Yeast dough deserved is not considered the easiest to prepare. When kneading it is necessary to correctly take into account the temperature of the ingredients and the time of their proofing, but if you can observe all the rules - the recipe will pay off to you in full: the dough will turn out to be surprisingly lush and will not stale for several days. But in cooking it is difficult to achieve perfection, new technologies and recipes are created and continuously improved. The same thing happened with the yeast test. It turned out that if you cook dough on kefir, then it comes out easy as fluff, ideally complementing the most diverse fillings and melting in your mouth.
Recipe for a yeast dough "like fluff"
As we noted earlier, one of the main rules for working with the yeast test is to observe the correct temperature of the ingredients. Since kefir is stored in the refrigerator, it is possible to reach its desired temperature with the help of delicate heating or by diluting the milk product with water. In the recipe below we decided to follow the second path.
Ingredients:
- water 100 ml;
- kefir - 155 ml;
- butter - 55 g;
- egg - 1 piece;
- flour - 455 g;
- sugar - 55 g;
- instant yeast - 10 g.
Preparation
Preheat the water to a temperature slightly higher than that required for yeast activation. Dilute cold kefir with hot water and add a pinch of sugar. On the surface of the solution, pour out the yeast and leave it until activated. Pour the finished solution to the egg, beaten with melted butter, and then pour the remaining sugar and mix. Combine the liquid ingredients with flour. Leave the plastic and soft dough to a proofing in the heat, and when it doubles in volume, dab and divide into portions. After molding, the patties are left for another proofing for another half an hour, and then sent to the oven.
The recipe for the yeast dough "like fluff" on kefir
This recipe for fresh yeast dough "as fluff" for pies can be supplemented with salt and sugar to your taste. If you are cooking sweet pastries, then put in not more than half a glass of sugar, let all the sweetness provide the filling, and for salt pies there will be enough good pinch of salt.
Ingredients:
- dry yeast - 15 g;
- kefir - 355 ml;
- water - 55 ml;
- vegetable oil - 55 ml;
- flour - 510 g;
- soda - 1/2 tsp.
Preparation
After warming the water to a temperature slightly above body temperature, sprinkle a pinch of sugar and yeast. After 10 minutes, when the water becomes foamy and becomes creamy, pour the solution into kefir and add the vegetable oil. At the moment, the basis for the test contains a lot of acid, which is provided by kefir, it must be neutralized to create the most comfortable conditions for the development of yeast, for this purpose, put a little soda into the dough. Pour the resulting solution into the flour and mix the smooth dough. Leave it to proof for about an hour, and after it is raised, proceed to the molding of the pies. Ready cakes should be left to rise again, and then you can start cooking them in the oven (temperature 190 degrees) or deep-fried.
Yeast dough - soft as fluff
Ingredients:
- kefir - 240 ml;
- dry yeast - 10 g;
- vegetable oil - 115 ml;
- sugar - 15 g;
- flour - 370 g.
Preparation
Combine the yogurt with butter and gently heat until warm, making sure that the milk protein does not curdle. In a warm mixture, dissolve the sugar and put in the yeast. Leave the solution for 10 minutes, and after a while, pour it into the flour. Having mixed the yeast dough, soft as down, leave it for half an hour, and then form pies. Ready-made pies baked at 200 degrees to browning.