Dough as fluff for any baking – recipes with photos.

The content of the article

• How to make dough like fluff
• Recipes
• On kefir
• Yeast on kefir
• On the buns
• For pies in the oven
• For fried pies
• Curd
• Yeast
• In milk
• On the water
• For pizza
• The dough is like fluff – soft, tender and airy

To keep homemade cakes for a long time and not stale, keep soft and airy, you need to learn how to knead a special dough. It was called “like fluff”, because the pies and rolls based on it come out extremely light and porous, melt in your mouth and quickly, just cook.

How to make dough like fluff

To knead soft airy dough, the hostess should listen to the recommendations of experienced professionals. First you need to choose the right products. You will need premium wheat flour, kefir with a high percentage of fat, or milk, yeast or soda, vegetable or butter, sugar and salt. Special demands are made on yeast and milk: they must be very fresh.

There are two varieties of delicious dough that resembles fluff – yeast and yeast-free. The latter cooks faster, saves the time of the hostess and is suitable for fried pies. At its base, I replace yeast with soda, and for tenderness, fatty country cheese is sometimes added. Flour is necessarily sifted to give airiness to baking. Dry components are mixed first, and then liquid ones. The dry mixture is gradually added to the liquid to avoid the formation of lumps. The dough turns out elastic, does not stick to the palms and really resembles soft fluff.

For baking pies, buns or rolls in the oven, it is optimal to prepare yeast dough with kefir or milk. Kefir for the base is better to take medium fat content, fresh or slightly aged. Pre-heat the drink to room temperature so that the yeast and baking powder in it are better activated. A cold product will prevent the yeast from loosening the workpiece, and it will turn out tough, unsuitable for baking.

Yeast dough is kneaded on a dough, which must be allowed to rise twice, increase in volume, and then roll and form pies. Products can be baked in the oven or fried in a pan. Both processes differ in time – frying takes about 10 minutes, while baking on a baking sheet or in a special form – up to half an hour for portioned buns and up to an hour for large pies.

Recipes

Choosing the right test case option will be easy. For fried pies, a recipe for yeast-free dough is suitable, and for baked pies – yeast. Beginners will benefit from a classic, easy recipe for dough such as fluff on kefir with yeast or baking powder, but professionals can try to prepare the basis for baking with yeast. Cooked products are light and airy, retain freshness for a long time and do not stale for a long time. They can be served for dessert and as a complement to soups..

You can bake products in a slow cooker. To do this, transfer the workpieces to the bottom of the bowl, slightly oiled, cover and set the “Baking” mode. The process lasts about an hour. Light buns and pies will be especially tender, but without the usual fried or baked crust. Low-calorie pastries will appeal to children and adults, it will be appreciated by all lovers of sweets.

On kefir

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie dishes: 269 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

Kefir dough like fluff is a traditional version of the basis for baking. It makes delicious baked and fried pies. In addition, it can be used to prepare very tasty, soft steam dumplings with various fillings. The main rule of kneading – kefir should be warm, and flour and soda – previously sifted several times through a fine sieve.

Ingredients:

• kefir – 200 ml;
• vegetable oil – 100 ml;
• flour – 600 g;
• soda – 0.5 tsp;
• sugar – 30 g;
• salt – 1 tsp.

Cooking method:

1. Mix kefir with oil, heat slightly, salt, sweeten.
2. Sift flour with soda, pour kefir mixture to them.
3. Knead the dough, cover, set aside for half an hour in the heat.
4. Let go, knead, roll into a layer or roll, form blanks for pies.
5. Vinegar is not needed for quenching because kefir acid will extinguish soda. Instead of soda, you can take a baking powder or baking powder.

Yeast on kefir

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 313 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

How to cook airy dough on kefir? Learn from the following recipe. Along with yeast, it uses a fermented milk drink (you can take fermented baked milk, sourdough). The result is a lush dough saturated with air bubbles and the same gentle, airy baking. It’s good to make fragrant pies, whitewash or pizza with various fillings from the mass.

Ingredients:

• kefir – 400 ml;
• flour – 800 g;
• dry yeast – a bag;
• refined sugar – 30 g;
• olive oil – 75 ml;
• salt – a pinch.

Cooking method:

1. Heat kefir to 40 degrees, mix with sugar.
2. Enter the yeast, stir thoroughly, let go for five minutes.
3. After the formation of bubbles on the surface, introduce olive oil, knead.
4. Separately, sift the flour, add salt, and add portions to kefir.
5. Knead for 15 minutes so that the mass stops sticking to your hands.
6. Form a ball, leave in a warm place for an hour, double-knead during this time.
7. Sprinkle with flour, roll, shape products.

On the buns

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 329 kcal.
• Purpose: Baking.
• Cuisine: International.
• Difficulty: medium.

The dough is like fluff for buns universally. In addition to creamy margarine, which is easily replaced with oil, it includes yogurt or kefir. When mixing the base, attention should be paid to its consistency – the dough should be well behind the walls of the dishes, not stick to the hands. But you can’t overdo it with flour, so as not to make baking stiff and inedible.

Ingredients:

• yogurt – 0.75 l;
• margarine – 200 g;
• eggs – 3 pcs.;
• sugar – 100 g;
• salt – a pinch;
• yeast – 20 g;
• flour – 1200 g.

Cooking method:

1. Melt margarine in a steam bath, mix with sugar and salt, yogurt.
2. Let cool a little, introduce eggs with yeast.
3. Add the flour gradually, kneading well every time after adding.
4. Let it go warm, mind you.
5. Once again, let the dough increase in volume, roll into a layer, roll a roll, cut into slices or shape products to your taste.
6. Sprinkle future buns with cinnamon, poppy seeds or sesame seeds, pour sugar syrup and bake in a well-heated oven for 25-30 minutes, depending on the recipe. Serve for dessert.

For pies in the oven

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 219 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

The dough as a fluff for pies on kefir and dry yeast is suitable for baking sweet or fresh products. Especially tasty from it are pies with raspberries or other berries, as well as cabbage and minced meat, eggs and rice, carrots and raisins. If sweet pastries are being prepared, add vanilla and more sugar. For savory pies, cheese, spices or vegetables, meat with mushrooms, cereals and herbs are suitable.

Ingredients:

• kefir – a glass;
• vegetable oil – half a glass;
• fresh yeast – 35 g;
• flour – 600 g;
• salt – 10 g;
• sugar – 20 g;
• vanillin – a pinch.

Cooking method:

1. Mix warm kefir with butter, salt, sugar. Lightly heat the mass..
2. Sift flour, combine with yeast and vanilla.
3. Pour kefir into flour, knead the dough with a mixer, cover with cling film.
4. Set aside in a warm place for half an hour.
5. Stir, roll, form pies, lay out the filling.

For fried pies

• Cooking time: 3 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 329 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

This recipe will turn out delicious whites, pasties or potato cakes. The airy, tender dough turns out to be very porous, soft, and during frying it increases several times. This must be taken into account during subsequent processing and spread the pies at a distance from each other so that they do not stick together.

Ingredients:

• water – 0.3 l;
• sugar – 30 g;
• salt – 3 g;
• vegetable oil – 60 ml;
• flour – 575 g;
• dry yeast – 10 g.

Cooking method:

1. Warm water, dilute sugar with yeast.
2. Enter 100 g of flour, beat with a whisk until bubbles appear.
3. Cover the pan with a towel, set aside in the heat for half an hour until a foam cap appears.
4. Salt the mass, enter the remainder of the flour, knead. Pour in oil, cover with a napkin.
5. Set aside in heat for a couple of hours, until the mass tripled in volume.
6. Wash the dough, grease your hands with oil and mold the products.
7. Fry in hot oil until golden brown.

Curd

• Cooking time: half an hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 318 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

Lazy dough like fluff can be prepared quickly in not five minutes, but in half an hour it is possible to make it and start baking delicious flavored cakes or rolls for dessert. It contains a minimum of components and mixes quickly. The peculiarity of this type of dough is that it is extremely airy and if you plan to bake curly products, then it is worth choosing a different recipe for them.

Ingredients:

• cottage cheese – 250 g;
• vegetable oil – 180 ml;
• eggs – 2 pcs.;
• sugar – 100 g;
• salt – 10 g;
• soda – a teaspoon;
• flour – 0.3 kg.

Cooking method:

1. Combine the cottage cheese, eggs, butter, and rub with a fork. The result is a uniform, smooth mass.
2. Salt, sweeten, knead thoroughly.
3. Quench the soda with vinegar, add to the mass, gradually pour the flour.
4. Knead soft dough, leave to stand for 20 minutes.
5. Form products and bake them at high temperature for 20-25 minutes.

Yeast

• Cooking time: 1.5 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 325 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

Versatile it turns out yeast dough like fluff, because it is suitable for sculpting pies, cheesecakes and rolls. If you add sugar and vanilla to it, you will get buns and pretzels, and if you take the stuffing from ham and cheese – pizza. From the down dough it’s good to bake small poppy seed rolls for breakfast, fragrant pretzels with cheese and even make preparations for pasties with meat filling.

Ingredients:

• milk – a glass;
• fast yeast – 20 g;
• sugar – 20 g;
• vegetable oil – 80 ml;
• salt – 10 g;
• flour – 0.4 kg.

Cooking method:

1. Warm milk slightly, sweeten, salt, pour oil.
2. Stir so that the products form a mass that is uniform in consistency, add yeast.
3. Sift flour three times, portionwise enter into the dough.
4. Knead the mass from the center to the edges with folding movements.
5. Keep stirring for 15 minutes.
6. Form a ball, transfer to a bowl, cover with a towel, expose to heat.
7. Wait an hour for the base to triple in volume, gently knead.
8. Form pies, cover with a towel, set aside for 10 minutes to raise.

In milk

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 314 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

Yeast dough like fluff in milk is less saturated with air than kefir, but this can be easily fixed by prolonged kneading. To saturate the mass with oxygen, it is recommended to sift the flour three or four times, and then introduce it into the base. The result is an airy yeast dough that rises quickly during baking, due to which the buns will acquire a delicate texture.

Ingredients:

• milk – 300 ml;
• granulated sugar – 80 g;
• flour – 700 g;
• eggs – 2 pcs.;
• vegetable oil – 100 ml;
• fresh pressed yeast – 25 g.

Cooking method:

1. Heat the milk, add 100 g of sifted flour with sugar and yeast.
2. Knead the dough, leave to approach for half an hour.
3. Pour the eggs beaten with salt into a suitable dough, sift the flour, pour the oil.
4. Knead a soft mass, leave for 15 minutes so that it can fit to the desired volume (the mass increases by two to three times).
5. Divide into pieces, roll the balls, let it stand for 10 minutes, put on a baking sheet.
6. Bake products at a temperature of 180-200C for 25-30 minutes.

On the water

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 210 kcal.
• Purpose: Baking.
• Cuisine: Russian.
• Difficulty: medium.

Learn how to make yeast dough on water like fluff from this step-by-step recipe. Pies and rolls from this base will turn out soft, fragrant. This variant of the basis is useful for posts when you have to limit yourself in the choice of dishes. Make pies with cabbage or potatoes on this test – they will turn out to be very tasty, but at the same time less caloric, diet.

Ingredients:

• sugar – a glass;
• vegetable oil – 100 ml;
• water – 0.5 l;
• yeast – 50 g;
• flour – 1000 g.

Cooking method:

1. Dissolve sugar with butter and 100 milliliters of water, boil. Pour in two more glasses of water, dilute the yeast.
2. Stir, add a little flour, stir until a creamy consistency. Leave it to warm for half an hour..
3. Sift the remaining flour, knead until the dough sticks off your hands.
4. Let the hour come up warm so that the mass doubles in volume.

For pizza

• Cooking time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie dishes: 227 kcal.
• Purpose: Baking.
• Cuisine: International.
• Difficulty: medium.

The pizza dough is airy and soft, like fluff, according to the following recipe. In addition to the famous dish, it is good to bake pies with meat, fish, cheese from this base. Before baking products, it is necessary to give the workpieces a distance, then pizza or pies will be lush, airy. If you prefer thin pizza dough, bake immediately.

Ingredients:

• kefir – a glass;
• flour – 600 g;
• sunflower oil – 100 ml;
• sugar – 20 g;
• salt – 10 g;
• dry yeast – 10 g.

Cooking method:

1. Kefir mix with butter, sweeten, salt, warm to room temperature.
2. Sift the flour, pour in the yeast, gradually combine with the first mass.
3. Knead an elastic, soft base and let it come up for half an hour.
4. Remember, shape the products, lay out the filling and bake at a very high temperature.

The dough is like fluff – soft, tender and airy

Each experienced cook has a secret air test. Here are some of the subtleties:

• the lower the fat content of kefir, the more liquid the dough will turn out, so you need to adjust the amount of flour;
• how fluff dough will turn out, if you take warm water, not hot, otherwise the yeast will die and will not allow the mass to rise;
• for very tasty fried pies, not too fresh kefir is suitable, but a little standing;
• first baking powder and soda mix with flour or dissolve in kefir, and then add the rest of the products;
• for a yeast dough that resembles fluff, it is necessary to strictly observe the proofing time, otherwise it will affect the quality of the finished cakes – they will not work out so airy, they can settle and come out flat;
• put the products in a preheated oven and do not open the door when baking so that the pies retain their volume and do not settle;
• bake products first at high temperature (180-190C), then gradually reduce it so that the baking is evenly baked and porous;
• knead the mass better with your hands. This dough will become more malleable when rolling, it will gain elasticity and resilience.