MY FAVORITE DOUGH RECIPE FOR PASTRIES

Preparation:

1. Activate the yeast:
   Pour the warm milk into a bowl, add 1 tbsp sugar (from the total amount), sprinkle in the dry yeast, mix, and let it sit.
   (Note: Dry yeast doesn’t need activation, but I always activate it.)

2. Prepare the base:
   In warm kefir, add the remaining sugar, salt, 1 whole egg, and the egg white.
   Set aside the egg yolk to brush the pastries later.
   (If you’re not brushing the pastries or plan to fry them, just use one whole egg in the dough.)

3. Add the oil, saving a little bit for kneading later.

4. Mix in the yeast mixture into the kefir mixture. Stir.

5. Gradually add the flour, mixing first with a spoon, then kneading by hand on the table.

6. On the table, knead the dough with oil only – don’t add more flour.
   Knead for 7–10 minutes until the dough becomes elastic and silky – it will be a pleasure to work with.

Yield: 1.8 kg of finished dough

7. Cover the dough with plastic wrap and let it rise in a warm place for about 30 minutes (depending on room temperature).
   You can place it in a slightly warmed oven to speed things up.

8. Once the dough has risen, punch it down and let it rise again.

9. Now you’re ready to make pirozhki with your favorite filling!

This dough is perfect for baking in the oven or frying in oil.

Enjoy your meal! 🍽️