Yeast dough pies with kefir

[Leski]

Yeast dough pies with kefir

Category: Bakery products

Ingredients
Wheat flour	600-650 g
Sugar	60 g
Salt	1-1.5 tsp
Kefir	200 g
Milk	50 g
Pressed yeast or dry	25 g 1 tbsp. l. with a slide
Margarine	75 g
Eggs	2 pcs.
Lubrication:
Yolks	2 pcs.
Milk	2 tbsp. l.

Cooking method

• Heat the milk a little and dissolve the yeast in it.
• Melt butter (margarine) until liquid.
• Mix sugar, kefir, eggs, salt; add yeast with milk and butter.
• Gradually introduce sifted flour into the resulting mixture. Knead everything. The dough should be smooth, elastic (not tight !!!) and not stick to your hands.
• Grease a saucepan with vegetable oil, put the dough in it and put in a warm place for an hour and a half. The dough will rise almost three times.
• (((I did everything in HP on the "Pelmeni" mode, at the end of the program I forgot about the dough for 1.5 hours)))
• Sprinkle the table with flour, put the dough on it. And sculpt any shapes.
• The filling is absolutely optional, whatever you love! ((I have bagels - no filling; like kifle - with cherries; chamomile - with peaches and cherries. I made several pieces with cheese and an egg with onions.))
• Place the finished products on a baking sheet greased with vegetable oil (or margarine) and put in a warm place for 30 minutes, grease them with a mixture of yolks and milk.

Time for preparing:

about 20 minutes.

Cooking program:

Bake in an oven preheated to 180 degrees

Note

Recipe from the forum "Good cuisine" from Leski.
Source here: 🔗

My changes: I took 1st grade flour and took 2 tsp of yeast. from HP "under the knife". Everything else is the same as that of the author. The dough is really GORGEOUS, neither subtract nor add! I highly recommend trying it!
As a filling, chicken hearts + liver (also chicken) + many, many green onions. I cooked the liver and hearts in MV - by the way, it's very convenient!

Leska
Marisha, thank you so much for the recipe GORGEOUS test !!!

Hello, I really liked your pies.
Tell me, please, how do you prepare the filling from the liver-hearts?
I want to try baking. Precisely with the liver, because mine love meat pies. And they refuse to eat the liver, my beloved one ...
Maybe they will use it with such handsome men?
A! And I have a slow cooker.
Share how you make the filling

[emosolova]

emosolova
About the filling ... First, I stewed the giblets in my own juice in the "Stew" mode for -1 hour. Then she poured out the liquid released during the stewing, and cut the giblets into small cubes (she cut it with a "vinaigrette", by the way, it is very convenient, the main thing is fast). Then she returned the giblets to the MV saucepan, salted and pepper, added butter (the amount of your choice) and switched on the "Baking" mode -40 minutes with the lid closed, mixed it a couple of times during cooking. At the end of the "Baking" mode, I added finely chopped green onions (a lot ... a lot) to the saucepan, mixed everything well. That's it, the filling is ready.
P.S. You could not have put on "Stew", but simply fry on the "Pastry", and then cut (or grind even before frying), but as for me, with this preparation option, the giblets are dry, but this is IMHO.

P.P.S. Girls, you can call me "you", it's more convenient for me, well, unless of course you don't mind ...

Can you please tell me if you can replace butter or margarine with vegetable oil in your recipe? I really liked the recipe I want pies.

[agata116]

agata116
Feel free to replace! I often do this myself ... according to my mood ...

In a whisper: you can even on soft cottage cheese ... leave a couple of tablespoons of vegetable

[Alexandra]

In a whisper: you can even on soft cottage cheese ... leave a couple of tablespoons of vegetable

Alexandra
Such clever ideas should not be uttered in a whisper, they should be shouted out like a slogan! Thanks to you, I now often (if not almost always) replace butter / margarine in recipes with soft cottage cheese! Now I bake my mother's favorite rosemary cookies only on cottage cheese (instead of 160 g of butter)! Before, I somehow did not feel very comfortable when I baked these cookies for my mother in butter, because it is categorically contraindicated for her, only she, unfortunately, does not want to understand this ... Thank you so much for the science !!!

Today's pies from this test:

🔗

Mine were asked to repeat, I really liked the dough! Well, I did my best ...

: flowers: Krosh, came with gratitude for the recipe. Today I baked pies. The dough was made in KhP (1 h 30 m for pizza). The filling was: onion, dill, eggs and rice. It is necessary to reduce, for savory filling, the amount of sugar. In general, I got the impression that this dough itself is self-sufficient and without any fillings. Very pleasant to work with, not sticky. I left it in the refrigerator for tomorrow - I'll try how it behaves when frying in a pan.

[Alexandra]

Alexandra
Such clever ideas need not be uttered in a whisper, they need to be shouted out - like a slogan

Little girl came to scream THANKS !!! for a recipe for pies.
Made a lightweight whole grain version with sautéed young cabbage and onions.

[Crochet]

Crochet
Super dough I made pies and "Snails" with caramel, walnuts and cinnamon (Mila's idea) - I have not tried VERY and VERY pies, but the snails were just flying away - the dough is the most tender
Thank you

Dear Krosh!
Thank you so much for the recipe. The dough is really very pleasant to work with - it is worth cooking even just to get kinesthetic pleasure from fiddling with it. Both I and my two-year-old daughter got pleasure - I wielded a rolling pin with might and main
This dough took almost a cup more flour than recommended - maybe because of the heat or because the eggs were large. On the window, the dough did not fit very well in the evening, I put it in a multicooker for heating for 20 minutes - it rose very nicely. Made snails with caramel like Luchok and apple and raisin patties. For pies, I rolled it out a bit thin (like on dumplings), it turned out rather dry, but still tasty.

I tried this dough. By the way, it took less flour. kefir was a mixture of ryazhenka and snow
Made with green onions and eggs. filling from one pan, and two dough - this is chuchelkino (also for 600 grams, it also took about 550 grams). as usual, eaters were questioned about which pies tasted better. opinions were divided

in a whisper - I always accept one opinion as true at the moment. man knows a lot about yeast baking. so he tried for a long time and chose these pies!

THANK YOU!!!!

[Crochet]

Crochet , accept and thank you from me. Baked pies and buns with cottage cheese from this dough. Everyone really liked it, especially the combination of tender dough with curd filling.

And I run to you with thanks. And to you for being told about this recipe and the author.
I have never done such fluffy, fluffy and soft dough.

By the way, can this dough be frozen in the freezer?

[Altusya]

Altusya
To your health! It is very pleasant to hear that the recipe is to your taste. Freeze boldly, pies come out no worse from frozen dough!

You know, I'm not a very experienced bakery baker (oh, how I said!), But I've tried many recipes, well, it doesn't work out for me, sometimes tough, then something else, and the oven is still the same. In this case, I did it with potatoes, apparently the filling is wet and therefore, when bitten, the crumb sticks together, but for pies with plastic marmalade it comes back)))
And tell me another moment. When I made the dough, should it fit before sending it to the freezer or what?
And how can you defrost it correctly after the freezer, again you need to let it come up?
And here's how much can you store in the freezer?

[Altusya]

When I made the dough, should it fit before sending it to the freezer or what?

Altusya
I put fully cooked / spaced dough in the freezer.

And how can you defrost it correctly after the freezer, again you need to let it come up?

I just put the dough in the refrigerator overnight. As a rule, the dough has time to defrost by morning. Then I shape the pies and let them come up until they approximately double in volume.

And here's how much can you store in the freezer?

I have a different dough and it happens for half a year ... but the pies from it all turn out to be awesome!

I tried to knead this dough in a bread maker. Yeast - dry, "Saf-Moment" - to the bottom, then flour-sugar-salt, then all the liquid ingredients. My bread maker is ancient, small, made half a portion. It worked out well.

Innul, today I am not only with thanks, but also with material evidence

Excellent pies with green onions 33 pieces, on fermented baked milk, less flour on the dough.
THANK YOU!!!

[ruler]

ruler, yes, my you are good, what golden hands you need to have to stick such lapotulek! I also baked on ryazhenka, and also on tanya (on the one that is thick as kefir) ...
P.S.ruler, admit it honestly, is your husband wearing you for such pies?

[Mila]

Mila, Thank you!
Innochka, who would say - after all, all the beautiful Tang hasn't taken anything from pastries for a long time, but she was baking on the snow. And the husband does not, does not wear - I'm heavy

I found the recipe very interesting. Made buns. Now they are proving. I think it will be delicious. The filling was made from nuts with poppy seeds.

However, as my recipe went to the people ...
ps: and yeast can be less - pressed - 15 - max 20 gr. (depending on their expiration date).

I make rolls with sweet filling from this dough once a week.

[Leska]

Leska, Congratulations! : flowers: If your recipe is so widely sold, then it is a success.


I invite you to tea
My rolls turned out cool

Girls, I've learned which buns from this dough can be baked and that you need less yeast. I like that you don't have to wait long for it to come up. True, if there is not enough yeast, then perhaps you will have to wait for it longer? And pleasant to work with.
And I like to mix condensed milk, walnuts and protein and make rolls. Very fast. This portion fits into a large baking sheet. Sometimes with jam, jam. Only they often crack at me.

Z I always prepare walnuts: that is, I fry them in a dry frying pan, and then rub them with my hands through a large sieve to separate the bitter skin. These nuts have a very pleasant taste and aroma. Then I pass them through a meat grinder and mix with condensed milk (it is thick, because I cook it myself) and protein. I also use this filling in bagels (Elena from Zaporozhye gave the recipe). By the way, very good dough. And also easy to use. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50504.0

Ira, first of all, I always prepare walnuts: that is, I fry them in a dry frying pan, and then rub them with my hands through a large sieve to separate the bitter skin. These nuts have a very pleasant taste and aroma. Then I pass them through a meat grinder and mix with condensed milk (it is thick, because I cook it myself) and protein. I also use this filling in bagels (Elena from Zaporozhye gave the recipe). By the way, very good dough. And also easy to use. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=50504.0

[LiudmiLka]

Then I pass them through a meat grinder

LiudmiLka, it can be easier and you do not need to wash the meat grinder - put the nuts in a bag and walk over them with a hammer for meat or a rolling pin

Leska, for creams in a cake, this is what I do most often, or my husband chops with his hands instead of a rolling pin and a hammer
But for rolls, bagels and I also have recipes where you need to pass through a meat grinder.

here are buns from this dough.



very tasty! dough in hp on normal mode. strictly according to the recipe.
thanks girls!

["caterpillars" (caterpillars)]

The other day I baked from this dough "caterpillars" (caterpillars) and sausages in dough, the result is as always !!! Awesome dough !!!

🔗

🔗

The dough is magical, musical. The whole process of making pies sounded. It tastes great too, only I still don't know how to sculpt the same beautiful pies, as in your photo. Please teach!
Someone else threatened to fry in a pan, what is the result?

Thanks in advance for your answers.

[Sena]

only I still do not know how to sculpt the same beautiful pies, as in your photo. Please teach!

Sena
Thank you ... About how to sculpt "the same pretty pies" READ / SEE HERE ... Having tried this method once, I'm sculpting on it to this hour! And I never tire of thanks Scarecrow, for teaching me how to sculpt "the right pies" !

Miracle!!! Miracle !!!)) Wonderful dough! Delicate, tasty, light, "melts" in your mouth! Wonderful pies with cabbage turned out, delicious!

[Sena]

Sena
Thank you ... About how to sculpt "the same pretty pies" READ / SEE HERE ... Having tried this method once, I'm sculpting on it to this hour! And I never tire of thanks Scarecrow, for teaching me how to sculpt "the right pies" !

I join!
I also make pies this way!

["caterpillars" (caterpillars)]

The other day I baked from this dough "caterpillars" (caterpillars) and sausages in dough, the result is as always !!! Awesome dough !!!

🔗

🔗

Tiny, and how you make these caterpillars is so beautiful.

[Tiny]

Tiny, and how you make these caterpillars is so beautiful.

May @
To me for "you", okay?
About modeling caterpillars with all the details here: 🔗

Great dough! I think mine will be satisfied today.

[Alena69]

Alena69
That's so beauty !!! And please tell us in more detail what kind of filling the pies have and what kind of interesting product ... which is closest to me, in general, which is in the foreground ...

Pies with mushrooms, spinach and rice. Cheesecakes with potatoes. And this product ... hmm. Here on the site I saw such buns-piglets. I decided to try it. This is what happened. Pieces of dough are rolled out, greased with an egg, sprinkled with sugar. Eyes are highlights. Topic - dough cutting, post -

For a long time I want to make such buns, but I can't get myself together, I will settle these pigs here so that they would not get lost.


















all photos of AllaYa from the forum

[Alena69]

And this product ... hmm. Here on the site I saw such buns-piglets. I decided to try it. This is what happened. Pieces of dough are rolled out, greased with an egg, sprinkled with sugar. Eyes are highlights.

Alena69
I would never have guessed !!! I was already thinking, some new idea of ​​dough molding looks hefty! I have also been aiming at these "spots" for a long time, I will have to try, suddenly, too, something interesting will be fashioned ...

They’re all spread out at random! In general, everything is there - ears, eyes, a piglet! Funny. Hope the kids enjoy it. Only it is necessary to do smaller, fact.

I just pulled it out of the mini oven. Did half the rate to eat at a time .. otherwise they don't eat mine yesterday.
Thanks for another delicious dough recipe

(forgot to grease with an egg)

[Crochet]

Crochet, and I'll visit you with pies! Very often I bake your pies, my husband is simply crazy about them. Thank you so much for the recipe.

[Vitalinka]

Vitalinka
Batiushki, beautiful cocoa !!! How do you lubricate them before baking? Such a beautiful even tan! And you sculpt on Chuchelkin method (I-yes) or do you have your own secret way to pinch pies?

P.S.What's inside? Suddenly I also need ... well, suddenly you have some exclusive filling there!

Thank you very much for such a beautiful photo-report-review!

Girls, has anyone tried to make this dough on whey?

[Tiny]

Tiny, greased egg + milk. And after baking, I immediately grease it with butter. I make pies for Chuchelkin method, thanks to her for the science.
I have cabbage filling: finely chop the cabbage, salt and pepper. I simmer onions on a small fire, always in butter. Then I add onions and grated cheese to the cabbage. That's all, fast, not greasy and tasty.

[Vitalinka]

nya cabbage: finely chop the cabbage, salt, pepper. I simmer onions on a small fire, always in butter. Then I add onions and grated cheese to the cabbage. That's all, fast, not greasy and tasty.

Vitalinka, - did I understand correctly? do not stew cabbage, but you just mix it with onions and cheese?

[Irusya]

Irusya, you understood everything correctly. Raw cabbage, fried onion in butter (I tried it once with vegetable oil, it turned out byaka) and my favorite cheese! Try it, you might like it. Mine don't like stew, but everyone likes it!