This kefir dough will be a great addition to your favorite recipes.
The dough, due to fermentation at a low temperature, will be tender, airy and very soft. Another advantage of such dough is that after cooling it does not lose its taste and does not become hard.
The cooking technology is quite simple. But it is important that all components are at room temperature.
You need to take warm kefir with a fat content of 2.5 percent. One glass of this drink will be enough. You should also add a teaspoon of sugar to it, as well as dry yeast (2 teaspoons). Next, you need to mix in the flour, 4 tablespoons will be enough. Then, when everything is thoroughly mixed, you need to let the mass sit for about 15 minutes.
After this, when the yeast has reacted, you should mix another 9 teaspoons of sugar into the dough (that’s 45 g), add a little salt and beat in two eggs.
Once the dough is mixed again, you can add another 3-3.5 cups of flour and 3 tablespoons of vegetable oil.
After this, you need to assemble a ball from the dough, grease it with a small amount of oil and cover it with cling film or a bag, and also put it in a deep plate and cover it with a large lid. Then the dough needs to be put in the refrigerator for 12 hours.
After this time, you can take out the workpiece, knead it slightly and let it sit for half an hour at room temperature. Then you need to move on to the next stage of preparation: adding the filling and frying.
The dough for pies, which is prepared according to this recipe, will pleasantly surprise and will not leave you indifferent.
