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 pastries. 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.

We will tell you about a very simple, like all ingenious, recipe for such a dough. This is a universal recipe: you can use it to make open and closed pies, pies, shanezhki, poppy seed rolls, pizza…. You will succeed, if not the first time, then certainly the second.

Cook Anna Dyshkant made pies from such dough 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.”

This dough does not need to be nurtured, there is no need to cast a spell on it, the pies do not need to be left for a long time before going into 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 food, you don’t have to strictly follow the recipe - after about the third time you’ll be putting everything in by eye. There is no need to make a dough: just mix all the products and - voila! But try it and see once again that 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. Finally, these pies are simply beautiful, they are pleasant to hold in your hands: a crispy, almost shortbread-like crust, and a fluffy crumb.The main thing is to remember the 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. Various decorations for closed pies also work well. I made entire installations for a fish pie: a fisherman in a boat with a fishing rod, the moon, some reeds. Needless to say, this cake created a real sensation among the guests. And then, this is no longer cooking, but pure creativity, some kind of art therapy. I want to do this not for the sake of the result, but simply because of the process.

Well-kneaded dough does not tear, but stretches into a transparent film.

After kneading, leave the dough on the table to rest for 15-20 minutes, or put it in the refrigerator. But in general, you don’t have to knead for a long time - it’s a matter of your perfectionism. It will still be delicious.

The first option, universal:

500 g flour

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, convenient:

500 g flour

50 g pressed yeast (domestic production)

125 g sugar

200 g margarine

2 yolks

200 g milk

lemon zest.

Third option, Pokhlebkinsky

“Kulebyachnoe dough” (from the book by V. Pokhlebkin 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 unsalted butter - 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, punch it down 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 (domestic production)

1/2 tsp. salt

200 g margarine

1 glass of milk

Knead a 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. These pies are best eaten hot.

Sixth option. Classic "Khrushchev" dough

500 g flour

50 g yeast (Russian production)

½ tsp. salt

2 tbsp. sugar (50g)

200 g margarine

250 g milk

Knead a soft dough and refrigerate overnight, at least 4-5 hours. Suitable for both pies and pies.

Once again: the main advantage of this recipe is its simplicity. Without a refrigerator, it is ready in a few hours, so it will help you out more than once in a situation of emergency guests. The only thing: baked pies from this dough turn out much tastier than fried ones. If you don’t have good yeast on hand, you can use “quick” Chinese yeast - and not to say that the result is much worse.

"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, butter: - 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 pastries. 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 quick-acting dry 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:

For the filling in cottage cheese pies:

For the filling in pies with cabbage:

• 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).
• cottage cheese - 300 g,
• 1 egg yolk,
• 1 tbsp. spoon of sugar.
• Stewed cabbage with onions

How to prepare Khrushchev's ageless dough:

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

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. Slices of jammed apples and chopped apricots are placed 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.

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:

1. 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;
2. 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;
3. 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:

1. Pour milk into the container of the bread machine, beat in the egg;
2. 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;
3. 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;
4. 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:

1. 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;
2. 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;
3. Mix the mixture thoroughly. If you plan to use the product after proofing, you can transfer it to 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.