Yeast-Free Kefir Dough for Oven Pies and Buns
Airy, yeast-free, yet like yeast dough! This unleavened dough for buns needs minimal ingredients and time. It doesn’t stick to your hands, it’s pliable and easy to work with. Any baking made with it rises and bakes through beautifully.
Updated : 10 March, 2026
Easy
About 1 hour.
Ingredients
650 grams
Wheat flour
1 cup
Kefir
2
Chicken eggs
200 grams
Butter
0.75 teaspoon
Baking soda
0.75 teaspoon
Salt
1 teaspoon
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 yeast-free dough for buns? Prepare all ingredients from the list. Use good-quality all-purpose flour; eggs should be large. Instead of kefir, you can use sour milk or any other fermented dairy drink. Take the kefir and eggs out of the refrigerator 1–1.5 hours before cooking - room-temperature ingredients make the best baked goods.
Step 2
Wash the eggs with soap and dry with a towel or paper towel. Take a deep bowl suitable for whisking eggs and mixing wet ingredients. Beat the eggs with sugar and salt - no need to beat until foamy. Adding salt improves flavor and makes beating easier.
Step 3
Add the kefir and mix.
Step 4
Melt the butter and let it cool to room temperature. Once cooled, pour it into the egg–kefir mixture. Mix well.
Step 5
Take a deep bowl with a rounded bottom for mixing dry and wet ingredients and kneading. Whisk together half of the flour with baking soda. This helps distribute the soda evenly so the dough rises uniformly during baking. Sift the flour so it’s aerated and the dough turns out fluffy.
Step 6
Make a well in the flour and pour in the wet mixture. Always add liquid to dry, not the other way around - this gives the best result. Start mixing with a spoon or spatula.
Step 7
When you’ve used up the flour in the bowl, add the remaining flour in small portions until you get the right consistency.
Step 8
When it becomes difficult to mix with a spoon, start kneading by hand. Knead thoroughly. It’s important that the dough turns out very tender; otherwise the baked goods won’t taste as good.
Step 9
Before using, the yeast-free kefir dough for oven baking should rest for 15-20 minutes so the gluten relaxes and it’s easier to work with. Cover the bowl with a tight lid, a towel, or plastic wrap so the dough doesn’t dry out. This amount makes about 1 kg (about 2.2 lb) of dough - enough for a pie or buns with various fillings baked in the oven.
Author note
Share the recipe
