Yeast dough "Khrushchevskoe"

Yeast dough "Khrushchevskoe"

Category: Bakery products

Ingredients
Wheat flour (the dough should not be thick and heavy, worth checking during kneading)	about 3.5 Art.
Fresh yeast	50 g (or 2 tsp dry)
Salt	1/2 tsp
Milk (you can from the refrigerator)	1 tbsp.
Sugar (a little more for sweet pastries)	2 tbsp. l.
Softened margarine	200 g

Cooking method

• (1 glass = 250ml)
• Put all this in a bucket of a bread machine and put it to knead. At the end of the kneading, send the dough (you can directly in a bucket, or you can transfer it somewhere) to the refrigerator for at least 4 hours, or you can overnight, or maybe for a couple of days (such long periods will not spoil the dough, which is why and it is called "ageless"). In the refrigerator, the dough will rise 2 times. After that, you can sculpt anything from it, it is very flexible and pleasant to work with.

Note

This dough is known to me under the name "Ageless Khrushchevs". Experienced housewives probably have this recipe in their arsenal, so I am writing for those who do not yet have it, because it is wonderful in every respect and it is worth writing it down
Pies or pies are very soft, fluffy and at the same time thin without dough prevailing over the filling. And the dough itself is very tasty!
I hope you will like it and will remain your "favorite" for a long time.
Dough "French" from the chef Khrushchev

Similar recipes

Yeast dough for fried pies (Cat)

Yeast dough without eggs "cold method" (Anise)

Cold yeast dough (without kneading) (Qween)

Thanks for the recipe.
Only I did not understand why the dough should be put in the refrigerator afterwards?
Can't you bake pies right away?

It should ferment in the refrigerator. Some who did not stand the dough for 4 hours in the refrigerator say that the result was no worse. So you can experiment if you want.It's easier for me to make the dough in the evening and leave it in the refrigerator overnight, and make pies for breakfast in the morning

[Squirrel]

Made a sweet apple pie the other day based on your dough. We liked it very much. Squirrel, thank you very much!!! They ate everything, most of it, of course, me, that evening. And a small piece of dough remained. He lived in our refrigerator for 2 days, and today I made these ... roofing felts mini-buns, roofing felts mini breads for my son. The dough is very successful! Elastic, rises well. Returns from kindergarten - I will delight.

Sweetheart, glad that everything worked out and you liked it
Adorable snails

Oh, I forgot to say, the pie dough was in the refrigerator for about an hour. The cake is very tender! thanks again

And for many years I used this dough to bake bagels stuffed with plastic marmalade and did not even know that it was called Khrushchev's. But in my version, it should be in the refrigerator for at least 40 minutes. And also a wonderful dough always turned out. With the advent of the bread machine, I make it in it. I put on the pizza program and after 20 minutes I press stop. I take it out of the bucket and into the refrigerator.

[Sweetheart]

Sweetheart , beautiful buns! You are a straight artist

[Sweetheart]

Sweetheart , beautiful buns! You are a straight artist

Good day!
And somebody can give a recipe for puff pastry for khachupuri.

[as]

I have recipes for khachapuri, but they are not flaky, maybe in principle it will work as puff, but yeast dough in recipes ...

[Bello4ka]

Bello4ka
super dough !!!
I have been baking buns using this recipe for several years.
Well it turns out very tasty
I usually do it in the evening if I need to bake something in the morning.

To prevent the dough from becoming sour the next day, I add 1/2 hour. l. soda, this is not reflected in the taste at all, and the dough will lie spokay for several days in the refrigerator.

[lili]

lili

Khachapuri

Fast dough
2 cups flour
1/2 tsp salt
1/2 tsp sugar
3/4 cup kefir, yogurt (any fermented milk product), or water

In a large bowl, combine flour, salt and sugar (add 1/2 tsp baking powder if desired, I do not use). Add water or any fermented milk product and knead to a soft, smooth dough that does not stick to your hands. Cover the resulting dough with a towel or foil and leave for 20-30 minutes.

Yeast dough
2-2 1/2 cups flour
1 1/2 tsp dry yeast
1 tsp sugar
3/4 tsp salt
1 tablespoon vegetable oil
3/4 cup milk or water

Knead a soft, non-sticky dough - by hand, in a mixer or in a bread maker.
Form the dough into a ball and place in a greased bowl. Cover with foil and place in a warm place for 1 1/2-2 hours until doubled. The dough can also be refrigerated for 8-24 hours

Recipe from Ayn

At the end of the kneading, send the dough (you can directly in the bucket, or you can transfer it somewhere) to the refrigerator

Can you please tell me whether to send the dough IMMEDIATELY after kneading to the refrigerator? that is, do not let him go up to HP?
Select the dumplings mode, knead the dough - and "cool" ??

Exactly

Hello everyone! But I didn't succeed ((More precisely, the dough itself turned out very well, but with the pies it was more complicated ...
They turned out to be very tough, downright wooden, as I only sprinkled them with water ... And in the morning they were already croutons in the form of pies, although delicious)))
In general, I really want to bake pies with HP, but now I'm afraid to approach ...
Or maybe someone has a recipe for the dough, so that later they can fry the pies in a pan, and not in the oven ???
I really ask for help and tips for beginners!))

The recipe from the instructions for Panasonic 253:

Pies
Dry instant yeast 2 tsp
Wheat flour 500 g (3 1/2 tsp)
Salt 2 tsp
Sugar 3 tbsp. l.
Egg 2 pcs.
Butter or margarine 45 g (4 tablespoons)
Milk 220 ml
Filling 350 g ready-made filling
Cooking method
1. Prepare the filling for the pies (stewed cabbage, rice with egg
tsom, jam, etc.)
2. Prepare the dough following the instructions on page 12.
3. Divide the dough into 18 equal portions and roll from each
ball. Cover with plastic wrap and leave for 20 minutes.
4. Roll each ball with a rolling pin into a round cake.
7-10 mm thick.
5. Place the filling in the center of each flatbread and pinch the edges tightly.
6. Place seam side down on a greased tray. Melt
30-50 minutes until doubled.
7. Brush the pies with a beaten egg. Bake in a preheated oven
hove at 180 ° C until browning.

[Elena]

Elena, I also tried different recipes, but for pies and whites I do it according to this recipe, it turned out to be the most successful.

Good evening everyone, everyone, everyone! And everyone, everyone, everyone, many thanks for all your recipes, explanations, clarifications. For three weeks I have been reading posts on the forum as a fascinating bestseller. Of these three weeks, for the last two I have been baking bread on a donated HP and for the first time I write on the forum. If not for this site, I'm not sure that I would have mastered it at all. Diana_chka, I took the dough recipe from the instructions for Panasonic-255 (the very first recipe) and fry pies with potatoes. I fry it, because my oven is disabled. The dough is awesome, the pies are great (not because of me, because of the dough). When cool I put it in a bag and in the refrigerator. And yet, I put the products in all the recipes not in the order indicated in the instructions, but since I read on the website in the educational program for beginners - liquid, flour, indentations and everything in them that does not need to be stirred with water.

Arina! and that, good bread is obtained if water is first poured into the Panasonic 255, etc. Have you tried to do it as it is written in the instructions? What can you say when comparing? write in detail. I've been baking bread for the third month and I'm very afraid to miss something interesting and important

Diana_chka, I took the dough recipe from the instructions for Panasonic-255 (the very first recipe) and fry pies with potatoes. I fry it, because my oven is disabled. The dough is awesome, the pies are great (not because of me, because of the dough). When cool I put it in a bag and in the refrigerator.

Arina, thank you very much) I will definitely try! Something I did not guess to take the recipe from the booklet, right here, read the recipes)))

[Arina]

Arina! and that, good bread is obtained if water is first poured into the Panasonic 255, etc. Have you tried to do it as it is written in the instructions? What can you say when comparing? write in detail. I've been baking bread for the third month and I'm very afraid to miss something interesting and important

I do not Arina, but also a lucky owner of 255. If you use the fast modes, it’s the same as putting in the food, although the rhythm of the stirrer movement is calculated on the fact that the flour lies below. The order of laying does not affect the taste of bread. The second point: yeast then liquid is categorically contraindicated when using a timer. After dissolving the yeast, standing and warming up at the REST stage, it will simply start working ahead of time and will not raise the dough. All stoves are different and the order of the bookmark is different, it is better to follow it. I really like it at 255: you pour yeast, flour (no need to line up peas) sugar and salt in the corners, where oil and liquid are needed any temperature, I try to pour it evenly so that the flour does not fly. It all takes 7 minutes !!

Finally I broke through to the computer and immediately to the "Bread Maker". My first bread was a raw brick. After that, I carefully read the Tips for beginners, bought normal yeast, began to measure the flour BEFORE sifting and make depressions in it for the rest. products so that they do not interfere with each other. She baked the main one, egg, milk, with cheese and sausage, French, Italian with basil, Darnitsky from fugaski, with beer and coffee, last night on kefir (I wanted to put bread in the morning, and then I was afraid that the kefir would be gone, I had to get up). The only puncture so far - the rye beer turned out to be lopsided. but I think it's my own fault - I put it on for the night, but I had to watch the kolobok. Everything else was delicious and beautiful. I have not yet tried to fill in the products according to my instructions. Apparently, the first bad experience scared me so much, but I think that I should try.

Diana_chka, excuse the hurry. I was flipping through the recipes in the instructions now and with horror noticed that the first recipe for the dough was "basic" in it. And I didn't even look at this page, because, I repeat, my oven almost doesn't work. I am making a Simple dough using the Basic mode. Sorry again.

Diana_chka, excuse the hurry.

Yes, it's okay))) I still haven't had time to try anything ...

[So the recipe:]

This dough is known to me under the name "Ageless Khrushchevs". Experienced housewives probably have this recipe in their arsenal, so I am writing for those who do not yet have it, because it is wonderful in every respect and it is worth writing it down
Pies or pies are very soft, fluffy and at the same time thin without dough prevailing over the filling. And the dough itself is very tasty!

So the recipe:

(1 glass = 250ml)

50 gr. pressed yeast (or 2 tsp dry)
1/2 tsp salt
1 tbsp. milk (you can from the refrigerator)
2 tbsp. l. sugar (a little more for sweet baked goods)
200 gr. softened margarine
about 3.5 tbsp. flour (the dough should not be thick and heavy, it is worth checking during kneading)

Put all this in a bucket of a bread machine and put it to knead. At the end of the kneading, send the dough (you can directly in a bucket, or you can transfer it somewhere) to the refrigerator for at least 4 hours, or you can overnight, or maybe for a couple of days (such long periods will not spoil the dough, which is why and it is called "ageless"). In the refrigerator, the dough will rise 2 times. After that, you can sculpt anything from it, it is very flexible and pleasant to work with.
I hope you will like it and will remain your "favorite" for a long time.

The recipe is very good - I have been using it for a long time, and I used it when baking bread in KhP, only instead of milk - water, - 1 +1/3 tbsp. and instead of margarine - 5 tbsp. spoons rast. oils. It's also good to add 1 tbsp. a spoonful of milk powder or a spoonful of good sour cream.
According to the standard recipes, the instructions did not work - I translated a bunch of products!

Girls, hello! I was presented with an LG bread maker two weeks ago, now I am typing my wits from experienced hostesses. They tried to bake the first bread right during the celebration of the anniversary. He was "Egg" in the fast mode, it did not work. Didn't get up, didn't bake. But the guests broke off the crusts, tasted and approved. Friends who gave this miracle, reassured that this form was fired, there is not enough time for baking, they noted the recipes according to which they bake themselves. Now I dare myself. In my stove, the order of laying products is as follows (according to the instructions): liquid, flour, salt, sugar, milk powder, yeast. Everything turns out, only you need to experiment with yeast (I don't like the smell in the finished bread). I made yeast dough according to a recipe from a book, it turned out to be liquid, I had to add flour. I'll try to repeat the recipe, maybe I messed up something. And the cake turned out to be lovely: lush. soft, tasty.

Diana_chka, try the dough for "Tender" pies (In the recipes section - dough), I have made them several times already and the result is always excellent, especially appreciated everything with meat filling

Try it with raw yeast in briquettes. I did great and the bread smells much better. I take yeast at the rate of 10-12 grams per 500 grams. flour. I stir yeast right in the mold in warm water, after 10 minutes I add the rest of the ingredients and turn on the stove. But this option is suitable for programs where there is no temperature equalization or heating before mixing (for example, a whole grain program).

I put on the pizza program and after 20 minutes I press stop.

Tell me, can you do it on the DUMPLES mode? Just 20 minutes works ...

Girls, hello! I was presented with an LG bread maker two weeks ago, now I am typing my wits from experienced hostesses. They tried to bake the first bread right during the celebration of the anniversary. He was "Egg" in the fast mode, it did not work. Didn't get up, didn't bake. But the guests broke off the crusts, tasted and approved. Friends who gave this miracle, reassured that this form was fired, there is not enough time for baking, they noted the recipes according to which they bake themselves. Now I dare myself. In my stove, the order of laying products is as follows (according to the instructions): liquid, flour, salt, sugar, milk powder, yeast. Everything turns out, only you need to experiment with yeast (I don't like the smell in the finished bread). I made yeast dough according to a recipe from a book, it turned out to be liquid, I had to add flour. I'll try to repeat the recipe, maybe I messed up something. And the cake turned out to be lovely: lush. soft, tasty.

LG has a lot of yeast in its recipes. I know for sure, because I used 151 JE for almost 9 years. Maybe try to reduce the yeast? Try to reduce it by half a spoon. And yet, egg - our favorite bread we had. Then I began to bake on the main one, simply replacing some of the liquid with eggs. It is also important for this stove that all the ingredients are at room temperature, and the liquids are slightly warmer, about 25 degrees. I usually kept all the products in the room for half an hour before putting them in, everything was right!

So the pies arrived in time ...

Excellent yeast dough from answer # 16 of this topic was kneaded for me by the oven. The filling is cottage cheese (sweet). Yummy

the dough is just super !!!
today we were gorging ourselves on pies with eggs and green onions and curd cheesecakes!
would be able to, put a photo :) beautiful, delicious!

(1 glass = 250ml)
50 gr. pressed yeast (or 2 tsp dry)
1/2 tsp salt
1 tbsp. milk (you can from the refrigerator)
2 tbsp. l. sugar (a little more for sweet baked goods)
200 gr. softened margarine
about 3.5 tbsp. flour (the dough should not be thick and heavy, it is worth checking during kneading)

Girls who make this recipe, please respond.
I made it according to the recipe given, put it in the refrigerator overnight, it increased significantly in volume (more than doubled).The gingerbread man was excellent when kneading.
I wanted to stick buns with cheese in the morning before breakfast.
What did not like:
First, the dough (when taken out of the refrigerator) is not very plastic. Maybe because of the cold? On two rolls, cracks just went during baking (this has never happened with pies according to other recipes).
Secondly, already in the baked products, the dough was not particularly soft and raised. That is, of course, it’s fine for sandwiches, but I would like to have delicious buns that are delicious without everything (such as "imperial").
What's wrong with me ??? Maybe you need to get out of the refrigerator in advance?

Do not offer other recipes, I know a lot of them, in this test I was attracted by the idea of ​​kneading in the evening, and in the morning to get it out and bake.

[Rustic stove]

Rustic stove, I will not quote the components of the recipe, but I also did not like the essence of the method of making dough and baking in this way, I did not even write about it on the forum. Maybe it was worth it, but the taste is ...

The dough rises in the refrigerator, I tried to stand it at room temperature T * C for up to 2 hours until it rises normally. Has risen, but the taste of the finished bread is not at all the same, "premature" of some kind. I don't even want to describe the subtleties further.
I don't see any time savings. It is much easier to bake bread or pies for dinner, in extreme cases to heat it up in a microwave, it will be much tastier.

Although, maybe someone likes such baked goods

[Admin]

Admin,
I still have a very decent amount of dough, I will do something with it .. maybe the pies will turn out better, due to the taste of the filling ..
But anyway, I'm glad I tried it. And that there is experience with such a test.

And as for saving time - I got up and while the porridge was boiling, the buns were baked .. If you interfere with the dough in the morning, I would have to get up earlier ...

I tried this dough even before buying a bread machine. Only with me it rose quite a bit in the refrigerator, not twice. It lasted from 4 hours to two days. I'll make a reservation right away, in hp I have never interfered with it, only with my hands. Three glasses of flour were enough. I only made pies from it (with apples, green onions, a roll, with jam). The dough was left on the table for 10-20 minutes to warm up slightly. The dough is absolutely not sticky (even flour was not always poured onto the silicone mat), plastic - there is nowhere to go, it is molded perfectly. did not strain, did not grease with an egg, immediately into the oven. There were no cracks, the pies increased in volume, but the dough layer remained quite thin. And the pies could not be piled up while the hot ones were crumbling. The taste (in my opinion) is peculiar, somewhat similar to "tender" pies. By the way, the dough from "tender" pies I spent the night in the refrigerator, normal pies turned out. The taste and color, really .. for me, it's only dough or "tender".

Hello everybody! Frankly, the recipe for "Khrushchev's" dough also liked its, so to speak, versatility, sprinkled the dough with half a bucket, put it in the refrigerator, then take it out a piece and sculpt whatever you like. In principle, it is convenient. But something was still alarming. Is it really possible to keep the dough for a week and this will not affect its quality in any way. Although ... I also have a similar dough recipe in my bins. The Drowned Man is called.

Dissolve 1-2 bags of dry imported yeast in 1/3 cups of warm water, place all this in a jar on a battery or other warm place. Heat 1 liter of milk until warm, beat in 5-6 eggs, mix with 1.5 cups of sugar and rose yeast. Add 1/2 teaspoon tablespoons of salt. Next, put flour as if on thick pancakes. The dough must be kneaded until it comes off the hands and the walls of the dishes.
Then add melted margarine (180-200 gr.) + 2-4 tables. tablespoons of vegetable oil. Mix all. Place the dough in a plastic bag, after checking it for holes. The bag should be large enough (about 1 bucket) as the dough will rise.
Tie the bag tightly and place in a bath of ice water overnight.It is advisable to tie a load to it so that it does not float.
By the morning you will have a fine airy dough. You take it out and cook it! And you can cook from it pies, rolls, cheesecakes, etc.

I have not tried this dough either. But I wonder how good or bad it is. Maybe someone will be interested, if you try - share your impressions.

I'll make a reservation right away, in hp I have never interfered with it, only with my hands. Three glasses of flour were enough. I only made pies from it (with apples, green onions, a roll, with jam). The dough was left on the table for 10-20 minutes to warm up slightly.

lina, HP perfectly kneads this dough, I kept the margarine at room temperature to become soft and threw the whole pack right away, everything was mixed very well in 20 minutes (Pelmeni mode). But it took me as in the recipe - 3.5 cups of 250 ml each (a little more than 500 g of flour).
Maybe my trouble is that I immediately started sculpting it from the refrigerator, I didn't even let it "come to my senses" for 10-20 minutes.

I also have a somewhat similar dough recipe in my bins. The Drowned Man is called.
... try it - share your impressions.

op33, You know, I would be afraid to use such a recipe.
Firstly, "1-2 packs of yeast" - wow spread .. 1 or 2 - as they say, 2 big differences ...
Second, how can a pancake dough become a pie dough?
And thirdly, melted margarine should be added to the kneaded dough. After all, if you melt it, it will be another 200 g of liquid. Where will she go?

[cold fermentation.]

I will not comment on the text from the book, which I bring to your attention.

From the book by Ilya Lazerson "Culinary Ambulance"

Question: I would like to know the recipe for a drowned dough.

Answer:
There was no recipe for such a test, and there never will be! What is a "drowned man"? This is a kind of technological method for making dough.
Regular dough is wrapped in a cloth and dipped in a bucket of cold water. First, the bundle rests on the bottom, and then, as the dough is enriched with carbon dioxide (fermentation at a low temperature, though slowly, but proceeds), the bundle "lightens" and eventually pops up, just like real drowned people, because after a certain time they also float from the ground to water surface.
The comparison for a cookbook is not very funny, but the name for the method of dough processing, I must say, "bull's-eye".
However, back to our test. You already understood, the essence of the technique is to artificially slow down the dough fermentation process. Let's call the trick, for brevity, cold fermentation.
What is the "highlight" of cold fermentation? Maybe it gives the dough some completely unusual properties? Not sure.
I am somewhat suspicious of the cold fermentation method, but I must be objective.
Perhaps I recalled the only case of its industrial use known to me: in the manufacture of brioches. There are such buns in France, where they like to serve them for breakfast. Brioche dough is generously saturated with butter, eggs, sugar. Baking additives are the enemies of yeast, with an excess of baked goods it is difficult for yeast to work. Therefore, French bakers, placing the brioche dough in cool places, artificially stretch the fermentation process over time, but they get a dough with good porosity.
Now about the ritual side of the matter - about floating dough in a bucket. Of course, this is an anachronism. It is quite obvious that the reception came from the days when electric refrigerators had not yet been invented. In the village, for example, there were glaciers and cellars, but what was left for the citizen to do? Just fill the bucket with cold water.
Now, when almost every family has an electric refrigerator, fans of cold fermentation just need to place a container with dough in the refrigerator.
I may not have convinced the readers. For the most distrustful, meticulous and gambling, if they have time for such games, I suggest doing an experiment: in the evening, after kneading the dough, divide it into three equal parts.Dip one share in the fabric in a bucket of cool water, the other two in the refrigerator. (But remove one part of the dough from those hidden in the refrigerator 2 hours before baking and put the container with this dough in a warm place, for example, to the radiator - for fermentation in the classic warm way).
In the morning, you need to bake buns, having previously somehow secretly marked them, from three varieties (according to the method of fermentation) of the same dough and conduct a tasting of buns for supporters of a cold type of fermentation.
I am sure that the tasters will not be able to reliably determine which bun dough was bathed in water, chilly in the refrigerator or basking in the warmth ...
This is why I am skeptical about artificial ways to slow down dough fermentation.

Admin,
I probably agree that the story with the refrigerator (or cold water) is only a slowdown in the process, not adding flavor.
I still had the "Khrushchev" dough, kneaded last night and kept in the refrigerator for about 15 hours.
At room temperature, it rose within an hour like a regular yeast dough. I really didn't like the taste, the margarine is apparently not very successful and there is a lot of yeast (the smell is felt), but from the point of view of softness and splendor, there are no complaints (unlike the morning experience).
That is, we are just artificially delaying the fermentation, but in order to obtain a normal result, you still need to give time for proofing later.

Admin,
That is, we are just artificially delaying the fermentation, but in order to obtain a normal result, you still need to give time for proofing later.

I also completely agree with this.

I love this dough very much, though I add butter instead of margarine, the dough is very convenient, I kneaded it in the evening, got up in the morning and made a roll with an apple. If there is no time in the morning, I threw it into the freezer, took it out, defrosted it in the microwave, not just convenient but very convenient. Yeast lodges live and in general on living people like to bake.

Poppy seed roll
"Fir-tree". roll out the layer, grease with poppy filling,
roll up the roll, make cuts with scissors, but not completely, and lay
pieces to the right and left in a checkerboard pattern. I tried to show clearly how this is done in the photographs.
The dough can, in principle, take any yeast butter. Then I tried the ageless. I made the poppy filling like this:
-150 gr. poppy,
-100 grams of sugar
-milk, enough to cover the sugar-poppy mixture.
We boil down to begin to thicken. (But do not digest it into caramel, otherwise it will be difficult to smear).

And here is the finished result. I want to add - the dough is very successful.

I want to say thank you for the recipe for an excellent yeast dough, it is really just great, sometimes I don't even put it in the refrigerator, I bake pies right away.

Here is another roll according to this recipe of "Khrushchev dough". Yummy

[Misha]

Misha, is this the same roll, only baked in the form of a roll? The daughter "sunk" on the photo of your last masterpiece and wants to taste the same.

[Misha]

Misha, is this the same roll, only baked in the form of a roll? The daughter "sunk" on the photo of your last masterpiece and wants to taste the same.

Yes, according to the same recipe for dough and poppy filling, no changes, just baked with a regular roll, and just as tasty

Arina! and that, good bread is obtained if water is first poured into the Panasonic 255, etc. Have you tried to do it as it is written in the instructions? What can you say when comparing? write in detail.
:) I have a Panasonic 255. I always put liquid in a bucket first: milk, melted margarine (warm), then sugar, salt, an egg, and only then on top of flour and pour yeast (dry) over the entire surface. Baking does not differ in the way of placing the ingredients in the bucket, I have experienced it many times.But it's more convenient for me, I don't have to worry that the water will suddenly come into contact with the yeast ahead of time, and that the yeast may become peroxidized. I have so!