The dough is like fluff on dry yeast

Kefir (fat content of at least 2.3%) is slightly heated to a warm state. You can use a stove or microwave for this. Use where it is better to control the process. The main thing is not to overheat the product, otherwise it may be stratified and the dough may not turn out. Pour vegetable oil into warm kefir (it is better to use odorless, so as not to spoil the taste and aroma of future baking). Add salt and sugar for a more balanced taste.

Sift the white wheat flour of the highest grade into a clean and dry bowl of a large size through a fine sieve. This is done in order to break up all possible lumps and breasts in the flour, and at the same time make the flour more fluffy and airy. Thanks to this process, the dough turns out to have a more delicate and airy structure, and the baking is softer and more rich.

Add fast-acting dry yeast to a bowl of sifted flour and mix all the ingredients well together.

Then pour the liquid mass of kefir into a bowl with flour and dry yeast. Mix all the products thoroughly and knead a soft and plump dough. If necessary, during the kneading process, you can add a little more flour. The amount of flour that will be needed for the dough varies from variety and specific brand.

Form a ball of dough, put it back in the bowl where the flour was. To prevent the dough from drying out, cover it with a clean kitchen towel.

Then the dough should stand in the heat without drafts and direct sunlight for at least half an hour. During this time, it should double or even triple.

After the dough fits and increases in size, you can start further work with it. It turns out to be very elastic and pliable, it is very convenient to work with.

Successful culinary experiments!