Kefir dough for fried pies
4 servings
15 minutes
Kefir dough for fried pies is a classic of Russian cuisine, embodying simplicity and comfort. Kefir gives the dough special softness and lightness, while baking soda adds airiness, making the pies fluffy and tender. The slight acidity of kefir balanced with a bit of sugar creates a harmonious taste that pairs perfectly with any filling—from sweet to meaty. This dough rolls out easily, doesn't stick to hands, and holds its shape well when frying, creating an appetizing golden crust. Historically, such pies were often made in villages where ingredients were simple and accessible, turning the baking process into a true family event. Today this recipe remains indispensable for those who appreciate delicious, golden homemade pies.
1
Add soda, salt, sugar, and 1 tablespoon of oil to the kefir. Mix well.
- Kefir: 300 ml
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Vegetable oil: 3 tablespoons
2
Add flour gradually, stirring with a spoon. When it becomes impossible to stir with a spoon, knead the dough by hand.
- Wheat flour: 400 g
3
All the flour should be used (or a little more) and the dough will be very soft. At the end, add the remaining butter in two parts, mixing well each time. Then the dough will be elastic and won't stick to your hands.
- Vegetable oil: 3 tablespoons
4
Cover the dough with plastic wrap and leave it for half an hour.
