Finding downtime and an understandable recipe for a truly “down” test can be difficult. If you have already managed to find such an option, it must be preserved in order to indulge loved ones with delicious pastries in the future. Today, several variants of recipes for the “like fluff” test on kefir are known at once.

Unfettered yeast dough “like fluff” on kefir

Components: 1 faceted glass of low-fat kefir, a package of “instant” yeast, half a glass of unrefined refined oil, 3 faceted glasses of high-grade flour.

  1. Flour is sifted into a spacious salad bowl from a raised distance. It is necessary to repeat the procedure a couple of times. The flour is mixed with yeast.
  2. Oil and kefir are poured into a separate container. They are sweetened and salted, after which they are mixed. Dry ingredients should completely dissolve in the liquid.
  3. Kefir mass warms up well in a water bath or in a microwave. After that, it is poured into flour. First, the ingredients are kneaded with a spatula, and then - directly with your palms.

In the form of a ball, the dough is removed away from drafts for half an hour. From above it needs to be covered with a cotton towel.

Recipe for Raisin Buns

Components: 3 tablespoons, 820 ml non-cold kefir, a standard pack of high-quality butter, half a glass of granulated sugar, a pinch of salt, 22 g instant yeast, a handful of light raisins.

  1. Dried fruits are removed from garbage and spoiled berries. Next, raisins are poured with hot water for 10-12 minutes. After washing, the berries are dried on a paper towel.
  2. The oil is melted, cooled and then mixed with kefir.
  3. All dry ingredients and eggs are added to the mass. Flour is best poured at the very end. With its last portion, prepared raisins are added to the dough.
  4. The mass is thoroughly kneaded so that the dried fruits do not stray, but evenly disperse.

Under a towel or film near the heat, the dough should grow 2 times. Once it will need to be kneaded.

Quick dough yeast dough “like fluff” on kefir

Components: 630 g of high-grade wheat flour, a standard glass of medium-fat kefir, 70 ml of fat milk, 5-7 g of table salt, a full tablespoon of dried “French” yeast, 160 g of cream margarine, 2 tablespoons.

  1. Creamy margarine is completely melted.
  2. It warms up slightly, but milk is not brought to a boil. No need to make it excessively hot.
  3. Dry ingredients other than flour are poured into the milk. The resulting yeast mixture will infuse for 10-12 minutes in warmth.
  4. Warm kefir is mixed with slightly cooled margarine. The mass is whipped slightly with a whisk, eggs are introduced into it one at a time.
  5. Liquid with yeast is poured into the mixture and the flour gradually begins to pour.
  6. On a greased greaseless table oil, the mass is heavily squeezed by hands. As a result, it will acquire smoothness and plasticity.

The resulting yeast dough on kefir “like fluff” rolls into a ball and is removed for proofing for 60-90 minutes. So that it does not dry, it should be covered with a napkin or towel.

How to cook with cottage cheese?

Components: a full glass of low-fat kefir, a pound of friable cottage cheese, 130 ml of refined oil, 730 g of high-grade flour, 1 tbsp. spoon of granulated sugar, 1 teaspoon of table salt, 11-12 g of "instant" yeast.

  1. Flour is sifted at least 2 times into a wide bowl. This will enrich the product with oxygen and add airiness to it. Yeast is poured into the mass.
  2. In a separate bowl kefir is combined with oil. Sugar and salt are added to the resulting liquid. The ingredients are mixed until complete dissolution of the dry crystals.
  3. The mixture is heated in a water bath, after which the curd is transferred to it. The base for the dough is well kneaded and sent to the flour.
  4. Kneading continues by hand.

A thoroughly cured ball-shaped dough is put into heat for 10-12 minutes. Then you can proceed to the formation of products.

Universal pastry

Ingredients: 830-930 g of high-grade flour, 160 g of granulated sugar, 20-22 g of fresh alcoholic yeast, a bag of vanilla sugar, ½ liter of kefir of medium fat content, 90 g of high-quality butter (unsalted), half a teaspoon of salt, a raw egg.

  1. Sand (a couple of teaspoons) and yeast crumbled by hands are diluted in half a glass of warm water. Under the film, the container is left for about 20 minutes.
  2. At a minimum fire, butter blossoms. A little warms up and kefir.
  3. The egg is salted and whipped. A warm fermented milk product is introduced into the resulting mixture. The remaining sugar (two types) dissolves in the liquid.
  4. Oil and water with yeast are poured into the mass.
  5. The last sifted flour is poured in small portions into the future dough.

Next, you need to shift the mass into a large container, cover and leave for a couple of hours to lift. You can remove the bowl with the dough, for example, in a closed off oven.

For pies in the oven

Components: 45 ml of frozen refined oil, half a liter of fermented milk product (kefir), 20-30 g of granulated sugar, a large pinch of baking soda and the same amount of salt, 2 chicken eggs.

  1. At the first stage of dough preparation, baking soda is extinguished. To do this, just pour it into non-cold kefir, shake it well and leave it to stand for 6-7 minutes.
  2. When the kefir is slightly swollen, sugar mixed with sodium chloride is poured into it. Then slightly beaten eggs pour into the liquid.
  3. It remains to put sour cream in the future dough, pour in the refined oil, once again thoroughly beat everything and start adding flour.
  4. It is very important to pre-sift the product and add to the kefir mixture in miniature portions. Flour falls asleep until the mass stops sticking to the fingers.

The ball formed from the resulting mass is wrapped in cling film or placed in a bag. The workpiece is left for about half an hour. Putting it in the refrigerator is not required. The dough can "rest" at room temperature.

Cake Recipe

Ingredients: 1 faceted glass of kefir (medium fat), 3 glasses of high-grade flour, half a glass of refined oil, 1 tbsp. spoon of granulated sugar, 1 teaspoon of table salt, 11-12 g of "instant" yeast.

  1. Non-cold kefir is combined with refined oil. Bulk ingredients are added to the mass, except for yeast and flour. The resulting mixture is slightly warmed up. You can do this in a water bath or in a microwave.
  2. Then flour is sifted through the smallest sieve into a wide container. Fast yeast goes there.
  3. Gradually, a warm mixture of kefir and oil is poured into the listed components.
  4. First, a very tender soft dough is kneaded with a wide spatula, and then with hands slightly greased with vegetable oil. When it stops sticking to fingers and surfaces, you can shift the lump into a bowl or pan and leave it near the heat source for half an hour.

A small tip: To make the dough easier to approach, you need to grease the bottom and walls of the bowl with any vegetable oil.

Related:More from the author: