Kefir buns without yeast and eggs
8 servings
60 minutes
Kefir buns without yeast and eggs are a simple and cozy recipe from Russian cuisine that brings the aroma of fresh baking. Their history roots back to the traditions of home baking when housewives created soft, airy products without complex ingredients. Thanks to kefir, the dough becomes tender, and baking soda adds lightness. Sweet buns with a crispy crust and caramel sugar hue are perfect for morning coffee or family tea time. An interesting element is their heart-shaped form, making them especially appealing. They require no yeast or long proofing, so they are quick to prepare. The taste of these buns evokes home warmth, while their texture combines softness inside with a light golden crust outside.
1
Knead a soft dough by mixing kefir, baking soda, sugar, salt, oil, and flour.
- Kefir: 500 ml
- Soda: 1.5 teaspoon
- Sugar: 1.5 glass
- Salt: 1.5 teaspoon
- Sunflower oil: 500 ml
- Wheat flour: 4 glasss
2
Divide the dough into small balls and roll each into a flatbread 1 cm thick.
3
Sprinkle the flatbread with sugar and roll it into a roll. Cut the resulting roll lengthwise in the middle, retreating from the edges and not cutting through the bottom layer of dough. Turn it inside out to form a heart, sealing the ends.
- Sugar: 1.5 glass
4
Place the rolls on a greased baking sheet and bake at 180 degrees for 25-30 minutes.
- Sunflower oil: 500 ml