Crispy dough for pasties made with kefir

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make the dough for chebureks with kefir crispy? Take all the necessary products according to the list (for the test) and the containers you will work with (one large, the other medium). Break a chicken egg into a medium container, pour in the entire volume of kefir and add salt.

2. STEP 2

   

   Whisk all the ingredients with a whisk for a short amount of time. The time required may vary, it depends both on the whisk itself and on the speed at which you work, the main thing is to beat until smooth.

3. STEP 3

   

   Sift the flour into a large container. This will enrich it with oxygen and make the baked goods more tender and airy.

4. STEP 4

   

   Now pour the recently whipped mixture of kefir, eggs and salt into the flour. Then start kneading the dense but soft cheburek dough. Please note that since the flour is different (I used the highest grade), the dough for it may also be different, you may need more or, conversely, a little less flour. The main thing is that the dough ends up being homogeneous, soft, plastic, and can be formed into a ball (lump).

5. STEP 5

   

   Once the dough is formed into a ball, place it in a plastic bag and leave it alone for 20 minutes. After which the dough for chebureks is ready. You can proceed directly to sculpting and frying them. I advise you to prepare the filling in advance so that you can immediately work with the dough.

6. STEP 6

   

   I decided to make pasties with two types of filling: meat and cheese. Therefore, if you want to cook chebureks, for example, with only meat filling, then you will need more meat than what is indicated in the ingredients. So, for the meat filling, cut the pork and onions into pieces and grind them using a meat grinder. Add salt and ground black pepper to the ground minced meat, as well as a little water to make the filling juicy. Mix well.

7. STEP 7

   

   To prepare the cheese filling you only need cheese. Grate it on a fine grater. It would seem that everything is very simple, but no. It is very important to use high-quality cheese (and not a cheese product) for the filling so that it melts when heated and stretches when bitten.

8. STEP 8

   

   Divide the dough into pieces of equal size (the size of the piece depends on the desired size of the cheburek; they can be either medium or large). Roll out a piece of dough as thin as possible. Place the filling on one half of it, stepping back about 0.5 cm from the edge, spreading it evenly.

9. STEP 9

   

   Next, cover the filling with the free side of the dough and roll it lightly with a rolling pin. Then place a plate (mold) on top on which you will cut off the excess dough, thus forming an even semicircle.

10. STEP 10

    

    You can immediately start frying the chebureks while continuing to make the remaining chebureks. To do this, pour oil into the frying pan and place the frying pan on the fire. When the oil is hot, lay out the chebureks/chebureks (depending on whether you can put two or just one in the pan). Fry over moderate heat until golden brown on both sides. Then transfer to napkins to drain excess fat.

11. STEP 11

    

    Do not stack the pasties one on top of the other, as under the influence of steam (temperature) the dough will soften and will no longer be crispy. But the tastiest thing, of course, is to eat pasties that have just been cooked, right away!

Comments on the recipe

maasika

07.10.2023

4.8

Thank you for the successful recipe and allow me to share another version of the test for pasties - without eggs, with water and with the addition of vodka.

Natalia

07.10.2023

4.8

Very tasty) I especially liked the crispy dough for pasties made with kefir) very tender and tasty. For 250 ml of kefir I took 450 grams of flour and everything turned out great.