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Khrushchevsky dough

Khrushchevsky dough


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Ingredients for making Khrushchev dough

  1. Premium wheat flour 3,5-4 cups
  2. Butter 200-250 grams
  3. Milk (chilled, any fat content) 1 cup
  4. Sugar 5 tablespoons
  5. 1/3 teaspoon table salt
  6. Dry yeast 2 teaspoons
  7. Cottage cheese (any fat content) 250-300 grams
  8. Chicken eggs 2 pcs.
  9. Dry poppy 1 tablespoon
  • Main ingredients: Milk, Cottage cheese, Butter, Flour
  • Serving 8 servings
  • World Cuisine

Inventory:

Small pan, Large bowl - 2 amount, Small bowl, Rolling pin, Flat wooden board, Whisk, Blender, Sharp knife, Detachable baking dish, Kitchen stove, Oven, Refrigerator, Cooking brush, Serving plates, Cloth towel

Preparation of the Khrushchev dough:

Step 1: Prepare the Khrushchev dough.

Place the butter in a small container, preferably a small metal pan, and melt over medium-high heat on the stove. The salt must be mixed with dry yeast, then with milk, 2 tablespoons of sugar, flour and melted butter. Of these ingredients you need to knead not very thick and not very heavy dough, gradually sprinkling flour until it no longer sticks to your hands.

Step 2: Make a sweet filling for baking from Khrushchev’s dough.

The resulting dough should be put in a large bowl and placed in the refrigerator for 3 - 4 hours. Wash the egg with 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, mix well, and then beat well with a whisk. Place eggs with sugar and cottage cheese in a blender and chop until smooth. In a sweet cream, you can add dry poppy.

Step 3: Roll out a round layer of dough.

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

Step 4: Form a filling cake and decorate it with an ornament.

Connect the parts of the split mold for the dough, grease it with oil and place it gently on the bottom of the dough. From the scraps of dough, weave a free long braid, calculate its length so that it coincides with the circumference of the pie. Put the scythe from the dough around the circumference of the pie, and pour the filling on the remaining space. From the remaining dough, form various figures - circles, pigtails or some kind of weave and cover them with the filling.

Step 5: Bake a pie from the Khrushchev dough with the filling.

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

Step 6: Serve the Khrushchev dough.

A pie from Khrushchev’s dough will be an excellent afternoon snack or a wonderful pastry for tea. When the cake is ready, it must be removed from the oven, spread with a small piece of butter and cover with a cloth towel for a few minutesso that the baking is a little cool. Then cut it into pieces and place on a serving plate. Good appetite!

Recipe Tips:

- - To keep the dough in the refrigerator for up to 2 to 3 days, add ½ teaspoon of baking soda (quicklime) to it.

- - If you still have small pieces of dough from which nothing can be made, you can bake them in the oven in butter for about 10 - 15 minutes.

- - When the cake is covered with a ruddy brown crust, then it is ready.