Risen Shortcrust Dough (Ciasto Półkruche)
Półkruche or “half” kruche dough is a lighter short dough than the basic kruche dough thanks to the addition of baking powder. The resulting texture is more crumbly, halfway between a cake and a cookie. Several Polish cakes use this dough as a base or shredded into a streusel-like crumb topping.
Ingredients
- 1 tbsp full-fat sour cream
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 2 tsp fleur de sel or 1 tsp kosher salt
- 1½ tsp double-acting baking powder
- 1 cup + 5 tsbp cold unsalted butter cubed
- 1½ cups confectioners’ sugar (sifted)
Instructions
- In a small mixing bowl, whisk together the sour cream, egg, egg yolk, and vanilla until smooth and no streaks of sour cream remain.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the flour, salt, and baking powder on low speed until homogenous.
- Add the butter and mix until the dough is sandy and no visible chunks remain.
- Add the sugar and mix until incorporated.
- Pour in the egg mixture in a slow stream and continue to mix on low speed until the dough comes together into a solid mass, 1 to 2 minutes.
- Remove the dough from the bowl, form it into a thick disk, and wrap airtight.
- Chill for 1 hour or up to a week before using. In the freezer, this will last for up to 3 months. To use, simply defrost in the refrigerator overnight.
Notes
VARIATION: RISEN CHOCOLATE SHORTCRUST DOUGH
- Replace 50 grams of flour with 50 grams of cocoa powder
- ( in total: 3½ cups plus 1 heaping tablespoon [450 g] all-purpose flour and ½ cup plus 1 heaping tablespoon [50 g] cocoa powder).
- Mix in the cocoa powder with the flour and salt.
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