Classic Khrushchev dough. Step-by-step recipe with photos and videos

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Housewives often think that yeast dough is very difficult and takes too long, so they are very surprised how others often manage to pamper their guests and family with delicious baked goods. The secret is simple - yeast “Khrushchev” dough. It’s not at all difficult to prepare, even for a novice housewife.

Culinary certificate

This dough has several other names - “French”, “Viennese” or “ageless”, and it became “Khrushchev” thanks to Nikita Khrushchev’s cook. Whether it’s a fairy tale or a true story, they say that the General Secretary really liked the pies made from this dough. Considering how they turn out, it's hard not to believe it.

This culinary semi-finished product has many advantages, in addition to the excellent taste of the final product:

The dough can be prepared for future use and not be afraid that it will turn sour and disappear, so with it the housewife can always welcome even the most unexpected guests with delicious homemade cakes;
Even without greasing the surface of the formed products before baking, they turn out with a beautiful thin and crispy crust, while the flesh remains very tender;
The mass does not require long kneading and proofing, there is no need to fuss with the dough and monitor the temperature of the milk so as not to overheat the yeast.

The right recipe

The recipe for the correct “Khrushchev’s” dough can only be learned from the words of his personal nurse, cook Anna Dyshkant. It should be noted that to measure the amount of ingredients at that time, even in the kitchen of the General Secretary of the CPSU Central Committee, a tablespoon and a faceted (“Mukhinsky”) glass were used, so repeating the original recipe will not be difficult.

Sequence of kneading and proofing:

How to make dough in a bread machine for sweets

Khrushchev’s personal cook did not have modern technology, and she baked all her loaf pies in a wood-fired oven. But modern housewives are luckier; they can knead the famous ageless dough without even getting their hands dirty, but using a bread machine. True, you will have to make some adjustments to the composition of the ingredients, and use dry yeast instead of pressed yeast.

Products should be taken in the following proportions:

11 g dry instant yeast;
100 g sugar;
200 g margarine;
250 ml milk (can be straight from the refrigerator);
1 egg;
500 g flour.

The duration of kneading in a bread machine will depend on the duration of the corresponding program for a particular gadget model and can vary from 45 minutes to an hour and a half.

The calorie content of the butter version is 450.0 kcal/100 g.

Procedure:

Pour milk into the container of the bread machine, beat in the egg;
Mix flour with sugar. Dip a frozen pack of margarine into a mixture of flour and sugar and grate it on a coarse grater. Transfer the resulting mass into a bread machine;
Pour dry yeast on top and turn on the “Pizza” option. It involves slightly heating the ingredients. If there is no such program, you can use the “Dough” mode, but then the margarine needs to be melted or softened;
After the mass is kneaded, it must be kept for 3-4 hours in the refrigerator in a plastic bag.

"Khrushchev" dough without eggs

“Khrushchev’s” dough turns out to be quite tasty even without eggs. Of course, they are an essential ingredient for baked goods (buns or pies with sweet fillings), but for pies and pies with meat, potatoes, cabbage and other savory fillings, a dough recipe without eggs is perfect.

For the “Khrushchevsky” dough without eggs you will need:

250 ml cow's milk;
50 g pressed yeast;
50 g sugar;
3 g salt;
500 g flour;
200 g margarine.

The mixing time will be no more than half an hour, and the product can be stored in the refrigerator for up to seven days.

Nutritional value – 337.2 kcal/100 g.

Step-by-step cooking recipe:

A few hours before you start kneading, you need to take the margarine out of the refrigerator, cut it into small cubes and leave at room temperature so that it softens thoroughly;
In a suitable sized vessel, dissolve yeast, sugar and salt in milk. Then stir in the flour in small portions. After the flour, soft margarine is added to the remaining ingredients;
Mix the mixture thoroughly. If you plan to use the product after proofing, you can put it in a bowl, cover with a towel and put it in the refrigerator for 4-5 hours. But for long-term storage, a plastic bag is suitable.

With all the listed positive qualities of this test, some housewives may be confused by the presence of margarine in the dough. Of course, margarine during the time of N.S. Khrushchev and now these are two different products. Therefore, those who do not eat this product can replace it in the dough with a vegetable-cream mixture (spread) or a mixture of butter and vegetable oils, taking 60% of one and 40% of the second, respectively.

The correct recipe stipulates that the finished product should spend some time in the refrigerator, but if there is no time to wait, then you can leave the “Khrushchev’s” dough warm and then literally in a few minutes it will increase and you can start baking.

Excellent dough for pies or pie - Khrushchev! The most correct recipes with photos.

This is not the first time I have made this ageless dough, or as it is called “Khrushchev dough”. It turns out that pies made from such dough were highly respected by Nikita Sergeevich Khrushchev. This is where the name of the test comes from. "Khrushchev" dough is my favorite dough. We are all accustomed to traditional yeast dough, which loves warmth and peace. But this dough doesn’t care about the cold, but on the contrary, it loves it. There is no need to worry that the dough will sour. It’s very convenient, I made the dough in the evening and let it wait in the wings when it will be used to make either pies, or a pie, or even pizza. Yes, whatever you want. The pies made from this dough are simply miraculous! Wonderful dough!

dry yeast 2 tsp.
salt 5 g
milk 1 cup
sugar 2 tbsp. l.
margarine for baking 200 g
white flour 3.5 cups.

To make the dough, you need to grind the yeast with salt.

Then add a glass of milk, maybe even cold.

Stir and add sugar.

Then add soft margarine and mix too.

Add some flour.

Add flour in parts.

Mix the dough.

The dough should not be thick or heavy.

Place in a pan in the refrigerator for 4 hours. And you can bake. But I make it through the night. This time my dough grew very noticeably in the refrigerator.

I take the dough in my hands, and it is soft, elastic, pliable, whatever you want to do with it! The dough is rolled into a ball and stored in the refrigerator. Allow the dough to come to room temperature before cutting. Then the baked goods turn out absolutely amazing!!! Very good recipe!

Recipe 2: correct Khrushchev dough (with photo)

If you want to cook something tasty, but at the same time simple and interesting, use the recipe for baking from Khrushchev dough. The name speaks for itself: there is a legend that Nikita Sergeevich Khrushchev was a fan of dishes prepared using dough according to this recipe. And for good reason, because pies, pies and other delicacies prepared according to this recipe turn out truly tender, airy and unusually light.

Premium wheat flour 3.5–4 cups
Butter 200–250 grams
Milk (chilled, any fat content) 1 cup
Sugar 5 tablespoons
Table salt 1/3 teaspoon
Dry yeast 2 teaspoons
Cottage cheese (any fat content) 250–300 grams
Chicken eggs 2 pcs.
Dry poppy seed 1 tablespoon

Place the butter in a small container, preferably a small metal pan, and melt it over medium heat on the stove. Salt must be mixed with dry yeast, then with milk, 2 tablespoons of sugar, flour and melted butter. From these ingredients you need to knead a dough that is not very thick and not very heavy, gradually sprinkling with flour until it stops sticking to your hands.

The resulting dough should be placed in a large bowl and placed in the refrigerator for 3 to 4 hours. Wash the egg under running water, break it into a bowl in which you will make the filling for the pie, mash the cottage cheese with a fork in another bowl, add the remaining sugar to the egg, stir well, and then beat thoroughly with a whisk. Place eggs with sugar and cottage cheese in a blender and grind until smooth. You can add dry poppy seeds to the sweet cream.

When the dough is ready for further use, take it out of the refrigerator and divide it into approximately two equal pieces, roll one of them into a layer, then using a springform mold, or rather its sides, cut out an even circle. Combine the scraps with the second piece of dough; we will need them to decorate the pie.

Connect the parts of the springform dough pan, grease with oil and carefully place a round layer of dough on the bottom. Weave a loose long braid from the scraps of dough, calculate its length so that it coincides with the circumference of the pie. Place the dough braid around the circumference of the pie, and pour the filling into the remaining space. From the remaining dough, form various figures - circles, braids or some kind of weaving and cover the filling with them.

Preheat the oven or oven to 180 - 200 degrees. While it is heating up, wash one egg thoroughly, break it into a bowl and beat it thoroughly with a whisk. They need to grease the entire surface of the pie with a special culinary brush. When the oven is ready, place the Khrushchev dough pie in it for 25 - 35 minutes.

Pie made from Khrushchev dough will be an excellent afternoon snack or a wonderful pastry for tea. When the pie is ready, you need to remove it from the oven, spread it with a small piece of butter and cover with a cloth towel for a few minutes to allow the baked goods to cool slightly. Then cut the pieces and place them on serving plates. Enjoy your meal!

Recipe 3: Khrushchev dough with dry yeast

Today I will tell you how to prepare Khrushchev dough (the correct recipe). It can be used for most products; it holds its shape perfectly in finished baked goods. The very taste of the pies and buns has an excellent taste and aroma. You can use any filling for baking – sweet or savory.

125 milliliters of milk;
100 grams of butter (margarine);
1 chicken egg;
1 tablespoon sugar;
0.5 teaspoon salt;
1 teaspoon of dry yeast or 25 grams of fresh pressed yeast;
250 grams of wheat flour.

Take an iron bowl or small saucepan and pour milk into it. Place on the fire to warm up a little. Then add the specified amount of yeast, sugar and salt. Take a spoon and beat it a little.

Separately, melt the butter and pour it into the milk and other ingredients. Beat in one egg.

Meanwhile, sift the flour and add it in small portions into a saucepan.

Once all the ingredients are folded together, knead the dough. As a result, it should not stick too much to your hands and be very cool. Place the dough in a bowl and cover with a towel or cling film. You can also just put it in a plastic bag. Then refrigerate for three to four hours. Only after this the dough is ready to work.

So, the dough is ready. Once the specified time has passed, you can start baking. By the way, this dough is very convenient to prepare in the evening and get to work the next morning. During this time, it will not increase much in volume, which is undoubtedly a plus. However, items baked in the oven will rise to your desired height. In the morning, let the dough come to room temperature a little before doing anything with it.

Recipe 4: Khrushchev dough for pies

Products made from “Khrushchev” dough are soft, fluffy, and do not go stale for a long time. This yeast dough works just as well in the refrigerator as regular dough in a warm place. But its main advantage is that it can be stored in the refrigerator for about a month and used as needed. This dough is also called “ageless”.

For the test:

Dry instant yeast - 2 teaspoons
Salt - 0.5 teaspoon
Sugar - 2 tbsp. spoons
Milk - 1 glass
Butter - 200 g
Flour - 3.5 cups

For filling:

White cabbage - 400 g
Onion - 1 pc.
Eggs - 2 pcs.
Vegetable oil - for frying
Salt - to taste
Ground black pepper - to taste
Egg for greasing pies - 1 pc.
Vegetable oil - for greasing the baking sheet

Mix dry yeast with flour.

Dissolve sugar and salt in warm milk.

Gradually add flour.

Add softened butter.

Knead soft elastic dough. First knead the dough in a bowl, then transfer it to a cutting board or table and knead the dough thoroughly with your hands.

The dough should be smooth, elastic, and not stick to the table or hands.

Roll the dough into a ball, place in a bowl or plastic bag and put in the refrigerator to rise.

The dough is ready to use after 4 hours, but can be left in the refrigerator for longer.

1 hour before preparing pies from the “Khrushchev” dough, it must be removed from the refrigerator and kept at room temperature.

Prepare ingredients for filling.

Shred the cabbage.

Peel the onion, cut into cubes and fry in vegetable oil. Salt and pepper.

Place the cabbage in the pan.

Fry the cabbage along with the onion, then reduce the heat to low, cover the pan and simmer the cabbage until soft, about 15 minutes.

Boil the eggs for 8-9 minutes, peel and cut.

Mix eggs with stewed cabbage. If necessary, add salt and pepper to the filling to your taste.

Transfer the dough to a table or cutting board.

Separate a small part of the dough, keep the rest under a towel. Divide the dough into portions. Flatten the pieces into flat cakes with your hands, lay out the filling and make pies.

The pies can be any shape you like.

Place the pies on a baking sheet greased with oil. Beat the egg and brush the pies. Place the baking sheet in an oven preheated to 180 degrees and bake the pies from the “Khrushchev” dough for 20 minutes, until golden brown. Do not open the oven during baking.

Place the finished pies with cabbage and eggs on a wire rack.

Pies with cabbage and eggs, made from “Khrushchev” dough, are ready. Bon appetit.

Recipe 5: Khrushchev dough pie with cheese

The dough really turns out very fluffy and tasty, there is something to love, no doubt! But it is no less important that in terms of the simplicity of its preparation, this dough has no competitors or rivals! If just the phrase “yeast dough” makes you panic... here is your chance to make sure once and for all that your indecision and doubts are all in the past... this dough always works for everyone! (it is a fact!). Minimum labor costs, guaranteed results! Worth a try!

For the test we take:

3.5 cups flour,
2 tablespoons of sugar for non-sweet baked goods, for sweet ones you can increase to 4,
half a teaspoon of salt,
1 glass of milk,
200 grams of butter (can be replaced with margarine)
2 teaspoons dry yeast.

Take the milk out of the refrigerator in advance, or there is no need to specially reheat it. Can be used cold. Add salt, sugar and yeast to the milk. Stir a little to help them all mix and dissolve.

But we melt the butter.

Sift the flour into a kneading bowl (I put 3 cups and leave half a cup for dusting the table when kneading the dough later)

Make a hole in the middle and, stirring with your hand (or a spoon), gradually pour the milk mixture into it.

add oil to the resulting (dry and still lumpy) mass

Transfer to the table and knead the dough. It begins to cast off from your hands very, very quickly. As soon as the dough comes together into one lump, you can take this as a signal that your task is completed! You did it! Your dough is ready,

to place it at the bottom of the bowl, cover with cling film and put it in the refrigerator. The refrigerator and yeast will do the rest for you! We just have to wait... at least 4 hours.

But it’s much more convenient to make this dough in the evening, and in the morning get this one, already ready. While we make the filling, let it sit in the room and you can bake! Do you want pies, do you want pies, do you want buns and buns. But I wouldn’t fry in deep oil... Still, this dough is more suitable for baked products rather than fried ones. And don’t be alarmed if it seems to you that the dough hasn’t risen much... Rest assured, it will rise to its level in the oven! Everything will work out!

The filling today is very simple, but amazingly tasty... almost a favorite.

Let's take it for a big pie:

300 grams of suluguni,
300 grams of Adyghe cheese
150 grams of ricotta.
50-70 grams of butter,
1 egg,
a (generous) handful of green peas (I used frozen)
a bunch of greens, your dearly loved today (you can take green onions, or leeks (even the green part), or spinach),
salt, pepper, paprika and oregano.

We simmer our rather coarsely chopped greens and peas a little in butter. Let them become a little softer.

We cut the cheeses into small pieces.

Mix everything with herbs, add salt, pepper, paprika and oregano. The filling is ready... Honestly, I would have eaten it just like that! I really love the combination of Suluguni and Adyghe...

We begin the ceremonial assembly of the pie... Divide the dough into two equal parts. Roll one directly on baking paper into a fairly thin (0.5 cm) layer, approximately. Using some suitable sized plate and pan lid, mark the size of our future pie, leave seam allowances and trim off the excess (this dough will be used for decoration)

We spread our filling along the boundaries marked on the plate. We make a small depression in the middle

Break the egg into this hole. We try not to let the yolk run out.

Roll out the other half of the dough and cover our pie with it.

We carefully fasten the edges together (it should be noted that the Khrushchev dough is very elastic and the seams on this dough hold very well, in short, it’s a pleasure to sculpt from it... if only we knew how to do this and the golden key is in our pocket!), if there is a desire, and especially if you have artistic talent, then decorate with the remaining dough, grease the pie with a mixture of yolk and milk, sprinkle a little sesame seeds, make several punctures on top with a knife (to allow steam to escape) and

bake in an oven preheated to 200 degrees for 30-40 minutes. Grease the finished pie with butter and enjoy.

Happy baking and bon appetit!

myugolok recipe for this wonderful dough, I immediately realized that it was “mine”. And I was not mistaken. The only question remained how the dough became “Khrushchev’s”. Nikita Sergeevich, of course, knew his way around the kitchen, but this kitchen was political. He did not make pies from his competitors, but he removed them from his path with no less skill than Anna Grigorievna Dyshkant took these same pies out of the oven. But it was somehow impossible to imagine the First Secretary of the Presidium of the CPSU Central Committee (that’s what was then called what later became the Politburo) Khrushchev entering a meeting of the Presidium of the Central Committee in a chef’s hat and a white apron with a full platter of hot pies. I had to scour the Internet.

It turned out that this recipe belonged to Anna Grigorievna Dyshkant, Khrushchev’s personal cook, who brought the dough recipe from Kyiv to Moscow and pampered members of the Presidium of the Central Committee, Khrushchev, Gromyko and others with delicious pastries. Anna Grigorievna repeatedly published this recipe on the pages of Soviet magazines and newspapers, and housewives began to call this dough “Khrushchev’s.” But before her, this dough was known as “French”. The dough is very easy to work with and does not stick to your hands. Keeps well for several days in the refrigerator.

So, for the Khrushchev dough we will need:

Flour.................................... ............. ...............500 gr.
Instant dry yeast............11 gr. "Saf Moment" bag. Red bag, not blue!!!
Sugar................................... .............. ............4 tablespoons
Margarine................................................... ......200 gr.
Milk.................................. ............... ..........250 ml.
Salt.................................... ............. ...............1 tsp

Melt margarine, add milk. Pour a mixture of margarine and milk at a temperature of 40 degrees into a mixer bowl, add sugar, salt and yeast and mix at high speed. It's nothing like the blades of a dough mixer; they will do their job in one minute.

Add all the flour and turn the mixer on to second speed. Knead for 10 minutes. This is what the dough looks like after a few seconds:

And so after a minute:

After ten minutes you can take out the finished dough:

Look, it practically does not stick to the mixer blades. You can wait a little and gravity will finish its work:

But we are impatient and will help him a little:

All!

Place the dough in a plastic bag and let it stand for 1 hour at room temperature:

Then we place our dough in the refrigerator. You can take it out after an hour, or after two or three days, let it sit until it reaches room temperature and start making pies. Look how it stretches:

We tear off pieces of about 45 grams from the dough. and roll into balls. Let it proof under the film:

After ten minutes, we make the pies, place them on a baking sheet (I have parchment lined) and let them rest for another 20 minutes.

Then brush with a lightly beaten egg and a tablespoon of water and place in an oven preheated to 200 degrees until cooked (15-20 minutes). And here is the result:

In this case, the pies were served to

"Khrushchev's" dough In culinary circles, this dough has legendary 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 cookbooks by the famous Soviet cook, popularizer of good food, William Pokhlebkin. In his version it is called “kulebyachny”. But in the notebooks with recipes of Soviet housewives it was listed under the name “Khrushchev’s” or “correct dough for pies.” You don’t need to do any magic with this dough; the pies don’t need to rise for a long time before putting them in the oven. In part, this is the exact opposite of the dough for classic Russian pies. You don’t have to worry about the temperature of the products, you don’t have to strictly follow the recipe, you don’t have to make a dough: you just mix all the products and – voila! In short, everything ingenious is simple.

This dough has several options: universal, without eggs, for any pies and pies and even pizza, more rich, for sweet small pies, sweet pies, etc. The main 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 out ideally 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 turns out to be so plastic that forming pies from it is a pleasure. Well-kneaded dough does not tear, but stretches into a transparent film. After kneading, the dough should be left on the table - rest for 15-20 minutes, or put in the refrigerator. But in general, it is not necessary to knead for a long time - this is a matter of your perfectionism. It will still be delicious. The first option, universal: - 500 g flour - 50 g pressed yeast (domestic 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 placed in the refrigerator, and it will keep in the cold for several days.

The second option, rich: - 500 g flour - 50 g pressed yeast (domestic production) - 125 g sugar - 200 g margarine - 2 yolks - 200 g milk - lemon zest.

The third option, “Pokhlebkinsky”: “Kulebyak dough” (from V. Pokhlebkin’s book “National Cuisines of Our Peoples”): - 500-600 g flour - 25 g yeast (domestic 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. Let it rise for 30 minutes. Next, mix in the butter, yolks, salt and flour until a soft dough is obtained. Let the dough rise for another hour and cut into pies.

Fourth option, for large pies: - 500g flour - 25g fresh 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 wonderful large pies, for example with cabbage. Before putting the cake in the oven, brush its surface with yolk or just water.

Fifth option: shelf-stable dough: - 500 g flour - 25 g pressed yeast - 1/2 tsp. salt - 200 g margarine - 1 glass of milk Knead 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.

It’s unlikely that young housewives know what “Khrushchev’s” dough is. And in the Soviet years after the war, this recipe for the “correct” French or Viennese yeast dough for pies, pies and buns was very popular. Some grandmothers still entice their grandchildren with mind-blowing pies based on this recipe with different fillings.

This foreign dough is very different from our Russian yeast dough, which is usually cherished, kept warm, kneaded for a long time, fermented and aged. You can make quick baked goods from it.

Moreover, they say that such French dough can be “forgotten” for several months in the refrigerator, and then please your unexpected guests or family with delicious quick pies, buns or pies. Hence the name ageless. I don’t know, I haven’t “tolerated” it for that long, but I can say with confidence that it keeps well for 2-3 days. The only caveat to this recipe is the “Khrushchev” dough. If the dough plays in the refrigerator for several days, before preparing the products, you need to mix half a teaspoon of soda (quicklime) into it. Then there will be no sour smell.

A low bow for this recipe to Anna Grigorievna Dyshkant, who brought it from Kyiv to Moscow and pampered members of the Politburo, Khrushchev, Gromyko with delicious baked goods. She worked as a cook in their families. Anna Dyshkant later published this wonderful recipe in various newspapers and magazines. William Pokhlebkin rewrote this recipe as “kulebyak” dough, Larisa Isarova gave the yeast dough the name “ageless”. Housewives who were delighted with it began to call this dough “Khrushchev’s” or “correct” dough for pies, probably in honor of the fact that Khrushchev really loved to devour delicious pies from such dough.

In our Notebook there are several recipes for baking from this dough, from my mother and from Galina Kotyakhova. Galina has a recipe for “Khrushchev” dough with live pressed yeast, my mother has a recipe for dry instant yeast.

Pies made from ageless “Khrushchev” dough

Recipe for pies with cottage cheese and stewed cabbage from Galina Kotyakhova

I don’t particularly do baking, but I came across the recipe in an old magazine. The title seemed interesting: “The ageless “Khrushchev’s dough.” I read it and decided to try this recipe for pies. I didn’t find anything special in the ingredients, but the baked pies with cottage cheese and pies with cabbage that came out of the oven turned out excellent.

In this photo there are pies with cabbage:

Ingredients:

Fresh yeast – 50 g,
wheat flour – 3.5 – 4 cups,
2 tbsp. spoons of granulated sugar,
warm milk – 1 glass,
margarine – 200 g,
salt – ½ tsp,
2 eggs (1 for the dough, 1 for brushing the pies).

For the filling in cottage cheese pies:

cottage cheese – 300 g,
1 egg yolk,
1 tbsp. spoon of sugar.

For the filling in pies with cabbage:

Stewed cabbage with onions

Cooking process:

Prepare the dough. First, grind the yeast with salt in a bowl, then add a glass of warm milk, add softened or melted (not hot!) margarine, one egg, sugar and mix everything, gradually adding wheat flour sifted through a sieve. Place the kneaded dough on a table sprinkled with flour, knead it well with your hands and put it in a plastic bag. Place the yeast dough in the bag in the refrigerator for 3 hours.

After the time has passed, we will immediately begin cutting the “Khrushchev” dough for baking pies. We cut the dough into two parts, roll it into a sausage and cut it into small pieces, which we turn into blanks for pies. Roll out each piece with a rolling pin into a round cake, and place the filling in the middle.

I have pies with two different fillings, one with fried cabbage and onions, and the other with cottage cheese filling.

We pinch the pies and place them seam side down on a baking sheet covered with baking paper, lightly greased with vegetable oil.

In general, French dough bakes perfectly without brushing with egg. It has a delicate structure and a soft thin crust. I coated the cabbage pies with beaten egg using a brush, and coated the cottage cheese pies with tea leaves.

Place the pan with pies in the preheated oven for 30 minutes, bake at 200 degrees. This amount of yeast dough yielded 22 filled pies.

And in this photo there are baked pies with cottage cheese made from Khrushchev dough:

Bon appetit!

Sweet pie with apples and apricots on Khrushchev dough

Recipe with fast acting dry yeast

Instant yeast (Saf-moment) – 1 sachet (11 g or 2 tablespoons),
Flour 3.5-4 cups,
Milk or water – 1 glass,
Salt – ½ tsp.
Sugar 4 tbsp. l.
Margarine – 1 pack,
Egg – 1 pc.

used as filling for the pie:

Apple jam and fresh apricots.

The original cold yeast dough recipe my mom was given called for 3 tablespoons of dry yeast. We thought this amount was too much, so we converted it to 2 spoons.

Instant yeast is mixed with sifted flour, sugar, salt, milk or water, softened margarine and egg are also added. The ageless “Khrushchev” dough is kneaded by hand or in a bread machine on the “dough” or “pizza” mode.

The dough is transferred to a plastic bag and sent to the refrigerator for 3-4 hours. When using 3 tablespoons of yeast as directed in the original recipe, the dough expanded greatly after just 40 minutes of fermentation. This is clearly visible in my mother's photo.

The baking dish is lined with paper, a rectangular layer of most of the French dough is laid out on it, and sides are made along the edges. Apple slices and chopped apricots are laid out on the yeast dough. The pie can have any filling, sweet or savory. For unsweetened baked goods, the amount of sugar should be halved.

Cut strips from the remaining dough, roll each strip into a rope and use the cuts of a knife to make it into a shape. As you can see in the photo, the dough is very easy to work with, it does not stick to your hands.

Place strips of dough beautifully on top of the fruit filling and brush with beaten egg using a brush.

Bake the French pastry pie in an oven preheated to 190-200 degrees Celsius for about 30 minutes. Check readiness with a wooden stick.
Here it is, a ruddy and beautiful mother’s pie! Help yourself!

Sincerely, Anyuta and Recipe Notebook.

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