Dough "Unforgettable Khrushchev (French)"

Dough "Unforgettable Khrushchev (French)"

Category: Bakery products

Kitchen: french

Ingredients
Pressed yeast	12 gr. (1/8 100 gr. Pack)
Milk	250 ml
granulated sugar	3 tbsp. l.
flour	500 gr.
butter (margarine is also possible)	100 g
vegetable oil	100 ml
egg yolks (you can also just eggs)	2 pcs

Cooking method

• Yeast in a bucket, then milk, flour, sugar. sand, lightly melted butter and rust. butter, eggs, kneading for 20 minutes on the "dumplings" or "pizza" mode.
• Then put the dough in a polyethylene bag - if baked in the next two hours - leave on the table; if longer - better in the refrigerator. If you leave the dough in the bucket, it will run away.
• After forming the pies, leave for a small proofing, no more than 20 minutes. You do not need to grease with anything before baking. It turns out rosy, airy, very rich.

Cooking program:

dumplings or pizza

Note

This dough has the correct name "French", in Russia the recipe for this dough appeared after the war, the name "Khrushchevskoe" appeared thanks to Anna Grigorievna Dyshkant, Khrushchev's personal cook.
For this dough to "play", it is better to use compressed yeast.
Here is the original recipe:
You will need: 3 cups of flour, one pack of softened margarine, room temperature, 3 tablespoons of granulated sugar, no salt, one glass of warm milk, one small pack of yeast. Add two egg yolks if you want to add flavor to the dough. To make it sweeter, add a couple more tablespoons of granulated sugar and lemon zest to this recipe.
Dissolve the yeast in milk, then add three cups of flour there, add softened margarine, sugar and other foods. All these components need to be kneaded well by hand. When you knead them, the dough will still be hard. Pour flour on the table, from the dishes in which the dough was kneaded, pour everything onto this flour, and start kneading the dough already on the table. Please note that you need to knead it so that the dough is not very steep. When you have kneaded it, take this kneaded bun and put it in a plastic bag, tie it up and put it in the refrigerator. After 15-20 minutes, the dough will come up. You can leave the cellophane bag on the table, the dough will come up even faster.
French dough can stand in the fridge for several days, so when guests arrive, you can quickly bake a cake or pies. "
Kitchen members of the Politburo. Healthy food recipes from Khrushchev's personal chef

🔗

And these comments by Lyudmila - "His name is" foreign "is not at all accidental. By the nature of the products they turn out to be very different from Russian pies. From French and Viennese dough, ultra-rich, almost fragile products are obtained that do not require fermentation, proofing, or even lubrication very tasty, a real delicacy, but this is the polar opposite of the classic Russian pies, the dough for which is carefully nurtured and nurtured, kneaded for a long time, fermented for a long time and for a long time

[MariV]

MariV took away to bookmarks ...
Why am I suspicious of this our unity with you in several recipes ... As Winnie the Pooh said: "It's not casual!"

[MariV]

MariV What kind of filling is better to use?

[MariV]

MariV took away to bookmarks ...
Why am I suspicious of this our unity with you in several recipes ... As Winnie the Pooh said: "It's not casual!"

Yes, probably for a thaw ... or frost!

[MariV]

MariV What kind of filling is better to use?

Which one do you like more? Use that! On the top photo - with cabbage, on the second - with cheese.They are good with any filling! This is my favorite dough - very pleasant to work with, bread in KhP - it also turns out great, always good!

Thank you

The dough is really excellent. And what kind of pizza is mmmmm. Thanks for reminding me.

Now I understand what kind of dough my mom was making. Unfortunately, I did not have time to learn from her, and my cousin gave me the recipe. The recipe is very close. What differences do I see: in my mother's recipe, fat is 100-150 g of butter + about 30-40 g of mayonnaise. Please note that GOST mayonnaise, where yolk, mustard and vegetable oil. Therefore, I believe that a spoonful of mayonnaise is vegetable oil and a little bit of natural mustard. Thus, we reach the same 100 + 100 g of oil. And even the smallest natural mustard somehow has a very good effect on the dough.

If it's just an egg, then 1pc or 2?

[izumka]

izumka , it all depends on the eggs - if large, good - for this amount I personally put 1, if a trifle - you can 2. Or you can do without eggs - as you like!

["ageless" Khrushchev]

The dough is really excellent. And what kind of pizza is mmmmm. Thanks for reminding me.

The recipe is already on the site -."ageless" Khrushchev

I'm bringing another thank you for the dough. This is, indeed, the one my mom cooked, albeit with some variations. And with a bread maker, the technology is quite simple. True, I still cook with dough, then the pies can be cut immediately after kneading. And about 1 / 4-1 / 3 tsp. I add mustard.

Yesterday I got the most mom's pies!

That's good! So let's pass the baton on! Let's not forget the recipes!

[Rina]

Rina what mustard do you add - dry powder or ready-made and what does it give in the dough?
Mariv I just kneaded the dough in cotton for 20 minutes. , took it out and packed it in a bag - I will bake today, but the question is - the dough is not thick, but not liquid, but very fatty, you can even see how the butter collects in folds - should it be so? The batch was made strictly according to the recipe

I add some natural ready-made mustard (I showed the picture of the jar in the topic about mayonnaise). I know that it seems like mustard gives a certain tenderness to the dough. Mom added 1-1.5 tbsp per pound of flour. l. mayonnaise and 120-150 g of butter (Soviet mayonnaise !!! natural). That is, it turned out a little bit of mustard and up to 200 g of butter (since mayonnaise is mostly made from vegetable oil).

Thanks and I will try

I'm still verifying the recipe, so I'm not posting it.
Mayonnaise was added to the dough - yeast + all milk + half flour + mayonnaise.
I make something like a dough (on the "pizza" program) and add mustard to it. After an hour, all the other ingredients.

[Rina]

Please accept my thanks too.
According to this recipe, I baked pies and pies for a long time, I was always happy with the result. I found your topic and decided to try it in a bread maker. To say that I am satisfied is to say nothing. Kneading on the program "Pizza". The dough turned out to be amazing, tender, the first impression is lush, like marshmallows.
And the pies, of course, are delicious, with boiled condensed milk.



Rina, on the Soviet mayonnaise, very tasty pastries turned out. My grandmother used it to bake both biscuits and pies, sorry, the recipes were not preserved. I'll be waiting for your recipe.

Congratulations!

I really liked the description of this test, I would like to try it myself. Tell me, is it possible to replace yeast with fast Saf-moment or Dr. Oetker? And, if possible, how much will it be in terms of teaspoons?

You can, about 2 tsp. It is better to undercut yeast than to shift. There is a lot of baking in the recipe for this dough - can be increased to 2.5 teaspoons.

Thank you for mixing. Can you bake it right away from this test or do you need to stand it for two hours?

I don’t know how from this, but I cut the dough according to my mother’s recipe (it is slightly different) right after kneading. If a piece of dough remains on the second baking sheet, then it becomes more difficult to work.

Dough "Unforgettable Khrushchev (French)"

I have a huge thank you for the absolutely amazing dough recipe !!!!!
Well, girls, you surprised the boy))))
a little later, there will be photos!

To health and joy in the house!
Remember with a kind word Anna Grigorievna Dyshkant - the personal chef of Comrade Khrushchev. It is with her light hand that the dough recipe walks through the vastness of the country and neighboring countries!

[The dough turned out to be very tender, airy and slightly crunchy. As if it was done by a professional with great experience.]

So, I took the filling for the rolls from here



The dough turned out to be very tender, airy and slightly crunchy. As if it was done by a professional with great experience.

Congratulations!

What a wonderful recipe! Exactly what I need. Can I just clarify a question? Is there no salt at all?

What a wonderful recipe! Exactly what I need. Can I just clarify a question? Is there no salt at all?

The original recipe is not. But if you want, you can add.

Hello to all bakers. Yesterday I started this dough, I liked it very much. But there are several questions:
1. Should it be so bold?
2. Is it possible to reduce sugar and add salt

Hello! I'd like to try to make such a dough. But I have a few questions.
1. Kneading on the "pizza" mode - I mean only the process of mixing the ingredients itself, without any rises there, I understand? (I have kenwood MB900 according to this program kneads the dough for 1 hour 30 minutes with a rise)
2. Is this dough suitable for both sweet and savory fillings?
3. Can this dough be frozen, will it lose its properties after defrosting?

The original recipe is not. But if you want, you can add.

Thank you!!! I will definitely try it soon

Hello to all bakers. Yesterday I started this dough, I liked it very much. But there are several questions:
1. Should it be so bold?
2. Is it possible to reduce sugar and add salt

I use this dough very often - it never seemed greasy.
About salt and sugar - make it to your liking.

Hello! I'd like to try to make such a dough. But I have a few questions.
1. Kneading on the "pizza" mode - I mean only the process of mixing the ingredients itself, without any rises there, I understand? (I have kenwood MB900 according to this program kneads the dough for 1 hour 30 minutes with a rise)
2. Is this dough suitable for both sweet and savory fillings?
3. Can this dough be frozen, will it lose its properties after defrosting?

Earlier, when there were no home-made bread makers, they kneaded by hand; now any HP can handle this function, where there is a batch - it does not matter, pizza or dough for noodles - the batch is over - if you bake right away, let the HP distance for at least an hour. You will not immediately bake - in a plastic bag and in the refrigerator.
To freeze? I do not know, I have not tried it. Try it, then share your experience.

Thank you, I hope to try this dough soon

I use this dough very often - it never seemed greasy.
About salt and sugar - make it to your liking.

So she overdid something. We will try again

1. Should it be so bold?

Are you interested in its fat content in an unprepared form, or in ready-made baked goods?
The fact that it is the dough that seems to contain excess oil seemed to me the same, but it is almost a relative of the sand one, and it is this that gives the finished baked goods a crispy, slightly crumbly effect. And this is impressive.

But now I also have a question. I got the idea to make a sweet pastry out of this dough. I cooked condensed milk, and wrapped it in this dough in the form of a bun. I covered the edges well. But when I was making the next one, condensed milk for some reason began to knock out of the roll, as if slipping out. I decided that I was more cunning, I began to do it in the form of croissants, having completely covered and walled up the dumplings inside the dough. But during baking, the condensed milk still completely left its snail shells. And I ended up with sweet but empty croissants. Help!!! or recommend a less flexible filling.At the forum, after all, someone did it with boiled condensed milk.

Are you interested in its fat content in an unprepared form, or in ready-made baked goods?
The fact that it is the dough that seems to contain excess oil seemed to me the same, but it is almost a relative of the sand one, and it is this that gives the finished baked goods a crispy, slightly crumbly effect. And this is impressive.

But now I also have a question. I got the idea to make a sweet pastry out of this dough. I cooked condensed milk, and wrapped it in this dough in the form of a bun. I covered the edges well. But when I was making the next one, condensed milk for some reason began to knock out of the roll, as if slipping out. I decided that I was more cunning, I began to do it in the form of croissants, having completely covered and walled up the dumplings inside the dough. But during baking, the condensed milk still completely left its snail shells. And I ended up with sweet but empty croissants. Help!!! or recommend a less flexible filling. At the forum, after all, someone did it with boiled condensed milk.

Thanks for the answer. This was what interested me, so I did everything right.

At the expense of the filling, I put a piece of chocolate, my husband really liked it.

Thanks for the answer. This was what interested me, so I did everything right.

At the expense of the filling, I put a piece of chocolate, my husband really liked it.

I never thought about chocolate !!! good idea, part with dark chocolate, and part with white))) thanks!

Tell me how many minutes to bake in the oven and at what temperature?

It depends on the technical characteristics of your oven and whether you are going to bake pies or pie.

Tell me how many minutes to bake in the oven and at what temperature?

my teacher even baked pies in a frying pan in butter. shicaaaarno it turns out

my teacher even baked pies in a frying pan in butter. shicaaaarno it turns out

I agree, a very good version of yeast dough!

It depends on the technical characteristics of your oven and whether you are going to bake pies or pie.

And YOU tell me the time of baking pie and pies in the oven.

And YOU tell me the time of baking pie and pies in the oven.

Until ready.

[MariV,]

MariV, thanks a lot !!!
This recipe for me is a lifesaver - quick tasty pies. Only I can never refrain from smearing it with an egg))))

Well, and smear on your health!

lied))) flour remained on the table)))
I'm sorry to trouble you

Today I wanted to make bagels or pies from this dough. I was prompted to this idea by the description of products made from it, they write about its "sandiness" and airiness. When I took out the dough from the bread machine, I realized that there could be no question of any bagels, and I didn't dare to take the pies either. The dough is very fat and seemed liquid, but I decided not to add flour and do everything strictly according to the recipe. I got the idea to use small-diameter, dusty molds with a hollow for the filling when you turn it over. They are, as it were, intended for shortbread dough. I did it for a long time somehow only once, I didn't like it, so I didn't use them anymore. As a result, I got 10 pieces and 3 baby buns. Filled with different fillings - frozen. cherries, cranberries with sugar, lemon jam, preserves. apples with sugar. And also in the oven. It's just lovely that the cakes turned out (let there be cakes, I don't know what to call it). Crispy (not without reason "Khrushchevskoe"), delicious !!!!! There are a lot of frozen berries, so now I will do it often. And the baby buns from the leftovers - THIS IS SOMETHING !!!!! Melting in your mouth !!! Awesome dough. Only if you make just buns, you need more sugar. I wanted to take a picture, but there are no batteries in the camera, they need powerful ones, simple ones do not fit. It's a pity, because it turned out also beauty !!!
Thanks for the recipe !!! I realized that small products are good from this dough, because its charm is in a crust. Hence the question - if flour add 100 grams more? Lost, probably, "crispness".And then I really want to wind it out of a leg