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)
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.
Tried this recipe?Let us know how it was!
