Dough "Rublevskoe"

Category: Bakery products
Dough Rublevskoe

Ingredients

Flour 3-4 glasses
Fresh yeast 50 g
Margarine 250 g
Milk 1 glass
Egg 1 PC.
Salt pinch
Sugar pinch

Cooking method

  • Because of this recipe, I returned margarine to our diet, with it I like the dough better.
  • 1 tbsp = 250 ml
  • Dissolve yeast, sugar, salt in milk (at any convenient temperature, except hot). Add egg and stir.
  • Grate margarine, sprinkle flour on it and rub lightly. Pour the milk and yeast mixture and knead into a soft dough.
  • Immediately I put 3 glasses of flour, most often this is enough, but it happens that you have to fill up. In the photo, a product made of dough from 4 glasses of flour, and before that, 4 times in a row, 3 glasses were enough. Probably depends on margarine, but flour is what it was.
  • No need to knead, enough until smooth, and small pieces of margarine should be visible.
  • Now cover the dough and refrigerate for 20-30 minutes.
  • Then cut and bake immediately. Proofing is not required.
  • Products grow very large during baking.

Time for preparing:

30 minutes.

Cooking program:

I baked these apples in dough at 180 *

Note

For the first time looking at the recipe for this dough, I thought that I was not seeing anything new. I was mistaken, I have not prepared such a test yet, although the composition seems to be as usual.

The dough is delicious! My new hit. Delicious, layered, lush. Suitable for any product, which I have not just baked from it.
Now I took apples in dough out of the oven, and they smell so much that I decided to share a photo.

The whole process requires such minimal labor and time that you will not even have time to blink an eye, as you can already overeat some pies.

So I already ate, with milk, those two apples that are in the photo. So what, it's too late already.

I highly recommend cooking according to this recipe, without delay. I'm sure you will like it.

PS: In the photo - a product made of dough, which stood in the refrigerator for 2 days. The structure (inside) of freshly prepared dough and dough that has been refrigerated for several days is somewhat different. Both options are equally delicious.

I also want to add that this dough can be frozen - it's checked.

Bon Appetit !

Similar recipes


Cook

Qween
, what a curious recipe. Only I didn't understand, did you cut the apples? And if it's not difficult, please show me how you rolled the pie.
LiudmiLka
And what if, for even greater speed, chop the margarine with flour in a food processor, and then pour the liquid mixture into it and knead in the same place?
Only here margarine is very annoying. Is it really much worse with butter?
lenok2_zp
The dough is awesome, from which the pizza is cool and the pies
Qween
Cook , to be honest, I didn’t even think to take a picture of how this cake is spinning. I thought everyone already knew. The crown seems to be called. It is very common on our forum too. I will look.
And I put the apples in half, and when they are small, I put them in whole.

LiudmiLka, maybe it is possible in the harvester, but I'm lazy. The dough is cooked for 4 minutes. And also wash the bowl from the combine and the knife. And so only a grater and a glass.

Once Tortyzhkin's story about margarine strained me so much that we did not see him in our eyes for more than a year.
With butter, this dough is also delicious, no worse and no better, but simply different.
In short, I spat to bother with the harm of margarine. We don't eat it in kilograms. Besides, this is probably the only harmful product that I use.
And so nothing else comes to mind.
We don't buy any pastries in the store, not even waffles. Sweets are only good and small, but mostly I make myself.So, sometimes there will be homemade dough on margarine ... I think so ...

lenok2_zp, yeah, everything is cool.
Elenka
Qween, I'm also interested in the crown ...
I have already written off the recipe. I will do it soon !!! Doesn't the dough get wet from the apple filling?
Margit
Qween
I always use margarine for baking, I always take the best. Now the Pyshka margarine is on sale, I really like it. About the harmfulness of margarine is a controversial issue. Who can say that when we buy butter in a store, we are sure that this is it. I'm not sure.
A good friend of mine worked at an oil factory and talked about oil with such passions that since then I have not eaten oil. In the Metro I buy expensive imported butter to melt the ghee from it, I put it in porridge and make a fry. But I don't even like imported butter to taste, because I know the taste of real butter, at one time I kept cows, the separator and churn from that time are still safe and sound.
Qween
Quote: Cook

And if it's not difficult, please show me how you rolled the pie.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6851.0

Only, girls, I’m doing it differently, although I only noticed it now. I do not roll each ball, but I make the dough in a large circle, and I close the whole filling with it, and close it with "tongues" on top and the filling will fit more and more conveniently.

Elenka69 , does not have time to get wet, it does not stand before baking. I sprinkle the fruit with starch. With juicy fruits, of course the dough is wetter inside, but not wet and not dull.

Margit , I also, of course, buy the most expensive margarine. And about the harm of margarine, I have never read anything so terrible anywhere, but only the well-known talk about the dangers of transisomers in large doses and frequent use.
Omela
Quote: Qween

I do not roll each ball, but I make the dough in a large circle, and I close the whole filling with it, and close it with "tongues" on top and the filling will fit more and more conveniently.
Qween , took away to your bookmarks! And are "tongues" important?
Gaby
Quinushka, tell me, is the flakiness present in the dough, not like puff pastry? And tell me why it is called that?
Qween
Omela... "tongues" are not important.

Gaby, layered is present. Here, I wrote in the recipe:
Quote: Qween

layered, lush

Oh, I completely lost sight of the fact that the product in the photo is made of dough that stood in the refrigerator for 2 days.

And Rublevskoe - I named it. The recipe from Rublyovka (which is in Russia) came to me, simply.
lenok2_zp
according to my recipe it is called Khrushchevskoe
Qween
lenok2_zp , yet this is not Khrushchev's.
Qween
Quote: Qween

For the first time looking at the recipe for this dough, I thought that I was not seeing anything new. I was mistaken

And here is Khrushchevsky's recipe:
Quote: Bello4ka

This dough is known to me under the name "Ageless Khrushchevs". Experienced housewives probably have this recipe in their arsenal, so I am writing for those who do not yet have it, because it is wonderful in every respect and it is worth writing it down
Pies or pies are very soft, fluffy and at the same time thin without dough prevailing over the filling. And the dough itself is very tasty!

So the recipe:

(1 glass = 250ml)

50 gr. pressed yeast (or 2 tsp dry)
1/2 tsp salt
1 tbsp. milk (you can from the refrigerator)
2 tbsp. l. sugar (a little more for sweet baked goods)
200 gr. softened margarine
about 3.5 tbsp. flour (the dough should not be thick and heavy, it is worth checking during kneading)

Put all this in a bucket of a bread machine and put it to knead. At the end of the kneading, send the dough (you can directly in a bucket, or you can transfer it somewhere) to the refrigerator for at least 4 hours, or you can overnight, or maybe for a couple of days (such long periods will not spoil the dough, which is why and it is called "ageless"). In the refrigerator, the dough will rise 2 times. After that, you can sculpt anything from it, it is very flexible and pleasant to work with.
I hope you will like it and will remain your "favorite" for a long time.
It seems like it, doesn't it? And I thought so at first, because I did Khrushchevskoye too.
Stern
The proportions are Khrushchev's, the technology is different.
I know Khrushchev's by heart, I make "ammchiki" from it, although I can't stand it in the refrigerator, but cut it straight away.

Qweenusikwhere did you get on my head with this test ?! Oh, naughty little hands twist ...
Qween
Quote: Stеrn

The proportions are Khrushchev's, the technology is different.

Sternochka,
I'm glad you noticed.

I really hope you enjoy it if you cook it.
Stern
Qweenusik, there can be no doubts!
According to your recipes, the result is always excellent !!!
Gaby
Quote: Qween

And Rublevskoe - I named it. The recipe from Rublyovka (which is in Russia) came to me, simply.

Aaaaaaaaaa, and I thought so.

Quote: Stеrn

According to your recipes, the result is always excellent !!!

That's for sure, I subscribe to the words.
Cook

Qween, made pies according to your recipe. Made with cheese and apples.
Thanks for the recipe.
Here is a progress report:
Dough Rublevskoe
Now we ran to our oldest daughter to take a sample.
celfh
Quote: Cook

Made with cheese and apples.
I don’t use such a filling ... But I want to know Dough Rublevskoe
Cook
celfh, I will gladly share with you the recipe. Everything is trite and simple.

We need:

500 gr - cheese, preferably with a spicy flavor or salty
200g - sour cream
1 pc - 1 egg yolk.

Cooking:

Gently mix the cheese grated on a coarse grater with the yolk and put on the dough. Lubricate with sour cream on top.

I had salted cheese. There was no time to soak it. It tastes a little more salt than necessary, but very tasty.
Vitalinka
Qween, thanks for the dough recipe! Yesterday I made pizza on this test, very fast and delicious!

Dough Rublevskoe
May @
vitalinka 2, this is pizza, for the whole baking sheet, nothing to myself. Class !!! And this is for the whole portion of the dough?
Vitalinka
May @, yes this with a full portion of the test.
Cook
Qween, today I again made the dough according to your recipe. Questions arose again.
What kind of consistency should the dough be? If it's not difficult for you, post a photo.
My dough didn't rise much, I don't know why. I bought fresh yeast, just bought it today.
Again I made one pie with salted homemade cheese. I soaked it a little in water, kneaded it with a fork, added cottage cheese, put one yolk, laid out the filling and applied sour cream on top.
The pie turned out wonderfully good.
Can the dough be folded like a puff?
Kalmykova
The dough is really awesome (as, indeed, the rest of your recipes)! Half of the dough apple pie disappears in no time!
May @
Here, I am reporting. I liked the dough, the bagel pies turned out to be layered, airy and tasty. I ran to put a plus sign.

Dough Rublevskoe Dough Rublevskoe
Qween
Cook, vitalinka 2, May @, and the rest of our girls who tried to cook according to this recipe, but did not write in the subject, I am glad that you liked this dough.

Cook, I just baked a whole bunch, and I won't make this dough yet. So there is no photo. When I do, I will take a picture.

The dough should be soft, but not very sticky. Margarine pieces MUST be visible. Oh, the thought came! This is how pieces of bacon are visible in Moscow sausage, and pieces of margarine are visible in this dough.

If you grind the maghrarin harder, then the dough will not be flaky, and will rise less - you will get an ordinary good dough, it will even slightly resemble some kind of shortbread / crumbly.
I specifically checked what would happen if the margarine with flour was ground to smaller crumbs. And in the recipe she wrote that it was Slightly to grind.

vitalinka 2, dear, I beg your pardon ... from the photo it seems to me that you thoroughly grinded the margarine with flour. Perhaps it seemed to me.

Girls, this dough grows well in the oven, and it turns out to be airy, fluffy, layered, and does not stale for a long time.

I emphasize:
Kneading without fanaticism is not cake.
If you doubt the correctness of your actions, then do as my mom does. She first rubs the margarine on a coarse grater, then pours milk with yeast, sugar, salt, egg on it.Then he pours flour, stir with a spoon, quickly collects all this stuff into a heap and that's it - the dough is ready.
Vitalinka
Qween, you are probably right. I made this dough for the first time, I tried according to the recipe. Maybe while the liquid intervened and it happened. But I will definitely try again, as I really liked the dough.
Qween
vitalinka 2 , you will see that if you do, taking into account my explanations, then you will like the result even more.
And the pizza will not turn out one of the same portions of dough.
Cook

Qween, Thanks a lot for your help.
I will bake your recipe more than once. I want to achieve perfection.
Qween
Cook, you are welcome ! I wish you consistently excellent results!
Gaby
I prick and I did this dough yesterday, I was left wondering how and where to use this dough except for the crown. Yesterday I got ready to make a crown and ..... I wanted to screw on some bagels, I did it with poppy seeds, they flowed, although they covered up, but delicious infection and I made some more pies with cherries, apricots and an apple, which is also tasty, but the dough on the break is not so layered and rose slightly. I will try again to understand the difference. Yesterday I used yeast that was already at the end of the term, Kryvyi Rih and the dough stood in the refrigerator for several hours. How to do everything right, unsubscribe again. I could see the margarine pieces, so I understood how it should be.
The question is, how thick Queenie did you roll out the dough, I had somewhere 2-3 mm, I prepared for a furious rise, but it did not grow very much, maybe this is my mistake?
Qween
Gaby , This dough makes awesome pies. As layered as everything else. I do it with a pinch on top, like a pigtail, it looks sooo beautiful. Open pies, cheesecakes (well, almost), cutlets / sausages in dough, tubes for stuffing with ready-made minced meat go well. Bagels didn't do something, I can't say about them.
I started to wear the crown for a change.
Daisy
The jam pies are already in the oven. Several questions arose: the dough was very soft (4 glasses of flour) - this is how it should be ?, when sculpting pies, it tried to break apart in some places. I did it in half portions for taking a sample.
Qween
Daisy , if everything is done according to the recipe, the dough will turn out to be very plastic, soft, but not watery, not torn.
Tatyanaa
Thanks for the recipe, Qween! I will try again according to your recipe. I recently made (almost the same recipe) pies with meat and potatoes and fish and potatoes, all the staff really liked it. And the second time I did it, I probably rubbed the flour with margarine too carefully, it was not as layered as the first time. In general, the recipe is very wonderful! Thank you for advising me to make with sweet filling !!!
Summer resident
I made apples in dough from "Rublevsky". I liked it very much. I got a cross between yeast and puff pastry. I don’t know whether it’s right or not, but it was very tasty. The photos turned out to be bad, but I didn’t do it for the last time, so that there will still be an opportunity to show a beautiful tasty treat. I'd like to make pies with meat from this dough
Celestine
And I with thanks I really liked the dough, both the speed of its preparation and the speed of disappearance of the product. I made a very unexpected taste for yeast with meat and rice. I also want a dodder. By the way, on the trail. day of the same quality
veta
Tell me, 50g of fresh yeast, how much is it dry?
Kalmykova
Thanks again! Made baked custard pies, custard pie. Very tender and tasty, only increased sugar and salt, otherwise it was bland according to the recipe. A piece of dough stood in the refrigerator for a couple of days, nothing has changed. All my colleagues really liked it! THANK YOU !
Qween
Girls, I'm glad you liked it. To your health!

Quote: Summer resident

I got a cross between yeast and puff pastry.

Quote: Celestine

A very unexpected taste for yeast

Yes, that is right .

Quote: veta

Tell me, 50g of fresh yeast, how much is dry?

veta, I do not bake on dry, so I cannot advise confidently. But maybe 1.5-2 tsp. IMHO.

veta
I put 2.5 teaspoons of dry yeast. The dough is good, but my taste needs more sugar. And as for me, it is more suitable for bagels, croissants. Thanks for the recipe.
Qween
veta, you are welcome .

Of course, you decide for yourself what and how you like to bake from this test.
Natawa
Qween, and advise me which margarine you use. I’m from Kiev, yesterday I did it with olk margarine, but I didn’t work out with the pieces, at least I kneaded neatly, I want to bake it again and another question, but you didn’t grease them?
Qween
Natawa, I take Zaporozhye, which is at the moment. And also Pampushok.

I do not grease with anything before baking.
Cook

QweenDo you take margarine from the freezer or from the refrigerator?
Qween
Cook, take from the refrigerator.
Cook
Quote: Qween

Cook, take from the refrigerator.

Thank you. I thought if the "needles" should stick out, then it's better to take it from the freezer.
Qween
Cook , there is a soft margarine and a harder one. If done with soft, it will be more difficult to leave the pieces in the dough - it will easily mix with the flour.

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