Dough like fluff on kefir for pies

Step-by-step cooking

1. Step 1:

   

   In a deep, clean, dry bowl, sift half of the prepared flour, pour in the yeast and mix everything well. I recommend using half of the flour first, and then adding it in parts, because all manufacturers have different flour with different amounts of gluten, so we will determine the exact amount of it along the way.

2. Step 2:

   

   Kefir is heated to a temperature of 30-35 degrees - do not overheat it so that it does not curdle. Pour it into a small deep container. Pour refined vegetable oil into kefir, add sugar and salt, mix everything well until the sugar and salt dissolve.

3. Step 3:

   

   Pour the kefir mixture into the flour mixture.

4. Step 4:

   

   Start kneading with a silicone spatula or spoon. The dough will gradually begin to thicken. Next, pour the remaining flour in parts, which also needs to be sifted.

6. Step 5:

   

   The dough that has gathered into a lump, which should still be sticky enough, is transferred to a work surface sprinkled with flour - I used a silicone mat, it is very convenient to do any manipulations with the dough on it. We continue to make the batch.

7. Step 6:

   

   What consistency should the dough be? As soon as the dough stops lagging behind the hands, it is ready and we do not add flour for longer. It is possible that you will have flour left. Knead the dough for 8-10 minutes. It should be soft, elastic and pliable. We form a bun. I weighed the dough, it turned out to weigh 800 grams.

8. Step 7:

   

   We transfer the dough into a deep bowl, which we cover tightly with cling film on top. Leave the dough in a warm place without drafts for 30 minutes. We crumble the dough that has come up, divide it into equal parts and prepare pies. I got 12 blanks weighing 60-70 grams from this amount of dough. Accordingly, you will get 12 medium-sized pies.