Fresh buns on kefir. Lush buns on kefir in the oven

Calories: Not specified
Cooking time: Not indicated

Butter dough on kefir has a lot of advantages. The first is the opportunity to dispose of the leftover kefir and cook delicious homemade cakes. Another plus is that the rich dough for buns turns out to be very lush, airy, rises quickly and well, because. kefir promotes fermentation. Well, and perhaps the main plus is that kefir pastry is just perfect to work with. From it you can form buns of any shape - from ordinary round ones to intricate braids, curlicues or snails. In finished baking, the crumb is porous in structure, with large and small holes, but it is slightly denser than usual, and the crust is just as thin and tender. Kefir buns - the recipe is very successful, be sure to take note of it! Sweet pastry buns will turn out very tender and fragrant. Just try, cook.

Dough Ingredients:
- warm milk - 60 ml;
- fresh pressed yeast - 15 gr;
- sugar - 1 tsp;
- flour - 3 tbsp. l. with a small hill.

For dough kneading:

- ripe dough;
- sugar - 2/3 cup + sugar for sprinkling buns;
- salt - 0.5 tsp;
- eggs - 2 pcs. in the dough + 1 for greasing the buns;
- flour - 3.5-4 cups (look at the dough);
- kefir - 250 ml;
- butter - 70 gr.

Recipe with photo step by step:

How to make sweet yeast dough buns?



Mash fresh pressed yeast with a teaspoon of sugar into a thin gruel.

Pour in warm milk, dissolve yeast in milk. Add 2-3 tbsp. tablespoons of flour (sifted), mix until smooth.

The dough for sourdough will be the same consistency as the dough for pancakes. Cover the dough with a thick towel or lid, put in heat for 30 minutes.

Periodically check how the dough fits. When the dough grows 3 times and becomes covered with holes, you can start kneading the pastry.

Melt the butter in the microwave or remove it from the refrigerator in advance and leave it at room temperature. Remove eggs and kefir in advance too, so that the food warms up. Mix soft butter, eggs and sugar.

Pour in kefir at room temperature. Stir the ingredients until they are combined into an almost homogeneous mass (small lumps of butter may remain, this is not a problem).

Add ripe brew. Mix the dough with the rest of the ingredients.

Sift flour into the dough. First, add 3 cups of flour and see how the dough turns out. If it is viscous, sticky, add more flour, but little by little, so that the dough does not turn out to be dense.

Put the dough on the table and knead it well. Butter yeast dough for kefir buns will turn out to be very soft, it may slightly stick to your hands, but try not to add more flour, it is better to pour in a little vegetable oil. Transfer the dough to a bowl, smeared with oil, put in a warm place for 1.5 hours.

When proofing, the dough will grow 4-5 times, become airy and soft.

Punch down the dough, but do not knead. Divide into several parts. Prepare one for cutting, leave the rest in a bowl and cover.

Divide the dough into small pieces the size of a walnut. Roll each piece into a bundle of arbitrary thickness and length (the thicker the bundles, the more magnificent the buns will be).

Connect the bundles of three pieces, press at the top - this will be the beginning of the pigtail. And then braid like a regular braid, shifting the bundles to the center and to the sides. Fasten the end of the pigtail and tuck it down. So work with all the dough or make buns in another shape.

Transfer the pigtails to a baking sheet, leave to proof for 20 minutes. Before planting in the oven, brush the buns with a beaten egg and sprinkle with sugar (instead of an egg, you can grease with milk or tea). You can also cook.

Bake sweet yeast dough buns at a moderate temperature (180 degrees) until golden brown. Remove them from the baking sheet while hot, immediately transfer to a flat surface and leave to cool. While the yeast dough buns are cooling down, brew some fragrant tea or warm milk and enjoy delicious homemade cakes! Note to the hostess - for a change, you can.

If your household members do not need to keep their figure, if you love the aroma of baking in the house, if tea drinking at the table is one of the warm home traditions, then delicious kefir yeast buns will definitely appear in your home.

Next, we offer several different recipes for yeast dough buns for every taste, you just need to stick to the photo recipes and after a while the family will feast on fragrant and lush muffins.

Buns with sugar from yeast dough: a recipe with a photo step by step in the oven

Moscow buns with sugar on kefir - incredibly delicious buns in the oven from yeast dough. This sweet pastry, popular and familiar from the Soviet school, is traditional for Russia and post-Soviet countries. The sugar is baked into caramel on top, the crust darkens and acquires an indescribable feeling of a happy carefree childhood.

Cheerful curls with cottage cheese are a great option for Saturday breakfast. The recipe for beautiful yeast dough buns with a photo will tell you step by step about cooking, and it will be simple and not boring. Juicy thanks to sour cream filling, airy and porous due to kefir yeast dough and incredibly healthy thanks to curd filling, you will definitely like delicious yeast dough buns.

Sinabon buns: a recipe with a photo at home on kefir (+2 recipes)

The world-famous Sinabon yeast cinnamon buns topped with sweet cream cheese are easy to make. To do this, you just need to follow our recipe for yeast dough buns. A recipe with a photo step by step in the oven can even make a culinary guru out of a novice hostess, and for this you don’t have to go to a master class in Seattle with Richie and Greg Komen.

Buns with poppy seeds: a recipe with a photo step by step on kefir

If you want to surprise your guests with a combination of beautiful form and delicious content, bake yeast poppy seed buns. You will learn how to wrap yeast dough buns, and the result will meet your expectations, because poppy seed buns from yeast dough, the recipe of which is given on our website, are not only tasty, but also attractive in appearance.

But on our site there are also unsweetened kefir puff pastry buns. From it you will learn how to bake salty yeast dough buns with cracklings (fried lard). This amazing recipe will go well with first courses and as an appetizer before the main meal.

Bagels on kefir with jam

Spiraled buns with jam from yeast dough are called bagels by many. There are a lot of bagel recipes, each of them is good in its own way. According to the recipe on our website, you can cook bagels on kefir with cherry jam, according to the same recipe, you can bake buns with boiled condensed milk from yeast dough in the oven.

Croissants on kefir with yeast (croissants)

But similar in shape to bagels, sweet buns made from puff yeast dough are traditionally called croissants. Light and airy, they will serve as a great option for a school breakfast or lunch snack at work. In the recipe for puff pastry with sugar on our website, the preparation of the dough is greatly simplified, and this makes homemade croissants look like home cooking.

For several years now I have been baking all kinds of pies and buns according to my favorite yeast dough recipe, which is also familiar to you - the very rich one, where there are a lot of eggs, yeast and butter in the dough. Baking is excellent: lush, rich, soft, delicious! And now I will share with you another recipe that competes on equal terms with our branded one, and perhaps some readers will like it even more! I recently learned how to cook sweet yeast dough on kefir for buns, but how is a whole story that I will now tell.

And last summer we went on vacation and tried the buns that a local resident, a pretty girl Inna, sells. Oh, what are these buns! Soft, lush, like a feather bed; the most tender - and at the same time rich, stuffed with cherries, in the finest muslin of sweet powdered sugar! .. And huge: one is enough for the whole day; first you will have breakfast with coffee, then you will eat a piece after dinner with tea, and then you will still have an afternoon snack with a cup of yogurt or ryazhenka. Of course, I was interested in the dough recipe, which the hostess willingly shared. The dough in the buns is appetizingly yellow, we assumed that this was from the yolks of homemade eggs. But it turned out that there were no eggs at all! When she found out that in my recipe eggs are used in the dough, she was amazed and said - is it possible to add eggs to the yeast dough ?! They prevent the dough from rising! What then goes there? Now you will know everything!

So, the main differences between the recipe for rich yeast buns on kefir are that there are no eggs in the dough; and turmeric, our favorite spice, gives it its yellow color; Since then, I began to add it everywhere - both in pastries and in main courses.

Further, instead of milk or water, kefir or whey is added to the dough. Together with yeast, the fermented milk product gives that very delicious splendor, softness and tenderness of the muffin. I’ll add on my own that I tried both whey and sour milk - and so, in the second version, on yogurt or kefir, the buns are much tastier!

And another know-how from Inna - lard is added to the dough in half with butter. There was a whole story with him in general - they couldn’t find it in the store, I had to buy fat on the market and drown it. But here are all the ingredients, let's bake the most delicious, softest buns!

You can put fresh fruits in the filling, berries - tastiest with pitted cherries; you can apples with cinnamon and sugar, peaches, apricots, cottage cheese ...

Ingredients for 20 buns - but hefty, 7 pieces fit on a baking sheet! That is, for 2-3 baking sheets; bake in turn, on the middle level of the oven; I put a heat-resistant container of water at the bottom so that the bottom crust does not burn, and the top one does not dry out, and the buns are soft.

Ingredients:

• 1 liter of whey, kefir or yogurt;
• 100 g fresh yeast;
• 1.5-2 cups of sugar (300-400g);
• 100 g butter;
• 100 g of lard;
• 3-4 tablespoons of vegetable oil;
• 1/3-1/2 teaspoons ground turmeric;
• 1 teaspoon of salt;
• Flour - to make a soft, non-sticky dough; I needed about 1400-1500 g of flour, but its amount may vary.

How to bake:

The original method differs from how I usually make yeast dough: Inna suggests mixing warm whey, yeast, melted lard and butter (not hot, also warm!), sugar, vegetable oil, salt and turmeric for half an hour; and then, when all this is fermented, add flour and knead the dough.

I do it differently - first, a dough with yeast, sugar, liquid and a little flour. Because the yeast needs to be activated in order for it to rise well. And fat, salt and a large amount of sugar slow down fermentation. Therefore, I proceed as follows: as usual for making yeast dough, crumble yeast into a bowl, pour some sugar (3-4 tablespoons), rub until the yeast melts, pour in 1 cup of warm liquid (if it is kefir, heat strongly no need, curdling - room temperature is enough, the main thing is not from the refrigerator). Mix, sift part of the flour - a little more than a glass, so that the dough turns out to be thin - and knead the dough. We put in a warm place for 15-20 minutes, until it rises and becomes airy. In the meantime, you can melt the butter and lard - they will just have time to cool to the desired temperature by the time they are added to the dough.

But when the dough rises, you can add the remaining ingredients: the remaining sugar, butter, lard, salt.

After mixing, we begin to gradually add the sifted flour. It is necessary to sift for enrichment with oxygen, which is necessary for fermentation, and more airiness.

Together with flour, add turmeric, so the ground spices are better distributed in the dough. First, while the dough is liquid and sticky, knead with a spoon; then by hand. Add a little vegetable oil - the dough will stick less, and it will be easier to knead. And you need to knead “until steam comes out of your ears” 🙂 After all, the better the dough is kneaded, the better it will fit, stick less (since gluten is formed during kneading), and the buns will keep their shape better. So 10-15 minutes, and preferably 20, it won’t hurt to knead!

Then put the dough in a bowl greased with sunflower oil, cover with a towel and put in heat until it doubles in size. We crush it, knead it for another five minutes and again put it in heat to approach. When the dough rises for the second time, we again gently knead it - and you can sculpt buns!

Very good rolls are obtained in the form of rolls, the length of the width of the baking sheet. We divide the dough into parts; We roll each into a rectangular cake on a table sprinkled with flour. We impose the filling, slightly stepping back from the edge, and turn the rectangle into a roll. If the filling is wet, then the dough should be crushed with starch before applying it - it will absorb excess moisture, and the juice from berries or fruits will not give the effect of uncooked. And it is better to hold the berries in a colander beforehand.

We spread the buns next to each other on a baking sheet, covering it with oiled parchment. Let them stand in the heat for 15-20 minutes, distance and come up.

Then put in a warm oven and bake at 170-180C for about half an hour-35 minutes. The buns are ready when a wooden skewer comes out dry when testing the dough and the top of the pastry is dry and golden.

You can grease the buns with beaten yolk with a teaspoon of milk, but this is not necessary: ​​they are beautiful and tasty anyway, especially if, after taking them out of the oven and letting them cool slightly, sprinkle generously with powdered sugar.

Help yourself! 🙂

I am sure you will also like this recipe for yeast dough on kefir. Anna, thank you for sharing! 🙂

Many hostesses are afraid to take on the preparation of rich yeast dough, and in vain! With modern yeast production technologies, the whole process now takes several times less time than in the days of our grandmothers. There is no need to leave the dough for 10-12 hours, the whole baking process, together with the preparation of the dough, currently takes a maximum of two hours.

When using the technology proposed here, the establishment of a dough for the night is contraindicated. Firstly, we have a semi-finished product on kefir, which means it will peroxide. Secondly, dry yeast granules have a slightly different principle of activity, so they work quickly. Long stay in the flour base will distort the mechanism of action of this product.

Butter dough differs from the usual amount of additives. Eggs, butter or margarine, sour cream, sugar, various flavorings - vanilla sugar, cinnamon, nuts, dried fruits are added to the pastry in large quantities. As a result, it is not difficult to guess that muffin is much tastier and more satisfying than a simple dough.

Butter dough on kefir yeast recipe

Number of products:

Recipe Information

• Cuisine:Russian
• Type of dish: pastries
• Cooking method: in the oven
• Servings:20
• 2 h

• 8 grams of dry yeast or 15 grams of pressed;
• 3.5 cups of premium flour;
• 100 grams of sugar;
• 80 grams of butter or margarine for baking;
• 1 teaspoon of salt;
• 200 ml of kefir;
• 50 ml of milk or water;
• 1 egg;

Cooking method:

Pre-heat the liquid / kefir, milk, water / to room temperature so that the yeast and baking powder in it are better activated. A cold product will not allow yeast to loosen the workpiece, and it will turn out to be tough, unsuitable for baking.

Before starting work, dilute dry yeast in milk, feed them a little by adding one tablespoon of sugar and flour to the liquid. Stir to thicken the mixture. Leave to stand for 10-15 minutes to revive. Then pour the kefir into a cup, add the remaining sugar, salt, stir with a whisk until the products are dissolved.

If kefir is very acidic, pour 1/3 teaspoon of baking soda into it. When extinguishing soda, excess acid will go away.

Break the egg, add to the milk mixture.

Pour the approached yeast into the kefir mixture, stir gently in a few circular motions.

Add a third of the flour sifted in advance.

Mix the mass again.

Melt the butter or margarine until liquid, cool slightly, add to the flour mass.

Sift some flour onto your work surface.

Put the semi-finished product on the table for further work with it.

The finished mass should stick a little to the hands. To make it easier to work with it, apply a little vegetable oil to your hands. Oil also grease the dishes in which the dough will fit. For fermentation, cover the cup with a kitchen towel, leave for 30-40 minutes.

The airy pastry dough is ready with an increase in volume, the main thing is not to fill it with flour, otherwise it will stop rising during baking.

What shape the buns will be, you decide for yourself - rolls, roses, pigtails, any simple piece of dough can be made into a pretty product.

Yeast-free pastry dough on kefir

From pastry dough on kefir without yeast, you can make a variety of buns, rolls, pies and pies, muffins, cookies. The usual dough is used for making bread, lean pastries, pizza and pies. This is not to say that lean dough is less tasty. It is lighter, fits better, makes an excellent tandem with fillings, and is also more useful. But muffin is definitely tastier

For baking pies, buns or buns in the oven, it is optimal to cook without yeast dough on kefir or milk. Kefir for the base is suitable for any fat content. If the kefir is fat-free, you just have to add a little more other fats.

Number of products:

• 800 grams of baking flour of the highest grade;
• 500 ml of kefir / the fatter the better /;
• 1 egg;
• 40 grams of butter;
• 50 ml sunflower oil;
• 2 tablespoons of granulated sugar;
• 1 teaspoon of table salt;
• 1 teaspoon of soda;

Cooking method:

We release an egg into warm kefir, put salt.

Add granulated sugar and mix everything together.

Then add soda to the kefir mixture. You don't need to extinguish it beforehand. It will be extinguished by the lactic acid contained in kefir.

Instead of baking soda, you can use baking powder.

Pour in vegetable oil, stir again. To prepare the dough, it is better to take odorless refined oil.

In a separate bowl, mix half the flour and butter. To do this, we grind them in our hands until the oil is completely absorbed into the flour.

Pour the liquid mixture into the flour and butter.

Stir until the mass is completely mixed.

Sift the remaining flour into the batch, while leaving a little for sprinkling the table.

Put the thickened mass on a floured table and knead until cooked.

The lump of dough should be smooth and elastic. Cover it with a kitchen towel and let it rest for 20-25 minutes. After that, it can be rolled out and sculpted.

From the dough on kefir, you can fry pies on an open fire or in the oven.

Butter dough on kefir without yeast is prepared in just 30 minutes, does not require expensive products and is great for a variety of pastries.

Perhaps every housewife has her own recipe for making yeast dough in her arsenal. It is this dough that can rightfully be considered universal, because it is perfect for pastries, and for pizza, and for frying pies in a pan. How to properly and quickly prepare yeast dough on kefir will be discussed in this article.

Before you start kneading, for example, kefir yeast dough for a pie, check out the advice of experienced chefs. It is they who will help you choose the right yeast base and figure out what role kefir plays in kneading the dough. Here are some practical tips for hostesses to keep in mind:

• Choose only fresh yeast.
• Pressed yeast is stored for several days. In the refrigerator, they can keep their beneficial properties for 3 weeks, and in the freezer - about 2 months.
• If you purchased yeast in advance and stored it in the freezer, then you need to defrost it at a temperature threshold of no higher than + 8 °, otherwise it will spread and lose all its properties.
• "Old" yeast will not bring the necessary benefits for the test. If you use yeast that has already expired, then most likely the dough will not only not work, but will also acquire a sour taste and an unpleasant beer smell.
• Today in stores you can find a variety of dry yeast. Their choice should be approached with special care, since there are crushed and granulated yeast.
• Granular yeast must first be diluted in water and let it brew a little so that it disperses. Ground yeast does not require preliminary dissolution - they are immediately ready for use.
• Pay attention to the proportions of yeast indicated in the recipes. The ratio of dry yeast and pressed is 1:3. This means that 11 g of dry yeast can be replaced with 33 g of pressed.
• Yeast dough is best to insist on kefir - in this case, it will turn out to be porous and lush. The active formula of the fermented milk product has a good effect on the yeast, as a result of which fermentation occurs and the yeast cells actively swell.

The classic recipe for yeast dough on kefir

If you want to make kefir yeast dough for fried pies, you can use the classic cooking method. This dough is made very quickly and without much effort. It can be made with pressed or dry instant yeast.

Compound:

• kefir with any percentage of fat content - 0.5 l;
• flour of the highest grade;
• pressed or dry yeast - 40 g or 17 g, respectively;
• chicken egg - 1 pc.;
• sunflower oil - 85 ml;
• sugar - 4 tbsp. l.;
• a small pinch of salt.

Cooking:

Yeast dough on kefir for pies

Every housewife will like the recipe for yeast dough for pies with the addition of kefir. Pies and pies made from such a dough are lush, golden and very tasty.

Compound:

• kefir - 0.3 l;
• dry or pressed yeast - 11 or 33 g, respectively;
• milk of any fat content - 100 ml;
• salt - 0.5 tsp;
• butter - 100 g;
• 1 chicken egg;
• sugar - 2 tbsp. l.

Cooking:

Yeast dough on kefir for buns

If you want to make delicious buns, then try a new, simple and easy recipe for kneading kefir dough.

Compound:

• kefir of any fat content - 0.25 l;
• dry or pressed yeast - 10 or 30 g, respectively;
• granulated sugar - 3 tbsp. l.;
• warm filtered water - 0.1 l;
• 1 chicken egg;
• sunflower oil - 50 ml;
• salt;
• flour - about 0.5 kg.

Cooking:

1. Heat the water slightly, its temperature should not exceed 40 °.
2. In a deep bowl, put the yeast and 1 tbsp. l. Sahara. Pour dry ingredients with warm water.
3. Let the mass brew for about 5 minutes, and then mix well.
4. Pour kefir into a separate bowl, it should not be cold.
5. Mix with kefir sunflower oil, a pinch of salt, 3 tbsp. l. sugar and egg. To make the mass homogeneous, all the ingredients can be beaten with a blender or mixer.
6. When a bubbly foam forms on the yeast mass, add it to kefir and mix everything well.
7. If the foam is not formed, this means that the yeast is of poor quality or stale.
8. Gradually add the sifted wheat flour to the liquid mixture. First, mix everything with a spoon, and when the dough thickens slightly, put it on a work surface and knead thoroughly.
9. Transfer the kneaded dough to a deep bowl and cover with a dry towel or napkin.
10. Leave the dough to infuse in a warm place for about 1.5-2 hours.
11. After this time, the dough will be ready and can be used to form buns.

According to a similar recipe, you can prepare rich yeast dough on kefir, you just need to add 2 chicken eggs and butter. Vanilla sugar or essence is also added to the pastry.

Manufacturers today offer a wide range of yeast. Buy only proven and fresh yeast, because the taste of the dough and the finished dish depends on their quality. Choose the recipe you like and don't be afraid to experiment. Yeast dough on kefir turns out to be porous, tender and very lush.