Muffin dough on kefir

Fluffy and soft dough on kefir for delicious buns! The dough for rolls on kefir will turn out to be more rich and airy with the use of yeast. Buns made of such dough can be baked without filling or with filling, any: sweet, salty, with sprinkles, glaze, nuts or dried fruits. The main thing is to get the desired result – sweeter or saltier pastries - to change, respectively, the amount of sugar or salt in the ingredients.

Snezhana

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Kefir

Butter

Wheat flour

550

Dry yeast

Chicken eggs

Sugar

Salt

0.5

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 11 % 6 g

Carbohydrates 74 % 42 g

251 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the ingredients for the dough for buns. We will prepare the dough in a safe, rather fast way. However, this will not affect the quality of the dough, it will be lush and airy. All ingredients should be warm, at room temperature. Melt the butter in a water bath and let it cool to room temperature. Kefir is combined with hot water so that the liquid becomes warm as a result.
Step 2:
Dissolve yeast in this liquid, add sugar, salt, and drive in chicken eggs. Mix the mass.
Step 3:
Pour in the melted butter. You can use a well-softened oil, it will completely dissolve when the ingredients are mixed.
Step 4:
Wheat flour must be sifted, it is better to do it repeatedly. Pour the sifted flour into the mixture in parts and knead the dough. First we mix the dough with a spoon or even better with a wooden spatula. When it becomes difficult to do this, we spread the dough on a floured table and continue to knead the dough. There is no need to be afraid to add flour, if the dough requires it, yeast dough will not take extra flour.
Step 5:
In addition, the manufacturer and the quality of flour also affect the kneading of the dough. Some flour may take more, some less when kneading dough with the same amount of other ingredients. The dough should turn out to be quite dense in consistency, but soft. There is also no need to be afraid to knead the dough. It is believed that yeast dough, unlike the other, likes hands, so it is better to do it longer, about 10 minutes.
Step 6:
We coat the dough with vegetable oil on top so that it does not become covered with a dry crust. Put the dough in a bowl, cover it with cling film and put it in a warm place for 40 minutes. If there is no warm place, then you can put it in a preheated oven to 50 degrees. The dough will increase in volume by about two times, we crumble it and proceed to the formation and baking of delicious, lush and fragrant buns. bon appetit!