The Khrushchev dough has two undeniable advantages - it is stored for a long time without loss of elasticity and taste in the refrigerator, and it is also made simple and quick, unlike other yeast options.

A small excursion into the history of the dish

Despite the name in honor of the Soviet leader, initially such a recipe for the test was called French and was adopted by the hostesses in the post-war years from French and Viennese bakers. It is customary to knead Russian dough for a long time, let it brew in warmth, and European dough is very quick and easy to prepare, so it became very popular in the Soviet years.

Khrushchevsky is called him because of Khrushchev's love for the pies and pies that his personal cook Anna Dyshkant fed him. She brought a recipe from Ukraine and fed the whole color of the Politburo with baked goods, headed by the first secretary. Later, she published the recipe in a culinary magazine, and from there it was adopted by Pokhlebkin. He called the dough kulebyachy, and Larisa Isarova gave him the name "ageless".

Khrushchevsky dough - the right recipe

The classic recipe for the test is extremely simple and is done very quickly. Moreover, this option is perfect for busy housewives - the dough can be made in the evening, and bake from it in the morning. And the pastries will be airy and delicious.

Structure:

  • wheat flour - ½ kg;
  • dry yeast - 50 g;
  • table salt - ½ tsp;
  • granulated sugar - 2 tbsp. l .;
  • margarine - 200 g;
  • milk - 250 ml.

Cooking method:

  1. Heat the milk to room temperature.
  2. Dissolve yeast in milk, then pour salt and granulated sugar into it.
  3. Mix well until smooth.
  4. Add softened margarine and stir.
  5. Pour the sifted flour and knead the dough.
  6. When the dough is collected in one continuous ball - wrap it with cling film and place in the refrigerator for 4-5 hours.

Ideally, the dough should stand in the refrigerator overnight, so it rises well and will be malleable for modeling. But, if there is no time, then 1.5-3 hours will be enough.

Shelf dough

One of the advantages of the Khrushchev dough is its long shelf life. If ordinary dough on dough requires immediate use and becomes completely unusable after 5-9 hours in the refrigerator, then this option can be stored in cool for up to 1 week. And while it does not lose its taste.

Ingredients:

  • pressed yeast - 25 g;
  • table salt - ½ tsp;
  • flour - 500 g;
  • egg;
  • table margarine - 200 g;
  • warm cow's milk - 1 tbsp.

Cooking method:

  1. Remove margarine and milk from the refrigerator in advance so that they warm to room temperature.
  2. Dissolve pressed yeast in milk.
  3. Sift flour into a separate bowl and add salt to it.
  4. Add soft margarine and egg to the flour. Mix them to maximum homogeneity.
  5. Pour milk and yeast into the flour, and knead the dough.
  6. By consistency, it should be soft, but not sticky.
  7. Pack the dough in a plastic bag and place in the refrigerator.

You can store the dough in the refrigerator for a week and at the same time, baking from it will be soft and tasty. It is because of the long shelf life that the dough is called ageless.

Ageless Khrushchev dough without eggs

Egg-free dough is used for simple, non-rich pastries. And it’s very convenient to have a reserve in the refrigerator - guests will come unexpectedly, and it will not be difficult to prepare a quick hot snack. The ageless dough is named so because of its long shelf life - up to 1-2 weeks in the refrigerator.

Products:

  • wheat flour - 3 tbsp. + ½ tbsp. to work with the test;
  • dry yeast - 2 tsp. with a slide;
  • sugar - 2 tbsp. l (if the pastries are sweet, then double);
  • salt - 0.5 tsp;
  • butter - 200 g;
  • milk - 1 tbsp.

Cooking Method:

  1. Melt the butter in a water bath or microwave, but do not let it boil.
  2. Heat the milk to room temperature, it should not be hot!
  3. Dissolve yeast and salt with sugar in a glass of milk.
  4. Mix milk and butter.
  5. Sift flour into a deep bowl.
  6. Slowly, constantly stirring, introduce the milk mixture into the flour.
  7. Sprinkle a working surface ½ tbsp. flour and put on it a workpiece.
  8. Knead your hands with a thin and elastic dough. It should be smooth and uniform.
  9. The kneading time is on average 7-10 minutes.
  10. Put the finished dough back into the container, seal with food wrap and send to the refrigerator.

You can work with the test after 4 hours - it will increase by 2 times during this time. The maximum shelf life is 1.5 weeks. Before work, it should be removed and allowed to warm to room temperature.

Cooking for pies

The dough for tasty pies must be rich, soft and fluffy, so eggs must be added to the Khrushchev dough. Especially tasty from this test are baked pies in the oven.

Ingredients:

  • wheat flour - ½ kg;
  • pressed yeast - 50 g;
  • granulated sugar - 125 g;
  • 2 yolks;
  • a glass of milk;
  • briquette margarine (200 g);
  • lemon peel to taste.

Manufacturing Method:

  1. Dissolve the yeast in a glass of warm milk.
  2. Sift flour into a deep bowl and add sugar and lemon zest to it.
  3. Pour milk into a container, stir in the yolks and margarine.
  4. Knead soft, chubby dough and refrigerate for 1-2 hours.

This option is suitable for pasties and pies with sweet and meat fillings. Before work, the test should be allowed to warm to room temperature and lightly knead before work.

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