Khrushchev-era dough with dry yeast
Description
Homemade baked goods for tea. This enriched yeast dough is famous because Nikita Sergeyevich Khrushchev was very fond of pastries made from it. Most often the dough is made for the night, then put in the refrigerator, and in the morning various baked goods are baked from it. The minimum time for proofing in the refrigerator is 3–4 hours, but that is when you do not have a whole night to wait. Khrushchev dough made with dry yeast can be used for the widest variety of baking: pizza, pies, pirozhki, flatbreads, buns, vatrushki, and so on. Khrushchev dough is also called non-aging, because baked goods from it stay tender, soft, and airy for several days. Wonderful dough — be sure to try it.
Instructions
- 1
Step 1
Prepare all the ingredients. Cut the butter into cubes and soften it in advance at room temperature.
- 2
Step 2
Combine the flour, softened butter, sugar, salt, and yeast. Rub everything together with your hands until crumbly.
- 3
Step 3
Add the milk. You can use milk straight from the refrigerator; there is no need to warm it.
- 4
Step 4
First, mix the dough with a spoon, then continue kneading by hand. If the dough is too sticky, you can add another 2-3 tablespoons of flour.
- 5
Step 5
Knead the dough for at least 10 minutes, until it is elastic and firm enough. Shape it into a ball, put it back in the bowl, cover with plastic wrap, and refrigerate for 3–4 hours. Knead the rested dough once more by hand, and your crispy dough is ready to use. Happy baking!