Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
From this recipe you will learn how to make Khrushchev butter dough with milk and dry yeast. So, we take all the necessary products specified in the composition and proceed. We dilute yeast with sugar in 50 ml of warm water. Let them rise to the cap.
Step 3:
Melt the butter.
Step 4:
Pour salt into a bowl, pour milk and melted butter, mix.
Step 5:
Pour in the sifted flour, top with yeast foam. Mix yeast with flour, trying not to touch the liquid. Then mix everything together and knead the dough.
Step 6:
Cover the bowl with plastic wrap and put it in the refrigerator.
Step 7:
In the morning we take out a bowl of dough, let it warm up in a warm place.
Step 8:
And start working with the test.
Khrushchev's yeast pastry dough is famous for the fact that Nikita Sergeyevich Khrushchev was very fond of its products. The dough is usually made at night looking, then put in the refrigerator, and in the morning they take it out and put it in a warm place for half an hour. And only then they bake various products from it. The minimum time for proofing the dough in the cold is 4 hours, but this is in case you don't have a whole night to wait. However, I still recommend you to make this dough in the evening, and in the morning bake from it what you have planned. It makes delicious baked products in the oven, but I do not recommend frying in a frying pan. Khrushchev's dough is also called ageless. And all because baking from it remains soft, tender, airy and fluffy for up to 2 weeks! And this is quite a lot, you will agree. It would seem that the dough contains the most common ingredients, but be sure that you have not tried such delicious buns (pies, cheesecakes, pies, etc.). And the whole secret lies precisely in the technology of dough preparation. After all, it is not for nothing that Nikita Sergeyevich Khrushchev respected and, one might say, revered pies and other baked goods made from this dough. Now you and I can appreciate this dough and baking from it.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
