Khrushchev's dough

Ingredients

Softened margarine – 200 g

Dry yeast – 2.5 tsp.

Pie interior:

Green onions – 50-70 g

Salt and ground dark pepper - to taste

Butter (melted) – 2 tbsp. (optional)

Milk or egg yolk for lubrication

Sesame seeds (for sprinkling) – optional

326 kcal
20 minutes.
4 hours
4 hours 20 minutes

Photo of the finished dish

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Video recipe: Khrushchev's dough

Step-by-step recipe with photos and videos

Khrushchev's dough is a universally suitable, easy-to-make, easy-to-work yeast dough, the recipe for which should be in every cook's repertoire. The dough has a neutral taste and is suitable for making almost any type of sweet and savory baked goods, such as pies, pies and homemade pizza.

The dough became widely known and also received the popular name “Khrushchev’s” in the area of the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) thanks to Anna Grigorievna Dyshkant, the personal chef of Nikita Sergeevich Khrushchev , who at one time in an interview said that Khrushchev was very fond of pies and pies made specifically from this dough, and shared his recipe.

The main “highlight” of Khrushchev’s dough can be called the indescribably long shelf life for yeast dough - hence the next popular name “ageless”. In theory, the dough can be stored in the refrigerator for up to 30 days without losing its own parameters. In practice, it is used up even faster, because baked goods from this dough come out simply superbly delicious. Try it!

To make the correct ageless Khrushchev dough, you will need the following ingredients.

Sift 400 g of wheat flour.

Add softened margarine cut into small cubes. To make the dough, you can use both margarine and butter.

From personal experience: dough prepared with margarine, when chilled, is the softest and most flexible to the touch, and rises a little more actively in the refrigerator. While the dough in butter hardens even more strongly - so that it is problematic to knead it right away. Before forming the products, such dough needs to be kept at room temperature for some time so that it warms up slightly and becomes elastic again.

Mix the ingredients by rubbing the mixture with your fingertips. You should end up with a crumbly mass with small patches of buttery crumbs.

Combine dry yeast, sugar and salt. Pour in milk at room temperature and stir everything thoroughly. You can also use cool milk for production, but dissolving yeast in it is a little more problematic.

Instead of dry yeast, 50 g of new yeast can be used to make dough, but one should take into account the fact that during prolonged storage, dough prepared with {live} yeast often begins to ferment slightly and acquires a sour smell. During the baking process, the smell disappears and this fact does not affect the quality of baking, but in order to neutralize it at the step of working with the dough, you can (during the process of kneading the dough) add 0.5 tsp to it. soda

Make a small well in the center of the flour and margarine mixture and pour in the milk-yeast mixture.

Stir everything thoroughly and, adding flour as necessary, form a ball of soft dough. Add flour in small portions until the dough begins to stick to your hands.

Transfer the dough to a floured work surface and knead for 7-10 minutes. The dough should be soft, elastic and smooth.

Place the dough in a bowl or large container with enough space for it to rise. Cover the container with a lid or cling film and place the dough in the refrigerator for at least 4 hours.

After four hours the dough is ready to use. During this period of time, also during the upcoming storage, the dough may rise very much or not rise at all - this usually does not affect the quality of baking.

As an example, let’s make pies from Khrushchev’s dough. To make pies, separate the desired amount of dough, knead for about 1 minute, and then divide into portions, depending on the desired size of the pies. I use half the dough and divide the dough into 7 parts - it makes 7 huge pies.

Roll out the first part of the dough and add a portion of the desired interior.

This recipe used the insides of boiled eggs and green onions: 5 finely chopped boiled eggs, 50-70 g of finely chopped green onions, salt and ground dark pepper to taste. Mix all ingredients thoroughly, add 1-2 tbsp if desired. melted butter.

Carefully seal the edges of the dough and give the pie the desired shape. Pay special attention to the formation of products from Khrushchev’s dough. The dough is oily, greatly increases in size during baking, and if the edges are poorly sealed, the seams may come apart and the product will lose its shape.

Place the prepared pies on a baking sheet lined with baking paper, cover with a towel and leave at room temperature for 20-30 minutes for the dough to rise.

Brush the pies with milk or egg yolk and, if desired, sprinkle with sesame seeds.

Place the pies in an oven preheated to 200 degrees and bake for 20-30 minutes, until golden brown.

Store the remaining ageless Khrushchev dough in the refrigerator (in an airtight container) and use as needed.

The famous “Khrushchev” dough for pies from a Kremlin cook

In culinary circles, this dough has famous status. The cook Anna Dyshkant made pies from it for Khrushchev and other members of the Politburo.

Later, this dough was described in one of his own cookbooks by the famous Russian cook, popularizer of good food, William Pokhlebkin. In his version it is called “kulebyachny”.

But in notebooks with recipes for Russian housewives it was listed under the title “Khrushchev’s” or “correct pie dough .

Khrushchev's dough: recipes

There is no need to do any magic with this dough; the pies do not need to be left for a long time before going into the oven. In part, this is the exact opposite of the dough for traditional Russian pies. You don’t need to worry about the temperature of the goods, you don’t need to strictly follow the recipe, you don’t need to create a dough: you just mix all the products and – voila! In short, everything excellent is simple.

This dough has several options: all-purpose, without eggs, for all pies and pies and even pizza, most rich, for sweet little pies, sweet pies, etc.

The basic rule: if you make the dough in advance, say, in the evening, then you don’t have to knead it too much. Early dough is kneaded for a long time. It works perfectly if you first rub the frozen butter into the flour and grind it with your hands until smooth, then add milk, yeast and sugar and knead for about 20 minutes with your hands and at least 10 minutes with a mixer at medium speed. In this case, the dough comes out so flexible that forming pies from it is a pleasure.

Perfectly kneaded dough does not tear, but stretches into a transparent film.

After kneading, the dough must be thrown on the table - rest for 15-20 minutes, or put in the refrigerator. But it is not necessary to knead completely, for a long time - this is a matter of your perfectionism. It will still be delicious.

1st option, universally applicable:

500 g flour;
50 g compressed yeast (Russian production);
45-75 g sugar;
200 g butter or margarine;
250 g milk.

Knead the dough, cover with film and leave to rest for 20 minutes. Cut into pies or pies, let rise and bake for 20 minutes at 180C. Immediately after kneading, the dough can be put in the refrigerator, and it will be stored in the cold for a number of days.

2nd option, rich:

500 g flour;
50 g compressed yeast (Russian production);
125 g sugar;
200 g margarine;
2 yolks;
200 g milk;
lemon zest.

3rd option, “Pokhlebkinsky”

“Kulebyachnoe dough” (from the book by V. Pokhlebkin “National cuisines of our peoples”):

500-600 g flour;
25 g yeast (Russian production);
1 tsp salt;
200 g butter;
3 yolks;
1 glass of milk.

Mix 300 g of flour with milk and yeast and knead the dough. Give him 30 minutes to come. Next, mix in the butter, yolks, salt and flour until you get a soft dough. Let the dough rise for another hour and cut into pies.

4th option, for huge pies:

500g flour;
25g new or 10g dry yeast;
0.5 tsp salt, if the butter is unsalted - 1 tsp;
200 g butter;
3 tbsp. sour cream;
1 glass of milk.

Soak dry yeast in a glass of warm milk, add 2 tsp. Sahara. Knead the dough and place in a pan greased with vegetable oil. When the dough has risen properly, knead it and put it in the refrigerator for an hour and a half. This dough makes beautiful huge pies, for example, with cabbage. Before putting the cake in the oven, brush its surface with yolk or just water.

5th option - long-lasting dough:

500 g flour;
25 g compressed yeast;
1/2 tsp. salt;
200 g margarine;
1 glass of milk.

Knead a soft dough, roll into a ball and put in the refrigerator, where it can be stored for at least a week (that’s why this dough is called ageless). For the pie, roll out the dough thinner.

6th option. Traditional "Khrushchev" dough:

500 g flour;
50 g yeast;
1/2 tsp. salt;
2 tbsp. sugar (50g);
200 g margarine;
250 g milk.

Knead the soft dough and refrigerate overnight (that is, in the dark) , for at least 4-5 hours. Suitable for both pies and pies.

Ideas for the insides

Apple jam

Made from the grounds that remain in the juicer after distilling apple juice.

Rub the grounds left over from distilling the juice through a colander to remove the seeds and skins, add a little sugar, cook for 10 minutes and the jam from youth is ready.

Pies with mushrooms

Pass the mushrooms through a meat grinder, fry them with finely chopped onions, you can add a little sour cream for juiciness, and garlic and freshly ground pepper for flavor.

Pumpkin pies

Pass the raw pumpkin through a meat grinder, add peeled oranges, sugar to taste, and you can add cinnamon. Place the pie closed.

Kurniki

Mix finely chopped chicken breast without skin - 2 pieces, the same finely diced potatoes - approximately the same amount in size, 2 medium onions, salt, season with refined sunflower oil, add seasoning as you like (I added chicken seasoning).

Pies with fried intestines

Winter is the season when pies with fried intestines were prepared. Wash the intestines, scrape them, boil them, chop them finely and fry them with onions. Inexpensive, but nutritious and tasty.

Khrushchev's yeast dough

Traditional yeast dough takes quite a long time to prepare, but experience in this matter will not hurt. There are a lot of aspects and tricks. In this case, Khrushchev’s yeast dough will be a real lifesaver.

It prepares quickly, can be stored in the refrigerator for up to 3 days (that’s why it is also called “ageless”), a minimum of ingredients in the recipe. And what’s also important is that you don’t have to observe any temperature conditions during the manufacturing process. The recipe for Khrushchev's yeast dough can be taken into account by novice housewives, and those who are not particularly familiar with dough, from the word “perfectly”. It is impossible to make a mistake and spoil something - this is one of the most common and successful recipes.

Products made from Khrushchev dough

Indescribable, but this dough is suitable for almost any baking! You can cook a lot of things from it.

Pies – both sweet and with other insides (meat, fish, mushroom, vegetable)
Pizza
Sausages in dough
Pies
Buns
Various rolls

But, if you want fried pies in a frying pan, it is better not to use it. The recipe calls for a small amount of water and quite a lot of butter. Therefore, the pies will be fatty and languid. There is a recipe for fried pie dough on the website. But Khrushchev’s dough is perfect for baking in the oven.

How to prepare Khrushchev dough

Products:

Flour – 3 – 3.5 tbsp
Butter – 180 gr
Milk – 1 tbsp
Sugar – 2 tbsp
Salt – 1 tbsp (no slide)
Dry yeast – 2 tsp (heaped)

Manufacturing:

Melt the butter and cool to room temperature.

Sift flour into a bowl, add dry yeast, sugar and salt, mix. Add milk and butter. Knead the dough. There is no need to knead for a long time; it quickly stops sticking to your hands. Place in a bag and put in the refrigerator. After 2-3 hours you can start baking.

As an option, throw the Khrushchev dough in the refrigerator overnight (that is, in the dark) , and during the day prepare all sorts of baked goods from it. Because it will lie overnight (that is, during the dark time of day) , it will not be more terrible. Before using, leave the dough at room temperature for half an hour.

Baking made from Khrushchev dough does not need proofing; it does not rise like ordinary yeast dough. But this does not mean that the pies or pies will be sticky; the dough rises unsurpassedly already in the oven.

I'm sure that Khrushchev's yeast dough will be a winner for you. It cooks quickly, and the baked goods come out warm; the taste is slightly reminiscent of shortcrust pastry.

Ageless "Khrushchev" dough - the right recipe

I would like to share with you the correct recipe for making real Khrushchev dough, which is suitable for all types of yeast baked goods. You can use it to make delicious buns, pies, pies with entrails, and bagels.

Unlike ordinary yeast dough, Khrushchev's dough is placed in a cool space, for example, in a refrigerator. There it is perfectly stored for up to 2 days.

The dough just needs to be stored correctly so that it does not become saturated with foreign odors in the refrigerator. The finished baked goods from Khrushchev’s dough also come out impeccable: airy and soft. The products have a pleasant creamy taste and at the same time do not age for a long time. Let's move on to the description with step-by-step photos.

Ingredients:

wheat flour – 2-3 cups;
warm milk – 200 ml;
testicle – 1 pc.;
butter – 80 g;
vegetable oil – 40 ml;
sugar – 1 tsp;
salt – 0.5 tsp;
dry yeast – 1 tsp.

How to prepare Khrushchev dough

We definitely sift the wheat flour through a sieve to enrich it with oxygen. Heat the milk until warm. Other ingredients should also be warm or at room temperature.

Pour 1 cup of flour, salt, sugar and yeast into a bowl. Mix these ingredients until the mixture is homogeneous.

Then pour warm milk, melted butter, and vegetable oil into them. We break the egg there.

Mix the batter until smooth.

Then add the remaining flour in several additions, carefully kneading the dough each time.

The dough should be soft, elastic and not sticky at all.

Place the finished lump of dough in a bowl and cover the top of the bowl with cling film. You can also put the dough in a plastic bag. Place the dough in the refrigerator for at least 2 hours. During this period of time it should already increase 2-3 times. If this does not happen, the faster fault lies in the staleness of the yeast.