Delicious sweet buns with kefir in the oven. Quick buns with kefir - without yeast, but fluffy! Kefir bun recipes

Calories: Not specified
Cooking time: Not indicated

Butter dough with kefir has a lot of advantages. The first is the opportunity to recycle leftover kefir and prepare delicious homemade cakes. Another plus is that the bun dough turns out to be very fluffy, airy, rises quickly and well, because... kefir promotes fermentation. Well, perhaps the main advantage is that kefir-based butter dough is simply ideal to work with. You can use it to form buns of any shape - from ordinary round ones to intricate braids, curls or snails. In the finished baked goods, the crumb is porous in structure, with large and small holes, but it is a little denser than usual, and the crust is just as thin and tender. Kefir buns are a very successful recipe, be sure to take note of it! Buns made from butter dough will turn out very tender and fragrant. Try it too, cook it.

Ingredients for the dough:
- warm milk – 60 ml;
- fresh pressed yeast – 15 g;
- sugar – 1 tsp;
- flour – 3 tbsp. l. with a small slide.

To knead the dough:

- ripened dough;
- sugar – 2/3 cup + sugar for sprinkling buns;
- salt – 0.5 tsp;
- eggs – 2 pcs. in the dough + 1 for greasing the buns;
- flour – 3.5-4 cups (look at the dough);
- kefir - 250 ml;
- butter – 70 gr.

Recipe with photos step by step:

How to make sweet buns from yeast dough?

Grind fresh compressed yeast with a teaspoon of sugar into a liquid paste.

Pour in warm milk, dissolve the yeast in the milk. Add 2-3 tbsp. spoons of flour (sifted), stir until smooth.

The dough for the dough will be the same in consistency as the dough for pancakes. Cover the dough with a thick towel or lid and place in a warm place for 30 minutes.

Periodically check how the dough fits. When the dough has grown 3 times and is covered with holes, you can start kneading the dough.

Melt the butter in the microwave or remove it from the refrigerator in advance and leave it at room temperature. Also take out the eggs and kefir in advance so that the products heat up. Mix soft butter, eggs and sugar.

Pour in kefir at room temperature. Mix the ingredients until they combine into an almost homogeneous mass (small lumps of butter may remain, this is not a big deal).

Add the matured dough. Mix the dough with the rest of the ingredients.

Sift flour into the dough. First add 3 cups of flour and see how the dough turns out. If it is viscous or sticky, add more flour, but little by little, so that the dough does not turn out dense.

Place the dough on the table and knead it well. The rich yeast dough for kefir buns will turn out very soft, it may stick slightly to your hands, but try not to add more flour, it’s better to pour in a little vegetable oil. Place the dough in a bowl coated with oil and place in a warm place for 1.5 hours.

During proofing, the dough will increase 4-5 times, become airy and soft.

Knead the dough, but do not knead. Divide into several parts. Prepare one for cutting, leave the rest in a bowl and cover.

Divide the dough into small walnut-sized pieces. Roll each piece into a rope of arbitrary thickness and length (the thicker the ropes, the more magnificent the buns will be).

Connect the bundles in three pieces, press at the top - this will be the beginning of the braid. And then braid it like a regular braid, moving the strands to the center and to the sides. Pin the end of the braid and tuck it down. So work with all the dough or make buns in a different shape.

Place the braids on a baking sheet and leave to proof for about 20 minutes. Before placing in the oven, brush the buns with beaten egg and sprinkle with sugar (you can brush with milk or tea instead of egg). You can also cook it.

Bake sweet yeast buns from butter dough at moderate temperature (180 degrees) until golden brown. Remove them from the baking sheet while hot, immediately transfer them to a flat surface and leave to cool. While the braided buns made from yeast dough are cooling, brew some fragrant tea or heat up the milk and enjoy delicious homemade cakes! Note to the hostess - for a change you can.

If you, like me, do not like to spend too much time cooking, waiting for the dough to rise several times during the cooking process, bake sweet buns with kefir in the oven without yeast . Everyone will like them without exception. Quick buns with kefir they turn out very lush and, soft and fragrant. They can be given different shapes according to your wishes: sprinkled with sugar, poppy seeds or greased with fondant. WITH kefir dough - for buns in the oven - It’s a pleasure to work. So get ready and enjoy the wonderful result of your labor!

Kitchen appliances: scales, baking sheet, 2 bowls, spatula, pastry brush, parchment, knife, sieve.

Ingredients

How to choose the right products

For the dough, you can use kefir, both full-fat and low-fat. I usually buy 2.5%.Kefir with an expiration date is perfect, and even slightly expired (but not spoiled) - the more acid in kefir, the better the dough rises when interacting with baking powder.
Baking powder can be replaced with soda. You need to take a teaspoon without the top. There is no need to extinguish the soda - the acid of kefir will be enough.

Step-by-step preparation

Since these buns are the fastest to cook that I know, the first thing we need to do is preheat the oven to 190-200 degrees. After this, sift 3 cups of flour into a bowl.
Add 2 teaspoons of baking powder. For unsweetened baking, add 1.5 teaspoons of salt and a tablespoon of sugar, for sweet – a level teaspoon of salt and 3-5 tablespoons of sugar, to your taste.
Stir the mixture with a spatula.
In another bowl, mix 300 ml of kefir and 1 tablespoon of vegetable oil.
Pour in the dry mixture and knead the dough, gradually adding another glass of flour.
The dough should be soft, but not sticky.
We form a sausage out of it and divide it into 8-10 approximately equal parts.
Roll each part into a ball. It can be flattened a little.
Place the preparations on a baking sheet with parchment. They increase in size during baking, so do not place them close together, but at a distance.
Bake the buns for 20-25 minutes.
5 minutes before the end of baking, brush them with water and sugar for shine and taste (a tablespoon of sugar per half a glass of water).
Remove the finished products from the oven and serve.

What to serve with

If you have prepared sweet buns according to my recipe, they can be served with tea, coffee, cocoa, hot chocolate and any other drinks. You can cut the bun and spread it with butter, jam or chocolate spread. The unsweetened option will be an excellent replacement for bread for soups, salads and main courses. This is a universal snack for all occasions that is convenient to take with you.

Recipe video

I invite you to watch how kefir buns are prepared. This simple recipe makes me want to repeat it!

If you prepare sweet buns according to my recipe, then you can add a little vanillin (at the tip of a knife), citrus zest - orange or lemon - to the kefir dough. If you add half a glass of washed raisins, you will get very tasty ones.
To prepare, add small pieces of sweet apples to the dough.
Instead of kefir, you can use yogurt, yogurt or low-fat sour cream.
The buns can be brushed with beaten egg before baking. Sprinkle sweet ones with poppy seeds or sugar, unsweetened ones with sesame seeds or seeds.
This recipe is universal; you can prepare it by forming them into elongated and round shapes.

If you liked my recipe for express buns, write about it in the comments. I would be glad if you prepare one or more of the proposed options based on it. If you have any questions, write also. Thank you for stopping by and come again!

How to prepare a recipe for yeast buns with kefir - a complete description of the preparation so that the dish turns out very tasty and original.

Traditionally, yeast dough involves the inclusion of milk, but it is no less tasty and even more juicy when kefir is added. Kefir dough will help you make delicious cinnamon and sugar buns and other baked goods quickly and easily at home.

Kefir dough can be made with or without yeast; in the second case, it will be necessary to add soda or another baking powder. Our simple recipes will help you prepare delicious baked goods for your family every day.

Yeast dough made with kefir is denser and heavier than the usual dough made with water or milk. However, it is just as fluffy and airy, but has a richer milky flavor. We offer a simple recipe for buns with cinnamon and sugar in the oven.

Prepare the following foods in advance:

250 milliliters of kefir of any fat content, you can even take a little stale;
125 milliliters of vegetable oil, or melted butter, or margarine;
3 cups white flour;
a little salt;
1 packet of dry or 50 grams of fresh yeast;
150 grams of sugar;
vanillin or lemon zest to taste.

Use this recipe to make delicious cinnamon sugar buns:

Warm the kefir slightly to a maximum temperature of 35 degrees or leave for several hours at room temperature.
Pour a portion of yeast into it, stir well with a whisk until the granules dissolve.
Add odorless vegetable oil or melted chilled butter and margarine in a stream. Mix the mixture well again.
Add sugar and salt, vanillin or lemon zest.
Now take a sieve, put a few tablespoons of flour into it, and immediately sift into the liquid part of the bun dough.
Cover the bowl with a towel or cling film, leave for one hour, then press the dough with your hands. Cover the bowl again and let the dough rise for another 2 hours.

After the dough is placed in a warm place and it has risen well at least 2 times, you can start forming buns with kefir with cinnamon and sugar:

Place the yeast dough on the table, divide it into small balls of the same size.
Roll the balls into a long rectangle, coat the inside with melted butter or milk, sprinkle one teaspoon of sugar and cinnamon on top.
Roll each ball in the shape of a snail, brush the top with beaten egg yolk or milk using a brush, transfer all the pieces to a baking sheet with parchment paper.
Let the buns rise well, this will take about 1 hour, then place them in a well-heated oven at 180 degrees for 15 minutes.

The finished buns must be cooled and then covered tightly with film or a towel to prevent them from becoming stale. These yeast products with cinnamon and sugar according to our recipe will serve as an excellent addition to tea or coffee.

Yeast-free kefir dough can be used to create not only sweet buns with cinnamon and sugar, jam, marmalade and fruit, but also for fried pies, pasties, and whites. For sweet baked goods, you need to add about 4-6 tablespoons of sugar; for savory baked goods, limit yourself to one tablespoon of sugar.

According to the recipe you will need the following ingredients:

half a liter of kefir;
1 egg;
600 grams of flour;
120 milliliters of refined vegetable oil;
half a teaspoon of salt;
4-6 tablespoons of sugar;
1 teaspoon of soda.

If you are preparing unsweetened yeast dough for pies, then the amount of salt must be doubled; for yeast dough for sweet confectionery, add vanillin to the mixture.

The process of kneading the dough for buns according to the recipe:

Warm the kefir a little, add soda and stir well. This recipe does not use vinegar, since the soda will be quenched by the acid contained in kefir.
Combine salt, sugar, egg in a separate bowl, beat everything thoroughly and pour into kefir.
Add a portion of vegetable oil or melted margarine there and mix well with a whisk.
All that remains is to add flour; it would be good to sift it into a separate bowl or directly through a sieve into the liquid part.
This dough must be kneaded very thoroughly with your hands until it has a homogeneous, elastic consistency. Then place the lump in a deep bowl, which is covered with a towel for 2 hours.

Baking buns is very simple:

Transfer the risen yeast dough to a lightly floured table and roll out into a large rectangular layer.
Place inside with cinnamon and sugar filling, homemade jam, small pieces of fruit, jam or nuts.
Wrap the layer with a long thin roll, cut it into small pieces.
Each piece can be left open to make a beautiful rose, or the ends can be pinched. You need to pinch the workpiece if the filling is liquid and can come out of the bun.
Line the baking sheet with parchment as usual and lightly grease the paper with melted butter or vegetable oil. Dust with flour and transfer your buns to this baking sheet.
Bake for about 15-20 minutes at 180 degrees.

When kneading pies and whites based on this kefir dough, you can use almost any filling, and it will be easier to roll out the dough on the table not with flour, but by greasing your hands and surface with a small amount of vegetable oil.

Making buns from kefir

Yeast or yeast-free kefir dough is an excellent material for making numerous confectionery products, sweet and savory, with and without fillings. In addition, kefir dough stores well in the freezer; you can prepare a large portion at once, then divide it into pieces, wrap the bags tightly and put them in the freezer. Before cooking, you will need to take out the dough, put it in a warm place for 3-4 hours, and then start preparing delicious and aromatic buns.

So, we offer a recipe for creating not only tasty, but also very beautiful buns based on kefir dough:

The simplest option is to roll out the dough, coat the inside with any filling, roll it into a roll and cut into small circles.
A more difficult option is to make beautiful knots. To create them, you will need to cut the dough into identical circles, roll each ball into a flagellum about 20 centimeters long, and then tie a knot from it. In this case, the surface of the bun will need to be greased with a mixture of egg and milk, regular beaten egg yolk or sugar syrup.
You can also divide the lean dough into equal parts, roll into balls, and then roll out with a rolling pin. Place the filling in the center of each circle, fold the circle on top and roll it in your hands to smooth out the joint. When forming such buns, keep in mind that the center of the future bun should be thicker than the edges, otherwise the heavy filling may tear the dough and leak onto the baking sheet.
You can also shape your products in the shape of buns, hearts, bagels, bagels, verguns and so on.

As a filling for such kefir-based products, you can use a variety of products according to the recipe. It could be:

Homemade jam. Do not forget to remove the seeds, for example, in plum and cherry jam.
Jam and jam can be used in their pure form, it is advisable to use thick ones so that they do not leak out of the buns. When using jams, which are usually very sweet, the amount of sugar in the dough can be reduced to one tablespoon.
Fresh fruits and berries. Choose ones that are not very juicy; apples can be sprinkled with additional cinnamon; sour fruits must be sprinkled with sugar. If using bananas, do not sprinkle them with sugar as they are quite sweet.
Use berries with caution, many of them are sour and contain a large amount of juice. If you want to make buns with berries, you can pre-boil them until they become jam, then strain the juice and add to the dough.
As a filling, a mixture of nuts, butter, and honey goes very well with kefir dough. The nuts must be fried, crushed, then passed through a meat grinder, add a little liquid honey to them, and you can also add a little butter.

A simple recipe for kefir dough will allow you to utilize leftover food in the refrigerator. Even kefir that is too sour, but not lost, can be used in buns. You can replace kefir with sour milk, fermented baked milk, yogurt and other products.

Yeast dough with kefir for buns and pies

Perhaps every housewife has her own signature recipe for making yeast dough in her arsenal. This kind of dough can rightfully be considered universal, because it is perfect for baking, pizza, and frying pies in a frying pan. This article will discuss how to properly and quickly prepare yeast dough with kefir.

Before you start kneading, for example, kefir yeast dough for a pie, read the advice of experienced chefs. They will help you choose the right yeast base and understand what role kefir plays in kneading dough. Here are some practical tips for housewives to take note:

Choose only fresh yeast.
Pressed yeast is stored for several days. In the refrigerator they can retain their beneficial properties 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 no higher than +8°, otherwise it will spread and lose all its properties.
"Old" yeast will not provide the necessary benefits for the dough. If you use yeast that has already expired, then most likely the dough will not only not work, but will also acquire a sour taste and an unpleasant beer smell.
Today you can find various dry yeast in stores. Their choice should be approached with special care, since there are crushed and granulated yeasts.
Granulated yeast must first be diluted in water and allowed to brew a little so that it disperses. Ground yeast does not require preliminary dissolution - it is immediately ready for use.
Pay attention to the proportions of yeast indicated in recipes. The ratio of dry yeast to compressed yeast is 1:3. This means that 11 g of dry yeast can be replaced with 33 g of pressed yeast.
It is best to infuse yeast dough with kefir - in this case it will turn out porous and fluffy. The active formula of the fermented milk product has a good effect on yeast, as a result of which fermentation occurs and the yeast cells actively swell.

Classic recipe for yeast dough with kefir

If you want to make yeast dough with kefir for fried pies, you can use the classic cooking method. This dough is made very quickly and without much effort. It can be prepared with the addition of compressed or dry instant yeast.

kefir with any percentage of fat content - 0.5 l;
premium flour;
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.

In a separate deep bowl, slightly heat the kefir; its temperature should not exceed 38°.
Add yeast (dry or pressed) to heated kefir. If you add pressed yeast mass, you need to crumble it with your hands.
Also add a couple of tablespoons of flour and sugar to the kefir. Mix all ingredients thoroughly.
You should end up with some sort of dough. Cover the deep bowl with a towel or napkin and leave the dough to sit for about 15 minutes.
After this time, a foam with bubbles should form on the surface of the kefir.
Add sunflower oil, a small pinch of salt and a chicken egg to the suitable dough. Mix everything thoroughly.
Gradually pour flour into the prepared mixture one tablespoon at a time, do not forget to constantly stir the dough.
After the dough has thickened a little, place it on the work surface and continue kneading gradually in small portions, adding flour.
After kneading, the yeast dough should be sticky.
Place the dough in a separate bowl, cover with a towel or napkin and let it rise. The infusion time should be at least 40 minutes.
After this time, lightly press the dough with your hands and let it rise again.
Kneaded yeast dough with kefir can be used to make not only pies, but also pizza.

Yeast dough with kefir for pies

Every housewife will love a recipe for yeast dough for pies with the addition of kefir. Pies and pies made from this dough turn out fluffy, golden and very tasty.

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.

Heat the milk on the stove or in the microwave to a temperature of no more than 40°.
Pour the heated milk into a separate bowl and add yeast and granulated sugar.
Mix all ingredients thoroughly and set the dishes aside. Let the milk-yeast mixture brew for about 10-15 minutes.
Meanwhile, place the butter in a saucepan and melt it, but do not bring it to a boil.
Then the butter needs to be cooled a little and combined with the milk-yeast mass.
Lightly heat the kefir. It is best to do this in a water bath so that a curd mass does not form.
Add heated kefir and chicken egg to the milk-yeast mixture. Beat everything thoroughly with a mixer, whisk or blender.
After this, begin to gradually add flour to the liquid in small portions, mixing thoroughly with a spoon or spatula.
When the dough becomes thick, place it on the work surface and continue kneading with your hands.
Do not overfill the dough with flour - it should be fluffy, light and porous.
Grease a deep dish thoroughly with sunflower oil and place the kneaded dough into it. Cover with a napkin and set aside in a warm place.
After 35-40 minutes, the dough should approximately double in volume. It needs to settle a little and leave for another 15-20 minutes.
This yeast dough can be used to form pies for baking in the oven.

Yeast dough with kefir for buns

If you want to make delicious buns, then try a new, simple and easy recipe for kneading dough with kefir.

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 - approximately 0.5 kg.

Heat the water slightly; its temperature should not exceed 40°.
Place yeast and 1 tbsp in a deep bowl. l. Sahara. Fill the dry ingredients with warm water.
Let the mixture sit for about 5 minutes and then stir well.
Pour kefir into a separate bowl; it should not be cold.
Mix sunflower oil with kefir, a pinch of salt, 3 tbsp. l. sugar and egg. To make the mass homogeneous, all ingredients can be whipped using a blender or mixer.
When a bubbly foam forms on the yeast mass, add it to the kefir and mix everything well.
If foam does not form, this means that the yeast is of poor quality or stale.
Gradually add sifted wheat flour to the liquid mixture. First mix everything with a spoon, and when the dough thickens slightly, place it on the work surface and knead thoroughly.
Place the kneaded dough into a deep bowl and cover with a dry towel or napkin.
Leave the dough to infuse in a warm place for about 1.5-2 hours.
After this time, the dough will be ready and can be used to form buns.

Using a similar recipe, you can prepare rich yeast dough with kefir, just add 2 chicken eggs and butter. Vanilla sugar or essence is also added to the butter dough.

Manufacturers today offer a wide range of yeast. Buy only proven and fresh yeast, because the taste of the dough and the finished dish depends on its quality. Choose the recipe you like and don't be afraid to experiment. Yeast dough made with kefir is porous, tender and very fluffy.

Buns made from yeast dough in the oven with kefir (7 recipes with photos step by step)

If your household doesn’t need to watch their figure, if you love the aroma of baking in the house, if drinking tea at the table is one of the warm home traditions, then delicious yeast buns with kefir will definitely appear in your home.

Next, we offer several different recipes for rich buns made from yeast dough for every taste; you just need to follow the photo recipes and after a while the family will be enjoying aromatic and fluffy baked goods.

Moscow buns with sugar and kefir are incredibly tasty baked buns made from yeast dough. This popular and familiar sweet pastry from the Soviet school is traditional for Russia and post-Soviet countries. The sugar on top is baked into caramel, the crust darkens and acquires an indescribable feeling of a happy, carefree childhood.

Cheerful curls with cottage cheese are a great option for Saturday breakfast. A recipe for beautiful buns made from yeast dough with a photo will tell you step by step about the preparation, and it will be simple and not boring. Juicy thanks to the sour cream filling, airy and porous due to the kefir yeast dough and incredibly healthy thanks to the curd filling, you will definitely like these delicious buns made from yeast dough.

Topped with sweet cream cheese, Sinabon's world-famous Yeast Cinnamon Rolls are not difficult to make. To do this, you just need to follow our recipe for yeast dough buns. A recipe with step-by-step photos in the oven can turn even a novice housewife into a culinary guru, and for this you don’t have to go to a master class in Seattle with Richie and Greg Komen.

If you want to surprise your guests with a combination of beautiful shape and tasty content, bake yeast buns with poppy seeds. You will learn how to wrap buns made from yeast dough, and the result will meet your expectations, because buns with poppy seeds made from yeast dough, the recipe for which is given on our website, are not only tasty, but also attractive to look at.

But on our website there are also unsweetened buns made from puff pastry with kefir. From it you will learn how to bake salted yeast dough buns with cracklings (fried lard). This amazing recipe will go perfectly with first courses and as an appetizer before the main meal.

Spiral-twisted buns with jam made from yeast dough are called bagels by many. There are a lot of bagel recipes, each of them is good in its own way. According to the recipe on our website, you can prepare kefir bagels with cherry jam; using the same recipe, you can bake buns in the oven with boiled condensed milk from yeast dough.

But sweet buns made from puff pastry dough, similar in shape to bagels, are traditionally called croissants. Light and airy, they are a great option for school breakfast or a lunch snack at work. In the recipe for puff pastry dough with sugar on our website, the preparation of the dough is significantly simplified, and this makes homemade croissants look like home cooking.

See other step-by-step recipes with photos

Ratatouille - classic recipe with photo in the oven with cheese and tomatoes. All about ratatouille

Zucchini in batter in a frying pan with garlic and cheese

Julienne with chicken and mushrooms - recipe with photo in the oven with cream in cocotte makers

Zucchini cake – recipe with photo with tomatoes, kefir and cheese, baked in the oven (+3 recipes)

Pancakes with red fish and cream cheese on kefir

Mannik with strawberries on kefir

Lush, delicious yeast buns with kefir!

For several years now I have been baking all kinds of pies and buns using my favorite yeast dough recipe. which you are also familiar with – the very rich one, where the dough contains a lot of eggs, yeast and butter. The baked goods turn out excellent: fluffy, rich, soft, tasty! And now I’ll share with you another recipe that competes equally with our signature one, and perhaps some readers will like it even more! I recently learned how to make rich yeast dough with kefir for buns, but how is a whole story, which I will now tell.

Last summer we went on vacation and tried the buns sold by a local resident, a pretty girl, Inna. Oh, what kind of buns are these! Soft, fluffy, like a feather bed; the most tender - and at the same time rich, filled with cherries, in the finest muslin of sweet powdered sugar. And huge: one is enough for the whole day; First you have it for breakfast with coffee, then you eat a piece after lunch with tea and then there is still some left over for an afternoon snack with a cup of kefir or ryazhanka. Of course, I was interested in the dough recipe, which the hostess willingly shared. The dough in the buns is appetizingly yellow, we assumed that this is from the yolks of homemade eggs. But it turned out that there were no eggs there at all! Having learned that my recipe included eggs in the dough, she was amazed and said - is it really possible to add eggs to yeast dough? They prevent the dough from rising! What then goes there? Now you will find out everything!

So, the main differences in the recipe for rich yeast buns with kefir are that there are no eggs in the dough; and turmeric, our favorite spice, gives it its yellow color; It was from then on that I began to add it everywhere - both in baked goods and in main courses.

Next, instead of milk or water, kefir or whey is added to the dough. Together with yeast, the fermented milk product gives that delicious fluffiness, softness and tenderness of the baked goods. I’ll add on my own that I tried both whey and sour milk - so, in the second version, with yogurt or kefir, the buns are much tastier!

And another know-how from Inna - lard is added half and half to the dough with butter. There was a whole story with it - there was no one in the store, so I had to buy fat at the market and drown it. But now we have all the ingredients, let’s bake the most delicious, softest buns!

You can put fresh fruits and berries into the filling - it tastes best with pitted cherries; you can have apples with cinnamon and sugar, peaches and apricots, cottage cheese...

Ingredients for 20 buns - but hefty ones, about 7 of them fit on a baking sheet! That is, for 2-3 baking sheets; bake one at a time, on the middle level of the oven; I place a heat-resistant container with water at the bottom so that the bottom crust does not burn and the top crust does not dry out, and the buns turn out soft.

1 liter of whey, kefir or yogurt;
100 g fresh yeast;
1.5-2 cups sugar (300-400g);
100 g butter;
100 g lard;
3-4 tablespoons of vegetable oil;
1/3-1/2 teaspoons ground turmeric;
1 teaspoon salt;
Flour - to make a soft, non-sticky dough; I needed about 1400-1500 g of flour, but the amount may vary.

The initial method differs from how I usually make yeast dough: Inna suggests mixing warm whey, yeast, melted lard and butter (not hot, also warm!), sugar, vegetable oil, salt and turmeric for half an hour; and then, when it all ferments, add flour and knead the dough.

I do it differently - first I make a dough with yeast, sugar, liquid and a little flour. Because the yeast needs to be activated in order for it to rise well. And fat, salt and large amounts of sugar slow down fermentation. Therefore, I proceed as follows: as usual for preparing yeast dough, crumble the yeast into a bowl, pour in some sugar (3-4 tablespoons), grind until the yeast melts, pour in 1 glass of warm liquid (if it is kefir, heat it strongly No need, it will curdle - room temperature is enough, the main thing is not from the refrigerator). Stir, sift some of the flour - a little more than a glass so that the dough is thin - and knead the dough. Place in a warm place for 15-20 minutes until it rises and becomes fluffy. In the meantime, you can melt the butter and lard - they will just have time to cool to the desired temperature by the time they are added to the dough.

But when the dough rises, you can add the remaining ingredients: the remaining sugar, butter, lard, salt.

After mixing, we begin to gradually add the sifted flour. Sifting is necessary to enrich it with oxygen, which is necessary for fermentation, and to provide greater airiness.

Add turmeric along with flour, so the ground spices will be better distributed in the dough. First, while the dough is liquid and sticky, knead with a spoon; then with your hands. Add a little vegetable oil - the dough will stick less and it will be easier to knead. And you need to knead “until steam comes out of your ears.” After all, the better the dough is kneaded, the better it will fit, the less it will stick (since kneading creates gluten), and the buns will hold their shape better. So it won’t hurt to knead for 10-15 minutes, or better yet 20!

Then put the dough in a bowl greased with sunflower oil, cover with a towel and put in a warm place until it doubles in size. We knead it, knead it for another five minutes and put it back in a warm place to rise. When the dough has risen for the second time, gently knead it again - and you can make buns!

Rolls in the form of rolls, the length of the baking tray, are very good. Divide the dough into parts; Roll each into a rectangular flat cake on a table sprinkled with flour. Apply the filling, slightly retreating from the edge, and roll the rectangle into a roll. If the filling is wet, then the dough should be crushed with starch before applying it - it will absorb excess moisture, and the juice from berries or fruits will not give the effect of underbaking. It’s better to keep the berries in a colander first.

Place the buns next to each other on a baking sheet lined with oiled parchment. Let them stand in the warmth for 15-20 minutes, space and come up.

Then put it in a warm oven and bake at 170-180C for about half an hour to 35 minutes. The buns are ready when a wooden skewer remains dry when testing the dough, and the top of the baked goods becomes dry and golden.

You can brush the buns with whipped yolk and a teaspoon of milk, but this is not necessary: they are beautiful and tasty as is, especially if, after removing from the oven and allowing to cool slightly, sprinkle them generously with powdered sugar.

If you try to make dough for buns using kefir, you are unlikely to be disappointed, because they turn out to be the most tender and delicious. Kefir dough is the best option for cooking, and it is also incredibly healthy. And household members will never refuse delicious baked goods made with kefir.

Bun braids

Kefir buns are a great way out. We kill two birds with one stone: firstly, we use the remains of unfinished kefir, and secondly, we get an incredibly tasty fluffy yeast dough, since kefir promotes fermentation.

Product composition

To prepare the dough

60 milliliters of milk;
3 tablespoons flour;
15 grams of fresh pressed yeast;
1 teaspoon sugar.

Set of products for preparing dough

4 cups flour;
Ripened dough;
250 milliliters of kefir;
2/3 cup sugar;
2 chicken eggs;
70 grams of butter;
0.5 teaspoon salt.

For decorating buns

1 chicken egg for greasing the buns;
Sugar for sprinkling the buns.

Video recipe for making yeast dough with kefir:

Recipe

Step 1. Let's start preparing wonderful kefir buns by kneading the dough. To do this, you need to take some fresh soft yeast, such as the recipe requires, and grind it with sugar or granulated sugar into a homogeneous paste, quite liquid.
Step 2. Take milk and warm it to room temperature. The milk should not be hot, otherwise the yeast will die and will not be able to rise, which means that the kefir dough itself will be low and hard.
Step 3. Pour milk into sugar and yeast. Stir this mixture with a spoon so that the sugar crystals located there dissolve.
Step 4. Little by little stir in 3 tablespoons of sifted wheat flour. And mix again. The consistency of the dough should be like pancake dough.
Step 5. Cover our dough with a towel and let it rest and rise in a warm place for 30-40 minutes. When the dough rises like a cap, increases 3 times and is all covered with small holes, it is ready.
Step 6. Now we will make the kefir dough itself. First, you need to take all the necessary ingredients out of the refrigerator so that they warm up a little.
Step 7 Particular attention should be paid to the butter - it needs to be melted. Either take it out first so that it becomes very soft, or just put it in the microwave for 2 minutes and melt it.
Step 8 In a separate bowl, mix the melted butter, break the eggs into it and add sugar. You need to make this mixture as homogeneous as possible. You can even use a mixer for this, as long as there are no sugar crystals.
Step 9 Carefully pour kefir into the mixture of sugar, eggs and mala. Again, mix everything thoroughly, you can even use a mixer. If small pieces of butter remain, you don't have to worry. After some time they will dissolve.
Step 10 Add the matured dough to all the previous ingredients and mix everything again. However, from this moment on, the use of a mixer is contraindicated.
Step 11 The recipe requires that the flour prepared for the dough be sifted several times, this allows it to be saturated with oxygen, which has a beneficial effect on the dough as a whole. It becomes softer, more fluffy and airy, and bakes beautifully in the oven.
Step 12 Add the sifted flour to the mixture of the remaining products and begin to slowly knead the kefir dough. If it turns out too liquid, add a little more flour. But the main thing here is not to overdo it, otherwise the dough will be too hard, and the ideal consistency is such that it sticks a little to your hands, but at the same time it can be kneaded on the work surface.
Step 13 Before you start kneading the dough thoroughly, you need to grease your hands with oil, then it will not stick and stick. This dough needs to be kneaded for a long time. At least 20 minutes.
Step 14 The kneaded dough should be placed in a container that has been previously greased with oil. Cover the top with a towel or napkin.
Step 15 Cover the dough with a napkin and place it close to a warm radiator for 1 hour and 30 minutes so that it can rise properly.
Step 16 The dough will rise 4 or even 5 times, so it will need to be settled. But don't knead.
Step 17 This dough needs to be divided into several parts. We take one immediately and begin to make buns-braids, cover the remaining parts with a napkin, and leave to rise further.
Step 18 Bun braids are very easy to make. We take three flagella of dough and braid them into a braid.
Step 19 Place the finished buns on a baking sheet, previously greased with butter, and let them rise for another 20 minutes, after which we brush with beaten egg and sprinkle with sugar.
Step 20. Bake the buns in the oven at 180 degrees. They should be removed immediately after the products acquire a golden color.
Step 21 Remove the finished kefir buns from the baking sheet immediately and can be served.