Kefir Twists
Tender, airy, soft, and golden. Very delicious! These kefir twists will appeal to lovers of sweet pastries fried in oil. They go well with tea or coffee. They are especially tasty when fresh. Many people know them by other names, such as fried pastry twists.
Updated : 18 May, 2026
Easy
About 1 hour.
Ingredients
Dough
250 grams
Kefir
400 grams
Wheat flour
1
Eggs
3 tablespoon
Sugar
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
2 tablespoon
Vegetable oil
Frying
300 grams
Vegetable oil
Dusting
100 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make kefir twists? Prepare all the necessary ingredients. The kefir and eggs should be at room temperature, so take them out of the refrigerator in advance. Put all the ingredients except the flour into a deep bowl.
Step 2
Mix everything thoroughly with a whisk until smooth.
Step 3
Sift the flour beforehand to aerate it and make the dough lighter. Add most of the flour to the bowl with the other ingredients and mix. It is better to add the flour in portions and knead the dough evenly. Keep in mind that you may need more or less flour. This depends on the properties of the flour itself.
Step 4
Add the remaining flour in portions as well. Stir the dough with a spoon and gather it into a ball.
Step 5
The dough will be fairly sticky, and you should be ready to work with this kind of consistency the whole time. Extra flour for dusting will help with that. I used about 70-100 g, about 1/2-3/4 cup, but you may need a little more or less depending on the type and quality of the flour. Transfer the dough to a table dusted with flour.
Step 6
Shape the dough into a ball. Lightly dust not only the ball itself but also the surface underneath it with flour. Cover the dough with plastic wrap and leave it to rest for 15 minutes.
Step 7
Divide the dough into several equal parts. I divided mine into 3 parts.
Step 8
Cut each part into small pieces. I made mine about 2 cm, about 3/4 inch, wide and each piece weighed about 35 g, about 1.2 oz. In total, I got 25 pieces. Coat each piece in flour.
Step 9
Stretch each piece with your hands into an oval. The pastries will rise well, so I made the pieces thinner, about 0.2-0.3 cm, about 1/8 inch, thick. If you want puffier pastries, make the ovals thicker. All the ovals should be about the same size and shape.
Step 10
Make a small cut, about 1 cm, about 3/8 inch, in the center of each oval with a knife. The pastries are shaped like this: take one edge of the piece and pull it through the cut, as if turning it inside out.
Step 11
Pour vegetable oil into a small skillet or into a small round loaf pan so that less oil is needed. The oil should come halfway up the pastries once they rise. I used a skillet with a 20 cm, about 8 inch, bottom diameter and poured in 200 ml, about 3/4 cup plus 1 tablespoon, of oil. Heat the oil well. Place the shaped pieces into the oil. Fry them on one side for about 3-4 minutes over medium heat on a medium burner.
Step 12
Turn the twists over and fry until done. This took me about another 2-3 minutes. You can brown them more deeply or keep them lighter, as you prefer. Remove the finished pastries and fry the next batch. Twice, as the oil cooked away, I added another 50 ml, about 3 tablespoons, of oil and reheated it as well. Make sure no liquid gets into the oil, otherwise it will splatter.
Step 13
Dust the finished pastries with powdered sugar and serve with tea. Enjoy your meal!
Author note
Share the recipe
