Fluffy yeast-free dough
Description
Perfect for tea and coffee. Did you know that dough based on no-yeast ingredients can still be fluffy and rich? You just need to know a few simple yet effective tricks. In this recipe, I performed certain manipulations with the dough, but you can skip them. Simply mix all the ingredients at once, then wait. The dough will "relax" on its own. True, it will take a bit longer. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Pour half a liter of kefir into a deep container. You can use full-fat kefir (in this case, add 2 tablespoons less flour) or low-fat. It really depends on the type of dough you want to achieve. If making buns, make it firmer so they don't spread out. Beat the kefir together with sunflower oil, sugar, and salt.
- 2
Step 2
Sift the flour and add it to the bowl with kefir in portions. After adding 1 cup of flour, add one egg, and after the second cup, add the other egg. Mix well after each addition. Knead until you get an elastic dough. Now comes an important step: take a rolling pin and immediately roll out the dough to a thickness of 1 cm.
- 3
Step 3
Take one-third of a teaspoon of baking soda. Sprinkle a pinch of baking soda evenly over the surface of the rolled-out dough. Then, fold the dough into 3 layers. Next, roll it out again to a thickness of 1 cm, sprinkle another one-third teaspoon of baking soda, and fold into 3 layers once more. Repeat this rolling and folding process three times in total, using up 1 teaspoon of baking soda.
- 4
Step 4
After the laborious rolling and portion-wise addition of baking soda, knead the dough again into a smooth ball. Place it in a spacious container and cover with plastic wrap or a bag. Set it in a warm place to rest and rise slightly.
- 5
Step 5
After an hour, you can take out our dough and start preparing whatever you have in mind. You can bake pies, buns, rolls, or fry belyashi, chebureki, and much more. Today, I made buns with potatoes, onions, and cheese. And here's the lovely result!