The pies are as tender as down. Pies "Like Pooh" on kefir
Soft "like fluff", tender, baked to a delicious blush, pies are a lifesaver for any housewife. Simple and unpretentious to prepare, these pies are appropriate at any time of the year and will perfectly complement lunch, dinner, breakfast, picnic or tea drinking. Cooked on kefir, the dough for pies "like fluff" turns out to be obedient, pleasant to work with and neutral in taste, which allows you to combine it with any, both salty and sweet filling... And the pies themselves are incredibly soft and do not stale for a long time. Try it!
In order to prepare pies "Like Down" on kefir, you will need the ingredients listed in the list.
Sift flour. Add fast acting yeast(7-10 grams, depending on the manufacturer's recommendation). Mix everything well.
Combine vegetable oil and kefir and heat to a temperature of 36-38 degrees.
Add sugar and salt. Mix the ingredients until the salt and sugar dissolve.
Add a mixture of liquid ingredients to dry ingredients.
Combine the ingredients, knead and gradually form the dough into a ball. Transfer the dough to a work surface and knead for 8-10 minutes.
Then cover the dough with a towel and set aside. room temperature for 30 minutes.
Knead the present dough and divide the portions. I divide the dough into 12 pieces, weighing about 50-70 grams.
Flatten each portion of dough to a thickness of about 0.5 centimeters. Add the filling to your liking.
Carefully pinch the edges of the dough and shape the pastry into the desired shape.
Place prepared patties on a baking sheet lined with baking paper, seam side down.
Cover with a towel and leave for 10 minutes for the dough to rise a little more.
Then grease the pies egg yolk and sprinkle with sesame seeds if desired.
Place in an oven preheated to 200 degrees and bake for 15-20 minutes until golden brown.
Pies "Like the Pooh" on kefir are ready. Bon Appetit!
The simplest dough recipe (especially good for savory pies and pies) - yeast dough "like fluff" on kefir. Minimum ingredients available step by step recipe cooking - and after 1.5 hours, the aroma will float through your house delicious pies from tender "downy" dough.
Yeast dough "like fluff" recipe:
- Odorless vegetable oil (refined sunflower or corn oil is suitable) - 0.5 glass
- Kefir - 1 glass
- Wheat flour - 3 cups
- Salt - 1 tsp
- Sugar - 1 tbsp. a spoon
- Dry yeast - 11 g (standard small bag)
The recipe uses a regular faceted glass with a volume of 250 g.
To lubricate dough products:
- Egg yolk - 1 pc.
- Milk - 2 tbsp. spoons
- A pinch of salt
How to make yeast dough with kefir
For me, any dough preparation process begins with the activation of the yeast. Pour dry yeast into a small container, add 1 teaspoon of sugar and a little water (1/3 cup). Stir so that the yeast "blooms", but complete homogeneity can not be achieved, the main thing is that the yeast is soaked. Never mind the lumps! We leave the resulting mixture for 10-15 minutes. After this time, a foamy head will appear on the yeast, which tells us about a high-quality product, that the yeast has "worked", which means that the dough will turn out to be great!
This is the "push" that the yeast needs to start the process.
There are many recipes yeast dough(rich and non-rich), but I always start cooking by activating the yeast in this way, it doesn't matter if I bake or.
Mix vegetable oil (0.5 cups) with kefir (1 cup) and put the saucepan on the stove. We heat the mixture to a warm state, t about 40 C. Do not overheat the kefir with butter at this stage, so that you do not have to cool it for a long time before combining with the yeast (yeast dies at temperatures above 40 C). 
So, stir kefir with butter until smooth. The dough on kefir for pies was also made by our grandmothers, because this is one of the most successful kneading methods (the dough rises well, and its structure is airy and porous).
Another remarkable feature of the "like fluff" dough is that it does not stale for a long time. ready-made baked goods... Pies and pies on this dough will stay fresh and soft for a long time! Many people ask if this recipe can be used for pies in a pan, I recommend another recipe -.
Now add the remaining sugar to the kefir mixture. 
Take note, the dough there is wonderful, tasty, porous, layered.
Salt (1 tsp).
Sift 3 cups of flour into a separate bowl and keep it ready. You may not need all the flour! According to its density and other characteristics, flour may differ, therefore, each housewife needs a different amount of flour.
When cooking according to recipes from the Internet, focus on the consistency of the dough (usually you can see it in a photo or video). In order not to make a mistake, and not to shift the flour, add half a glass and stir.
Pour the matched liquid with yeast into the milk with kefir. Stir.
Add flour in small portions, constantly stirring and checking the consistency of the dough: it should turn out soft and tender, but not stick to your hands.
Yeast dough "like down" is very pleasant to work with, as it contains a large amount of vegetable oil. When forming pies, you practically don't need to add flour!
After kneading, put the dough in the switched off oven to rise. There are no drafts in the oven, the space is closed and convenient for proofing yeast dough. I advise you to completely cover the dough with a towel so that a crust does not form on its surface.
There is an interesting way of proving yeast dough in an oven, which is preheated at a temperature of 40 C for 10 minutes and then turned off. Yeast dough is placed in a weakly heated oven to "rise". I have successfully applied this method in practice - the dough really rises much faster, so as an emergency method, when there is no time at all, this method can be used!
After 30-40 minutes, we will see that the dough has grown significantly in size. It should be wrinkled and you can start forming pies or pies. 
I do not roll out the dough "like fluff", I just separate the pieces with my hands.
I spread it on a baking sheet on which I will bake pies, portioned pieces dough and flatten them with my hands, slightly stretching. Then I spread the filling and join the dough along the seam, pressing firmly.
Remember that already formed pies do not need to be immediately sent to the oven to bake! Yeast dough pies should be spaced and fit properly.
To do this, let them stand at room temperature on a table.
To prevent the dough from winding, it is better to cover the pies with a towel (or stretch cling film over the pies). This dough recipe will take 20-25 minutes to prove the pies.
It is recommended to bake the pies with the seam down, and grease on top with a mixture of stirred eggs and milk. In this case, the pies will turn out to be golden brown, delicious and fluffy. If you want to golden brown crunched, add a pinch of salt to the coating mixture.
I recorded for you a video recipe for pies with green onions and an egg based on this test, you can watch it on my YouTube channel:
I baked according to this recipe, with potatoes, with onions and eggs. Wonderful and very delicious pies are obtained with onion-rice-pickled cucumber filling (the filling tastes like mushrooms). Of course, such a dough is also suitable for sweet pies, yeast rolls and many other muffins for tea.
Another version of yeast dough that is perfect for both sweet and hearty pies is in the following video recipe.
In contact with
Yeast dough "Like fluff" Desperate housewife
This yeast dough really turns out "like fluff". It is airy, light and delicious. I have this recipe the most popular. From this dough I make pies, pies, cheesecakes, rolls, pretzels, pizza and other pastries. Everything turns out delicious from him! Add vanillin or poppy seeds and delicious buns ready for breakfast! If you add grated cheese, you can bake flavored sandwich rolls.
In short, I recommend;)
Ingredients:
- 1 glass of milk;
- 1 tablespoon fast yeast(I take Voronezh);
- 1 teaspoon or 1 tablespoon of sugar (it all depends on baking, but I like a little sweet dough in savory pies, so I put a dining room);
- an incomplete teaspoon of salt (if the salt is fine, then it is more salty and you need less of it);
- 4 tablespoons of vegetable oil;
- about 2 glasses of flour.
How to make yeast dough
The dough should stick to your hands a little, at the end it should become elastic, but not dry! During the course, you can add a little flour, but do not get carried away.
We roll our yeast dough into a ball, put it in a bowl and cover with a towel, put it in a warm place without drafts for an hour.
Often they ask where you can put the dough for lifting, I write the options that I use myself:
1. I pour into the sink warm water, close with a cork so that the water does not go away and put the dough. Just make sure that no water gets inside.
2. If in winter, you can put it to the battery. The only thing is, if the battery is very hot, then do not put it close, the dough will "boil" in the place where the heat will be.
3. I don't really like this option, but I'll write it anyway. You can light 2 burners diagonally on the stove (this is for stoves with 4 burners), turn off the gas and put the dishes with the dough on an empty burner. Here you need to watch closely so that a towel or a cup (if it is plastic) does not hit the fire - this is a fire hazard! But if you do everything carefully, then the method is quite suitable, the only thing is, make sure it is not too hot!When an hour has passed and the dough rises 2-3 times, we take it out and again gently knead it. There is no need to work with him for a long time, just gently knead for 1-2 minutes.
We heat the milk to about a temperature of 36 degrees, add sugar, salt, vegetable oil and mix everything well to disperse.
Add yeast.
Tip: Sift the flour 3 times. This must be done, then the dough will be saturated with oxygen and will be airy, it will rise well.
We begin to gradually add flour to the dough, stirring it with our hands. It is better to do this in stages, then you will not overload too much. When there is a lot of flour in the dough, it turns out to be heavy. Focus on your feelings. If you feel that you need less, then put less flour better.
We knead the dough with neat folding movements from the edges to the center, in no case tear or knock on it!
The dough is like a living being - it loves gentle and careful handling, then it will answer you with gratitude: it will puff, grumble and begin to rise :)
Knead the yeast dough for about 10-15 minutes. If you are stirring the dough on the food processor, at the end, still take it out for a couple of minutes, knead it with your hands. This will give more oxygen access.
After making products from yeast dough (pies, pies, etc.), cover them with a towel and leave for another 10 minutes to rise.
We bake in an oven that is already well heated (200 degrees C).
A comment:
The specified amount of ingredients for the dough is for 1 serving. To make a pie in a round shape (26 centimeters in diameter) or the size of a frying pan, it takes about 2 servings if the pie is closed and has dough decorations on it. A pizza on a small sheet takes 2 servings, on a large sheet 3 or more servings.
Happy and delicious baking!
- After cooking, you will receive 1 serving
- Cooking time: 1 hour 30 minutes
Delicious "Snails" are obtained from this dough. To do this, make several plaits and roll them up (it should look like a snail house), grease with an egg on top, sprinkle with sugar and cinnamon and bake in the oven. If there is no cinnamon or you do not like it, you can sprinkle with poppy seeds or sesame seeds.
- make a boat-type yeast dough, put the filling inside (cottage cheese, sugar, raisins, a little sour cream), brush with an egg and bake - you get delicious cheesecakes. Just before that, be sure to soak the raisins until soft, then dry them on a towel.
- you can make pizza from the dough. It is very well suited for pizza with a "liquid" filling (for example, when there are a lot of tomatoes) or when there are a lot of toppings.
- the dough can be divided into several parts and add something to each. For example, in 1 vanillin, in another grated cheese, in 3 spices. Roll up balls and bake different buns.
Additional Information
- Cooking time: 1,5 hour
- Complexity: medium difficulty
- Hardware: No
- Cuisine of the peoples of the world: Russian
This recipe with a photo will help you prepare simply extraordinary, hearty and mouth-watering delicacies. Treats are tender as fluff and melt in your mouth, you will be delighted with the taste.
- milk whey - 500 ml;
- sunflower oil- 0.5 tbsp.;
- fine sugar - 0.5 tbsp.;
- pressed yeast - 100 g;
- flour - 1 kg;
- egg - 1 pc. for lubrication.
Preparation:
- We heat the whey with the addition of yeast, sugar, sunflower oil. Pour sifted flour into the resulting mass, knead the dough, a steep consistency that does not stick to your hands.
- We put it in the refrigerator for 1 hour.
- After the specified time has elapsed, we take out the dough, divide into pieces, roll them out, fill them with pea filling.
- Coat the top of the workpiece with an egg, bake in the oven (200 degrees) for 25 minutes.
We bring golden, fragrant treats to the table!
Before we start dividing the dough, we spray the hands and the surface. vegetable oil.
Read also 
Light airy pies made of yeast dough in the oven - tender as fluff, melting in your mouth. This is The best way surprise ...
Downy pies from grandma
Pies made from yeast dough in the oven cannot but surprise. These delicacies are ideally combined with sweet tea, juice, milk and other drinks. Treats are tender as fluff and these delicacies melting in your mouth will delight you during your meal.
For the test:
- milk - 1 tbsp.;
- yeast - ¼ pack;
- fine sugar - 1 tablespoon;
- salt - 1 tsp;
- butter- 200 g;
- sunflower oil - 1 tablespoon;
- egg - 1 pc.;
- flour - 3 - 3.5 tbsp.
Preparation:
- We warm up the milk, dilute the yeast thoroughly in it with sugar, salt, eggs, sunflower and butter (melted).
- Sift flour here, knead the dough, cover, put in the refrigerator for 2 hours. After half the time, we crumple the mass with our hands.
- Divide ready dough into 3 parts, we roll out one in the form of a thin layer. Cover the remaining pieces with a towel.
- We take a cup, squeeze out round molds (diameter 10 cm).
- We fill the blanks with your favorite filling, cover, and then grease with an egg.
- We bake in the oven (220 degrees) for 25 minutes.
- We put the golden delicacy on the table, coat with milk, cover for 1 hour.
Margarine can be used instead of butter. We fill with any filling, sweet or salty.
Airy and fluffy pies sparkle with a glossy triangular top, and the bloated center is filled with ...
We will also bake yeast dough fish pies in the oven, a recipe with a photo of this delicacy, which is painted step by step, will help you quickly and easily cope with cooking. The treat turns out to be incredibly tasty, tender and appetizing!
- milk - 0.5 l;
- salt - 1 tsp;
- sugar - 1.5 tablespoons;
- butter - 50 g;
- eggs - 2 pcs.;
- dry yeast - 1 pack;
- sunflower oil - 1 tablespoon
For filling:
- mackerel in oil - 2 pcs.;
- onions - 4 pcs.
Preparation:
- We warm up the milk, mix it with sugar, salt, add butter, knead it with your hands.
- Here we break the egg, beat the mass using a whisk.
- Pour in yeast, flour, put in butter, knead a homogeneous dough, set aside for 2.5 hours.
- Open the canned fish, soften it with a fork.
- Peel the onion, chop it, fry it in a pan with oil until golden brown and mix with the fish.
- We take the dough, divide into pieces, roll them out, put the filling on the middle, pinch the edges, leave for 40 minutes.
- We transfer the blanks to a baking sheet, bake in the oven (200 degrees) until golden.
Delicious, fragrant, delicate as fluff and melting in your mouth pies are ready. We can enjoy.
Be sure to cover the baking sheet parchment paper or grease with oil and sprinkle with flour.
They will win your heart from airy yeast dough, recipes with a photo of this delicacy are different, and now we will introduce you to one of them, we will bake the treat in the oven, and as a result we will enjoy culinary creation!
For the test:
- milk - 1 tbsp.;
- fresh yeast- 20 g;
- egg - 1 pc.;
- butter - 4 tablespoons;
- sugar - 0.5 tbsp.;
- salt - ¼ tsp;
- flour - 4 tbsp.
For filling:
- cinnamon - 1 pinch;
- lemon juice - 10 g;
- butter - 40 g;
- sugar - 0.5 tbsp.;
- apples - 3 pcs.;
- pumpkin - 300 g.
Preparation:
- Let's start with a delicious yeast dough right away. We dilute yeast with sugar in warmed milk, set the mixture aside for 10 minutes.
- We take a fork, beat the egg with the addition of salt, add the dough here, sift the flour in parts and mix everything well.
- Pour in melted butter, knead soft and homogeneous dough.
- We take a container with the contents, sprinkle with flour and send it to heat for 30 minutes. After the specified time, we knead the mass with our hands, let it stand for another half hour.
- Now let's get down to stuffing. We clean the pumpkin, cut off a piece, chop it with medium cubes.
- We remove the peel from the apples, cut it, like the previous component. Watering lemon juice.
- We send sugar, butter to a small saucepan, put the ingredients on the fire, they should melt. Here we put pieces of prepared fruit, cook until soft. At the very end, season the filling with cinnamon.
- We take out the dough, divide in parts, which we give the shape of cakes.
- We spread the filling on each layer.
- We send the blanks to a baking sheet, cover with a towel, put in heat for half an hour.
- Beat the egg, grease the products.
- We transfer the baking sheet to the oven (180 degrees), bake the delicacy for 30 minutes.
Such pies are served cold. The treat is insanely tasty and aromatic!
For the filling, apples can be combined with different ingredients, berries, fruits or other sweet fruits.
Pies with yeast jam baked in the oven are just fabulous, you will lick your fingers! Believe me, you will not pull your household members from the table until they eat all these extraordinary delicacies.
- flour - 700 g;
- milk - 500 ml;
- fast-acting dry yeast - 10 g;
- vegetable oil - 5 tablespoons;
- sugar - 3 tablespoons;
- salt - 1 tsp
For filling:
- thick jam- 1 bank.
Preparation:
- If you have a bread maker, you're in luck, you can simplify your task and throw it into the bowl the right products, the rest of the machine will do everything by itself.
- Without such a technique, you will have to work with your hands.
- So, we mix all the components for the dough, set aside for half an hour.
- When the mass is suitable, we divide it into parts, give them the shape of sausages, cut into pieces, and then roll them out in the form of tortillas.
- Fill the middle of each dough layer with filling, that is, jam, pinch the edges well.
- We take a baking sheet, cover it with parchment paper, lay out the blanks, grease with egg yolk, which we beat in advance.
- We set aside future goodies for 10 minutes, and then bake in the oven (180 degrees) for 20 minutes.
A fragrant, golden, sweet treat is served with a cup of hot or cold herbal tea, as well as compote. These pies are a great addition to breakfast and are perfect for a snack on the road.
During the first 10 minutes of baking, you need to be patient and not look into the oven, otherwise the pies will settle and take on a flat and ugly look. You can add to the dough semolina, then the delicacy will not turn brown quickly. Do not allow drafts in the room where the workpieces are molded, otherwise they will become covered with a stale crust.
Find downtime and clear recipe really "downy" dough can be difficult. If you have already managed to find such an option, you must definitely save it in order to pamper your loved ones in the future. delicious pastries... Today, several variants of recipes for the dough "like fluff" on kefir are known at once.
Ingredients: 1 faceted glass of low-fat kefir, a pack of "instant" yeast, half a glass of refined oil without aroma, 3 faceted glasses of fine flour.
- Flour is sifted into a spacious salad bowl from an elevated distance. It is necessary to repeat the procedure a couple of times. Flour is mixed with yeast.
- Oil and kefir are poured into a separate container. They are sweetened and salted and then mixed. The dry ingredients must completely dissolve in the liquid.
- The kefir mass is well warmed up in a water bath or in microwave oven... After that, it is poured into flour. First, the ingredients are kneaded with a spatula, and then - directly with your palms.
Recipe for Raisin Buns
Ingredients: 3 tablespoons eggs, 820 ml of not cold kefir, a standard pack of quality butter, half a glass of granulated sugar, a pinch of table salt, 22 g of instant yeast, a handful of light raisins.
- Dried fruits are sorted out from debris and spoiled berries. Then the raisins are poured with hot water for 10-12 minutes. After washing, the berries are dried on a paper towel.
- The butter is melted, cooled and then mixed with kefir.
- All dry ingredients and eggs are added to the mass. It is best to add flour at the very end. With the last portion, prepared raisins are added to the dough.
- The mass is thoroughly mixed in such a way that the dried fruits do not get lost, but evenly disperse.
Under a towel or plastic wrap near the heat, the dough should grow 2 times. It will need to be kneaded once.
Quick spicy yeast dough "like fluff" on kefir
Components: 630 g high-grade wheat flour, a standard glass of medium-fat kefir, 70 ml of fat milk, 5-7 g of table salt, a full tablespoon of dry "French" yeast, 160 g of butter margarine, 2 tablespoons of eggs.
- The creamy margarine is completely melted.
- The milk is slightly warmed up, but not brought to a boil. Don't make it too hot.
- Dry ingredients are poured into milk, except flour. The resulting yeast mixture will be infused for 10-12 minutes in a warm place.
- Warm kefir is mixed with slightly cooled margarine. The mass is slightly beaten with a whisk, eggs are introduced into it one by one.
- Liquid with yeast is poured into the mixture and flour gradually begins to pour.
- On a table greased with vegetable oil, the mass is vigorously crushed with hands. As a result, it will acquire smoothness and plasticity.
The resulting yeast dough on kefir "like fluff" is rolled into a ball and removed for proofing for 60-90 minutes. To prevent it from drying out, cover it with a napkin or towel.
How to cook with cottage cheese?
Components: a full glass of low-fat kefir, a pound of loose cottage cheese, 130 ml of refined oil, 730 g of high-grade flour, 1 tbsp. a spoonful of granulated sugar, 1 teaspoon of table salt, 11-12 g of "instant" yeast.
- Sift the flour into a wide bowl at least 2 times. This will enrich the product with oxygen and add airiness to it. Yeast is poured into the mass.
- In a separate bowl, kefir is combined with butter. Sugar and salt are added to the resulting liquid. The ingredients are mixed until the dry crystals are completely dissolved.
- The mixture is heated in a water bath, after which the cottage cheese is transferred into it. The base for the dough mixes well and goes to the flour.
- The kneading continues with hands.
Thoroughly crumpled dough spherical put in heat for 10-12 minutes. Then you can start forming products.
Universal butter dough
Ingredients: 830-930 g fine flour, 160 g granulated sugar, 20-22 g fresh alcohol yeast, sachet vanilla sugar, ½ liter of medium fat kefir, 90 g of quality butter (unsalted), half a teaspoon of salt, a raw egg.
- In half a glass of warm water, sand (a couple of teaspoons) and yeast crumbled by hand are diluted. The container is left under the film for about 20 minutes.
- Butter dissolves on minimal heat. Kefir also warms up a little.
- The egg is salted and beaten. A warm fermented milk product is introduced into the resulting mixture. The remaining sugar (of two types) dissolves in the liquid.
- Oil and water with yeast are poured into the mass.
- Sifted flour is poured into the dough last in small portions.
For pies in the oven
Components: 45 ml of frozen refined oil, half a liter of fermented milk product (kefir), 20-30 g of granulated sugar, a large pinch of baking soda and the same amount of salt, 2 chicken eggs.
- The first step in preparing the dough is to extinguish the baking soda. To do this, it is enough just to pour it into the cold kefir, shake well and leave to stand for 6-7 minutes.
- When the kefir swells slightly, sugar mixed with table salt is poured into it. Next, lightly beaten eggs are poured into the liquid.
- It remains to put sour cream in the future dough, pour in refined oil, beat everything well again and start adding flour.
- It is very important to pre-sift the product and add to the kefir mixture in miniature portions. The flour is poured until the mass stops sticking to the fingers.
The ball formed from the resulting mass is wrapped in cling film, or placed in a bag. The workpiece is left for about half an hour. You do not need to put it in the refrigerator. The dough can "rest" at room temperature.
Recipe for pies
Ingredients: 1 faceted glass of kefir (medium fat), 3 glasses of high-grade flour, half a glass of refined oil, 1 tbsp. a spoonful of granulated sugar, 1 teaspoon of table salt, 11-12 g of "instant" yeast.
- Not cold kefir is combined with refined butter. Bulk ingredients are added to the mass, except for yeast and flour. The resulting mixture is slightly warmed up. You can do this in a water bath or in a microwave oven.
- Then flour is sifted into a wide container through the finest sieve. Fast yeast is also sent there.
- Gradually, a warm mixture of kefir and oil is poured into the listed components.
- First, with a wide spatula, and then with hands, lightly greased with vegetable oil, a very gentle soft dough... When it stops sticking to fingers and surfaces, you can transfer the lump to a bowl or saucepan and leave it near a heat source for half an hour.