No-yeast dough in the oven
Description
The baking is simple and quick. You can make many different dishes from this yeast-free dough: buns, pies, rolls, vatrushkas, belyashi, chebureki, and much more. And it's absolutely unnecessary to use yeast for this. The dough can be fluffy even without it. However, I still recommend using high-quality ingredients for yeast-free dough, don't skimp on butter, kefir, or milk. Eggs will also add volume and fluffiness.
Instructions
- 1
Step 1
Take out a mixing bowl. Sift the flour through a sieve. Calculate the flour portion according to the number of servings. Also, if you are using liquid kefir or sour milk, the flour portion may need to be slightly larger.
- 2
Step 2
Put salt, sugar, and baking soda into the flour. Mix everything together. Then pour in the sour milk. The flour will start to bubble. This is the reaction of acid with baking soda. Stir everything thoroughly with a spoon.
- 3
Step 3
Then we break a couple of eggs into the dough. Generally speaking, you can't ruin dough with eggs. If you have few eggs or none at all, you can replace them with more kefir or oil. But again, it's up to your taste. Start kneading.
- 4
Step 4
Add 4 tablespoons of vegetable oil. Instead of vegetable oil, you can use sour cream, or melted butter and ghee. Knead a soft, elastic dough. Cover with a towel and let it rest for about 15 minutes.
- 5
Step 5
Since I'm going to bake buns in the oven, I'll need a baking tray. But first, I divide the dough into pieces and pinch off the desired portion. I roll out the flatbreads on a floured surface. I use stewed cabbage as a filling for savory buns and jam for sweet ones. I carefully seal the edges and brush the buns with butter on top.
- 6
Step 6
I place the baking sheet with the buns into the preheated oven and bake for half an hour at 180 degrees. However, the baking time depends on the size of the buns. Once ready, I remove the buns, cover them with a towel for 20 minutes, then serve.