You can make dough like fluff with or without yeast. The main ingredients used are: milk, kefir, sour cream, yogurt, soured milk and plain water. Since most home cooks make this kind of baking base quite often, you can find a large number of recipes for dough like fluff on the internet. Almost all of them are tried and tested, but for greater reliability it is better to choose those that have step-by-step photos and detailed instructions with tips. Better yet, stick with this catalog and pick something from here))
The five most commonly used ingredients in dough-like-fluff recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Dry yeast | 410 | 49 | 6 | 40 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Flour | 325 | 12 | 1 | 67 |
| Kefir | 38 | 2.8 | 1 | 4 |
Is there a certain rule, a special cooking technique? Probably not, since every recipe is unique in its own way. In some cases the super-fluffy effect is achieved with yeast, dry or fresh. In others, with baking soda or baking powder mixed into kefir or another dairy product. There are some where the dough absolutely must be kneaded by hand for a very long time (or with a bread maker).
If you are going to work with yeast, it is better to check that it is active beforehand. To do this, make a sponge and wait for a foamy cap to appear. If it does not, then the yeast is no good and it is better to buy fresh. Any kefir works for this kind of dough, from low-fat to full-fat. The milk can even be not quite fresh but slightly sour. What is more, the dough may turn out even better with it.
It is also best to knead yeast dough at least three times. That is, let it rise three times, then punch it down by hand. Once the items are shaped, they too need to rest for a while, to "proof." Then brush them with beaten egg so they come out bright and appealing. To let the dough rise, it is better to choose a warm spot with no drafts and no loud noises (live yeast reacts badly to those too).
The five fastest dough-like-fluff recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Dough like fluff | 30 min | 322 | +107 |
| Dough like fluff with yeast and kefir and vegetable oil | 40 min | 306 | +15 |
| Yeast dough with kefir, like fluff | 50 min | 328 | +79 |
| Airy dough like fluff | 50 min | 313 | +43 |
| Oven dough like fluff | 50 min | 272 | +69 |
As for the universal dough like fluff, whether with yeast or not, it works for any kind of baking — sweet and unsweetened, rich and plain: pies, hand pies, buns and all their varieties