7 great recipes for kefir dough for pies, pizza and more

3 important points

The higher the fat content of kefir, the more satisfying the baked goods will be.
It is better to sift the flour for the dough first.
If you are making sweet baked goods, you can slightly increase the amount of sugar in the dough.

Kefir dough without yeast

Suitable for pizza, pies (especially fried), flatbread.

Ingredients

500 ml of kefir;
1 egg;
2 tablespoons of sugar;
1 teaspoon salt
1 teaspoon of baking soda;
50 ml of vegetable oil;
800 g flour;
40 g butter.

Preparation

Whisk kefir, egg, sugar, salt and baking soda. Pour in vegetable oil and beat again. Separately grind 500 g flour with butter. Add kefir mass to flour and stir.

Add a little more flour and stir again. Put the dough on the table, sprinkle with the remaining flour and knead well with your hands. Cover with a towel and let sit for half an hour.

Kefir dough without yeast and eggs

Suitable for pizza, pies, pies, tortillas.

Ingredients

500 ml of kefir;
a pinch of salt;
½ tablespoon sugar;
120 ml of vegetable oil;
500 g flour + a little for dusting;
1 teaspoon of baking soda.

Preparation

Whisk kefir with salt, sugar and butter. Add flour gradually, stirring until smooth. Then knead the dough with your hands, dusting with flour.

Roll it out in a not too thin layer. Sprinkle ⅓ baking soda and rub with your hands to distribute it evenly.

Fold the dough into an envelope, roll out and rub with baking soda again. Do the same thing one more time. Finally, shape the dough into a ball and let sit for 20 minutes.

Yeast dough with kefir

Suitable for pies, pies, rolls.

Ingredients

30 ml of milk;
6 g dry yeast;
½ tablespoon sugar;
350 g flour;
100 ml of kefir;
70 g butter;
a pinch of salt;
1 egg.

Preparation

Dissolve yeast, sugar and 2 tablespoons of flour in warm milk. Leave in a warm place for 15 minutes. Add room temperature kefir, melted cooled butter, salt, egg and mix thoroughly.

Add the remaining flour and knead the dough well. Form a ball out of it and transfer to a bowl. Cover with a towel and leave in a warm place for 40-50 minutes. The dough should approximately double in volume.

Yeast dough on kefir without eggs

Suitable for pies, pies, rolls, bread.

Ingredients

500 g flour;
1½ teaspoon fast-acting yeast
2 tablespoons of sugar;
1 teaspoon salt
300 ml of kefir;
2 tablespoons of vegetable oil + a little for lubrication.

Preparation

Combine flour, yeast, sugar and salt. Make a depression in the center and pour in kefir at room temperature. Stir and pour in the oil.

Knead the dough with your hands for 10-15 minutes, until smooth. Form it into a ball and transfer to a greased bowl.

Cover the bowl with a towel and leave in a warm place for 1 hour. The dough should approximately double in volume. Remember it slightly with your hands and leave it warm for another 40-50 minutes. The dough will rise even more and become softer.

Liquid dough with kefir

Suitable for jellied pies, pancakes.

Ingredients

2 eggs;
250 ml of kefir;
1 tablespoon sugar
a pinch of salt;
½ teaspoon of baking soda;
250 g flour;
30 ml of vegetable oil.

Preparation

Whisk the eggs. Add half of the kefir, sugar, salt, soda and beat again. Add flour and stir. Add the remaining kefir and butter and mix the dough thoroughly.

Kefir dough for dumplings and dumplings

This dough is made with just three ingredients.

Ingredients

200 ml of kefir;
300 g flour + a little for dusting;
½ teaspoon of salt.

Preparation

Pour kefir into a bowl, add flour and salt. Knead the dough with your hands until smooth. Form a ball out of it, dust with flour and wrap in cling film or put in a plastic bag. Place the dough in the refrigerator for 3-4 hours.

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Puff pastry on kefir

Suitable for any puff pastry.

Ingredients

250 ml of kefir;
1 egg;
a pinch of salt;
450 g flour + a little for dusting;
200 g butter or margarine.

Preparation

Whisk kefir with egg. Add salt and flour and knead to a homogeneous dough. Roll it out into a thin layer on a floured table.

Cut the cold butter into thin slices and roll them in flour. Place ⅓ butter in the center of the layer, fold the last into an envelope and seal the edges.

Sprinkle flour on the dough and roll it out again into a thin layer. Put the remaining butter in the middle, re-roll the layer with an envelope, seal the edges and roll out into a thin layer. Then fold it in several layers and roll it out again.