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.

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Servings kg of dough

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.

This chocolate dough adds a lot of extra chocolate flavor and a nice color contrast. Use this dough anywhere you’d use plain półkruche dough.

MAKES about 2¼ lb [1 kg] of dough

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