pour warm kefir into a deep bowl, add soda, mix. Then add salt, oil and gradually add the sifted flour. The dough should not be too hard.
Yeast pie dough
Ingredients:
600 g wheat flour,
200 ml of kefir,
50 ml warm milk
2 eggs,
2 tbsp Sahara,
75 g butter or margarine
1 tbsp dry yeast.
1 tsp salt.
Cooking:
Dissolve yeast in warm milk. Melt the butter, add milk with yeast and kefir mixed with salt, sugar and lightly beaten eggs to it. Gradually add flour, knead elastic dough and, transferring it to a mold greased with vegetable oil, leave it in a warm place for 1-1.5 hours. This dough is suitable not only for baked, but also for fried products.
Rapid yeast-free dough for pizza
Ingredients:
1 stack kefir,
2 stack sifted flour,
2 eggs,
1 tsp Sahara,
½ tsp salt,
½ tsp soda.
Cooking:
Beat eggs, combine with kefir, add sugar, salt. Then gradually add the sifted wheat flour mixed with soda, and knead the dough. Cover the finished dough with a towel and leave it warm, but for now, prepare the filling, picking up any ingredients to taste. Then roll out the dough thinly, put it on the bottom of an oiled mold, put the filling on top and bake the pizza in the oven at a temperature of 180ºС for 30 minutes.
Kefir dough for dumplings
Ingredients:
2 stack flour,
1 stack kefir,
1 egg
salt - to taste.
Cooking:
Pre-dissolve salt in kefir so that it is evenly distributed over the dough. Combine all of the above ingredients and knead a stiff elastic dough. Leave the finished dough for 30 minutes, covering with a napkin so that it reaches. Instead of kefir, you can take ordinary yogurt or whey to make the dough.
Kefir dough for pancakes
Ingredients:
500 ml of kefir,
2 eggs,
3 stack. flour,
½ tsp salt,
½ tsp Sahara
½ tsp soda
4 tbsp vegetable oil.
Cooking:
In a deep bowl, combine beaten eggs with kefir and mix well. Heat the resulting mixture over low heat at a temperature of 60 ° C, then remove from heat, add salt, sugar and sifted flour. Separately, dissolve soda in a glass of boiling water and pour it into the dough. Add vegetable oil, mix thoroughly. Bake pancakes as usual.
Cheese dough on kefir
Ingredients:
1 stack kefir,
1 stack grated cheese
2 stack flour,
1 tsp Sahara,
½ tsp salt,
⅔ tsp soda.
Cooking:
Combine all ingredients and knead the dough. Leave it for a while, and then proceed to the manufacture of products from it. Cheese can be grated on a coarse or fine grater. In the first case, you will get excellent cakes or sausages in the dough, and in the second - wonderful bagels.
Bulk dough on kefir
Ingredients:
1 stack flour,
1 stack kefir,
2 eggs,
1 tsp soda,
½ tsp salt.
Cooking:
Lightly heat the kefir, then add the eggs, salt, flour mixed with soda and mix thoroughly. Any pie can be made from the resulting dough, it is also suitable for making pizza. Only the filling should not be too wet.
Biscuit dough
Ingredients:
3 stack. flour,
250 ml of kefir,
5 eggs
1.5 stack. Sahara,
½ tsp soda,
2-3 drops of vanilla extract.
Cooking:
Beat the softened butter and sugar until smooth, then beat in the eggs one at a time. After that, add vanilla extract, kefir and flour mixed with soda. Bake a biscuit for 60-80 minutes at a temperature of 170ºС. This biscuit is especially high
Dough for chebureks
Ingredients:
1 stack kefir,
500 g flour
1 egg
salt.
Cooking:
Pour kefir into a bowl and beat an egg into it, salt and beat until homogeneous mass. Then gradually add flour. You may need a little less or more flour than indicated in the recipe: the dough should be of medium density so that it does not spread, but at the same time rolls out easily. Knead the dough longer, then it will become as homogeneous as possible, and, therefore, rich and tasty. Ready dough let "rest" for 20 minutes and start cooking chebureks.
White dough
Ingredients:
4 stack flour,
1 egg
500 g of kefir,
7 g dry yeast
50 g sour cream
2 tbsp Sahara,
a pinch of salt.
Cooking:
Dissolve yeast in water and let stand 10 minutes. Pour yeast into flour, add kefir, sugar, salt and egg. Mix well and leave to rise for 1 hour.
Dough for buns "Gentle"
Ingredients:
600 g flour
200 ml of kefir,
100 ml hot water,
60 g sugar
1 sachet dry yeast
2 eggs,
75 g butter,
1 tsp salt.
Cooking:
Dissolve yeast in warm water and let stand for 15 minutes. Mix kefir with eggs, softened butter, salt and sugar. Pour the flour into a deep container and add the resulting mixture and yeast to it. Knead the dough and, covering with a towel, leave warm for 1.5 hours. When the dough has doubled in size, punch down the dough on a floured surface. Then divide into pieces and form buns.
Kefir dough for brushwood
Ingredients:
500 ml of kefir,
1 tsp soda,
1 pinch of salt
3 tbsp Sahara,
2 tbsp vegetable oil,
vanillin,
flour - how much dough will take.
Cooking:
Pour warm kefir into a deep bowl, add sugar, salt, soda, vanillin, vegetable oil to it and, stirring constantly, add flour. Knead a soft dough and let it rest for a while. After that, you can start making brushwood.
Dough on kefir and mayonnaise for fish pie
Ingredients:
150 g of kefir,
150 g mayonnaise,
3 eggs,
1 stack flour,
salt - to taste.
Cooking:
Mix kefir, mayonnaise, eggs and salt. Then add flour in small doses, stirring constantly so that lumps do not form. The dough should be like thick sour cream or a little thicker. For the filling, you can take a fish fillet, lightly fry it, add finely chopped fried onions, boiled eggs, herbs, salt, pepper to taste. Grease a baking dish with oil and fill it with ⅔ of the dough. Then carefully place the filling on top and cover it with the remaining dough. Bake the cake for 1 hour in an oven preheated to 180ºС or in a slow cooker.
Miracle dough on kefir for lovers of culinary experiments
Ingredients:
1 stack kefir,
2 tbsp vegetable oil,
2.5 stack. flour,
2 tsp Sahara,
⅔ tsp salt,
⅔ tsp soda (do not immediately pour into the dough!).
Cooking:
Mix warm kefir with butter, sugar and salt. Do not add soda to the mass. Gradually add flour to the total mass to make an elastic, but not tight dough, even if it sticks to your hands a little. This is important, an overly tight dough will not give those very airy pores that make these pastries magically delicious. Roll out the finished dough into a layer 1 cm thick, sprinkle with a little flour so that it does not stick to the table, and sprinkle the layer over the entire surface, as if salting it, with ⅓ of the soda. After that, first wrap ⅓ of the layer, then the second, and then fold the bundle three times across. After all these manipulations, roll out the bundle again and, just like the first time, sprinkle some of the soda again and fold the dough in the same way as before. Do this procedure again (that's why we use soda in three stages). The dough will get better and better with each rolling. After the third rolling-folding, cover the dough with a bowl or bag and leave for 30-40 minutes to rise. Then divide it into portions and cook what you want. Do not crush the pieces too much so that the bubbles do not disappear.
As you can see, kefir dough is suitable for cooking almost any pastry. And most importantly, there is nothing complicated in preparing the dough, most recipes can be done even by a schoolboy.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
