The Fresh From The Oven Challenge for January was Khrushchev Dough. It was very versatile and I have definitely made the dough again and I enjoy discovering what else I can make with it. The recipe was supplied by mushitza
40g fresh yeast (or 10g powdered dry yeast and 30g water)
250 ml cold milk (straight from the fridge)
150g unsalted butter, cubed, at room temperature (NOT melted)
1 Tbsp sugar
500g all purpose flour + more for dusting
Original eggwash by mushitza:
a mixture of egg yolk, few drops of water and few drops of oil
1-2 tsp milk
If using fresh yeast: rub the salt through the yeast block with a tablespoon until 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 be used if you fancy a good arm workout.
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.
The next morning, dust your bench 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.
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 kinds of jams or nutella could be used. Arrange them on a baking tray leaving space between them because they rise in the oven.
Mushitza did not mention letting the dough rise before baking, but after reading J's Kitchen blog post I decided to set them aside for about 1 hour in a warm place, covered with cling film.
Brush with eggwash, then bake for for 12-15 minutes or until golden brown.
I made some croissants with the dough and also some savoury parcels. I used cookie cutters to cut chapes from the dough, put filling in between, then joined them together. The filling I used was caramelised onion relish and cheese. I sprinkled them with some black sesame seeds for extra flavour and texture.