Buns, pies, rasstegais and other treats made from dough will not turn into “stone” in a couple of days.
You can cook it with any filling, and you don’t need milk or eggs for mixing.
Because of its simplicity and affordability, the dough was popularly nicknamed “Khrushchev’s dough”.
Ingredients:
- wheat flour – 800 g;
- potato broth – 200 ml;
- cucumber pickle – 200 ml;
- vegetable oil – 4 tablespoons;
- salt – teaspoon;
- sugar – teaspoon;
- yeast – 7 g.
Preparation
1. First, combine four ingredients: warm brine and potato broth, adding sugar and salt.
2. Add yeast to the resulting mixture and sift the flour, then knead the dough.
3. When the dough becomes soft, roll it into a ball and cover with cling film. The dough “rests” for about an hour.
4. After 60 minutes, you can cook anything from pies to pizza. If there is extra dough left, it can be stored in the refrigerator for no more than 2 weeks.
