At home, housewives most often cook pies on kefir. They always turn out tasty and lush, but at the same time they do not take too much time. The same dough recipe is usually suitable for both sweet and savory pies, which allows you to experiment with the filling at your discretion. Kefir pies are fried until golden brown in a pan, or baked in the oven.

To cook pies on kefir, you need a minimum set of products that are sure to be found in any refrigerator.. It is enough to mix all the ingredients in one bowl, and after a couple of minutes the dough will be ready to use. In addition to kefir, its composition includes premium flour, salt, vegetable oil and eggs. Also, a little sugar is added to the dough, regardless of the future filling.

For lush pies, put soda or baking powder in kefir. Unlike yeast, they act instantly, so you don’t have to wait for the desired effect. You can diversify the dough recipe with sour cream or yogurt.

The filling for kefir pies is most often potatoes or cabbage. You can also use minced meat, mushrooms, liver, boiled eggs, herbs, etc. For a sweet dish, put jam, fruits, berries and cottage cheese inside the pies. The finished dish is usually served with fresh sour cream.

The secrets of making perfect kefir pies

Kefir pies are an easy-to-prepare dough and a wide variety of fillings for every taste. They can be fried or baked, sweet or salty, thin or fluffy, and they always turn out soft, fragrant, with a delicious golden brown crust. Sort out, how to cook pies on kefir, even a novice cook can, especially if he follows the following recommendations:

Secret number 1. The dough for delicious pies should always be slightly sweet, so it is better to add a couple of spoons of sugar to it.

Secret number 2. Vegetable oil must be put in the dough itself, then during frying it will need much less.

Secret number 3. For lush pies, the flour must be sifted so that it is saturated with oxygen.

Secret number 4. For flavor, nutmeg can be added to the salty filling, and vanilla sugar or cinnamon can be added to the sweet one.

Secret number 5. The correct dough on kefir should easily fall behind the hands, but at the same time be soft and elastic.

Secret number 6. After adding the filling, the pie needs to be carefully rolled out again.

Secret number 7. Soda for such a test does not need to be extinguished; kefir will cope with this task.

Secret number 8. In all recipes, kefir can be diluted or completely replaced with yogurt.

Secret number 9. In order for the pies to acquire a delicious golden color, they must be greased with an egg before cooking.

Potato patties are one of the most popular dishes of their kind. For the filling, ready-made mashed potatoes are used, while it can be supplemented with any other ingredients (mushrooms, meat, herbs, etc.). The proposed recipe will allow you to prepare a neutral dough that will not interrupt the taste of other products.

Ingredients:

• 0.5 kg of flour;
• 1 tsp Sahara;
• ½ tsp salt;
• 1 tsp soda;
• 3 art. l. vegetable oil;
• 2 cups of kefir;
• 2 eggs.

Cooking method:

1. Break eggs into a deep bowl, pour oil and kefir.
2. Add salt, soda and sugar, mix well.
3. Gradually add flour and knead a soft dough.
4. Divide the dough into equal parts and roll each into a cake.
5. Put the potato filling in the middle and pinch the edges.
6. Roll out the pies until flat and fry on both sides in vegetable oil.

Interesting from the network

It is difficult to find a simpler and faster recipe for kefir pies. Preliminary preparation takes no more than 10 minutes! Another advantage of this test is its versatility. It is suitable for savory and sweet fillings at the same time, without requiring any modifications to the composition of the products.

Ingredients:

• 0.5 l of kefir;
• ½ tsp soda;
• 1 tbsp. l. Sahara;
• 1 egg;
• 2 cups of flour;
• 2 tbsp. l. vegetable oil;
• ½ tsp salt.

Cooking method:

1. Pour soda, sugar and salt into kefir, stir.
2. Constantly stirring the dough, add the sifted flour.
3. Dust a table or cutting board well with flour.
4. Using a tablespoon, put part of the dough into flour, roll.
5. Roll the resulting ball into a cake and add the filling to taste.
6. Form a pie and brush it with beaten egg on both sides.
7. Fry the pies in a well-heated pan for 3-4 minutes.

In the oven, the pies are especially fluffy and soft. Thanks to the juicy meat filling, this dish can easily replace a full lunch or dinner. Salo for the filling should be fresh, not salty, and the liver can be seasoned with your favorite spices during cooking. An excellent addition to such pies will be a light meat broth.

Ingredients:

• 0.5 l of kefir;
• 0.5 kg of flour;
• 2 eggs;
• 2 tbsp. l. vegetable oil;
• 1 kg of pork liver;
• 1 onion;
• 1 tsp soda;
• 300 g of fat;
• Salt pepper.

Cooking method:

1. Mix kefir, soda, salt, vegetable oil and egg.
2. Gradually adding flour, knead a soft dough.
3. Cover the bowl with the dough with a damp cloth and keep it warm while you prepare the filling.
4. Rinse the liver well, cut into cubes and boil until tender.
5. Scroll the liver and fat twice through a meat grinder.
6. Onion cut into cubes and fry until golden brown.
7. Combine the liver with bacon and fried onions, salt and pepper to taste.
8. Divide the dough into portioned pieces, roll them into cakes and fill with stuffing.
9. Grease a baking sheet with oil and put the pies on it with the seam up.
10. Send the baking sheet to the oven for 10 minutes at a temperature of 200 degrees.
11. Beat the remaining egg and coat the pies with it.
12. Bake the pies for another 20 minutes without changing the temperature.

This recipe perfectly combines airy sweetish dough and delicate fragrant filling. If desired, you can change the proportion of mushrooms and potatoes, focusing on your preferences. From the indicated amount of ingredients, approximately 14-16 pies should be obtained.

Ingredients:

• 250 ml of kefir;
• 1 egg;
• 1 tsp baking powder;
• 3 tsp Sahara;
• 400 g flour;
• 4 potatoes;
• 2 tbsp. l. vegetable oil;
• 150 g of champignons;
• 1 onion;
• Salt pepper.

Cooking method:

1. Saute mushrooms with onions until cooked through.
2. Boil potatoes and make mashed potatoes.
3. Mix potatoes and mushrooms, add salt and pepper to taste.
4. Break the egg into a bowl, add salt and sugar, beat lightly.
5. Pour kefir and vegetable oil into the egg mass.
6. Sift flour with baking powder and fold into dough.
7. Knead the dough and divide into equal parts.
8. Roll each piece into a ball and roll it in flour.
9. Roll the balls into cakes, add the filling.
10. Blind pies and fry them over medium heat in a well-heated skillet.

Kefir dough rises well with soda, so the addition of yeast is not required at all. This not only speeds up the cooking process, but also significantly reduces the calorie content of the dish. For the filling, you can use fresh cabbage, but it will also have to be stewed beforehand.

Ingredients:

• 450 g flour;
• 300 ml of kefir;
• 50 ml sour cream;
• 1 tsp soda;
• 2 tsp Sahara;
• 3 art. l. vegetable oil;
• 200 g sauerkraut;
• 6 potatoes;
• 1 onion;
• Salt pepper.

Cooking method:

1. Pour the sifted flour into a deep bowl.
2. Add salt, soda and sugar to the flour, mix.
3. Make a well in the flour and pour kefir with vegetable oil into it.
4. Put sour cream there and knead a homogeneous dough.
5. Peel potatoes and boil in salted water.
6. Fry the onion until golden brown, stew the cabbage with a little water.
7. Peel potatoes, mix with onions and cabbage.
8. Roll the dough into a long sausage and cut into pieces.
9. Roll out pieces of dough into cakes and put a little stuffing in the center of each.
10. Close the filling with dough and fry the pies in a pan for 2-3 minutes on each side.

Now you know how to cook kefir pies according to the recipe with a photo. Bon Appetit!

What is the mystery of the air test? What is the secret of baking, which can lie for a long time not only without getting stale, but also remain the same airy and soft after more than one day?

It's simple - airy yeast and yeast-free dough, "like fluff", is kneaded on kefir. Are you surprised? Try it! We have selected for you the best recipes for a very simple and more complex dough, “like fluff”, on kefir, with and without yeast.

Kefir dough - general principles of preparation

Thoroughly kneaded dough, properly selected products - this is the success of airy, soft dough. On kefir, more than one of its types is kneaded. Air dough "like fluff" on kefir can be both yeast and yeast-free.

For flour products (large pies, buns or buns) baked in the oven, it is better to cook yeast. For pies that will be fried in a pan, you can cook without yeast. Kefir dough for pies with soda or cottage cheese turns out to be no less soft and fluffy.

A lactic acid drink for any type of dough can be taken both fresh and not very. An expired one can even come in handy if it does not have the characteristic smell of fermentation. Kefir must be warm, since it is in such an environment that rippers and yeast are activated better. If they are mixed with a cold product, the dough will turn out to be too dense.

Fat content is also important. 2.5–3.2% kefir is ideal for kneading.

Flour must be sifted. This will not only allow you to remove accidentally fallen rubbish, but also saturate it with oxygen, which will give additional splendor to the dough.

The method of preparation depends on the type of dough and is described in the recipe. And if you strictly adhere to it, then any dough mixed with kefir will never let you down.

Yeast-free dough "like fluff" on kefir

1 cup of kefir, 3.5 cups of flour, 1 teaspoon of salt (without a slide), ½ teaspoon of sugar, ½ teaspoon of soda (no need to extinguish it), 1 chicken egg, 2 tablespoons of vegetable oil.

Recipe

1. Take a plastic dry bowl with high edges. Immediately beat the chicken egg into it, add salt and sugar.
2. After that, add soda and pour in vegetable oil. Beat all the ingredients with a mixer.
3. Then sift the flour through a sieve. Knead the dough with your hands, first in a bowl and then on the table. In time, you should knead it for five minutes, at least.
4. Form the same balls from the finished dough. After that, lay out on each of them, having previously pressed down a little with your hand or rolled out with a rolling pin, the filling
5. Fasten the edges, press down the pie. Heat the oil in a frying pan and then add the pies.
6. Be sure to fry them over medium heat so that they are baked inside. fry on both sides
7. Serve the dish with homemade sour cream or with a mug of hot tea.

Quick dough on kefir for pies in the oven

Half a liter of 3.2% kefir;

40 ml of frozen oil;

20% sour cream - 50 gr.;

25 gr. unrefined sugar;

Flour - how much "will be accepted" (about half a kilo).

1. Soda should be well extinguished, for this, pour it into kefir, shake it up and leave it for five minutes, stand.

2. In a slightly swollen kefir, add sugar with a spoonful of salt, pour in the yolks with proteins and beat vigorously.

3. Pour in vegetable oil with sour cream, and beat the mixture well again.

4. Now transfer the flour and, pouring it in small parts into the kefir mass, knead the dough. Add flour until the dough stops sticking to your hands, but it should remain soft and plastic.

5. Form a ball from the dough, wrap it in a film or place it in a bag and leave it on the table for half an hour.

6. After that, turn on the oven to warm up to no more than 180 degrees. Make small pies with any filling from the rested dough. Transfer them to a baking sheet, which was previously greased with vegetable fat and set to bake for half an hour.

Quick sponge yeast dough "like fluff" on kefir

0.6 kg of baking flour, premium;

Medium-fat kefir - 200 ml;

50 ml of pasteurized, factory milk;

5 gr. table salt;

Sugar - 2.5 tbsp l .;

A full large spoon of "instant" yeast, or 25 gr. pressed bakery or alcohol;

"Creamy" margarine - 75 gr..

1. On minimum heat, melt margarine completely. You can take butter, the dough will not get worse.

2. Slightly warm the milk, but do not boil or even make it too hot. The temperature should not exceed 38 degrees.

3. Pour sugar into milk, add yeast, and, slowly stirring the mixture with a spoon, dissolve the added components well. Let the yeast mixture stand close to the heat for 10-15 minutes. For example, not far from the included burner. During this time, the surface will be covered with many bubbles and will increase significantly. If this does not happen, take new (fresh) yeast and repeat.

4. In a bowl, mix warm kefir with previously melted butter, lightly whisked eggs and salt. Pour the risen yeast into the mixture and mix gently again, but do not beat.

5. Constantly stirring the mixture with a spoon, begin to gradually introduce flour into it. Start kneading the thicker mass with your hands, also adding flour in small portions.

6. Put the dough that does not stick to your hands on a table greased with vegetable oil and knead vigorously with your hands. It will become more flexible and smooth.

7. Then grease a deep bowl or pan with vegetable oil and put the ball-shaped dough into it. Cover and leave for an hour or an hour and a half for distance. The volume should almost triple.

8. After that, put it on the table again, crush it slightly and proceed to cutting.

Kefir dough for yeast pies

Low-fat kefir - 2 tbsp.;

Half a glass of sunflower, frozen oil;

A large spoon, without a slide, sugar;

A small bag of fast-acting yeast (11 gr.);

Dessert spoon of iodized salt;

Flour with high gluten - 3-3.5 cups.

1. Pour the warm fermented milk drink (kefir) into a bowl. Dissolve sugar in it, then yeast. Pour in two large, full tablespoons of flour and mix the mixture with a spoon. Then cover the bowl with a cloth and keep warm.

2. In half an hour, a very lush, airy dough will be ready. Pour sunflower oil into it, add fine salt and two-thirds of flour. Mix well with your hands, add the rest of the flour and knead the dough slightly sticky to your hands.

3. Cover it with a cloth and put it in heat, but already for 45 minutes.

4. After that, the dough will be ready. To make it easier to work with, grease your hands with vegetable oil before cutting.

Dough "like fluff" on kefir for buns with raisins

800 ml of fermented milk product (kefir);

Three chicken eggs;

200 gr. natural butter (or creamy margarine);

Half a cup of sugar, white;

1.2–1.5 kg of baking flour, premium;

A small pinch of salt;

22 gr. "fast" yeast (two small bags);

To taste vanillin or cinnamon, raisins.

1. Carefully sort out the raisins, removing the remaining dry tails, spoiled raisins and rubbish. Soak it in a glass of warm water for 10 minutes. Then rinse well and pat dry on a clean linen towel.

2. Melt margarine or butter completely and cool well. Kefir slightly warm and mix with chilled fat.

3. Add sugar and salt, beaten eggs in a separate container, yeast and mix everything well with a spoon. Pour in vanilla or cinnamon, without stopping stirring.

4. In small parts, half a glass each, add flour and knead the dough. With the last portion, add the raisins and knead thoroughly with your hands on a floured table. Knead for about ten minutes, carefully kneading the dough so that the raisins do not stray, but evenly disperse.

5. Put it back in the bowl and let it rise well. Knead the airy, soft dough that has increased in volume several times with your hands and cut into buns, which, after the “distance”, bake in a hot oven.

Curd dough on kefir for fried pies in a pan

250 g 9%, store-bought cottage cheese;

One glass of high-fat kefir;

A raw egg;

One and a half teaspoons of sugar;

A teaspoon of dough ripper or half a spoonful of quick soda.

1. With any of the rippers, mix the flour sifted twice. You can also do this when sifting, then it will mix with flour more evenly.

2. In a separate bowl on a sieve, grind the cottage cheese and mix it with a slightly beaten egg and warm kefir. Don't forget to salt and sweeten the mixture.

3. Next, enter the flour mixed with the ripper and knead the dough. If you take less fatty dairy products, the dough may turn out to be watery. Then you need to take more flour. The finished dough should be airy, but in no case liquid and not steep.

4. Cover the dough kneaded on kefir with cottage cheese with a towel without removing it from the bowl, and let it rest for 20–30 minutes.

5. Then put it on a well-floured surface and mold the pies. Their filling can be both sweet and meaty. We roll out cakes for pies no thicker than 0.7 cm and not thinner than half a centimeter.

6. Fry them in a steel or cast iron pan, in well-heated vegetable fat, until lightly browned on both sides.

Universal pastry "like fluff" on kefir

Baking white flour - 0.9 kg;

150 gr. refined sugar;

Standard, 11 gram sachet of vanilla sugar

Fresh alcohol or baker's yeast - 20 gr.;

Half a liter of medium-fat, thick kefir;

Unsalted butter - 80 gr.;

One fresh egg;

Half a small spoonful of salt.

1. In 50 ml of warm water, dilute a teaspoon of sugar and pressed yeast crushed with your fingers until completely dissolved. Cover and leave for up to 20 minutes.

2. On a low heat, completely dissolve the butter, then cool it. Warm up the kefir well.

3. Lightly beat the egg with a fork along with salt and add to kefir. Then add melted butter, vanilla and the remaining regular sugar here, mix. Sugar must be completely dissolved in the kefir mixture.

4. Add yeast to the mixture, stir and knead the dough, adding flour little by little.

5. After that, transfer the dough to a sufficiently large saucepan or small bucket and, having covered with a lid, leave to “rise” for two hours. To make it easier for the dough to rise, grease the bottom and especially the sides of the container with vegetable oil.

6. After about an hour, lightly knead it with your hands and let it come up again.

7. From the finished air dough “like fluff” on kefir, you can bake any fancy products.

If there was no kefir of the specified fat content, you can take any. But keep in mind the lower the fat content, the less often the dough will be and therefore the amount of flour will need to be increased.

Do not overheat the liquid in which you will breed the yeast. In excessively warm, and even more so in hot, they will die and will not rise.

Also reduces the activity of yeast fatty lactic acid product. Therefore, when using this, the prescription rate of yeast should be slightly increased.

Mix the rippers with flour or dilute in kefir and only after that add all the other ingredients.

In order to save time, do not shorten the "distance" time of the yeast dough, the quality of the baking will be significantly reduced.

It is far from always that pies on kefir and soda turn out to be as soft, airy and lush as we would like.Sometimes they give off soda, bake poorly or do not 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: which kefir is better to take and what to add to it so that the dough does not tear when sculpting, and also when to put soda.

Secrets of delicious pies on kefir

• 1. 
     In no case do not take fat-free 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, it will not dry out.
  1. 
     It is better to take kefir not fresh, but “old”, almost expired - the older, the stronger it is, it has 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 that will raise the dough and bake, pies will turn out lush and airy.
  2. 
     To prevent the dough from tearing when sculpting, 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 taste like soda, and soda quickly and effectively raises the dough? Baking soda is added to the dough for loosening and is quenched by kefir on its own. The main thing is to correctly introduce it into the dough. It is not worth adding directly to kefir, since all carbon dioxide will be in the air, but not in the dough. Soda should be introduced when there is already half the flour in the dough. 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, it is not difficult to work with him, and from the second or third time modeling will take only 5-10 minutes. The result is always excellent - pies are airy, large and lush, remain soft on the second day after cooking.

• 3.2% kefir 250 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 the dough 1 tbsp. l
• 
  sunflower oil for frying 150 ml

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

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

We dip our hands in vegetable oil and collect the sticky dough in a bun. Transfer it to a floured board and knead

We grease the bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). We tighten the bowl with cling film and leave it 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

Lubricate the work surface with a small amount of vegetable oil. We dip our hands in oil and, squeezing the dough between the thumb and forefinger, we survive from it balls in size, like a chicken egg. Output 11 pieces.

We stretch the dough balls with our fingers, forming cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges are a little thinner. (Work comfortably on a silicone mat or floured board.)

We put 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 savory (I have potatoes with overcooked onion and chopped green dill dressing).

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

Fry for about 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 fire should be moderate so that the pies do not burn, but are well baked.

Place the finished pies on a paper towel-lined plate to drain any excess fat.

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

It is far from always that pies on kefir and soda (without yeast) turn out as soft, airy, like fluff, and lush, as we would like. Especially if they are fried in a pan. Sometimes they give off soda, bake poorly or do not 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: which kefir is better to take and what to add to it so that the dough does not tear when sculpting, and also when to put soda.

Secrets of delicious and airy pies on kefir

1. In no case do not take fat-free 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, it will not dry out.

1. It is better to take kefir not fresh, but “old”, almost expired - the older, the stronger it is, it has 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 that will raise the dough and bake, pies will turn out lush and airy.

1. To prevent the dough from tearing when sculpting, 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 taste like soda, and soda quickly and effectively raises the dough? Baking soda is added to the dough for loosening and is quenched by kefir on its own. The main thing is to correctly introduce it into the dough. It is not worth adding directly to kefir, since all carbon dioxide will be in the air, but not in the dough. Soda should be introduced when there is already half the flour in the dough. 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, it is not difficult to work with him, and from the second or third time modeling will take only 5-10 minutes. The result is always excellent - pies are airy, like fluff, large and fluffy, remain soft on the second day after cooking.

Ingredients

• 3.2% kefir 250 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 the dough 1 tbsp. l.
• sunflower oil for frying 150 ml

How to cook pies on kefir

1. Kefir is well shaken so that there are no lumps, pour into a saucepan and mix with fat sour cream. We heat the mixture over low heat for 2-3 minutes to 30 ° C - in heat, lactic acid bacteria become more active and better extinguish the soda for us so that its taste is not felt in the pies.
2. 
   We remove the saucepan from the heat and pour the warm kefir-sour cream mixture into a deep bowl. Add salt, sugar, sunflower oil, as well as the yolk, previously shaken with a fork. Mix everything with a whisk.
3. 
   Then we introduce half the flour (necessarily sifted), add baking soda, mix, and then add all the remaining flour.
4. 
   We dip our hands in vegetable oil and collect the sticky dough in a bun. Transfer it to a floured board and knead.
5. 
   We grease the bowl with vegetable oil and put the kneaded dough into it (we also grease it with a couple of drops of oil on top). We tighten the bowl with cling film and leave it 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.
6. 
   Lubricate the work surface with a small amount of vegetable oil. We dip our hands in oil and, squeezing the dough between the thumb and forefinger, we survive from it balls in size, like a chicken egg. Output 11 pieces.
7. 
   We stretch the dough balls with our fingers, forming cakes with a diameter of 10 cm. Knead them so that the middle is a little thicker and the edges are a little thinner. (Work comfortably on a silicone mat or floured board.)
8. 
   We put 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 savory (I have potatoes with overcooked onion and chopped green dill dressing).
9. 
   We heat the refined vegetable oil for frying - you need to take it so much that it reaches the middle of the dough products (approximately 150-170 ml). Lay the patties seam side down in the pan.
10. 
    Fry for about 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 fire should be moderate so that the pies do not burn, but are well baked.
11. 
    Place the finished pies on a paper towel-lined plate to drain any excess fat.

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

Fried kefir dough pies

I will tell you the secret of quick and tasty pies: yeast-free kefir dough and mashed potato filling with fried onions. With all my love for yeast baking, this recipe must be given its due - the pies are very lush, airy, and they are prepared quite simply. By adding soda, the dough rises well and is fried, the crust is thin, crispy. The proportions are verified, I have repeatedly prepared kefir pies fried in a pan. A recipe with a photo and a detailed step-by-step description will be a hint for those who cook them for the first time.

I made fried kefir dough pies with potato filling. You can choose another one according to your taste. The main thing in this recipe is to learn how to cook dough on kefir without yeast, and the fillings can be changed.

Here are some options:

Ingredients

To prepare delicious fried pies on kefir, you will need:

• wheat flour - 400-420 g;
• granulated sugar - 1 tbsp. l;
• salt - 1 tsp;
• soda - 1 tsp;
• vinegar - 1 tbsp. l (optional)
• egg - 1 pc;
• warm kefir 1% fat - 250 ml;
• sunflower oil - 150 ml. for frying + 1 tbsp. l. into the dough.

• mashed potatoes or boil 10-12 potatoes;
• onions - 3 heads;
• dill - a bunch;
• salt to taste;
• sunflower oil - 5 tbsp. l;
• pepper or other spices - 0.5-1 tsp.

How to cook pies on kefir in a pan. Recipe

I start by kneading the dough, and while it rests, I will make the filling. I add salt and sugar to the egg. I beat with a whisk until foamy.

Kefir is suitable for any fat content, I usually have 1%, low fat. I warm it in a bowl warmer than room temperature, combine with the egg mixture.

Advice.Make a low fire and stir the kefir while heating. Left unattended, it can curl up near the walls or stick to the bottom.

I sift half the flour. At this stage, a thick mass does not need to be done. First add soda, then parts of the rest of the flour.

I add baking soda along with flour. I always extinguish with vinegar, but I know that many people simply pour kefir, it is extinguished with acid. Do as you please.

I mix the flour with the egg-kefir mass, knead the lumps and leave for five to ten minutes.

I pour in a spoonful of vegetable oil to facilitate kneading. Or you can pour in the oil when you start kneading the dough.

I sift the remaining flour, sprinkle it in parts. As I already wrote, the proportions are checked, but the flour is different, it may take a little more or less. In order not to clog the dough with excess flour, I advise you to pour in portions until the mass becomes viscous and sticky.

I spread the loose lump on the board, dusting it with flour. It is not necessary to knead for a long time, after a few minutes the dough will become homogeneous, plastic, but will remain sticky (not liquid, namely sticky, very soft).

I roll it into a bun, sprinkle with a little flour. Again, don't add too much flour. The dough after kneading remains soft, slightly blurred when pressed.

To develop gluten and make it easier to sculpt pies, I leave the dough to rest for half an hour in a bowl. Be sure to cover with a lid or a thick towel.

While the bun is resting, I prepare the filling. If you do not have boiled potatoes, peel the tubers and set to boil. We had mashed potatoes from dinner, so the question of what to fry the pies disappeared by itself. It remains to flavor the potatoes with delicious additives. I decided to add fried onion, fresh herbs and spices. Finely chopped onion, poured into boiling sunflower oil.

Fry over a fairly high heat until browned. Adjust the degree of frying of the onion to your taste. Not everyone likes crispy fried onions, but not everyone likes soft ones either. I brought it to a golden ruddy color, leaving the cubes soft.

He added mashed potatoes to the fried onion. Warmed up, salted.

Stir again, break up the lumps and remove the pan from the heat. The filling should cool and become homogeneous.

Here is the dough. To the touch it is slightly viscous, sticky. I grease my hands with oil, otherwise it sticks a lot. I divide into pieces of the same size, I got 12 pieces.

I alternately flatten into cakes with a diameter of 7-8 cm. The first time I made the pies large, they increased even more when frying, they turned out to be the size of my palm. Large in general. One ate like a little, and two already a lot. This time I did less.

Advice.Before cutting the pies, grease the work surface with oil. Flour is not suitable, it will burn when frying.

I put a tablespoon of the filling in the center. An important point: the dough, although soft, is not as elastic as yeast. Leave enough free space to easily connect the edges.

It is more convenient to fry kefir dough pies in a pan with not very high sides. In such that it was possible to pour a layer of oil 2.5-3 cm high and there was still room. I heat the oil, throw a small piece of dough. As soon as large and small bubbles appear around it, it means that the oil has warmed up well and it's time to fry the pies. I leave enough space between the blanks so that there is boiling oil around and the pies are evenly covered with a golden crust. Lay seam down.

After three or four minutes, the bottom will be fried. I turn over to the other side. I fry for another three to five minutes, depending on the temperature and size of the pies.

After removing the pies from the pan, transfer to a plate lined with paper towels to absorb fat. Then I put it in a bowl.

Look how ruddy beauties turned out! Thin dough in bubbles, a lot of delicious filling - it is not surprising that kefir pies fried in a pan have become one of our favorite recipes. Get ready, friends! If you have any questions - ask, I will answer everyone. Your Plushkin.