Yeast dough "Khrushchevskoe"

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

I baked it, only it turned out not so ... ruddy and shiny. Probably, we need to grease it with something else ... vegetable oil or an egg ...
But still very tasty !!!

I lubricated the top not only for greater beauty, but also so that the sprinkles on the baking did not crumble. And I grease it with yolk, to which I add half a teaspoon of water or milk.

MISHA, thank you, otherwise I try to do it exactly according to the recipe, so the little things "which are already clear to everyone" are too dark for me!

I lubricated the top not only for greater beauty, but also so that the sprinkles on the baking did not crumble. And I grease it with yolk, to which I add half a teaspoon of water or milk.

What a yummy! My daughter also asks for a long roll now))
You grease with yolk and sprinkle with dry poppy seeds on top (not washed, not boiled)?
My poppy filling did not turn out as tasty as in store buns ...
I'll try according to your recipe :)
And do not you need poppy before boiling boiling water or what else to do to make the bitterness go away? (a friend told me so)

I make the poppy seed filling like this: in my free time I wash the poppy and dry it dry, then when I need it I grind it in a coffee grinder, add sugar, raisins and nuts to taste and bring it to the desired consistency with hot water or milk. Well it turns out very tasty

Many thanks to the author for the recipe for this test.
Made the first cabbage pie in my life. The dough is plastic, not sticky, tasty.
The cake is great. My men ran into him and ate almost everything hot. The little piece remained for the morning. Not dry, not hard. In general, everyone is very happy ..

I have a Voros, but you can replace the margarine with a drain. oil? and how will this affect the test?

Hello! I'm new here, because I recently bought a cotton. I have a question for Arisha. You say that you first put liquid in Panasonic, but the instructions for it say that liquid is the last. Do you think it will not spoil from this. I also have a Panas 255, but I'm afraid to do it.

[Irinasan]

Hello! I'm new here, because I recently bought a cotton.

Hello, Irinasan! We are glad that now you are among the sweet tooth lovers.

Hello! I'm new here, because I recently bought a cotton. I have a question for Arisha. You say that you first put liquid in Panasonic, but the instructions for it say that liquid is the last. Do you think it will not spoil from this. I also have a Panas 255, but I'm afraid to do it.

And I don’t understand WHY to do it. I also have Panas-255, has been living and well for 2 years. And all this time, I was putting food in the HP strictly according to the instructions - in the sense, in the same order. And I put the loaf on the timer many times. Somewhere on the forum, experts even explained this by some small feature of Panasonic (I remember that the word "gland" was used there).

Congratulations on buying a bread machine!

Hello! I am writing for the first time, but I have been reading your forum for a very long time, I started reading it even before buying a bread machine. I chose x / n thanks to the advice from your forum. I have a bread maker for about two months, Panasonic-255. Satisfied immensely. The forum helped a lot.
Tried this dough recipe. We've already made poppy seed rolls several times. We eat very quickly, sometimes we don't even have time to cool down. Thanks a lot for the recipe!

I tried this recipe, I didn't really like the taste of the dough itself, in the refrigerator it doubled, even a little more, but the rise was minimal during proofing and drinking. When the pies cooled down, they sank and wrinkled. But I will try again, maybe the yeast was not fresh.

Hello, I have a question about the "Khrushchev test".
Yesterday I kneaded the dough. "Pizza" mode (I have a Panas255). I don't know why, it seemed to me that it would be better. In the morning I took it out of the fridge, made buns with dried apricots. The dough is plastic, no words ...
And now there are my buns at the proofer and do not want to go up
Do they need to rise strongly or will they rise later during the baking process?
Maybe before cutting it was necessary to let the dough come up warm?
I used to sculpt basic bread pies from my bread machine.
Only water was replaced with milk or kefir and a little more sugar, if sweet ... Everything worked out. And this dough is kind of strange ...
Please answer who has been using this test for a long time.

I make this dough on the "Pelmeni" mode (I also have a Panas 255), and then for 4 hours, and sometimes for the whole night I put it in the refrigerator. She made rolls, buns. I didn't put it on the proofer. The roll did not rise, but the buns rose during the baking process.

Baked. And they crawled even during the proofing process. Edible and even tasty. But their vidocq is not very ...
The paradox is that this dough almost completely repeats the "funky rich" except for the amount of yeast.
I (this is purely individual) do not really like the large amount of margarine in the recipe. For pies, in my opinion, too ...
Here rolls-buns turned out well.
And for the pies I take the usual dough from the instructions for the stove, just put a little more butter.

[Kitchen members of the Politburo. Healthy food recipes from Khrushchev's personal chef]

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 glasses 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. If you want to make the dough more rich, add two egg yolks. To make it sweeter, add a couple more tablespoons of granulated sugar and lemon zest to this recipe.
Dissolve 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 be even tough. 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. 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 plastic bag on the table, the dough will come up even faster.
French dough can stand for several days in the refrigerator, so when guests arrive, you can quickly bake a pie or pies. "
Kitchen members of the Politburo. Healthy food recipes from Khrushchev's personal chef

🔗

And these are the comments Lyudmila - "His name" 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 greasing with an egg before baking. It is very tasty, a real delicacy, but this is the polar opposite of the classic Russian pies, for which the dough is carefully nurtured and nurtured, kneaded for a long time, fermented for a long time and allowed to stand for a long time. "

[Kneading for pies in HP]

Kneading for pies in HP
Pressed yeast - 12 gr. (1/8 a hundred gram pack)
milk - 250 ml.
sah. sand 3 tbsp. spoons
flour - 500 gr.
cream spread - 180 or 200 gr. (depending on the manufacturer)
2 egg yolks (you can also just eggs)
Yeast in a bucket, then milk, flour, sugar. sand, slightly melted spread, eggs, kneading for 20 minutes on the "pelmeni" mode. Then it is better, as the author advises, to put the dough in a polyethylene bag - if baked in the next two hours, leave it on the table; if longer - better in the refrigerator. If you leave the dough in a bucket, it will run away.
After forming the pies, leave for a small proofing, no more than 20 minutes. You do not need to lubricate with anything before baking. It turns out rosy, airy, very rich.

Thanks for the recipe! The dough is just awesome - now I made sausages in the dough. It turned out to be awesomely soft and tender dough. And it is very plastic in its "raw" form - it is convenient to roll it out and give it any shape.
I made according to the first proposed recipe. By the way, I weighed how much flour is needed, if anyone is interested. It turned out 550 grams.

But the buns did not work for me. Although it was baked at 175 C, they turned out like gingerbread on the outside and raw inside. I kneaded the sweet dough, and it remains in the refrigerator, I'm afraid it will be raw again. Has anyone had the same problems? Tell me where I am a dunce

For two years now, I have probably read this wonderful recipe on this favorite site, and since then I have been constantly baking something with it, although mostly unsweetened. And then I really wanted something with feta cheese, but everything I saw on this site and in my many cookbooks somehow did not impress. Here - on the basis of what I studied, I took and built my own version, and I am enjoying it again. Titled: "Pie with three cheeses and red onions":
I. Dough - ageless Khrushchev.
II. Filling:
Blue cheese (any kind) - 150g
Cottage cheese 5-9% fat - 200g
Brynza ("President" or "Srpska", but not Feta or Umalat!) - 200g
Sour cream - 2 tbsp. spoons
2 eggs
Red onion - 2 pcs.
(You can, if you wish, half a red bell pepper)

1. Coarsely chop the onion, season with a teaspoon of sugar. sand, a pinch of salt and black pepper, a pinch of nutmeg. Rub it with your hands so that it mixes and starts giving juice - "marinated".
2. In the meantime, grate the blue cheese, rub the curd through a sieve, mash the cheese with a fork. Mix all the cheeses in a bowl, add eggs and sour cream and beat lightly (just to mix and become homogeneous, you do not need to beat too much)
3. Roll out the dough to 3-4mm, put in a greased baking sheet, spread the onion evenly on it (and pepper, if desired) cut into medium cubes, pour the cheese mixture, level, shape the sides. I also sprinkle with slightly black sesame and nigella.
4. Bake at temp. 200-220 gr. about half an hour - until the sides are browned and the top of the filling becomes slightly golden.
5. Enjoy!

Good morning!! I made this dough yesterday - the pies turned out to be delicious, they "got puffy" in the proofer, but for some reason it did not rise in the refrigerator ... what could be the matter, can you tell me ??

What can I say? the dough is very good - it ran out from under the lid right in the refrigerator! It went up well, considering that I had reduced the yeast by half. The cheesecakes are very tasty, but the buns and pies are not very, as it was written above, hard on the outside, soft on the inside, but bagels and croissants are probably very good from it! I will definitely cook more of it! Thanks for the recipe!

And yet, can someone say - how many minutes to bake in the oven?

Thanks a lot for the recipe! perfect for a cupcake!

And yet, can someone say - how many minutes to bake in the oven?

What kind of oven do you have? Products - small or pie? The simplest thing is to stick a dry match - if it is dry when you take it out. then the products are ready!

Hello.
I was interested in this dough, but is there too much margarine in it? And another question for those who bake according to this recipe: if you put not 200 g of margarine, but say 50 or 100? Has anyone tried decreasing the amount? How did it happen?

[Bello4ka]

Bello4kaFirstly, happy birthday, happiness and health, and secondly, thanks for the wonderful dough recipe. I really liked that the next day there was no need to even warm it up and it was so delicious. For myself, I decided that the margarine included in the dough is compensated by the lack of oil for frying (baked in the oven). It's kind of "about the figure" care.