Kefir bun dough

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to knead dough for buns with kefir? Prepare your food. They should be at room temperature. Melt the butter in the microwave or in a water bath and cool to room temperature. Read how to do this correctly at the end of the recipe. Heat the water until hot and mix with kefir. The kefir must be warm so that the yeast in it is activated. Read about all the intricacies of working with yeast in the article at the link at the end of the recipe.

2. STEP 2

   

   Pour dry yeast, sugar, salt into warm kefir and beat in the eggs. Stir the mixture until smooth.

3. STEP 3

   

   Pour in the melted butter.

4. STEP 4

   

   Wheat flour must be sifted; it is better to do this several times. This will make the dough softer and more airy. Pour the sifted flour into the mixture in parts, kneading well each time. First stir the dough with a spoon. When it becomes difficult to do this, place the dough on a floured table and continue kneading with your hands.

5. STEP 5

   

   Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. The dough should have a fairly dense consistency, but soft. It is believed that yeast dough, unlike any other dough, loves your hands, so it is better to knead it longer, about 10 minutes.

6. STEP 6

   

   Coat the top of the well-kneaded dough with vegetable oil so that it does not become covered with a dry crust. Place the dough in a bowl, cover it with cling film and place in a warm place for about 40 minutes. It will approximately double in volume. Yeast dough with kefir for buns is ready. Knock it down and move on to forming and baking delicious, fluffy and aromatic buns. Bon appetit!

Comments on the recipe

Kalina

18.11.2023

4.6

You can knead yeast-free bun dough with soda.

Moderator Ksenia

18.11.2023

4.9

I kneaded the dough for buns with kefir to make something out of it for tea. I used kefir with a fat content of 2.5 percent, eggs of category C1. I used about 500 grams of flour (with a high protein content). The dough turned out elastic, soft, pliable. It's easy and pleasant to work with him. I baked bagels with strawberries from the dough. The finished bagels turned out fluffy and soft. Thank you very much for the recipe!

New cook

18.11.2023

4.7

Not enough yeast for the recipe!!!!!