Khrushchev dough facts for kids

Khrushchev dough (Russian: хрущёвское тесто) was a special type of dough created in the Soviet Union during a time when food was scarce. This happened in 1963, when flour was rationed (meaning people could only get a limited amount). This was due to a bad harvest, which meant there wasn't enough food for everyone.

What Was Khrushchev Dough?

Khrushchev dough was named after Nikita Khrushchev, who was the leader of the Soviet Union at that time. It was a way to make food stretch further when supplies were low.

Why Was It Created?

In 1963, the Soviet Union faced a big problem: a crop failure. This meant that not enough grain was grown, leading to a shortage of flour. To deal with this, the government had to ration flour, giving people only small amounts. Khrushchev dough was developed as a way to make bread and pies with less flour.

How Was It Used?

Products made from this dough were often called Khrushchev loaves or Khrushchev pies. A common way to make a Khrushchev pie was quite clever. Bakers would take a regular loaf of wheat bread and carefully remove the soft inside part, called the pulp. Then, they would fill the empty space with other ingredients and bake it in an oven.

These pies became very popular, especially for New Year celebrations in 1963 and 1964. People in Leningrad (a major city in the Soviet Union) even noticed that the Khrushchev loaves sometimes had a strange, almost blue color. Some old recipes suggest that this special dough was designed to last a long time.

See also

In Spanish: Masa de Jruschov para niños