No-Yeast Kefir Batter Dough for Pies
A versatile batter for sweet and savory pies! This no-yeast kefir batter dough is one of the simplest and quickest recipes around. The ingredients are easy to find and almost always on hand in any caring cook's kitchen. The process is straightforward - even a beginner can handle it.
Cooking method
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Step 1:
Let's prepare the ingredients for the batter. Crack an egg into a bowl. If you like, you can skip the egg entirely, but the baked goods will be tastier and richer with it. Beat the egg with a fork or whisk, adding the salt. If you're making the dough for a sweet pie, add sugar to taste and vanillin if you like.
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Step 2:
Pour the kefir and odorless vegetable oil into the bowl with the egg mixture. Stir the ingredients until the mixture is uniform. The kefir doesn't have to be fresh - it's even better if it's a day old, since the batter will be fluffier and the pie will rise better. Making this dough is also a great way to use up kefir that's no longer fresh enough to drink as is.
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Step 3:
Add the baking soda, stir, and let the batter rest for 5 minutes on the counter so the kefir and soda can react. Meanwhile, sift the wheat flour. It's best to sift the flour more than once to aerate it - the baked goods will come out fluffier too.
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Step 4:
Add the wheat flour to the liquid in batches and mix into a batter as thick as sour cream. It looks like pancake batter. Don't beat or stir batter dough for too long.
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Step 5:
The batter is ready. Now you can move on to making the filling and baking the pie. Pies made from this batter come out very tender, soft, and slightly moist. Enjoy!
- You can make this batter in just a few minutes.
- You can use this batter for sweet pies - with berries, pieces of fruit, jam, and other fillings - as well as for pies with meat, fish, chicken, egg and herbs, and so on; just add a little sugar to the batter for the sweet version, and use less or none for the savory one.
- Be prepared that you may need more or less flour than the recipe calls for. Go by the desired consistency of the batter, not the amount of flour. To avoid mistakes, read up on flour and its properties!
- It's important to sift the flour to aerate it. Then the baked goods will turn out airy and rise well.
Caloric content of the products possible in the composition of the dish
- Full-fat kefir - 62 kcal/100g
- Kefir, 1% fat - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- 'Doctor Bifi' kefir, 1.8% fat - 45 kcal/100g
- Kefir, 2.5% fat - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
