Soft & Porous Jellied Dough with Mayonnaise and Kefir

Jellied dough made with mayonnaise and kefir is porous and soft. Jellied dough made with mayonnaise and kefir is a simple version of a semi-buttery batter. This dough is suitable for any jellied pies, both with sweet and savory filling. After preparing the dough, let it stand for a while — 10-15 minutes, so that all the components “get used” to each other and come into interaction.
cook time: 30 min
Ruby Colston
Soft & Porous Jellied Dough with Mayonnaise and Kefir

Nutrition Facts (per serving)

257
Calories
12g
Fat
24g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Wheat flour 250 g
Eggs 3 pc
Baking powder 1 tsp
Mayonnaise 100 g
Soda 0.5 tsp
Kefir 1 cup

Recipe instructions

Step 1

Step 1
To prepare jellied dough with mayonnaise and kefir, take the following products: of course, the same ones that appear in the name, kefir and mayonnaise, flour, eggs, salt, baking powder and soda. Yes, in this case both components are often taken.

Step 2

Step 2
Pour kefir into a deep bowl. Suppress the soda in kefir, and then beat the eggs into the resulting mixture one at a time.

Step 3

Step 3
At the same time, add mayonnaise.

Step 4

Step 4
Mix all ingredients together well. Add salt with a pinch of salt; in this case, it is better to take fine salt — it will dissolve well and quickly in the dough.

Step 5

Step 5
Now it’s the flour’s turn: it needs to be sifted and mixed with baking powder. All this can be done quickly right over the container with the dough being kneaded: sift the flour, then add the baking powder.

Step 6

Step 6
All that remains is to mix the resulting jellied dough with mayonnaise and kefir until smooth. I also add a little sunflower oil so that in the end the cake will more easily come away from the walls of the baking dish or from the baking paper that I usually line the pan with. And the dough turns out more crumbly with butter.

Additional rubrics

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