Khrushchev Dough

This is this month's Fresh from the oven challenge. I really love the name of the dough - it just sounds sexy, though I don't really know the correct pronunciation. Should it be like "crush-chef"? Or "cruise-chef"? Or maybe not even close to those two I proposed?

The dough was nice to work with, but it was quite salty. I should have put a savoury filling instead, but the this chocolate version of the buns don't taste that bad either.

I had used two different chocolate pastes as the filling, as you can see from the photos. One was a bit custard-y, and the other was more of a pliable paste. The custard-y one would really be nice as regular sweet bun filling, but if you want a good-looking bread with nice swirls of chocolate, the use the pliable paste. Or perhaps you could combine them to create a chocolate swirl bun with chocolate custard filling. There is never a "too much" for chocolate, true?

Khrushchev Dough
recipe taken from mushitza
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

egg wash (originally by mushitza):
a mixture of egg yolk, few drops of water and few drops of oil

egg wash (which I used):
1 egg
1-2 tsp milk

1. 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.

2. 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.

3. 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 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.)

5. Preheat the oven to 180ºC.

6. 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.

(mushitza did not mention about letting the dough rise before baking, but I did set aside mine for about 1 hour in a warm place, loosely covered with plastic wrap)

8. Brush with egg wash, then bake for for 12-15 minutes or until golden brown.

Custard-y chocolate filling:
100 ml water
50 gr sugar
1/4 tsp salt
15 gr full cream milk powder
10 gr cocoa powder
20 gr plain flour
1/8 tsp vanilla extract
5 gr butter

1. Mix dry ingredients in a saucepan. Add water in a steady stream, whisking constantly, until the dry ingredients start to dissolve.
2. Cook over medium-high heat, stirring constantly, until the mixture boils. Reduce heat to low and cook until mixture thickens to desired consistency.
3. Remove from heat, add butter and vanilla extract. Transfer chocolate paste to a bowl/container and leave to cool. Cover and refrigerate.

Pliable chocolate paste:
please refer to the chocolate paste I used for chocolate swirl bread

Thank you Silvia and Ivan for hosting this month's challenge!