Samsa on kefir

Samsa made with kefir turns out especially fluffy and tasty. Kefir causes fermentation, increasing the viscosity and plasticity of the dough, increases the leavening effect of soda or yeast. For the filling, use sour apples and hard pears. A sure criterion of quality is the density of the fruit. If the pear is overripe or spoiled, it will be soft and pliable. The color of a good pear cannot be completely uniform, characteristic brown specks on the skin often give a more intense aroma.

Step 1

Prepare the liquid part of the dough. Break 1 egg into a bowl and beat with salt. Pour in the kefir and mix gently.

Step 2

Knead the samsa dough. Pour half of the flour sifted with soda into a deep container. Pour the eggs and kefir on top and begin to mix gently. If the kefir is not very sour, you can additionally use vinegar or lemon juice to extinguish the soda. Add vegetable oil. Then gradually pour in the remaining flour until the dough stops sticking to your hands. Next, divide it into small pieces and leave under a clean towel for 20 minutes.

Step 3

Prepare the filling. Mix the pears and apples with sugar and leave for 5-7 minutes.

Step 4

Roll out the dough for samsa on kefir. Carefully roll out the dough into a layer 3-4 mm thick. Cut into small pieces, then put 1-2 tbsp of filling in the middle. Make triangles, lifting the edges of the dough to the center.

Step 5

Start baking in the oven. Place the pieces seam-side down on a greased baking sheet. Brush the top with beaten egg. Place in a preheated oven and bake for about 25-35 minutes until done.