Yeast-free dough on kefir for quick cakes and pizza

[win-tat]

Yeast-free dough on kefir for quick cakes and pizza

Category: Bakery products

Ingredients
Kefir	200 ml
Vegetable oil	4 tbsp. spoons
Semolina	2 tbsp. spoons
Sugar	1 teaspoon (with a slide)
Salt	1/4 teaspoon
Flour / s	200 g
Baking powder	1.5-2 tsp
Soda	1/4 teaspoon
Corn flour (any grind)	for molding

Cooking method

• The recipe for this dough has recently been one of my favorites! A quick dough on kefir, without eggs, with semolina turned out to be simply surprisingly easy to knead and quite suitable for express baking options for a variety of tortillas: focaccia, pogacha, pizza bases and others. Baking from it turns out to be soft, fluffy and tasty, so this is a completely worthy alternative to yeast dough, if you are pressed for time. Having posted a couple of recipes for tortillas from this test, I very soon realized that it had much more options for using it. Therefore, I decided to arrange the dough with a separate recipe, especially since I did not find anything like it on the Internet. I hope that the dough recipe will interest many - it deserves it. A minimum of ingredients and effort, and as a reward the opportunity to delight loved ones with delicious and varied pastries!
• For convenience, in a note, I give links to options for cakes from this test with more detailed descriptions and baking modes in pizza makers.
• So let's get started. There are three main stages:
• I - Mix kefir, vegetable oil, salt, sugar, semolina in a bowl. We leave for 10 minutes.
• 
• II - Add flour, sifted with baking powder and baking soda. (you can do only with baking powder, but the splendor of the cakes with the addition of soda to the baking powder increases and the taste of soda is not felt in the finished baked goods! * advice from Tatiana - win-tat)
• 
• III - Quickly knead the dough, first with a spoon, then with your hands, preferably with butter, since the dough is soft and slightly sticky. Do not knead for a long time, just stir in flour and mold a bun.
• 
• If the tortilla involves kneading with a filling inside the dough, then the fillers - dried fruits, cut sausages, grated cheese - are added at the end of the first stage.
• Let's start molding. Pour 1 tbsp on a Teflon mat. a heaping spoonful of cornmeal (polenta or regular grinding) (* advice from Irina-Tumanchik for pizza, and as it turned out, used by Italian housewives and for focaccia, works great on this test too!).
• 
• With butter hands we transfer the dough bun to flour and roll it over - we roll it from all sides. (* Corn flour will provide stability to the soft dough cake and give a thin crisp to the finished baked goods).
• Now we knead the bun into a cake with a thickness of more than 1 cm.The diameter of the cake is about 25 cm.
• 
• If it is focaccia, then with your fingers we make holes over the entire surface of the cake. We spread the filling and also deepen it into the dough with our fingers.
• 
• If the base for pizza is needed thinner, then we pierce the surface of the cake with a fork or special. roller slightly stepping back from the edge.
• 
• If you like fluffy pizza, then bake without these manipulations. For a successful pizza in a pizza maker (both thin and fluffy) - put the filling and sauce on the base cake that has been pre-baked for 5-7 minutes. (* advice from Irina-Tumanchik)
• If this is a pogacha, then we make perpendicular cuts every 5 cm. Press squares of cheese 3x3 cm 1 cm thick into the resulting cells. Grease with a beaten egg on top.
• 
• You can bake cakes from this dough both in the oven and in a pizza maker. Baking temperature: 180-195 degrees. Baking time: 15-20 min. We bake on the same rug. For the oven, transfer it to a baking sheet and place in a preheated oven.It is not necessary to reheat a pizza maker, but an exception can be made for pizza. And one more little tip: for the best baking result in a pizza maker, it is advisable to use a Teflon mesh under the rug, this will protect the bottom of the cake from excessive heat.
• * Delicious baking for everyone and great mood !!! *

The dish is designed for

flat cake d = 25cm

Time for preparing:

15 min for kneading, 2-5 min for molding

Cooking program:

for baking in the oven / in a pizza maker

Note

Thank you very much for the idea of ​​this test to Anastasia AG from the Povarenok website! Many thanks to Tatyana for excellent tips and interesting chips on cakes and pizza.win-tat and Irina-Tumanchik.

Use cases for this test:
Tortilla with raisins from lazy dough on kefir (multi-oven GFB-1500 Pizza-grill)
Lazy cheese pie on kefir(multi-oven GFB-1500 Pizza-grill)
Fast Pizza a la Margarita(multi-oven GFB-1500 Pizza-grill)
Pizza on a "fluffy" basis (Princess 115000 pizza maker)(win-tat)
Flatbread with prunes and dried apricots (pizza maker Princess 115000)(win-tat)
Flatbread with prunes and light raisins (multi-oven GFB-1500 Pizza-grill)
Lazy pogacha (multi-oven GFB-1500 Pizza-grill)
Focaccia with sun-dried tomatoes and olives(multi-oven GFB-1500 Pizza-grill)
Sweet tortilla with streusel(pizza maker Princess 115000) (Olga VB)
Rye tortilla (multi-oven GFB-1500 Pizza-grill)
Rye tortilla with raisins(ARIETE 908 Pizza Party da Gennaro) (lady inna)
Sour cream cake(multi-oven GFB-1500 Pizza-grill)
Corn tortilla(multi-oven GFB-1500 Pizza-grill)
Whole wheat flatbread (Princess 115000 pizza maker) (win-tat)
Meat pie - "changeling" (multi-oven GFB-1500 Pizza-grill)

Use cases for this test:

new links from topic:

Rye tortilla \ "Borodinskaya \"(multi-oven GFB-1500 Pizza-grill)
Apple pie (pizza maker Princess 115000) (mamusi)
Fresh apple pie (pizza maker Princess 115000) (win-tat)
Tortilla with potatoes and cheese (pizza maker Princess 115000) (mamusi)
Onion cake (multi-oven GFB-1500 Pizza-grill)
Mashed potato focaccia
Flatbread with oat flakes
Cabbage and onion cake (pizza maker Princess 115000) (mamusi)
Large potato cake and a new molding option
Flatbread with whole wheat flour and oat bran (pizza maker Tristar PZ-2881) (RepeShock)
Quick pie with apple slices (pizza maker Princess 115000) (mamusi)

[Yulia]

Yulia, thanks for the recipe! And really fast and simple. And the chips are very interesting. I will definitely bake something from this dough.

Julia, thank you very much! I will definitely use your advice.

[gala10]

gala10, Checkmark, it is really very fast and easy !!
ninza, Nina, to your health!
Girls, thanks for your attention to the recipe!

[Yuliya K]

Yuliya K, Yuliawhat a lovely bookmark thanks

[kristina1]

kristina1, thanks for your attention to the recipe!

[Yuliya K]

Yuliya K, Yulechka, thank you, it's right that I laid out the dough separately!
I will definitely try!

[mamusi]

mamusi, try it, everything is very simple and the products are the most common! Hope you enjoy the dough!

Julia thanks for the recipe, I take the recipe into service quickly, tasty and beautiful!

[Natasha]

Natasha, Thank you! Hope the recipe comes in handy !!!

Thank you very much for the recipe

[Ella]

Ella, thanks for your attention to the recipe!

[Yulia]

Oh, and I like this dough.
Thank you, Yulia!

[Irina]

Irina, thanks for stopping by! And I really like it too!

What a wonderful dough! Thank you, Yulechka

[Alexandra]

Alexandra, thanks for your attention to the recipe !!

Yulenka, does this dough with only cheese and other savory options sound good or will sweet pies also work well from it?
And then I have a surplus of kefir, and I need something sweet, and here is just your recipe.
And another question: how does this dough behave in the oven? Someone reported?

[Olya]

Olya, here's a tortilla with raisins or prunes turns out to be almost sweet due to dried fruits! You can also throw a little more sugar into the dough or make a sugar crust on top. It will be just as good in the oven! The girls have already tried this dough in the multicooker! This dough is perfect for flat cakes. But since it withstands the pizza filling well, then of course you can make a semblance of a large cheesecake filled with cottage cheese or jam! Why not? Or maybe you can think of something else interesting!

In general, I did it with a nut streusel (200g).
I put less salt in the dough, more sugar.
Baked in a mold in a preheated princess for 20 minutes. It turned out beautiful, but so far I can't say anything about the taste.
I will throw off the photos later when the cut is.
By the way, is it better to eat warm dough or is it cold?

[Yuliya K]

Yuliya K, Yulechka, interested in the recipe !!!!)

[Yuliya K]

Yuliya K, Yulichka, thanks for the recipe! This morning I discovered that there was no bread, so I remembered that I had read your recipe the other day! Quickly kneaded, baked in the Princess! I really liked the taste and speed of cooking! (y) I think this recipe will take root with us!

[Olga VB]

Olga VB, Olya, what happened to the sweet cake? Is 20 minutes too much for a Princess?




Mom Tanya, Tanyusha, thank you for your attention to the recipe!



Bul, Julia, well, that's great! I'm glad that the recipe helped out and I liked the cake !! Thanks for your feedback!

[Julia]

Julia, thank you for revealing to us the secret of your kefir dough - lush, delicious! And it's good that I designed it as a separate topic. For myself, I highlighted such nuances: the absence of eggs, semolina as a "secret ingredient", as well as the combination of soda with baking powder (I read a little on this topic: this combination is just very good for sour dough). By the way, if you translate a mixture of 1.5 tsp to the pure bulk density of soda. baking powder and 0.25 tsp. soda, then the soda is not so much - 0.625 tsp. (based on the fact that the soda in the baking powder is 25%) And I quickly bungled pizza on this dough:

I even forgot to spread the cake with sauce, I just threw the tomatoes. Baked in Ariete 908. The flatbread is plump, but delicious. The bottom dried out a little, baked on a Teflon Fixprice rug. And the crust from the cornmeal is crispy-crunchy indeed! I also use this technique, and thanks from me Irina - Tumanchik!

[Innulchik]

Innulchik, thanks for the beautiful photo report! Very wonderful pizza you have! You can't even say that she is lazy, in appearance everything is as it should be! The edges are great! Your clever little Arietochka! Have you tried it with Teflon mesh under the rug? I already do not take out the net, it is always in my pizza makers at the bottom! With her, the heat in the stove, in my opinion, is better balanced!
Now try focaccia on this test! With corn sprinkling, it also turns out very healthy, and on top you can quickly press anything you want: olives, garlic, pieces of cheese, bacon ... sprinkled with herbs, sprinkled with butter and that's it!

a combination of soda with a baking powder (I read a little on this topic: this combination is just very good for sour dough). By the way, if you translate a mixture of 1.5 tsp to the pure bulk density of soda baking powder and 0.25 tsp. soda, then the soda is not so much - 0.625 tsp. (based on the fact that soda in baking powder is 25%)

Innulya, you're done! Thank you for this valuable information!

Olga VB, Olya, what happened to the sweet cake? Is 20 minutes too much for a Princess?

Very little! And I started with a warm one.
I'm in the form of a hell.
I even got about 22 minutes. The bottom is very nice and even, the top is ruddy, but not overcooked.
The taste of the dough reminded me of a cross between shortbread and pancakes.
The first time I tried a little warm, almost roomy. Today - already completely cooled down. I liked the cooled one more, although the tepid one was also tasty. My husband liked it too, so I will do it periodically, because everything is very fast and convenient.
So far, I don't really know what the savory version will turn out to be, but I'll definitely try the savory one.

[Olenka]

Olenkawhat a sunny cake came out !! Beauty!! And how much did you increase sugar? Add to your message, please, to give a link to your cake, maybe someone will also want a sweet version!

The taste of the dough reminded me of a cross between shortbread and pancakes.

You really have a cut like a shortbread cake - all in crumbs! Interesting even!

So far, I don't really know what the savory version will turn out to be, but I'll definitely try the savory one.

Ol, in the unsweetened me, the crumb of a sandy cake did not remind me - it is fluffy and soft! Now, maybe if only in a bad place ... there I got a flat cake and it was baked longer due to the fact that I forgot to grease it with an egg in time, and it turned out more creamy because of the pieces of melted cheese soaked in the cuts, she yes, on the second day the remaining piece tasted like soft shortbread dough!

And how much sugar has increased

I definitely didn't measure it out, I just took about the salt from a coffee spoon, and the sugar - a few teaspoons - just so that the dough tasted not sweet, but a little sweet.
I did it on homemade kefir, it is not acidic.
I added a little lemon zest to the streusel. You could have added something else, for example, cinnamon, a little nutmeg, orange zest, vanilla, ginger, etc.

Ol, I understood why the taste turned out to be similar to shortbread - this is because of the streusel, he added butteriness to the dough when baking, and of course the increased amount of sugar in the dough took advantage of this! Absorbed all the "leak" of oil from the streusel!

I put less salt in the dough,

I just took about the salt from a coffee spoon

Olya, I also put about that much salt for the savory version! 1/4 teaspoon is enough for me!

I had even less salt.
And there is not so much sugar, because the dough itself tasted no sweeter than ordinary white bread.
But the streusel, of course, was both sweet and oily.
On the other hand, if you make a cake from this dough with cheese, for example, then much more fat is melted there.
And if also with raisins and other dried fruits, then there will be more sweets
I will definitely make some savory version, compare and report
In any case, such a light sandy shade does not prevent this dough from being convenient and tasty, well suited for different types of baking.

Great option with nuts, really versatile dough

[Rye cake]

if you make a cake from this dough with cheese, for example, then much more fat is melted there.

It happened on my pogacha, but I think it should be so - oily cheese!

I will definitely make some savory version, compare and report

Olenka, of course, try it! Maybe some more ideas will arise !!

In any case, such a light sandy shade does not prevent this dough from being convenient and tasty, well suited for different types of baking.

Who would mind! The more options the better !!!

Great option with nuts, really versatile dough

Another experiment: Rye cake A little preface:

I love rye cakes since childhood, so when I found a recipe suitable for myself, very reminiscent of the "same" taste, I stopped on it and bake them very often! The site also has such a recipe. It "Finnish sour rye tortillas from the mistletoe. In the one by which I bake a slightly different recalculation of products, I always did according to Karina's recipe (Karina-forum), but this is not the point. And it is important that after looking closely at the proportions from the Mistletoe recipe it dawned on me that the dough is essentially very similar in terms of kneading, quantity and composition of products to "quick dough on kefir". Well, except for cottage cheese, although semolina can quite help with this and, in a mixture with kefir (yogurt), create the necessary substance - "pseudo-work".
And the fact that there is more butter than in the Finnish recipe is even better for molding (I always take more butter there too), since the dough of those rye cakes turns out to be very sticky. And of course, I was not going to put it in the refrigerator this time - to test it, so to the fullest! , so I immediately decided that the oil would not be superfluous and did not reduce it. By the way, I also took baking powder in that recipe for a long time - I liked it more than with soda. And now there is a reason to try a mixture of baking soda and baking powder on them and also, which I have never done with them, is to bake with one large cake, well, I did not bake this recipe in a pizza maker, since it is more convenient for me to make small cakes in the oven, on a baking sheet ...
Here's a preface ...

I must say right away that everything worked out and succeeded! Since I know the taste of those cakes very well (I always have them in the freezer!), It was not difficult for me to compare the taste! Very, very similar!
Therefore, I recommend trying it for lovers of rye cakes! And of course I strongly advise you to try that recipe with cottage cheese!
The recipe turned out as follows: 200 ml of yogurt, 2 tbsp. spoons of semolina and 4 tbsp. tablespoons of vegetable oil + 1 full tsp.a spoonful of honey (you can also sugar or molasses) + 1/2 teaspoon of salt + 200 g of rye flour, 2 teaspoons of baking powder and 1/4 teaspoon of soda. Everything fit perfectly into the wheat dough recipe! When kneading, the dough is more sticky, but as I expected - 4 tablespoons of oil did it good, so in no case do not mix in excess flour, the dough, thanks to the baking powder and soda, thickens itself before our eyes. We will also need a spoonful of rye flour for deboning the bun, which will give the future cake a crust, a finished look, and facilitate molding! Therefore, on the rug we put a spoon with a heap of rye flour and transfer the kolobok to the rug with oily hands and quickly roll it in this flour from all sides. Then we shape the cake, prick or make notches (shallow) - whatever you like best! We turn on the stove and transfer the cake. It was baked in the GF for a total of 20 minutes (t = 180-195) + 10 minutes off. stove.

[Yuliya K]

Yuliya K,
Thanks for the recipe!
This morning I made a tortilla with cheese and sausage. Very, very tasty!
That's just the dough I got for some reason liquidish, but I didn't dare to add flour. And there was no cornmeal
threw the usual one. The crust is a little crispy, the dough is soft, porous.
Thanks again

[Svetlana]

Svetlana, thanks for the tip! I am glad that I liked the cake! Regarding the liquid dough - I don't even know why it happened, the reason may be in flour, of course ... I bake on "Makfa" - how many varants I have not made, but the dough always turns out one to one, even if you take different kefir or curdled milk. Try it on a different flour, maybe next time it will be different!

[Yuliya K]

Yuliya K,
I also sin for torment. The last two cakes didn't come out very well
But the flour must be lime ..
And the recipe is now in my favorites

[Sour cream cake]

And the recipe is now in my favorites

Hurrah!!



Sour cream cake, well, or rather "Almost Sour Cream", because sour cream replaced only part of the kefir (I had yogurt), so that all the same it would correspond to the recipe and justify the name. I took a mixture of sour cream and kefir (curdled milk) in a 50/50 ratio. Sugar - 2 teaspoons (slightly more than usual). Everything else is as prescribed. Thanks to sour cream, the dough turned out smoother and not sticky, so I molded it without oily hands.
For molding, I used cornstarch instead of cornmeal to achieve a smoother appearance of the cake. I pricked it over the entire surface with a large two-pronged fork and smeared the top with a brush with a mixture of yolk and sour cream (with a pinch of salt, turmeric and sugar). Baked in a pizza maker GF. The cake was baked for 15 minutes at 180 and 5 minutes at 195 + 5 minutes on off. stove. It turned out to be a delicious, very soft and rich cake with a fluffy crumb. For tea, honey or jam, it's just wonderful!

[Yuliya K]

Yuliya K, thanks for the recipe. I liked it very much, baked a sweet cake with raisins and dried apricots in the oven, savory with grated raw potatoes and pogachu. I wanted to try it with rye flour, and here's a ready-made recipe. I will definitely try with rye flour. I printed out the recipe so that it was at hand.

[Farida]

Farida, I am very glad that the recipe was also registered in your kitchen! I also wanted to try with grated potatoes! A very interesting idea! Just grated potatoes, no onions and no cheese?

Just grated potatoes, no onions and no cheese

Yes, I was in a hurry, sprinkled it with coarse salt on top, mine liked this cake the most.

[Farida]

with grated raw potatoes

Oh, how interesting!
FaridaDid you finely grate the potatoes? How much, in what layer did you put the potatoes or put them directly into the dough? Squeezed juice? How much and where did you bake?

[Julia]

... for lovers of rye cakes, I recommend trying it!

Julia, well, here I immediately, at night, and tried. Moreover, in the morning there was not a piece of bread. Moreover, in the course of your culinary experiments, I added two handfuls of raisins! I put my hands only when molding, and so - everything with a spoon. By mistake, honey is a tablespoon, not a teaspoon. Surprisingly well baked and loosened.Not wet - probably because of the raisins. I baked in Arieta 908 in the same mode as you, on a Teflon rug, plus, on your advice, there is a Teflon grill mesh at the bottom. With such an elementary simplicity of manipulation, the result was very pleasing! I'll add some malt next time.

[Inna]

Inna, such a beautiful cake! I am very glad that everything worked out with raisins too !! Thank you for the experiment! I will definitely try this combination! Honey is not scary, which is more, I also made different ways in those cakes. And I think the malt will be very useful, the color and aroma will be richer!



Corn tortilla
So I wanted something sunny on this cloudy day ... So this corn cake came up with it. For the experiment, I decided to replace only half of the flour (100g) with corn, because although I have no experience in baking with this flour, I approximately guessed that it would not be easy to mold a bun out of it alone, and baking a cake in a mold was not part of my plans ...
Everything else is in the same proportion, well, I also took a little more sugar - 2 teaspoons ...
Knead as usual with a spoon and quickly. Let me remind you that the dough according to this recipe does not need a long kneading, you just need to mix the flour into the liquid part with semolina.
This dough turned out to be more viscous than usual, but I firmly decided not to add flour, especially as the baking powder and soda react, the dough thickens itself.
So I waited half a minute and laid it out with a spoon on the cornmeal rug. I pressed it lightly so that the flour adhered to the bottom, dust it with flour on the sides and turned it over, trying to get the corn flour onto the entire surface of the dough. Now it has become more convenient for molding by hand and easily flattened into a cake. Anointed with a little sour cream (with turmeric, a pinch of salt and sugar) and sprinkled with sesame seeds. Baking in the GF on the usual mode - first 180, then 195. I decided to slightly increase the time - it turned out minutes 23-25 ​​+ 5 minutes off. stove. (I have never looked into the stove)
The cake turned out to be ruddy, the crumb is fluffy and slightly crumbly, with an interesting taste. Instead of bread for breakfast - a great option!

Did you finely grate the potatoes? How much, in what layer did you put the potatoes or put them directly into the dough? Squeezed juice? How much and where did you bake?

I rubbed the potatoes on a coarse grater, did not squeeze the juice, put it in a thin layer on top of the cake, and salt it with coarse salt on top. Baked in the oven for 20 minutes.

[Yuliya K]

Yuliya K, Julia, thank you! I baked pizza today, I really liked it! (to be honest, I didn't expect from this recipe). I retreated a little from him in that it was not possible to bake right away, but only after an hour and a half, the fluffy dough turned out, this is something! even though I crushed him with a fork, crushed!

Thanks for the recipe, Julia, I think it will come in handy

[Irina]

Irina, I am very glad that I liked the dough!

to be honest, I didn't expect from this recipe

Yeah, so I, too, did not expect such an excellent result from a seemingly ordinary set of products, so I arranged for him a second check, and then again and again! It is done very quickly and easily!




Catherine, thanks for your attention to the recipe! Hope the recipe comes in handy!

I rubbed the potatoes on a coarse grater, did not squeeze the juice, put it in a thin layer on top of the cake, and salt it with coarse salt on top. Baked in the oven for 20 minutes.

Farida, Thank you!!

[Julia]

Julia, who would have thought that your recipe allows so many variations! And everyone is so different! Corn - well, it turned out very appetizing. And the rye hooked me. I consumed kefir on cottage cheese, so I baked a second on whey, again with raisins. I just added a spoonful of semolina on top.
We liked the rye cakes of our bakery very much, but they stopped baking them. So your quick recipe comes in handy. Those, most likely, according to GOST were - with yeast, I think. They were plump, like biscuits, and felt like margarine. We must not be too lazy to try to bake them.And, by the way, I halve the butter (solely for diethical reasons, with four spoons, of course, tastier)))

[Yuliya K]

So this corn tortilla has thought up

Yuliya K, corn should be eaten immediately or can be stored?

[Farida]

Inna, yes, the dough recipe really turned out to be universal! And from the outside it seems that the usual "dough on kefir".

Those, most likely, according to GOST were - with yeast, I think

Yeah - those from bakeries, according to GOST - they are by leaps and bounds, and these are good because they are fast and with a similar taste.

baked the second on whey, again with raisins. I just added a spoonful of semolina on top.

It's great that you can do it with serum! I have it, too, accumulates. With curdled milk, yogurt is perfectly replaced, but with whey I will definitely try other options, increasing the semolina!

And, by the way, I halve the butter (solely for diethical reasons, with four spoons, of course, tastier)))

Yes, of course you can use less oil, especially if the result is not worse. Universal recipes must be flexible !!
Diethical considerations cannot be ignored! I myself bake and eat sweets only in the morning, unlike the rest of the family, who can afford to eat it at any time of the day!

corn should be eaten immediately or can be stored?

Farida, and on the second it remained the same in taste and crumb as when it cooled down. Like the rest of the dough. But on the second day I usually have 2-3 pieces left, no more. I put them in an airtight container and put them in the refrigerator. Then you can reheat if desired.

I baked it on a mixture of whey and kefir from rye flour.
It doesn't look like rye bread at all. In general, it does not look like bread, rather, like some kind of pastry, though not sweet.
That is, it will not go with borscht, but with tea, kefir, with coffee - very even.
Or have I done something wrong again?
The dough was very sticky, it pulled behind the wheel. It was good.
I just sentenced a rather big piece of homemade kefir - it's delicious. There is some kind of echo of gingerbread dough in this cake. Should it be?
Perhaps this is because I did not use sugar, but invert syrup.

[Olga]

Olga, I did not mean the taste of rye bread, speaking of rye flatbread, but those small flatbreads with a diameter of no more than 10-12 cm, which were sold earlier, in my Soviet childhood, and even now they are found somewhere else in bread shops (we have are sold anyway!). They have the taste of rye buttery soft cakes.
And they may well refer to confectionery, since in Soviet times they cost the price of a cake!
Like these ones - Rye cakes according to GOST
To borscht they are certainly not for everybody! The sweetness is still felt in them. But someone loves borsch with Borodino bread, but for someone it is too sweet ... And you can put sugar, honey, and syrup in these cakes - this does not particularly affect the taste.

The dough was very sticky, it pulled behind the wheel.

You had a mixture of whey with kefir, perhaps because of this the dough turned out to be more viscous. About the wheel did not understand .. these are notches - a wheel? But the wheel is not very convenient to do this ... I make notches with a plastic dough cutter - nothing sticks.