Cooking sweet pies on kefir yeast. The secrets of making kefir dough for lush and delicious pies

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I like to pamper my family with fresh pastries, so I knead it myself. I often experiment and test various dough recipes and recently discovered a very simple yeast on kefir for pies and other yeast baked goods.

On kefir

I want to note that the dough on kefir comes up in a very short time and does not need to be knocked down three times, and after baking the products are very soft, airy and tasty. Pies made from this dough remain soft and fresh for a long time.

Pies are baked from kefir dough with various fillings(sweet, savory), pizza, yeast pies in the oven or in a frying pan (for example, or at). I prepared the dough for envelopes with caramelized apples, the recipe of which I will post in the next publication. Now back to our yeast dough.

Ingredients for yeast dough on kefir:

1. White flour - 0.85-1 kg;
2. Kefir of any fat content - 500 ml;
3. Dry yeast - 11 gr.;
4. Granulated sugar - 1 tbsp;
5. Fresh egg - 1 pc.;
6. Salt - 0.75 tsp;
7. Sunflower oil - 2 tablespoons.

How to knead yeast dough for pies on kefir:

Since we are using dry yeast, it is necessary to “wake it up”. To do this, we breed yeast granules in a small amount of warm water. Stir the dough and put in a warm room for 10 minutes.

When the yeast rises with a cap, pour warmed kefir into a bowl for kneading dough. We beat the egg into the dough, pour granulated sugar with salt and stir with a whisk.

Add vegetable oil there (I added sunflower oil, but any other is possible), stir and in small portions add flour.

When the dough becomes steep, then continue kneading by hand. In terms of density, the dough should turn out to be quite soft and elastic, and I do not recommend adding a lot of flour to it.

We put the formed lump of dough in a bowl powdered with flour, wrap it with a film and put it in heat to rise. It rises very quickly and increases in volume several times after 45-50 minutes.

1 Kefir is heated to a warm, not hot state (I use a microwave), about 36C, add sugar and yeast, because yeast loves a sweet and warm environment. Mix well and leave in a warm place to activate the yeast.

2 Kefir will turn into a dough.

3 Add salt and vegetable oil, mix well with a whisk.

4 Next, pour the flour, it is advisable to sift it through a fine sieve directly into the kefir mixture, so that the flour is saturated with oxygen, and the dough turns out to be more airy. We add flour gradually, each time, kneading the dough well, until it stops sticking to the hands, but is soft and elastic. Since the flour is different, it may contain a different percentage of gluten, so when kneading the dough, flour may take a different amount. If you see that the declared amount of flour is not enough for you, add carefully 2-3 tbsp. flour into the dough, until it becomes the desired consistency, if, on the contrary, you need less flour, then do not force the remaining flour, otherwise you will get a very tight dough that will negatively affect the final result when baking.

5 We spread the dough on a work surface lightly powdered with flour and knead it well, the dough loves hands very much, so the more and more diligently you knead it, the tastier the pastries will turn out. After the dough is kneaded, we coat it with vegetable oil, about 1 tbsp, so that it does not stick to the walls of the bowl.

6 Cover the dough with a towel so that it does not wind and set to rise in a warm place. I usually use the oven preheated to 50C, during the entire time of raising the dough, reduce and return the temperature, in this case the dough suits me for about 45 minutes. The place to rise must be warm, preferably without drafts, the dough should double in size, after which it must be lightly kneaded and set to rise again to the same state as the first time. When the dough has risen a second time, you can begin to form the products you need.

Before baking, I advise you to leave the product for proofing in a warm place for 20 minutes, in this case the dough will be saturated with oxygen and baked in this form, which will give the final product incredible splendor and airiness.

Perhaps every housewife has her own signature recipe in her arsenal. yeast dough. It is this dough that can rightfully be considered universal, because it is perfect for rich 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 a few practical advice Note to hostesses:

• Choose only fresh yeast.
• Pressed yeast is stored for several days. In the refrigerator they can keep their beneficial features for 3 weeks, and in the freezer for 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 dough. If you are using yeast whose expiration date has already passed, then most likely the dough will not only not work, but will also get 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 it 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 classic way cooking. This dough is made very quickly and without special efforts. It can be made with pressed or dry instant yeast.

Compound:

• 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.

Cooking:

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.

Compound:

• 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.

Cooking:

Yeast dough on kefir for buns

If you want to cook delicious buns then try a new, simple and easy recipe kneading dough on kefir.

Compound:

• 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.

Cooking:

1. Heat the water slightly, its temperature should not exceed 40 °.
2. In a deep bowl, put the yeast and 1 tbsp. l. Sahara. Pour dry ingredients with warm water.
3. Let the mass brew for about 5 minutes, and then mix well.
4. Pour kefir into a separate bowl, it should not be cold.
5. 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.
6. When a bubbly foam forms on the yeast mass, add it to kefir and mix everything well.
7. If the foam is not formed, this means that the yeast is of poor quality or stale.
8. Gradually add the sifted wheat flour. First, mix everything with a spoon, and when the dough thickens slightly, put it on a work surface and knead thoroughly.
9. Transfer the kneaded dough to a deep bowl and cover with a dry towel or napkin.
10. Leave the dough to infuse in a warm place for about 1.5-2 hours.
11. 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. AT butter dough also add vanilla sugar or essence.

Manufacturers today offer a wide range of yeast. Buy only proven and fresh yeast, because the taste of the dough and ready meal. 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.

One of the easiest ways to prepare the base for pies is kefir dough. True, for many housewives, for some reason, it does not work out. Most likely, they just don't know some of the cooking tricks, which you can read about on this page.

Ingredients:

How to cook dough on kefir for pies

1. Mix kefir with vegetable oil and heat in the microwave to the temperature of fresh milk.

2. Pour in the yeast.

3 . Add sugar and salt. For splendor, you can add 1 tsp of soda.

4 . Mix the resulting workpiece.

5 . Pour in the flour.

6. Knead the dough. Leave for 30 minutes. You can directly in the cup or put in a plastic bag.

There is no need to knead such a dough. As soon as it suits, you can sculpt pies. But when they are laid out on a baking sheet, you should not immediately put the semi-finished product into the oven. It is better to let stand for another 10-15 minutes for "proofing". In this case, the pies are more "airy".

Quick pie dough on kefir is ready

The taste of homemade pies largely depends on the quality of the dough. Many housewives generally prefer not to do it, but to buy it ready-made. In principle, this is a good option, although the quality purchased dough not always what you want. So why use an unknown person and how a cooked product, if you can make the dough yourself. Moreover, this process does not require large labor costs.

The subtleties of making kefir dough

It’s worth starting with the kefir itself. Why exactly him? The answer is simple. The lactic acid bacteria contained in kefir are akin to yeast, and albeit weakly, but perform the same functions. So properly prepared kefir dough it turns out more "airy" and is optimal for making pies, even if it is yeast-free.

By the way, that is why you can not use cold kefir to prepare the dough. In this case, the rippers and "yeast" simply do not have time to start their work, as a result, the dough will turn out to be too dense. So it’s better to get kefir out of the refrigerator in advance so that it warms up at least until room temperature or warm it up a bit in a steam bath.

As for the fat content of kefir, this question is not fundamental. You can take fermented milk product with any fat content. However experienced chefs claim that the optimal fat content is 2.5-3.2%.

There is no need to worry too much about the expiration date of the product. It is believed that expired kefir is even better suited for making dough than fresh. But if the characteristic smell of fermentation has already gone from the open package, then it is better not to risk it and go to the store for a fresh product.

Soda can be added to kefir dough. Then the base for the pies will turn out to be more magnificent. But you do not need to extinguish soda with vinegar. In this case, it is used in its original form.

As for flour, then, as in the preparation of any dough, it is advisable to sift it. So it will not only be cleansed of random rubbish, but also saturated with oxygen. As a result, the pies will turn out more magnificent.

As for other products, it is difficult to say something definite. It all depends on the recipe and the method of kneading. For example, adding butter to kefir dough is very useful. True, it is worth knowing that the calorie content of the pies will noticeably increase from this. But eggs should be laid sometime, and sometime you can refuse them. In general, the main thing when preparing kefir dough is to adhere to the technology and then everything will definitely work out.

Dough recipes for kefir pies

Dough for pies on kefir without yeast

If the guests called suddenly, then it is quite possible to have time to do delicious pies while they are stuck in traffic. This version of the test will also please those housewives who are not particularly “friendly” with yeast. And for its preparation you need a standard set of products:

• kefir - 0.5 l (in this case it is better to take a product with a fat content of 2.5%);
• flour - 300-400 g;
• sour cream - 2 tablespoons;
• sugar - 1 tablespoon;
• salt and soda - 1 teaspoon each.

Mix kefir thoroughly with soda. Add salt, sugar and eggs. Mix again. Add sour cream and mix again. Add oil and mix again. Then, in small portions, start adding flour to the resulting liquid mass, constantly stirring the thickening dough. It is necessary to add flour until the base for the pies becomes elastic and ceases to be sticky. So if it takes less flour than indicated in the recipe, then it's okay.

Wrap in cling film and let stand for half an hour. After that, you can roll it out and sculpt pies.

Kefir dough for pies in a pan

This option is optimal for fried pies. Although, if desired, you can bake them in the oven, but according to rumors, it will turn out “not right”. Cooking has its own specifics, although the products used are quite standard, the same as in other recipes:

• kefir - 400-500 ml (2 cups), it is better to take a product with a fat content of 2.5%;
• flour - 750-900 g (5-6 glasses);
• vegetable oil - 50-75 ml (about a quarter cup);
• sugar - to taste (you can without it);
• soda and salt - 1 teaspoon each;
• yeast - 2-3 pinches of dry, "high-speed".

Pour kefir into a deep bowl and heat in a water bath to a temperature of 36-38ºC. After that, add soda to it and mix. Due to the chemical reaction, the liquid should begin to foam actively.

As soon as the foam begins to settle, add salt, sugar and pour in the oil in a thin stream. Immediately pour a glass of flour and a couple of pinches of yeast into the mixture. Stir the mixture, then pour in the flour one glass at a time and knead until it stops sticking to your hands. The result should be a soft "bun". It is not necessary to use all the flour in this case.

It remains to cover the bowl with a towel or film and let stand warm for 40-45 minutes. During this time, kefir, soda and yeast will do their job, turning the mass into an excellent pie base.

Kefir dough for pies in the oven

And this dough is one of the easiest to prepare. You will need for it almost the same products as in other versions of the kefir base for pies:

• kefir - 1 l;
• flour - 700 g;
• eggs - 3 pcs.;
• vegetable oil - 4 tablespoons;
• sugar - 1-3 teaspoons (to taste);
• salt - 1 pinch.

Put/pour all the ingredients except flour into a deep bowl. Eggs, of course, must first be broken. Mix everything thoroughly until a homogeneous mass is obtained. After that, you can start adding flour and knead. The resulting "bun" should be smooth and elastic.

The finished dough should be put in heat for 30-45 minutes so that the lactic acid bacteria raise it a little. The bowl should first be covered with a film or at least with a clean towel.

Air dough for pies on kefir

This recipe assumes the presence of yeast in the house. But soda is not put in such a pie base. By the way, this is perhaps the only version of kefir dough in which this ingredient is absent. The rest of the products are quite common:

• kefir - 0.5 l;
• flour - 1 kg (it is unlikely that all will go away, but it is better to prepare with a margin);
• eggs - 1 pc.;
• vegetable oil - 2 tablespoons;
• sugar - 2 teaspoons;
• salt - 1/2 teaspoon;
• dry yeast - 1 sachet.

The cooking process begins with the preparation of dough. Heat a little water or milk, dilute half a teaspoon of sugar, add yeast and stir. Cover the container with cling film and leave for 10 minutes to let the yeast come to life.

Add sugar, salt and yolk to kefir raw egg(White can be used at your discretion). Add the risen dough there and mix everything thoroughly.

Pour the flour in portions - 1 cup each, constantly stirring the mass so that lumps do not form. As in previous recipes, add flour and knead the dough until it stops sticking to your hands. The finished base should be transferred to a large container, covered with a film and left to approach for about half an hour.

Immediately advice: it is better to grease the container and the film with vegetable oil so that the dough does not stick to them when it rises.

The dough that has come up must be kneaded, let stand for 5-10 minutes, after which you can separate pieces from it and sculpt pies. By the way, it is better to make them not too big, but to put them on a baking sheet away from each other. Baking by this recipe well continues to rise, being already in the oven.

Quick pie dough

Speaking objectively, any of the above options for the kefir test can be considered fast. Therefore, in conclusion, a not quite standard version will be presented, which, in addition to kefir, also includes cottage cheese. This recipe is prepared quickly, and it is suitable for both fried pies and for cooking these pastries in the oven. So, you will have to prepare for work:

• kefir - 200 ml;
• flour - 0.5 kg;
• cottage cheese - 200 g (you need to take non-granular cottage cheese, optimally with a fat content of 9%);
• eggs - 1 pc.;
• sugar - 1 tablespoon;
• soda - 1 teaspoon;
• salt - a pinch (to taste).

Kefir is slightly heated on a steam bath to about 35-36 ° C. Add soda to it and stir. While the soda quenching reaction is in progress, grind the cottage cheese with the egg and sugar so that there are no grains. By the way, if the cottage cheese is still grainy, then it is worth wiping it through a sieve.

Pour the kefir billet into the curd mixture and mix everything again. Then add flour and knead the dough. As in previous recipes, flour must be added in portions - one glass at a time. Ready product will be slightly sticky to the hands.

Yeast dough on kefir with soda

This dough is perfect for lovers of baked pies. It is remarkable in that it is prepared quite quickly. The whole process, including mixing, takes no more than 45 minutes. In addition, the base is soft and airy. In short, some pluses. To prepare it you will need:

• kefir - 200 ml (1 cup);
• flour - 450 g (3 cups);
• vegetable oil - 100-120 ml (half a glass);
• sugar - 1 tablespoon;
• salt - 1 teaspoon;
• soda - 1 teaspoon;
• yeast - 1 sachet dry "quick" or 30 g fresh.

To prepare this pie base, kefir should be heated to a higher temperature than room temperature. To do this, pour it into a ladle, add vegetable oil and put on fire. It only takes 2-3 minutes to warm up the temperature of the liquid to about 38ºC. If your hands are clean, you can put your finger into the bucket to check. The temperature should be comfortable for the skin.

Remove the mixture warmed up in this way from the heat and add the yeast to it. If they are fresh, then you can simply put them in and mix thoroughly. If the shiver is dry, then it is necessary to carry out all the operations indicated on the bag with it and only then mix it with warmed kefir liquid.

Now you can pour flour into a separate bowl, pour the prepared mixture into it and knead. Such a base for pies does not require a long kneading. Enough to achieve uniformity. The bowl should be covered with a lid or wrapped in cling film and put in a warm place for about 30-40 minutes.

A few last words...

As you can see, the products for kefir dough and the methods for preparing it do not differ so much. In fact, there are only two options for such a base for pies - yeast and without yeast. And everything else is just little tricks in mixing the ingredients. So there is nothing complicated in kefir pies. Prepare for health.

Video recipe

The whole universe is enclosed in pies - and this is not an exaggeration. They appeared at the dawn of mankind, accompany a reasonable person to this day - they satisfy hunger and delight the soul. Over the centuries, the recipe has been improved, chefs have come up with new fillings and methods for kneading dough. Just below are some of the most popular, fastest and most delicious recipes.

Pan-fried kefir pies - photo recipe with step by step description

To liver sausage many are treated with disdain. But if you still buy it, then try adding it to mashed potatoes, and then bake pies with such a filling. You will be pleasantly surprised by their spicy taste.

Kefir dough pies are soft and rich. This dough is good because it does not need to be left for a long time to rise, since a few minutes after kneading it is ready to use.

Time for preparing: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Kefir: 230 g
• Vegetable oil: 60 g and for frying
• Egg: 1 pc.
• Sugar: 8 g
• Soda: 6 g
• Flour: about 3 tbsp.
• Potatoes: 500 g
• Liverwurst: 200 g
• Onion: 200 g
• Margarine: 50 g
• Salt pepper:

Cooking instructions

Since the dough is kneaded quickly, and the potatoes for the filling still need to be boiled and cooled, make the filling first. Coarsely chop the potatoes.



Finely chop the onion.



Cut the liverwurst into large chunks.



Boil potatoes in salted water until soft. Drain the broth, and dry the potatoes slightly to remove any remaining moisture.



Before the potatoes have cooled down, mash them into a puree.



Put the prepared onion into the pan with margarine.

If you do not like margarine, then replace it with melted or butter, that is, the fat that, when cooled, from a liquid state turns into a solid. If you take vegetable oil, then potato filling it will be liquid.



Saute the onion until yellowish.



Put in the sausage.



Stir with onion, heat it over moderate heat until it turns into a liquidy mass.



Pour this mixture into a bowl with mashed potatoes. Add pepper and salt.



Stir. While the filling is cooling, take care of the dough.



In a bowl, put the egg, salt, sugar, pour kefir and vegetable oil.



Stir the mixture with a whisk.



Pour flour mixed with soda.

Experienced housewives know: if the dough is mixed with kefir, then it will be difficult to determine the exact amount of flour. It all depends on the density of kefir. Therefore, you must determine the amount of flour empirically.



Using a spatula, combine the flour with the liquid mass. Quickly knead the dough, as with a long kneading, the quality of the dough deteriorates, and the products from it turn out to be heavy, as if unbaked.



You should have a soft, pliable dough that won't stick to your hands. Cover it with a bowl and let it rest for twenty minutes. During this time, the soda will react with kefir, the dough will fill with air bubbles and slightly increase in volume.



Put the dough on the table, divide into 12-14 pieces.



Form donuts out of them. Cover with a towel, as kefir dough quickly weathers.



Mash the donut in juice. Put a portion of the filling in the middle.



Blind the pie, carefully pinching the edges.



Heat oil in a frying pan. It should completely cover the bottom of the pan with a layer of at least 3 mm. Turn each pie seam side down, give it a slightly flattened shape, place in a pan.



Fry the pies over moderate heat, covering the pan with a lid.



When the undersides of the patties are browned, turn them over to the other side. Bring to readiness by slightly reducing the heat.



Put the finished pies on a napkin to remove excess fat.



Let the pies cool a little, then the filling will become thicker, and the dough will reach the condition.



Recipe for pies on kefir dough in the oven

The most famous in Russian cuisine are pies with cabbage. They are prepared quickly, at the cost of products they are suitable for families even with low incomes. The main thing is the incomparable taste!

Ingredients:

Dough:

• Kefir - 1 tbsp.
• Wheat flour - 3 tbsp.
• Salt - a pinch.
• Vegetable oil - 3 tbsp. l.
• Egg - 1 pc. (for greasing baking).

Filling:

• Cabbage - 0.5 kg.
• Onion - 1-2 pcs.
• Vegetable oil.
• Salt, spices.

Cooking algorithm:

1. First you need to prepare the dough. Pour kefir into a deep container, add soda, leave for 5 minutes, soda will be extinguished during this time. Salt, add vegetable oil, mix thoroughly.
2. Now gradually add flour, knead until a homogeneous mass is obtained - first with a spoon, then with your hand. If the dough sticks to your hand, then there is not enough flour. Sprinkle flour until it begins to peel off, becomes elastic.
3. You can’t immediately cook pies from this dough, you need time for proofing - 30 minutes. To prevent a dry crust from forming on top, cover with cling film.
4. Now it's time for the filling. Shred the cabbage very finely, you can use a combine. Salt, crush to give juice. Onion peel, wash, chop very finely or grate.
5. Heat vegetable oil in a frying pan, put cabbage. Simmer over low heat, covered for 15 minutes. Add onion, continue simmering for 6-7 minutes. Sprinkle with seasonings. Cool down.
6. Divide the dough into equal lumps, shape them into balls, then flatten them with your hands into a cake. Put the filling in the center of the circle, lift the edges, pinch.
7. Place on a greased baking sheet. Whisk the egg until smooth, brush the top of each pie.
8. Bake in the oven. In time, the process lasts 30 minutes, but each oven has its own nuances.

Dough on kefir and yeast

The most delicious pies, the dough for which is prepared with yeast. They are very tender, fluffy and melt in your mouth. The cooking process is still going on, and the aroma is such that homemade people gather at the table without an invitation.

Ingredients:

Dough:

• Yeast - 10 gr. dry, pressed or 50 gr. fresh.
• Kefir - 300 ml.
• Chicken eggs - 2 pcs.
• Vegetable oil (if possible, olive) - 150 ml.
• Milk - 100 ml.
• Sugar - 2 tbsp. l.
• Salt - 0.5 tsp.
• Flour - 600 gr.

Cooking algorithm:

1. At the first stage, prepare the dough: heat the milk until warm, but not hot. Add sugar, yeast, grind into a homogeneous mass. Keep the dough in a warm place for 10-20 minutes, it should “approach”, increase in size.
2. Kefir leave at room temperature, mix with butter and eggs, beat until smooth. Combine with dough, stir.
3. Gradually add flour, kneading the dough. Leave the yeast dough in a warm place to rise. Keep away from drafts.
4. Prepare the filling, you can sweet, you can meat or vegetable. Form cakes, in the center - the filling. Pinch tightly, do not think about the beauty of the seam, because in this recipe you need to put the pies on a baking sheet with the seam down.
5. Use baking paper, line a baking sheet with it. Lay out the pies, leave for 20 minutes. They will increase in size. Bake on medium heat for 20 minutes.

Air pastry like fluff

For some housewives, the dough for pies turns out to be very hard, for others - like fluff, airy, tender. There are several secrets to getting this delicious dough, the first is the use of both yeast and kefir. The second is the addition of vegetable oil. Third - step-by-step preparation, with stops for proofing. The process is not very difficult, but lengthy. And sometimes it even becomes a pity that the pies disappear from the plate in a matter of minutes.

Ingredients:

• Kefir - 1 tbsp.
• Dry yeast - 1 sachet.
• Oil (vegetable) - 0.5 s.
• Flour - 3 tbsp.
• Sugar sand - 1-2 tbsp. l.
• Salt - 1 tsp

Cooking algorithm:

1. Warm up kefir, mix with salt, sugar, eggs, beat. Mix yeast with flour, pour into kefir-egg mass. Knead soft elastic dough. Leave for 30 minutes, away from drafts, in a warm place.
2. While the proofing process is in progress, there is time to prepare the filling.
3. Then form the pies, place them seam-side down on a baking sheet, on oiled paper (or baking paper). Leave again for proofing. If the pies have risen, brush with egg and send to the oven.
4. The golden color is a signal of readiness, and the family is already at the table - decorously waiting for a treat.

Very quick and easy recipe - lazy option

Many housewives would like to treat their relatives with pies, but are too busy at work. For those lovers home baking the following recipe will do.

Ingredients:

• Kefir - 500 ml.
• Wheat flour - 2 tbsp.
• Salt.
• Soda - 0.5 tsp
• Sugar - 0.5 tsp.
• Cabbage - 0.5 kg.
• Onion turnip - 2 pcs.
• Carrots (medium size) - 1 pc.
• Seasonings, fresh dill.

Cooking algorithm:

1. You need to start with vegetables. Chop the cabbage, add salt, mash with your hands or with a crush to let the juice flow. Now send it to stew in a pan (on vegetable oil).
2. Peel and wash carrots and onions. Chop the vegetables, add in turn to the cabbage, first the carrots, then the onions. Simmer until done.
3. You can start preparing the test. Kefir warm, add salt and sugar, soda. Mix, leave for 5 minutes.
4. Add flour to get the dough like pancakes, moderately thick.
5. Cool the cabbage to room temperature, wash the dill, chop finely. Combine the dough with vegetables and dill.
6. Bake in a pan in vegetable oil like pancakes, fry on both sides.

Put a slide of pies on a dish, and, until they have cooled down, invite the household for a tasting!

Ideal toppings: choose yours

Buckwheat with chicken liver

Unsweetened hearty stuffing With original taste prepared on the basis chicken liver. 300 gr. boil the liver with seasonings, salt. Separately, cook 1 tbsp. buckwheat. Drain the water, add the fried onion to the buckwheat, the liver twisted in a meat grinder, seasonings, pepper, salt to taste.

"Autumn Study"

For this filling you will need a pumpkin (1 kg) and prunes (50 pcs.). Pour prunes hot water leave for 15-20 minutes. Then rinse thoroughly and chop. Stew peeled, washed, diced pumpkin with a little oil in a saucepan. cook pumpkin puree pour a glass of cream into it. Put sugar to taste, add prunes.

"Mushroom"

This filling is also good in the fall, when fresh Forest mushrooms, and in winter, when frozen ones are taken. Mushrooms clean, wash and boil. Cut into slices, fry in vegetable oil. At the end of frying, add finely chopped onion for flavor.

For novice housewives, recipes for so-called lazy pies are suitable. There is no need to mold the dough, but to make the consistency like thick sour cream. Bake pancakes. More experienced chefs can use classic recipes.

To make the dough tender, you need to use yeast. Prepare the dough and leave for a while in a warm place. Knead the dough and leave again. Make pies, leave for a third time. Before baking, grease each pie with an egg (or yolk), then they will turn out very ruddy and beautiful.