How to make delicious kefir buns. Yeast dough buns on kefir Baking on kefir quickly

Yeast-free kefir buns are a delicacy that the grandmothers of many of us regaled.

Making dough for such a treat does not require special skills, and this is one of the main advantages that attract novice cooks.

In addition, yeast-free kefir buns can be stuffed with any filling, giving them one taste or another. You can pamper your family with buns in a short time, the main thing is to have all the necessary products on hand.

Cooking features

In addition to kefir, the dough for buns includes flour, granulated sugar or honey, salt, and vegetable oil. To bake soft and airy, you need soda.

Unlike yeast, it loosens the dough faster, but be careful not to overdo it with the amount of soda, otherwise the buns will have an unpleasant taste and smell.

Sweet buns are made from dough in which you need to put more sugar. If the treat is planned as a snack option, then the dough must be salted to taste, and sugar should be used in minimal quantities.

For sweet dough buns on kefir, you can make a filling from cottage cheese, poppy seeds, jam, jam, fruits or berries. Salty fillers: hard cheese, minced mushrooms and others.

If no toppings are expected, sprinkle raw, yeast-free buns with poppy seeds, sesame seeds, cinnamon, powdered sugar, or crystal sugar.

The buns are baked in the oven for half an hour, a golden crust should appear on their surface. To make it smooth and shiny, grease the blanks with a beaten egg and yolk before baking.

The taste of the buns will not suffer if you serve them to the table in a cooled form. Such pastries are suitable for tea parties, as a delicious replacement for bread, for a snack at work.

Buns on kefir with sugar sprinkles

When mixing kefir and soda, a reaction occurs with the release of a large number of air bubbles. They then contribute to loosening the dough and getting lush baking.

When the hostess needs to hurry up with a treat, she can use a simple recipe where baking soda appears instead of yeast.

For the filling, you will need a glass of sugar, but this amount is subject to adjustment. At your discretion, increase or decrease the amount of granulated sugar, it can also be mixed with cinnamon or vanilla.

Ingredients: one and a half glasses of sugar; 0.650 kg of flour; half a liter of kefir and the same amount of vegetable oil; one and a half teaspoons of salt and soda.

Dough kneading steps:

Mix half a cup of sugar with sifted flour, salt and soda.
Pour the oil into kefir, stir with a spoon and pour the resulting mixture into the dry ingredients.
Knead not very hard dough.

We form buns:

Divide the dough into portioned pieces, the size of which is determined by yourself.
First roll them into balls, then make round cakes. To prevent the dough from sticking to the rolling pin, replace it with a bottle filled with cold water.
Cakes should not be very thin, about 1 cm thick. Sprinkle them with sugar.
Roll up the rolls and make a cut, leaving 3 cm intact on one side.
Turn the bun inside out, giving it the shape of a heart. Blind the edges.
Put the buns on a baking sheet, on the bottom of which apply a layer of vegetable oil, and put in the oven for 25 minutes.

It is important that it has a temperature of 1180 degrees, otherwise the baking time needs to be adjusted.

Buns on kefir and butter

Dough without yeast does not need to be set to rise, protect it from drafts, look for a warm place. In this case, a free-flowing white powder called baking powder is responsible for the splendor of the buns.

The ingredients listed below should be prepared in advance, and decide for yourself which buns you will cook - salty or sweet. In the first option, you need to increase the amount of salt, in the second - granulated sugar or honey.

The fat content of kefir is arbitrary: the lower the percentage indicated on the package, the more flour you will need, and the less high-calorie the baking itself will turn out.

List of products: 40 g of sugar (2 tablespoons); four glasses of flour; 60 g of oil; Art. a spoonful of baking powder; a spoonful of salt and one and a half glasses of kefir.

Cooking method:

Sift flour, measure out about half and mix with salt, baking powder and granulated sugar.
Cool the butter and cut into cubes. Send to bulk ingredients in a bowl.
Grind the mass with your palms, making an oily crumb out of it.
Kefir slightly warm, pour into a bowl and mix.
Stir in the remaining flour, reserving a small amount just in case. It may happen that two or three tablespoons will be superfluous and then the buns will turn out to be not as airy as intended.
Divide the dough into balls and place them on the prepared baking sheet.
Lubricate the buns with yolk and sprinkle with sugar or sesame seeds, depending on what role you assign them (baking for tea or replacing bread).
Immediately send the baking sheet with buns to the oven, heated to 200 degrees, and expect the dish to be ready in 20 minutes.

Buns with poppy seed filling on kefir

The dough for soda buns is not much different from yeast, if we talk about the structure. Baking from it turns out to be just as airy, and, which is important for a busy hostess, does not require much time.

The dough on kefir with soda rises well, for it you do not need to prepare a dough and wait for it to rise.

For half a liter of kefir you will need: ¼ cup of sugar; 0.5 teaspoon of soda; a pinch of salt and 4 cups fine flour.

For greasing buns: one yolk.

Poppy filling: a glass of sugar; 200 g poppy.

Cooking:

Dissolve sugar and salt in warm kefir.
Add quick soda and half of the sifted flour.
Stir, gradually add the remaining flour to make a soft dough.
At the very end of the process, roll the resulting mass into a ball, and so that it does not stick to your hands, grease them with sunflower oil.
On a work surface that needs to be dusted with flour, roll out a layer about 6-7 mm thick.
Spread the poppy seed filling in an even layer, roll up the roll and cut it into pieces 4 cm wide.
Bake the resulting buns for half an hour in the oven at 180 degrees, after brushing with egg yolk.

For the filling, take a poppy and pour boiling water over it for 40 minutes (the liquid should protrude 3-4 cm above the surface of the poppy). Then drain the water, and grind the poppy seeds in a blender and mix with sugar.

As you can see, delicious pastries can be prepared without eggs and yeast, it is only important to know this simple recipe, and your family will always be full and satisfied.

My video recipe

Home-made kefir buns will decorate any tea party and will please both adults and children with their softness and pleasant taste. Preparing this rich delicacy is not at all difficult, and if you want to endow it with special, original shades, you can add spices to the dough and the familiar dish will take on a completely new, unusual sound.

Lush buns on kefir and yeast: a recipe with a photo

The dough for buns baked in this way is very tender and airy. If desired, top the muffin can be sprinkled with powdered sugar, coconut flakes, sesame seeds, poppy seeds or finely chopped almonds.

Required Ingredients:

premium flour - 375 gr
kefir 2.5% - 250 ml
dry yeast - 1 tsp
water - 2 tbsp
granulated sugar - 2 tbsp
salt - 1\2 tsp
egg - 1 pc

Step-by-step instruction

Sift flour into a ceramic bowl through a sieve, add salt, mix thoroughly, form a hill and make a recess in it.
Dissolve yeast in warm water, combine with kefir, pour into flour and quickly knead the dough. It should be soft and pliable in texture.
Place the dough in a plastic bag and leave for 1.5 hours to rise.
After the time has elapsed, divide into 10 equal parts and roll neat balls out of them.
Put on a heat-resistant baking sheet, cover with a linen towel and let it brew for half an hour.
Beat the egg in a cup until firm foam, brush the top of the buns and place them in the oven preheated to 200°C.
Remove after 30 minutes and serve hot.

How to make cottage cheese buns on kefir

A simple, quick recipe for awesomely delicious homemade buns with cottage cheese filling. They can be served with both hot and cold drinks.

Required Ingredients:

premium wheat flour - 400 gr
raw yeast - ½ pack
egg - 2 pcs
kefir 2.5% - 100 ml
sugar - 3 tbsp
homemade cottage cheese - ½ kg
butter - 50 gr
vegetable oil - 2 tbsp
milk - 25 ml

Step-by-step instruction

Mash the curd with a fork in a deep bowl. Pour in milk, add sugar and mix very well. The mass should become completely homogeneous.
Whisk buttermilk and eggs in a separate bowl.
Soak the yeast in warm water until completely dissolved, and then combine with kefir mass. Slowly introduce the entire volume of flour and knead the dough thoroughly, breaking up lumps and clots.
Roll out an even rectangular layer about 1 cm thick on the kitchen table.
Cut the dough into equal squares with a sharp knife. Put 2 tablespoons of curd filling in the center of each and fold it like an envelope.
Put the buns on a baking sheet, previously greased with oil.
Bake in a preheated oven at 180°C for 30 minutes.
Serve hot on the table.

How to bake buns from flaxseed flour on kefir

This type of baking is not only tasty, but also healthy. Flaxseed flour has a beneficial effect on the entire body and normalizes the functioning of the digestive system, intestines and stomach.

Required Ingredients:

flaxseed flour - 125 gr
wheat flour - 250 gr
kefir 1% - 200 ml
granulated sugar - 1 tsp
ground coriander - 1.5 tsp
soda - 1/3 tsp

Step-by-step instruction

Dissolve sugar and soda in kefir at room temperature. Then add flaxseed flour and stir until the mass becomes homogeneous. Then add ground coriander.
Then carefully introduce the entire volume of wheat flour and knead a soft dough that will slightly stick to your hands.
Roll the dough into a ball, put in a bowl, cover and leave on the table for 2.5 hours.
Grease baking paper with vegetable oil and line a baking sheet with it.
Knead the dough and divide into 14-16 equal parts.
Arrange the buns on a baking sheet at a small distance from each other and leave for 20-25 minutes, so that the dough rises a second time.
Preheat the oven to 200 ° C and send a baking sheet there for 15-20 minutes.
Ready-made pastries are immediately served at the table.

Sweet cinnamon buns on kefir

Airy and unusually fragrant buns are prepared according to this simple recipe. You can please your loved ones with such pastries or treat friends who have run in for a cup of tea.

Required Ingredients:

wheat flour - 300 gr
butter - 110 gr
kefir 1% - 180 ml
sugar - 3 tbsp
salt - ¼ tsp
raw yeast - 10 gr
ground cinnamon - 2 tsp
egg - 1 pc

Step-by-step instruction

Dilute the yeast in kefir at room temperature, then gently add flour, cinnamon, sugar and salt, add butter melted in a water bath and quickly knead the dough.
Form 8-10 balls of the same size from it and grease them with a lightly beaten egg.
Treat the bottom of a heat-resistant form with butter, spread the dough balls on it and leave for 1 hour on the kitchen table.
Preheat the oven to 190 ° C and send a baking sheet with buns there for 25-30 minutes.
Decorate the finished muffin according to your taste and serve hot to the table along with your favorite drinks.

How to cook quick kefir buns without yeast: video instruction

This is a universal recipe, according to which you can whip up delicious buns in the oven from a minimum amount of products.

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.

How to cook a recipe for yeast buns on kefir - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Traditionally, yeast dough involves the inclusion of milk, but it turns out to be no less tasty and even juicier when kefir is added. Kefir dough will help you prepare delicious cinnamon and sugar buns and other fancy products quickly and easily at home.

Kefir dough can be with or without yeast, in the second case it will be necessary to add soda or other baking powder. Our simple recipes will help you cook delicious pastries for your family every day.

Yeast dough on kefir turns out to be denser and heavier than usual on water or milk. However, it is just as fluffy and airy, but has a richer milky flavor. We offer a simple recipe for cinnamon and sugar buns in the oven.

Prepare the following foods in advance:

250 milliliters of kefir of any fat content, you can even take a little stale;
125 milliliters of vegetable oil, or melted butter, or margarine;
3 cups white flour;
some salt;
1 sachet of dry or 50 grams of fresh yeast;
150 grams of sugar;
vanillin or lemon zest to taste.

Using the recipe, make delicious cinnamon and sugar buns:

Kefir is slightly warmed up to a maximum temperature of 35 degrees or left for several hours at room temperature.
Pour a portion of yeast into it, stir well with a whisk until the granules are dissolved.
In a trickle, add odorless vegetable oil or melted chilled butter, margarine. Stir the mixture well again.
Add sugar and salt, vanilla or lemon zest.
Now take a sieve, put a few tablespoons of flour into it, immediately sift into the liquid part of the dough for buns.
Cover the bowl with a towel or cling film, leave for one hour, then press the dough down with your hands. Cover the bowl again and let the dough rise for another 2 hours.

After you put the dough in a warm place and it rises well at least 2 times, you can start forming buns on kefir with cinnamon and sugar:

Put the yeast dough on the table, divide it into small balls of the same size.
Roll the balls into a long rectangle, brush it inside with melted butter or milk, sprinkle one teaspoon of sugar and cinnamon on top.
Roll each ball into a snail shape, brush with beaten egg yolk or milk on top with a brush, transfer all blanks to a baking sheet with parchment paper.
Let the buns rise well, it will take about 1 hour, then place them in a well-heated oven at 180 degrees for 15 minutes.

Ready buns must be cooled, then tightly covered with a film or towel so that they do not get stale. Such yeast products with cinnamon and sugar according to our recipe will serve as an excellent addition to tea or coffee.

Yeast-free dough on kefir can be used to create not only sweet buns with cinnamon and sugar, jam, preserves and fruits, but also for fried pies, pasties, whites. For sweet pastries, add about 4-6 tablespoons of sugar, for savory pastries, limit yourself to one tablespoon of sugar.

According to the recipe, you will need the following ingredients:

half a liter of kefir;
1 egg;
600 grams of flour;
120 milliliters of refined vegetable oil;
half a teaspoon of salt;
4-6 tablespoons of sugar;
1 teaspoon of soda.

If you are preparing unsweetened yeast dough for pies, then the amount of salt must be doubled; for yeast dough for sweet confectionery, add vanillin to the mixture.

The process of kneading dough for buns according to the recipe:

Warm up the kefir a little, put soda and stir well. Vinegar is not used in this recipe, as the soda will be quenched by the acid that is part of the kefir.
Combine salt, sugar, egg in a separate bowl, beat everything thoroughly and pour into kefir.
Add a portion of vegetable oil or melted margarine there, mix well with a whisk.
It remains to add only flour, it would be good to sift it into a separate bowl or immediately through a sieve into the liquid part.
Such a dough must be very thoroughly kneaded with your hands until a homogeneous, elastic consistency. Then place the lump in a deep bowl, which is covered with a towel for 2 hours.

Baking buns is very simple:

Transfer the risen yeast dough to a lightly floured table and roll out into a large rectangular layer.
Inside, put the filling with cinnamon and sugar, homemade jam, small pieces of fruit, jam or nuts.
Wrap the layer with a long thin roll, cut it into small pieces.
Each such piece can be left open to make a beautiful rose, or pinch the ends. It is necessary to pinch the workpiece if the filling is liquid and can come out of the bun.
As usual, cover the baking sheet with parchment, grease the paper a little with melted butter or vegetable oil. Dust with flour and transfer your buns to this baking sheet.
Bake for about 15-20 minutes at 180 degrees.

When kneading pies and whites based on this kefir dough, you can use almost any filling, and it will be easier to roll out the dough on the table not with flour, but by lubricating your hands and surface with a small amount of vegetable oil.

Cooking buns from kefir

Yeast or yeast-free kefir dough is an excellent material for preparing numerous confectionery products, sweet and savory, with and without fillings. In addition, kefir dough is perfectly stored in the freezer, you can cook a large portion at once, then divide it into parts, wrap the bags tightly and put them in the freezer. Before cooking, the dough will need to be taken out, put in heat for 3-4 hours, and then proceed to the preparation of delicious and fragrant buns.

So, we offer a recipe for creating not only tasty, but also very beautiful buns based on kefir dough:

The easiest option is to roll out the dough in a layer, grease the inside with any filling, roll up the roll and cut into small circles.
A more difficult option is to make beautiful knots. To create them, you will need to cut the dough into identical circles, roll each such ball into a flagellum about 20 centimeters long, and then tie a knot out of it. In this case, the surface of the bun will need to be greased with a mixture of eggs and milk, regular beaten egg yolk or sugar syrup.
You can also divide the lean dough into equal parts, roll into balls, and then roll out with a rolling pin. In the center of each circle, you need to put the filling, roll up the circle from above and roll it in your hands to smooth out the junction. When forming such buns, keep in mind that the center of the future bun should be thicker than the edges, otherwise the heavy filling may tear the dough and leak onto the baking sheet.
You can also form your products in the form of buns, hearts, bagels, bagels, verguns and so on.

As a filling for such products based on kefir, you can use a variety of products according to the recipe. It could be:

Homemade jam. Do not forget to remove the stones, for example, in plum and cherry jam.
Jam and jam can be used in its pure form, it is advisable to take thick ones so that they do not flow out of the buns. When using jams, which are usually very sweet, the amount of sugar in the dough can be reduced to one tablespoon.
Fresh fruits and berries. Choose not very juicy, apples can be sprinkled with additional cinnamon, sour fruits should be sprinkled with sugar. If using bananas, do not sprinkle sugar on them as they are quite sweet.
Use berries with caution, many of them are sour and contain a lot of juice. If you want to cook buns with berries, you can pre-boil them to a state of jam, then strain the juice, add to the dough.
As a filling, a mixture of nuts, butter, honey goes very well with kefir dough. Nuts must be fried, chopped, then passed through a meat grinder, add a little liquid honey to them, you can also add a little butter.

A simple recipe for kefir dough will allow you to dispose of the food left in the refrigerator. Even too sour kefir, but not missing, can be used in rolls. You can replace kefir with sour milk, fermented baked milk, yogurt and other products.

Yeast dough on kefir for buns and pies

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.

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.

In a separate deep bowl, slightly heat the kefir, its temperature should not exceed 38 °.
Add yeast (dry or pressed) to warmed kefir. If you add pressed yeast mass, then you need to crumble it with your hands.
Also add a couple of tablespoons of flour and sugar to kefir. Mix all ingredients well.
You should have some kind of dough. Cover a deep dish with a towel or napkin and leave the dough to infuse for about 15 minutes.
After this time, a foam with bubbles should form on the surface of the kefir.
In the approached dough, add sunflower oil, a small pinch of salt and a chicken egg. Mix everything thoroughly.
Gradually pour one tablespoon of flour into the prepared mixture, do not forget to constantly mix the dough.
After the dough thickens a little, put it on the work surface and continue to knead gradually in small portions, adding flour.
After kneading, the yeast dough should be sticky.
Put the dough in a separate bowl, cover with a towel or napkin and let it rise. The infusion time should be at least 40 minutes.
After this time, slightly upset the dough with your hands and let it rise again.
Mixed yeast dough on kefir can be used to make not only pies, but also pizza.

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.

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.

Heat the milk on the stove or in the microwave to no more than 40°C.
Pour the warmed milk into a separate bowl and add yeast and granulated sugar to it.
Mix all the ingredients well and set the bowl aside. Let the milk-yeast mass brew for about 10-15 minutes.
Meanwhile, put the butter in a saucepan and melt it, but do not bring it to a boil.
Then the butter needs to be cooled a little and combined with the milk-yeast mass.
Slightly heat the kefir. It is best to do this in a water bath so that a curd mass does not form.
Add warmed kefir and a chicken egg to the milk-yeast mixture. Beat everything well with a mixer, whisk or blender.
After that, start gradually adding flour to the liquid in small portions, mixing thoroughly with a spoon or spatula.
When the dough becomes thick, turn it out onto a work surface and continue kneading with your hands.
Do not hammer the dough too much with flour - it should be fluffy, light and porous.
Grease a deep dish well with sunflower oil and put the kneaded dough into it. Cover with a towel and set aside in a warm place.
After 35-40 minutes the dough should double in size. It needs to be precipitated a little and left for another 15-20 minutes.
From such a yeast dough, you can form pies for baking in the oven.

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.

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.

Heat the water slightly, its temperature should not exceed 40 °.
In a deep bowl, put the yeast and 1 tbsp. l. Sahara. Pour dry ingredients with warm water.
Let the mass brew for about 5 minutes, and then mix well.
Pour kefir into a separate bowl, it should not be cold.
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.
When a bubbly foam forms on the yeast mass, add it to kefir and mix everything well.
If the foam is not formed, this means that the yeast is of poor quality or stale.
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.
Transfer the kneaded dough to a deep bowl and cover with a dry towel or napkin.
Leave the dough to infuse in a warm place for about 1.5-2 hours.
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.

Yeast dough buns in the kefir oven (7 recipes with photos step by step)

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.

See other step by step recipes with photos

Ratatouille - a classic recipe with a photo in the oven with cheese and tomatoes. All about ratatouille

Zucchini in batter in a pan with garlic and cheese

Julienne with chicken and mushrooms - a recipe with a photo in the oven with cream in cocotte makers

Zucchini cake - a recipe with a photo with tomatoes, kefir and cheese, baked in the oven (+3 recipes)

Pancakes with red fish and cream cheese on kefir

Mannik with strawberries on kefir

Lush, delicious yeast buns on kefir!

For several years 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 eggs were used in the dough in my recipe, 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 dishes.

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.

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.

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.

Quick kefir buns in the oven were cooked at least once by any hostess. This recipe is convenient because it does not take much time, in addition, you do not need to prepare a whole list of products to knead the dough.

Yeast starts to work only under certain conditions. If the room is too cold, then you need to find a suitable place for the yeast-like fungi to start fermenting.

Too high a temperature will completely lead to the death of fungi. If you decide to put the yeast dough in a warm oven, make sure that it does not heat up too much.

Buns very often appear on our table. They are prepared with various fillings: nuts, raisins, poppy seeds, jam and others.

When serving buns with soup or broth, use a salty filling such as garlic seasoning, grated cheese or chopped herbs.

Kefir buns are good because they do not get stale for a long time. You can extend the period of their implementation in a simple way: place the pastries in a plastic bag and put them in a cool, dark place.

Remember that when kneading the dough on kefir, you must follow several rules, and one of them involves the use of room temperature products.

We will look at burger recipes that will help you diversify your family's diet, because there are a lot of them.

Recipe for quick buns made from kefir dough

Ingredients: kefir and cottage cheese - 250 g each; 200 g of granulated sugar; 0.550 kg of flour; half a pack of oil; 1/2 teaspoon of soda; 50 g raisins; one egg; a teaspoon of ground cinnamon and vanilla sugar.

The absence of yeast in the dough will shorten the cooking process. You can replace kefir or part of it with mashed cottage cheese.

Due to the delicate texture that sour-milk cheese has, the buns are soft and airy.

Study the recipes on the site on my site, and you will see for yourself.

Cooking:

Soften the butter and grind in a bowl between the palms with flour, sugar and soda. The mixture should be crumbly and at the same time homogeneous.
Warm the kefir slightly and pour into a bowl.
Prepare the raisins: soak them in warm water for a few minutes, then pat dry on a paper towel.
Beat cottage cheese in a blender with the addition of cinnamon and vanilla sugar. The mass must be airy and homogeneous.
Introduce it in parts into the dough in haste and mix thoroughly.
Add dry raisins, previously dusted with flour, to the dough and leave the dough to rest for twenty minutes.

Very airy buns bake at a temperature of 185-190 degrees. To do this, make small balls from the dough and place them on a baking sheet covered with oiled parchment.

Before the buns go into the oven, brush them with beaten egg yolk. After 35 minutes, the pastries will be ready, and you will learn more recipes for delicious pastries.

Sweet muffin recipe with poppy seeds

Properly prepared dough and a delicious poppy seed filling will make your buns simply delicious.

It doesn’t matter which baking dish you choose: rolls, croissants (as in the photo) or spherical, because that’s not the point at all.

The main thing is that by combining all the components into one whole, you will get kefir buns, without which it is impossible to imagine any tea party.

List of ingredients: kefir - 0.3 l; 0.7 kg of flour; 3 teaspoons of baking powder; 0.3 kg of granulated sugar; 150 g poppy; 250-gram pack of margarine; 2 eggs; 0.5 teaspoon ground cardamom.

Poppy fill with boiling water and leave overnight. During this time, it will swell and will not be felt in baking. Then:

Melt margarine, cool to room temperature and mix with flour and one cup of sugar.
Add beaten eggs and warm kefir.
Knead the dough into buns that will not stick to your hands (as in the photo). Add more flour to the dough if necessary.
Drain the water from the poppy seeds and dry on a napkin. Rub with the rest of the sugar and cardamom, then begin to shape the buns.
Roll out the dough for buns with poppy seeds and cut into strips 5-6 cm wide. Put the poppy seed filling on the edge and roll it up (you need to make no more than three turns). Cut off the excess part of the dough and use later.
Place the fluffy poppy seed buns on a baking sheet lined with greased baking paper.
Preheat the oven to 190 degrees, under such conditions, delicious buns will be baked in 35 minutes.

There are other recipes for yeast dough buns. You will now get to know them in more detail.

Kefir yeast dough recipe

Not everyone likes very fatty pastries in the oven. It was for such cases that the dough was invented, which includes an egg, high-speed yeast and flour.

For the filling, place dried fruits in sweet airy buns: dried apricots or dried prunes.

Write down the ingredients and their quantity:

0.350 kg of sugar; 0.8 kg of flour; a pinch of salt; dessert spoon of vanilla sugar; 1% kefir - 0.4 l; dry yeast packaging; 15 ml of olive oil; 1 egg; 50 g of dried apricots and prunes.

Cooking:

Dilute dry yeast in a glass of warm kefir.
Leave the mixture in a warm place for 10 minutes, meanwhile sift the flour and mix it with the beaten egg and sugar.
When the dough becomes homogeneous, add the remaining kefir and dough.
If it turned out that the dough sticks to your hands, you can thicken it and add flour.
Rinse dried fruits, dry and chop finely. Pour into the dough on the buns and, mixing with your hands, transfer to a bowl.
Cover the bowl with a towel, put it in a warm place and do not disturb it for an hour.
After the allotted time, pinch off medium-sized pieces of dough, form balls and spread on a baking sheet, keeping a certain distance. Line a baking sheet with parchment paper and sprinkle with vegetable oil.
When delicious buns increase in volume, send them to bake in the oven, heated to 180 degrees. After 25-27 minutes, you can take the yeast buns on kefir onto a dish and crush it with powdered sugar.

In addition, there are other recipes for kefir buns with yeast that are worthy of your attention.

Recipe for cinnamon yeast buns

Having prepared kefir dough for yeast buns, you can use it to bake both pizza and stuffed pies.

It is noteworthy that the workpiece is allowed to be used after defrosting.

This technique is useful for busy housewives who are not always happy to deal with yeast baking and wait several hours for the dough to rise.

Required Ingredients: 0.320 l of kefir; 0.650 kg of flour; 0.250 kg of granulated sugar; 30 g of pressed yeast; an incomplete teaspoon of salt; 30 ml vegetable oil; a tablespoon of ground cinnamon; egg.

The recipe is as follows:

Crumble the yeast, then stir in warm kefir.
Beat the egg with sugar, pour into the sifted flour.
Then send the yeast dough, vegetable oil and knead with your hands a rich dense dough on kefir.
Cover the dough with a clean towel and don't disturb while it rises. Make sure that there is no extraneous noise and drafts in the room, otherwise the dough may fall off and the buns will turn out flat.
Preheat the oven to 190 degrees in advance.
From the dough you need to make several sausages and cut them into pieces. Form each into a ball, dip in cinnamon and place on a greased baking sheet.
As soon as the lush buns rise (as in the photo), send them to bake.

After half an hour, baking on kefir will be ready, all that remains is to put it on a dish.

See other kefir jam recipes that I have prepared especially for you.