Fluffy, Quick-Mix Dough for Versatile Baking

Airy, incredibly soft, whipped up. The dough is airy as fluff and does not require long standing. It mixes simply and quickly. This dough is suitable for baking buns, pies and pies with both sweet and meat, fish or vegetable fillings.
cook time: 50 min
Isla Thatcher
Fluffy, Quick-Mix Dough for Versatile Baking

Nutrition Facts (per serving)

340
Calories
13g
Fat
43g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Salt 0.5 tsp
Sugar 1 tbsp
Wheat flour 450 g
Vegetable oil 0.5 cup
Kefir 1 cup
Dry yeast 1.5 tsp

Recipe instructions

Step 1

Step 1
How to knead dough as airy as fluff? Prepare all the necessary ingredients. Pour kefir into a suitable sized bowl. Kefir is suitable for any fat content, but the higher the percentage of fat content, the richer the dough will be. Immediately add vegetable oil to kefir. Add sugar and salt. Heat the mixture in the microwave on medium power. Over time, navigate your microwave. Start with 10 seconds. The mixture should become warm, but not hot.

Step 2

Step 2
It is better to check the yeast first. To do this, mix water and sugar separately and add yeast. After 10 minutes a foam cap should form. Otherwise, the yeast will have to be replaced. Add yeast to the mixture. Stir until the yeast is completely dispersed. Leave the bowl with the yeast mixture in a warm place for 10 minutes. Meanwhile, sift the wheat flour, it is better to do this twice to saturate the flour with oxygen.

Step 3

Step 3
Begin pouring the wheat flour into the bowl with the yeast mixture. During this time, the yeast should be activated.

Step 4

Step 4
Add wheat flour in small portions, stirring the dough each time with a spatula or spoon. If you plan to bake vanilla buns, then at this stage it is worth adding a pinch of vanillin.

Step 5

Step 5
When it becomes difficult to mix the dough with a spoon, turn it out onto a floured work surface and continue kneading with your hands. The dough should become obedient, smooth and elastic, it should not stick to your hands. Place it back in the bowl, cover the top of the bowl with cling film and leave in a warm place for half an hour to an hour.

Step 6

Step 6
The dough should double or triple in size. Knock it down and move on to preparing and baking products from it.

Step 7

Step 7
Bon appetit!

Additional rubrics

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