This month’s Fresh from the oven challenge, was set by Mushitza, who challenged us to make Khrushchev dough.
This is the strangest and irrational dough recipe but it always works.
There are two key factors about achieving a good dough that do NOT apply here:
- Never mix yeast directly with the salt. Exactly the opposite is what you have to do here. Since the salt kills the yeast when in direct contact we are using double amount of the yeast than we would usually use for this amount of flour.
- Leave the dough to temper for an hour or two after taking out of the fridge. Not here. Work with the dough directly when out of the fridge. It’s essential for the dough to be cold, otherwise the butter will start to melt and absorb more flour which isn’t desired.
We must specify that this isn’t the original recipe, it’s our version of the recipe. The original recipe uses margarine and the fat is in bigger amounts, but we don’t use margarine and have always made it according to this version.
Notes: For mixing and kneading the dough, normally, we are using electric mixer equipped with the dough hooks. But it could either be used a wooden spoon. If needed at the end we are turning it a couple of times by hand, but to be honest I prefer not to touch it in order not to soften the butter too much with the warmth of my hands.
It have happened to me to decide to make the dough impromptu with butter directly out of the fridge. In this case it was enough just to cut the butter into small cubes (1 cm). Do not melt the butter.
Khrushchev Dough Recipe
- 40 gr fresh yeast (or 10 gr powdered dry yeast + 30 gr water;)
- 10 gr salt;
- 250 ml cold milk (directly from the fridge;)
- 150 gr unsalted butter (cut in small cubes, room temperature(NOT melted);)
- 1 Tbsp sugar;
- 500 gr all purpose flour + additional for the counter;
- If using fresh yeast: Using an ordinary tablespoon rub the salt through the yeast block till it becomes liquid.
- If using dry yeast: Mix salt and dry yeast, then add the water.
- Add in the milk, butter, sugar and sift the flour on top. Mix with an electric mixer equipped with the dough hooks till all the ingredients are combined and soft dough forms. A wooden spoon could either be used. Cover the bowl with an airtight lid or plastic wrap and place in the fridge overnight.
- The dough becomes firm in the fridge (since the butter goes firm) but it does rise slowly. Although the original recipe says it doesn't, we are making it every quite often for more than five years, and it always rises, not as much as the other doughs but it rises nicely.
- The next morning, dust the counter with flour, place the dough on top, roll it out and shape it as you like. Work the dough as soon as you take it out of the fridge. If needed divide it in two or three parts and place one part in the fridge while you are forming the other.
Mine were very similar to the kiflice, that I made in November, and the barely rose, I think that the fact that I ran out of time and left the dough in the fridge for several days may have had something to do with it! I stuffed them with a mix of feta, herbs and paprika, and they were delicious.
A few are in the freezer ready to be baked, it will be interesting to see how they come out! Thanks to Mushiza for an interesting challenge and I am looking forward to seeing what February brings!
They look delicious, I like the idea of feta, herbs and paprika.
I’m curious about those in the freezer, please do share if they are ok to be used that way. I’ve never tried it.
Otherwise, the other name of this dough is long lasting dough, but I’ve never experienced how long lasting it really is.
I think the several days in the fridge might have taken it’s toll on your poor chilly yeast in the rising department! Glad they tasted good. Will be intrigued to hear about the frozen batch as I find that a full batch of something like this is too much for us in one go.
These look scrumpticious.