Khrushchev's dough
8 servings
240 minutes
Khrushchev dough is a delicate and elastic yeast dough that captivates with its simplicity and versatility. According to legend, its recipe originated in France and was named for its ease of preparation. The dough's feature is that it matures in the refrigerator while maintaining an airy and soft structure. This makes it perfect for pies, buns, and puff pastries. The taste of the dough is slightly sweet with subtle creamy notes from the margarine. It quickly releases from the hands, allowing for easy shaping of products. This dough can be prepared in advance by leaving it overnight, making it convenient for those who value time and comfort in cooking. This classic recipe will adorn any table, filling the home with coziness and warmth.
1
Mix the yeast with salt and sugar. Dilute with milk. Cold milk can be used.
- Fresh yeast: 50 g
- Salt: 0.5 teaspoon
- Sugar: 2 tablespoons
- Milk: 1 glass
2
Mix softened margarine with flour. Pour in the diluted yeast. Knead the dough.
- Margarine: 200 g
- Wheat flour: 3.5 glasss
- Fresh yeast: 50 g
3
The dough should be thin and heavy, quickly separating from the hands during mixing. Roll the dough into a ball, place it in a pot, and put the pot in the refrigerator.
4
The dough can be shaped after 4 hours. This dough can be made overnight.
