The dough is fluffy like fluff

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to knead dough as airy as fluff? Prepare all the necessary ingredients. Pour kefir into a suitable sized bowl. Kefir is suitable for any fat content, but the higher the percentage of fat content, the richer the dough will be. Immediately add vegetable oil to the kefir. Add sugar and salt. Heat the mixture in the microwave on medium power. Over time, navigate your microwave. Start with 10 seconds. The mixture should become warm, but not hot.

2. STEP 2

   

   It's better to check the yeast first. To do this, mix water and sugar separately and add yeast. After 10 minutes a foam cap should form. Otherwise, the yeast will have to be replaced. Add yeast to the mixture. Stir until the yeast is completely dispersed. Leave the bowl with the yeast mixture in a warm place for 10 minutes. Meanwhile, sift the wheat flour, it is better to do this twice to saturate the flour with oxygen.

3. STEP 3

   

   Begin pouring the wheat flour into the bowl with the yeast mixture. During this time, the yeast should be activated.

4. STEP 4

   

   Add wheat flour in small portions, stirring the dough each time with a spatula or spoon. If you plan to bake vanilla buns, then at this stage it is worth adding a pinch of vanillin.

5. STEP 5

   

   When it becomes difficult to mix the dough with a spoon, turn it out onto a floured work surface and continue kneading with your hands. The dough should become obedient, smooth and elastic, it should not stick to your hands. Place it back in the bowl, cover the top of the bowl with cling film and leave in a warm place for half an hour to an hour.

6. STEP 6

   

   The dough should double or triple in size. Knock it down and move on to preparing and baking products from it.

7. STEP 7

   

   Bon appetit!

Comments on the recipe

Natalia M

26.10.2023

4.9

A very interesting version of the dough, I usually knead it with water or milk, but here with kefir. I decided to try frying pies from this dough. After mixing all the ingredients, I put the dough in a bag, squeezed the air out of it and tied it. The dough was ripening on the table, I didn’t put it on the table) By the way, I used less flour, there are different types of flour, and the moisture content of kefir is also different. I always focus on the consistency and density of the dough. After forty minutes the dough was really fluffy! Very porous, soft, airy. I noticed that it was a little denser than the water dough. But this did not affect the quality of the products in any way. On the contrary, the dough is more manageable. And it’s also delicious when prepared)