Short Dough

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 12 ounces (340 g) granulated sugar
  • 1 pound 12 ounces (795 g) unsalted butter, at room temperature, or margarine
  • 2 eggs
  • 2 teaspoons (10 ml) vanilla extract
  • 2 pounds 2 ounces (970 g) bread flour


    1. Place the sugar, butter or margarine, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined.
    2. Add the flour and mix only until the dough is smooth.
    3. Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.
    4. Cover and refrigerate until firm enough to work with, about 30 minutes.