Put the wet ingredients (kefir, egg, yeast) and salt in a bowl and mix thoroughly.

Note: The bowl needs to have potential for the dough to rise, meaning the bowl should be at least double the volume of the ingrdients mixed.

Add flour bit by bit. The dough should be sticky (you can see it on the mixing equipment), this will give a fluffy result when baking.

Put a plastic wrap over the bowl, and put the dough into the refrigerator over night.

Serving preparation:
- Mash one garlic clove per 250 ml of sour cream and mix thoroughly, put next to the dough. Depending on taste, half of the Sour cream can be with and half without garlic.

Heat up the oil on high to fry the dough, oven should be on ca. 7/10 setting. When the oil is hot, take a handful of dough and make it flat, and carefully lower into the oil. Experiment with different sizes, over time you can make bigger and smaller, as needed. When golden brown, turn and fry the other side too.

Note: Lower the dough into the oil away from yourself to avoid damage from splashing yourself.
Note2: If the oil is too hot, the outside will be ready, but the inside will be still raw.

Serving: fine grate regular cheese, like gouda or edamer.
- Serve it hot. Add toppings as per your preference.
- The classic is first sour cream, than cheese, and salt to taste.