Risen Shortcrust Dough

Name: Risen Shortcrust Dough (Ciasto Półkruche)
Yield: Makes about 2¼ lb [1 kg] of dough
Cuisine: Polish
Ingredients: 1 Tbsp [15 g] full-fat sour cream; 1 egg; 1 egg yolk; 1 tsp vanilla extract; 4 cups [500 g] all-purpose flour; 2 tsp [6 g] fleur de sel or 1 tsp kosher salt; 2 tsp [6 g] fleur de sel or 1 tsp kosher salt; 1½ tsp double-acting baking powder; 1 cup plus 5 Tbsp [300 g] cold unsalted butter, cubed; 1½ cups [180 g] confectioners’ sugar, sifted

Ciasto Półkruche

Preparation info

Makes about
2¼
lb

Difficulty
Easy

Appears in

Dobre Dobre

By Laurel Kratochvila

Published 2025

About

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 [15 g] full-fat sour cream
1 egg
1

Europe
Poland
Bread
Vegetarian
Eastern Europe

Method

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.