Kefir-based dough is a classic choice for baked because its acidity reacts with baking soda to create a soft, pillowy texture that stays fresh longer than water-based doughs. Unlike fried versions, oven-baked pirozhki are lighter and have a glossy, golden finish. For the Dough: Kefir: 1 cup (approx. 240–250ml), slightly warmed Flour: 3 to 3.5 cups (approx. 400–450g), sifted Egg: 1 large Vegetable Oil: 2 tablespoons (sunflower oil is traditional) Baking Soda: 1/2 teaspoon Sugar & Salt: 1 teaspoon each Optional: 2 tablespoons of sour cream for extra richness Savory Filling Ideas: Potato & Onion : Mashed potatoes mixed with sautéed onions and dill. Cabbage & Egg
: Shredded cabbage sautéed with butter and mixed with chopped hard-boiled eggs. Sautéed ground beef with onions and garlic. Pies with kefir dough recept pechenyh pirozhkov na kefire
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