Soft Kefir Pastry Twists
Very tasty, easy, and simple, made from budget-friendly ingredients! Soft kefir pastry twists are crispy too, imagine that. This is a wonderful pastry that everyone will love. Tender inside and crisp around the edges, they are irresistible. Try making them, they turn out well on the first try.
Updated : 13 April, 2026
Easy
About 45 min.
Ingredients
1 cup
Kefir
1 teaspoon
Baking soda
1 teaspoon
Salt
2
Chicken eggs
2 tablespoon
Sugar
2 tablespoon
Powdered sugar
3 cup
Wheat flour
3 cup
Vegetable oil
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 soft kefir pastry twists? Prepare all the ingredients for the dough. Use all-purpose flour. Use large eggs. If you do not have powdered sugar, you can make it yourself by grinding sugar in a coffee grinder. This is even better than store-bought powdered sugar, because it will contain only sugar and no extra additives that are usually added to keep it free-flowing. Instead of kefir, you can use sour milk. The oil should be odorless and suitable for heating.
Step 2
Take a deep bowl in which it will be convenient to mix the dry and liquid ingredients. Sift half of the flour into it to remove any small impurities and to enrich the dough with oxygen.
Step 3
Take the kefir out of the refrigerator 1-1 1/2 hours in advance. For the dough to turn out well, it should be at room temperature. In a separate container, mix the kefir with the baking soda and stir so the reaction begins.
Step 4
The eggs should also be at room temperature. Crack them into a bowl. Add 2 tablespoons of sugar and the salt, then beat with a fork or whisk. There is no need to beat until foamy. Adding salt improves the flavor of the pastry and makes beating the eggs easier.
Step 5
Add the mixtures from Steps 3 and 4 to the bowl with the flour. Add the liquid ingredients to the dry ones, not the other way around, so the dough turns out well. Since flour of the same type but from different producers can behave differently, add the remaining flour in small portions to achieve the right consistency.
Step 6
When it becomes difficult to mix with a spoon, start kneading with your hands. Knead the dough thoroughly. It should turn out slightly springy, but tender, and should not stick to your hands. Do not make the dough too stiff, otherwise instead of soft pastry twists you will get rubbery ones.
Step 7
Roll out the dough on a floured work surface into a sheet 0.4-0.5 cm thick, about 1/8-1/4 inch. Cut it into strips 3-5 cm wide, then into diamonds. Make a slit in the middle of each piece of dough and pull one end through it. You can try to make the pastry twists all the same. Personally, I make them different in both shape and size. You can use your imagination during the process and involve children in shaping them. Dust your hands, the knife, and the rolling pin with flour so the dough does not stick.
Step 8
For frying, use either a pot or a frying pan with high sides. Pour in enough oil so the pastry twists can float in it. Heat the oil over medium heat, because working with hot oil is dangerous and you can get burned. To prevent the oil from splattering, you can add a pinch of salt to it, which will absorb any moisture if there is any. Check whether the oil has reached the right temperature by dropping in a small piece of dough. It should start bubbling. Carefully lower the pastry twists into the oil.
Step 9
Fry on both sides until lightly golden. Place the finished pastry twists on paper towels to remove excess oil.
Author note
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