The pie is like fluff on kefir without any fuss. The most wonderful pies “Like fluff”

Pies made with kefir and soda do not always turn out as soft, airy and fluffy as we would like.Sometimes they taste like soda, don’t bake well, or don’t rise and remain flat. So what is the secret of delicious kefir pies? To prepare the perfect pie dough, you need to know 3 tricks: what kind of kefir is better to take and what to add to it so that the dough does not tear when modeling, and also when to put soda.

The secrets of delicious kefir pies

• 1. 
     Under no circumstances use low-fat kefir, otherwise the pies will turn out flat and will not rise. Kefir should be of maximum fat content, it is advisable to mix it with sour cream - the dough will remain moist for a long time and will not dry out.
  1. 
     It is better to take not fresh kefir, but “old” one, almost expired - the older it is, the stronger it is, it contains a lot of lactic acid bacteria, and a large amount of acid guarantees an active reaction with soda. Combining with an acidic environment, soda forms millions of bubbles, which will raise the dough and bake, making the pies fluffy and airy.
  2. 
     To prevent the dough from tearing when modeling, you need to add vegetable oil directly to it. It contains linolenic acid, which literally “glues” flour cells together.
  1. 
     A very important point - how to make sure that the pies do not give off the taste of soda, and so that the soda quickly and effectively raises the dough? Baking soda is added to the dough to loosen it and is self-quenched with kefir. The main thing is to correctly introduce it into the dough. You shouldn’t add it directly to kefir, since all the carbon dioxide will end up in the air, but not in the dough. Add soda when the dough already contains half the flour. In this case, it will react with kefir and immediately begin to raise the flour.

Kefir dough for pies has a neutral taste, so it is suitable for both salty and sweet fillings. Having certain skills, working with it is not difficult, and the second or third time, sculpting will only take 5-10 minutes. The result is always excellent - the pies are airy, large and fluffy, and remain soft on the second day after cooking.

• 3.2% kefir250 ml
• 
  20% sour cream 2 tbsp. l.
• 
  yolk 1 pc.
• 
  salt 1 tsp.
• 
  sugar 1 tbsp. l.
• 
  flour 400 g
• 
  soda 0.5 tsp
• 
  sunflower oil in dough 1 tbsp. l
• 
  sunflower oil for frying 150 ml

Remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, and the yolk, previously shaken with a fork. Mix everything with a whisk.

Then add half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour

Dip your hands into vegetable oil and gather the sticky dough into a bun. Transfer it to a board sprinkled with flour and knead

Grease a bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). Cover the bowl with cling film and leave at room temperature for 15 minutes - during this time the soda will have time to react and the pies will not have an unpleasant aftertaste

Grease the work surface with a small amount of vegetable oil. Dip your hands into the oil and, squeezing the dough between your thumb and forefinger, form it into balls the size of a chicken egg. Yield 11 pieces.

We stretch the dough balls with our fingers, forming flat cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges a little thinner. (It is convenient to work on a silicone mat or on a board sprinkled with flour.)

Place the filling inside the cakes and form pies. We press them lightly so that the height is no more than 1 centimeter. The filling can be sweet or salty (I used potatoes with a dressing of fried onions and chopped green dill).

We heat refined vegetable oil for frying - you need to take enough of it so that it reaches the middle of the dough products (approximately 150-170 ml). Place the pies in the pan, seam side down.

Fry for approximately 3-4 minutes on each side until browned. It is better to take a frying pan with a thick bottom; it does not need to be covered with a lid; the heat should be moderate so that the pies do not burn, but are well baked.

Place the finished pies on their side in a plate with a paper towel to remove all excess fat.

Serve the dish warm or cold. Ruddy and fluffy kefir pies bake perfectly, very soft and tasty.

When “conjuring” baked goods, you always want them to turn out light and airy. We offer you a simple and affordable recipe. Pies like fluff (just as light and airy) are obtained thanks to a special dough and some tricks used when kneading it. Follow the detailed instructions - and you will get an unusually soft pastry that simply “melts” in your mouth.

Stage one: properly prepare the necessary ingredients

Do you want extra soft pies? They will look like fluff if you not only correctly observe the proportions of the taken products, but also be sure to carry out their preliminary preparation. To provide baked goods with sufficient looseness, thanks to which the products do not go stale for a long time, use some kind of fat component. It is best to combine creamy margarine and vegetable oil. Before placing in the dough, the first ingredient is pre-melted to a warm liquid state. Another product that also makes the dough light is eggs. Before adding to the dough, they are usually whipped until a fluffy foam is obtained. It is best to do this with a mixer. And, of course, I would like to especially say about flour. Surely even novice housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare the flour in the evening: place it in a warm place, for example, near a heating radiator. And additional sifting through a sieve never hurts.

Stage two: preparing the filling

Even with a successful test, the pies will never be like fluff if their internal contents are hard and with lumps. Let's talk about the most commonly used components. So, cooking secrets and the most suitable fillings:

• Potato. It is often not enough that the cooked root vegetables are crushed with an ordinary masher. After all, lumps may remain or the salt will be unevenly distributed throughout the total mass. Try whipping the thick mixture with a mixer - and you will immediately see the difference.
• Meat. An unusually soft filling is obtained if the pieces are pre-boiled until fully cooked, and only then passed through a meat grinder and stewed with onions and spices.
• Fruity. When using, for example, apples, it is best to “simmer” the raw, peeled pieces a little in a frying pan under a lid in butter. Then mix the softened mass with sugar and cinnamon.

Regardless of the composition of the filling, it cannot be used for cold modeling. Keep the mixture for some time at room temperature or prepare it immediately before kneading the dough.

Stage three: place the dough

The dough preparation technology involves two stages. The first is to leave the yeast in a warm solution. The second is direct kneading of the dough. Many housewives combine them together, which is undesirable. Properly prepared dough is a guarantee of successful baked goods. It depends on her whether the pies will turn out like fluff. So, let's list the ingredients you will need.

• 1 liter of slightly warmed milk;
• 1 pack (200 g) butter margarine;
• 3 tbsp. l. vegetable oil;
• 1 incomplete tea. l. table salt;
• 1 “no slide” art. l. Sahara;
• 1 packet of instant dry yeast (about 1 regular tbsp);
• flour.

Combine melted margarine, milk, salt and sugar. The mixture should under no circumstances be hot. Yeast can only be sprinkled in. Only then will the pies turn out like fluff. Before doing this, mix dry yeast separately in a bowl with flour. Then pour the mixture into the liquid and stir to remove lumps. The dough will have the consistency of liquid sour cream. Cover with a lid, wrap and leave for 25-30 minutes.

Stage four: make the dough like fluff for pies

Well, after the specified time, our dough should almost double in volume and be thickly covered with air bubbles. If you don't find any such obvious signs at all, it could mean one of two things. Either the yeast was of poor quality, or the mixing solution was too hot. When the dough has risen well, you can move on to the next stage - preparing the dough. Pour 3-4 medium-sized beaten chicken eggs into the mixture and carefully mix the foam with the general mixture. Then add a little flour so that the dough is quite thick, but at the same time light. Place it on the table and knead. Don’t add too much flour, otherwise you can “clog” the mass, making it too tight. Place the airy dough in a deep bowl greased with oil and cover with a towel. Now we need to wait until it starts to “approach”. After about 45-50 minutes (sometimes longer), the mass will increase, rising in a “cap”. Without shifting, mix it in a bowl and leave for the same time.

Stage five: making pies

How do you know if the dough is like fluff? For pies, it is considered correctly prepared if, when kneading before modeling, you can feel its “squeaking”. This is the bursting of multiple small bubbles with which the mass is saturated. This means that the hostess can be congratulated in advance on her success! Now let's start sculpting. If possible, at this stage of work, involve older children or other household members as assistants. This is necessary so that, if possible, there are pies made at the same time on one baking sheet. Then the semi-finished products will “fit” evenly after standing before baking, and will all be the same in size and quality. As mentioned above, use the filling at room temperature. How can you determine how long the pies need to “swell” before baking? Approximately 15-20 minutes. And, of course, you cannot rearrange molded products several times. Place them immediately on a greased or lined baking sheet and brush them with beaten egg.

Stage six: bake

They are the softest and most tender, like fluff, when baked in this particular way. While the molded products are standing, preheat the oven to a temperature slightly higher than desired (210-220 ° C). And after placing the baking trays in it, immediately reduce to 180 °C. Now be patient and do not open the door for at least 10-15 minutes. If you hurry, the dough will fall when cooled sharply, and the pies will turn out to be enlarged, not fluffy towards the top, but spread out in breadth. Do not overbake the products. When desired degree of browning, remove the pans from the oven and let cool slightly. If you prefer fried, bake them, constantly turning them in the oil so that they do not burst. Once the color is even, transfer them to a paper towel to remove excess fat. As you can see, all the stages of work described are not a very easy recipe for pies. But with diligence, patience and time spent, you will get amazing baked goods that “melt” in your mouth.

The dough like fluff with kefir is very fast, despite the fact that it is yeast. It's a pleasure to cook with it; pies and whites just melt in your mouth. This dough is suitable for fried pies, the crust turns out crispy, and the base of the dough itself is airy! Same for pies in the oven. It turns out just airy, and it will be good for pizza, the rolls are different. This recipe is the most popular, save it so as not to lose it, let it always be at your fingertips)

Ingredients:

• Sunflower oil - 0.5 cups;
• a glass of kefir;
• dry yeast - 11 grams (sachet);
• sugar - 1 tbsp;
• salt - 1 tsp;
• about 3 cups of flour.

How to make dough like fluff with kefir

1. Pour sunflower oil into kefir and heat it up a little.
2. Add salt and sugar to kefir and mix.
3. Sift the flour together with dry yeast, maybe even a couple of times, so the dough will be more airy.
4. Gradually pour the warm kefir mixture into the flour and knead the dough.
5. Cover it with a towel and let it sit warm for 20-30 minutes.

After the specified time, you can start cooking with. If your dough is not too good, don’t worry, it will double in size in the oven! And in the frying pan it will become fluffy and beautiful.

The dough for this recipe is soft and airy, slightly rich and slightly sweet. Well suited for any fillings (sweet and savory), ideal for making pies and pies in the oven. The finished dough can be prepared in advance and can be stored in the refrigerator for up to 2 days.

This is one of my favorite easy yeast dough recipes. Once you try to prepare the dough according to this recipe, you will leave this recipe in your cookbook for a long time.

Ingredients for making the dough:

• Wheat flour 640 g
• Yeast (pressed) 8 g
• Salt 9 g
• Sugar 46 g
• Water (slightly warm) 310 g
• Butter (softened) 70 g
• Chicken egg 1 pc.
• Vegetable oil – for greasing the bowl and hands

To grease the pies:

• Egg 1 pc.
• Cream or sour cream 1 tsp.

Recipe for making pies like fluff:

1. Knead the dough using a straight method. To do this, dissolve the yeast along with sugar in warm (but not hot) water in a deep bowl, add a beaten egg and salt. Sift the flour and gradually add it to this mixture. When half the flour is mixed with the liquid, add soft butter in three stages and continue adding flour. After all the flour has been added, knead the dough for another 10 minutes. You can grease your hands a little with vegetable oil if the dough is sticky.

2. Place the dough in a clean bowl, greased with vegetable oil, cover with a towel and leave in a warm place for 2 - 2.5 hours, during which time you can knead it again.

4. Sprinkle the top of the dough with a little flour and place it on the table or board. Divide it into pieces weighing 50-55 g - a kitchen scale will be very useful here.

Use your palms to shape each piece into a ball, then into a slightly oval flat cake, flattening the dough with your palm. To prevent the dough from sticking to my hands and to the working surface of the table, I slightly greased my hands and the table with vegetable oil.

5. Cover the dough pieces with cling film or cloth to prevent them from airing while you make the pies.

6. Place 25-30 g of filling on each flatbread. And mold the edges first in the center, then along the edges and towards the center.

7. Place the pies seam side down and give them a rounded shape, tucking the edges down.

8. Place them on a sheet greased with vegetable oil. You can first put parchment paper on the sheet; in this case, grease only the parchment paper. The pies should not be laid out tightly, but at some distance from each other, because... They will increase in size during baking.

In order for homemade baked goods to be stored for a long time and not to become stale, to remain soft and airy, you need to learn how to knead a special dough. It received the name “like fluff” because pies and buns based on it are extremely light and porous, melt in the mouth and are quickly and easily prepared.

How to make dough like fluff

To knead soft, airy dough, the housewife should listen to the recommendations of experienced professionals. First you need to choose the right products. You will need premium wheat flour, high-fat kefir or milk, yeast or soda, vegetable or butter, sugar and salt. There are special requirements for yeast and milk: they must be very fresh.

There are two varieties of delicious dough that resembles fluff - yeast and yeast-free. The latter cooks faster, saves the housewife’s time and is suitable for fried pies. At its base, I replace yeast with soda, and sometimes add rich country cottage cheese for tenderness. The flour must be sifted to give airiness to the baked goods. First the dry ingredients are mixed, and then the liquid ones. The dry mixture is gradually added to the liquid mixture to avoid the formation of lumps. The dough turns out elastic, does not stick to your palms and really resembles soft fluff.

To bake pies, buns or buns in the oven, it is optimal to prepare yeast dough with kefir or milk. For the base, it is better to take kefir of medium fat content; fresh or slightly aged will do. Warm the drink to room temperature in advance so that the yeast and baking powder in it are better activated. A cold product will not allow yeast fungi to loosen the product, and it will turn out tough and unsuitable for baking.

The yeast dough is kneaded on dough, which must be allowed to rise twice, increase in volume, and then rolled out and formed into pies. The products can be baked in the oven or fried in a frying pan. Both processes differ in time - frying takes about 10 minutes, while baking on a baking sheet or in a special form takes up to half an hour for portioned buns and up to an hour for large pies.

Recipes

Selecting the appropriate test basis option will be easy. For fried pies, a yeast-free dough recipe is suitable, and for baked pies, a recipe made with yeast. Beginner cooks will benefit from a classic, easy dough recipe like fluff on kefir with yeast or baking powder, but professionals can try preparing a base for baking with yeast. The prepared products are light and airy, retain freshness for a long time and do not go stale for a long time. They can be served for dessert and as an addition to soups.

You can also bake products in a slow cooker. To do this, place the workpieces on the bottom of a lightly greased bowl, cover with a lid and set the “Baking” mode. The process lasts about an hour. Light buns and pies will turn out especially tender, but without the usual fried or baked crust. Low-calorie pastries will appeal to children and adults, and all lovers of sweets will appreciate it.

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 269 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Kefir dough is like fluff and is one of the traditional options for baking base. It makes delicious baked and fried pies. In addition, you can use it to make very tasty, soft steamed dumplings with various fillings. The main rule of kneading is that kefir should be warm, and flour and soda should be pre-sifted several times through a fine sieve.

Ingredients:

• kefir – 200 ml;
• vegetable oil – 100 ml;
• flour – 600 g;
• soda – 0.5 tsp;
• sugar – 30 g;
• salt – 1 tsp.

Cooking method:

1. Mix kefir with oil, heat slightly, add salt and sweeten.
2. Sift the flour and soda, pour in the kefir mixture.
3. Knead the dough, cover, and leave in a warm place for half an hour.
4. Let it rise, knead, roll into a layer or into a roll, form blanks for pies.
5. Vinegar is not needed for extinguishing, because the acid of kefir will extinguish the soda. Instead of soda, you can use baking powder or baking powder.

Yeast on kefir

• Number of servings: 5 persons.
• Calorie content of the dish: 313 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

How to prepare airy dough with kefir? Find out in the following recipe. Along with yeast, it uses a fermented milk drink (you can take fermented baked milk, sourdough). The result is a fluffy dough rich in air bubbles and equally tender, airy baked goods. It is good to make flavorful pies, belyashi or pizza with a variety of toppings from the mixture.

Ingredients:

• kefir – 400 ml;
• flour – 800 g;
• dry yeast - a bag;
• refined sugar – 30 g;
• olive oil – 75 ml;
• salt - a pinch.

Cooking method:

1. Heat kefir to 40 degrees, mix with sugar.
2. Add the yeast, stir thoroughly, and let rise for five minutes.
3. After bubbles form on the surface, add olive oil and knead.
4. Separately sift the flour, add salt, and add in parts to the kefir.
5. Knead for 15 minutes until the mixture stops sticking to your hands.
6. Form a ball, leave in a warm place for an hour, knead twice during this time.
7. Sprinkle with flour, roll out, shape the products.

On buns

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 329 kcal.
• Purpose: baking.
• Cuisine: international.
• Difficulty: medium.

The dough is like fluff for buns and is versatile. In addition to creamy margarine, which can easily be replaced with butter, it also contains yogurt or kefir. When kneading the base, you should pay attention to its consistency - the dough should lag well behind the walls of the dish and not stick to your hands. But you can’t overdo it with flour, so as not to make the baked goods tough and inedible.

Ingredients:

• curdled milk – 0.75 l;
• margarine – 200 g;
• eggs – 3 pcs.;
• sugar – 100 g;
• salt - a pinch;
• yeast – 20 g;
• flour – 1200 g.

Cooking method:

1. Melt the margarine in a steam bath, mix with sugar and salt, yogurt.
2. Let cool slightly, add eggs with yeast.
3. Gradually add flour, mixing well each time after adding.
4. Let it come up warm, knead it.
5. Once again, let the dough increase in volume, roll it into a layer, roll it into a roll, cut it into pieces or shape the product to your taste.
6. Sprinkle future buns with cinnamon, poppy seeds or sesame seeds, pour over sugar syrup and bake in a well-heated oven for 25-30 minutes, depending on the recipe. Serve for dessert.

For pies in the oven

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Dough like fluff for pies made with kefir and dry yeast is suitable for baking sweet or unleavened products. It makes pies with raspberries or other berries, as well as cabbage and minced meat, eggs and rice, carrots and raisins, which are especially tasty. If you are preparing sweet baked goods, add vanillin and more sugar. For unsweetened pies, cheese, spices or vegetables, meat with mushrooms, cereals and herbs are suitable.

Ingredients:

• kefir - a glass;
• vegetable oil - half a glass;
• fresh yeast – 35 g;
• flour – 600 g;
• salt – 10 g;
• sugar – 20 g;
• vanillin - a pinch.

Cooking method:

1. Mix warm kefir with butter, salt, sugar. Warm the mixture slightly.
2. Sift the flour, combine with yeast and vanilla.
3. Pour kefir into the flour, knead the dough with a mixer, cover with cling film.
4. Leave to rise in a warm place for half an hour.
5. Punch down, roll out, form into pies, add filling.

For fried pies

• Cooking time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 329 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

This recipe will make delicious belyashi, chebureki or pies with potatoes. The airy, tender dough turns out to be very porous, soft, and expands several times when fried. This must be taken into account during subsequent processing and the pies should be placed at a distance from each other so that they do not stick together.

Ingredients:

• water – 0.3 l;
• sugar – 30 g;
• salt – 3 g;
• vegetable oil – 60 ml;
• flour – 575 g;
• dry yeast – 10 g.

Cooking method:

1. Heat the water, dissolve the sugar and yeast.
2. Add 100 g of flour, beat with a whisk until bubbles appear.
3. Cover the pan with a towel and leave in a warm place for half an hour until a foam cap appears.
4. Add salt to the mixture, add the rest of the flour, and knead. Pour in the oil and cover with a napkin.
5. Leave in a warm place for a couple of hours until the mass triples in volume.
6. Punch down the dough, grease your hands with oil and shape the products.
7. Fry in hot oil until golden brown.

• Cooking time: half an hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 318 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Lazy dough, as quick as a feather, doesn’t take five minutes to prepare, but in half an hour you can make it and start baking delicious, aromatic pies or buns for dessert. It contains a minimum of ingredients and is quickly mixed. The peculiarity of this type of dough is that it is extremely airy and if you plan to bake shaped products, then you should choose a different base recipe for them.

Ingredients:

• cottage cheese – 250 g;
• vegetable oil – 180 ml;
• eggs – 2 pcs.;
• sugar – 100 g;
• salt – 10 g;
• soda - teaspoon;
• flour – 0.3 kg.

Cooking method:

1. Combine cottage cheese, eggs, butter, mash with a fork. The result will be a homogeneous, smooth mass.
2. Salt, sweeten, knead thoroughly.
3. Quench the soda with vinegar, add it to the mixture, and gradually add flour.
4. Knead soft dough, leave to stand for 20 minutes.
5. Form the products and bake them at high temperature for 20-25 minutes.

Yeast

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 325 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Yeast dough is as versatile as fluff, because it is suitable for making pies, cheesecakes and buns. If you add sugar and vanillin to it, you get buns and pretzels, and if you fill it with ham and cheese, you get pizza. Downy dough is good for baking small poppy seed buns for breakfast, aromatic pretzels with cheese, and even making preparations for chebureks with meat filling.

Ingredients:

• milk - a glass;
• quick yeast – 20 g;
• sugar – 20 g;
• vegetable oil – 80 ml;
• salt – 10 g;
• flour – 0.4 kg.

Cooking method:

1. Warm the milk slightly, sweeten, add salt, and add butter.
2. Stir until the products form a homogeneous mass, add yeast.
3. Sift the flour three times and add it into the dough in portions.
4. Knead the mixture from the center to the edges using folding movements.
5. Continue stirring for 15 minutes.
6. Form a ball, place in a bowl, cover with a towel, and place in a warm place.
7. Wait an hour for the base to triple in volume, then gently knead.
8. Form pies, cover with a towel, set aside for 10 minutes to rise.

With milk

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 314 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Yeast dough, like fluff in milk, is less saturated with air than kefir dough, but this can be easily corrected with prolonged kneading. To saturate the mass with oxygen, it is recommended to sift the flour three or four times, and then add it to the base. The result is an airy yeast dough that rises quickly during baking, giving the buns a delicate consistency.

Ingredients:

• milk – 300 ml;
• granulated sugar – 80 g;
• flour – 700 g;
• eggs – 2 pcs.;
• vegetable oil – 100 ml;
• fresh compressed yeast – 25 g.

Cooking method:

1. Heat the milk, add 100 g of sifted flour with sugar and yeast.
2. Knead the dough, leave to rise for half an hour.
3. Pour the eggs beaten with salt into the suitable dough, sift the flour, pour in the oil.
4. Knead the soft mass, leave for 15 minutes so that it can reach the desired volume (the mass increases two to three times).
5. Divide into pieces, roll into balls, let stand for 10 minutes, place on a baking sheet.
6. Bake the products at a temperature of 180-200C for 25-30 minutes.

On the water

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 210 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Find out how to make yeast dough with water like fluff from this step-by-step recipe. Pies and buns made from this base will turn out soft and flavorful. This version of the base is useful for posts when you have to limit yourself in the choice of dishes. Use this dough to make pies with cabbage or potatoes - they will also turn out very tasty, but at the same time lower in calories and dietary.

Ingredients:

• sugar - glass;
• vegetable oil – 100 ml;
• water – 0.5 l;
• yeast – 50 g;
• flour – 1000 g.

Cooking method:

1. Dissolve sugar with butter and 100 milliliters of water, boil. Pour two more glasses of water, dilute the yeast.
2. Stir, add a little flour, stir until creamy consistency. Leave the resulting dough to rise in a warm place for half an hour.
3. Sift in the remaining flour and knead until the dough sticks to your hands.
4. Let rise for an hour in a warm place until the mass doubles in volume.

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 227 kcal.
• Purpose: baking.
• Cuisine: international.
• Difficulty: medium.

And it will be as soft as fluff according to the following recipe. In addition to the famous dish, it is good to bake pies with meat, fish, and cheese from this base. Before baking, be sure to let the pieces rest, then the pizza or pies will turn out fluffy and airy. If you prefer thin pizza dough, bake the product immediately.

Ingredients:

• kefir - a glass;
• flour – 600 g;
• sunflower oil – 100 ml;
• sugar – 20 g;
• salt – 10 g;
• dry yeast – 10 g.

Cooking method:

1. Mix kefir with butter, sweeten, salt, and warm to room temperature.
2. Sift the flour, add the yeast, and gradually combine with the first mass.
3. Knead an elastic, soft base and let it rise for half an hour.
4. Punch down, shape the products, add the filling and bake at a very high temperature.

The dough is like fluff - soft, tender and airy

Every experienced cook has his own secret to airy dough. Here are some of these subtleties:

• the lower the fat content of kefir, the more liquid the dough will be, so you need to adjust the amount of flour;
• how fluffy the dough will turn out if you take warm water, not hot, otherwise the yeast will die and will not allow the mass to rise;
• for very tasty fried pies, not too fresh kefir, but slightly aged kefir is suitable;
• First mix baking powder and soda with flour or dissolve in kefir, and then add the rest of the products;
• for yeast dough that resembles fluff, it is necessary to strictly observe the proofing time, otherwise this will affect the quality of the finished pies - they will not turn out as airy, they may settle and come out flat;
• place the products in a preheated oven and do not open the door while baking so that the pies retain their volume and do not sag;
• Bake the products first at high temperature (180-190C), then gradually reduce it so that the baked goods are evenly baked and porous;
• It is better to knead the mixture by hand. This dough will become more pliable when rolled out and will gain elasticity and firmness.

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