Kiflice od Hruščov testa : Khrushchev Dough Rolls

Ovomesečni Fresh From the Oven izazov osmislile su naše komšije sa bloga mushitza .
Trebalo je pripremiti njihovu verziju testa koje se često i rado priprema u Rusiji i Bugarskoj. Ono što me je jako zaintrigiralo, bio je sam postupak pripreme testa, koji se u mnogome razlikuje od onog na koji sam navikla. Uostalom, videćete.

Odmah da kažem-prezadovoljna sam rezultatima!!!! Od testa sam pravila kiflice, i priznajem, bile su jedne od najboljih koje sam probala!!! Askete u ishrani se sa mnom ne bi možda složile, zato što su kiflice vrlo puteraste, ali zato gurmani imaju još jedno testasto zadovoljstvo kome mogu da se raduju!

• 40g svežeg kvasca (ili 10g kvasca + 30g vode)
• 10g soli
• 250 ml hladnog mleka  (direktno iz frižidera)
• 150g (koristila sam 125g) putera sobne temperature, iseckanog na kockice
• 1 kašika šećera
• 500g brašna+ po potrebi za posipanje

Sada sledi interesantni deo! Kvasac se ne stavlja u mlako mleko sa šećerom, kako mi to obično radimo. Ne, naprotiv!!! Kvasac se pospe solju, a onda ih skupa mešate kašikom, dok kvasac ne postane tečan. (ako koristite suvi kvasac, dodajte mu so, pa to pomešajte sa vodom)


Kvascu dodajete hladno mleko, puter, šećer i brašno. Mešajte mikserom ili drvenom varjačom. Izbegavajte kontakt testa s rukama, zato što toplota naših šaka može škoditi testu. Mešajte dok se ne formira mekano testo, a onda posudu sa testom prekrijte folijom i stavite preko noći u frižider.

U frižideru će testo postati tvrdo i blago će narasti.

Sledećeg jutra, zagrejte rernu na 180 stepeni, pobrašnite radnu površinu, stavite na nju testo, ili još bolje deo testa (da ne bi dugo stajao na sobnoj temperaturi), razvucite ga oklagijom i formirajte šta god želite od njega, u mom slučaju kiflice. Premažite ih žumancem i mlekom. Ništa se ne mesi, nema čekanja da testo naraste itd.

Pecite ih, autori kažu 15 minuta, ja kažem 20-25 minuta, dok ne postanu zlatasto smeđe.
I probajte obavezno...nećete zažaliti :)

Khrushchev Dough Rolls

Thanks to Silvia and Ivan from blog mushitza, I had a chance to try this exquisite dough. Guys, thank you, oh so much!

As you can see, this month in Fresh From the Oven Challenge, we had quite an interesting task with such an intriguing name :). The interesting part for me was the making of the dough, which quite differs from the one I`m used to.

Anyway, to make long story short, I just have to say that this was my first challenge and I didn`t regret taking part in it...and I will definitely put these lovely rolls (or kiflice :)) on my regular menu.

Here`s what Silvia and Ivan have to say about preparation :

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.

 

Preheat the oven to 180ºC.

Take the dough out of the fridge, divide it in two and return one of the parts in the fridge.



Dust the counter with flour and roll the dough out to 3 mm thick rectangle. Cut it lengthwise and widthwise to smaller or bigger rectangles. Place some grated feta, cheddar or whatever cheese you have in the fridge and roll the rectangles up to tight rolls. All kind of jams, preserves, nutella... could be used. Arrange them in a baking pan living some space between them since they rise in the oven. Brush the rolls with a mixture of egg yolk, a few drops of water and a few drops of vegetable oil.

Bake for around 15 (I`d rather say 20-25 min) minutes or until golden brown.