Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

This short-crust dough is used to make a crisp, crumbly, but sweet crust (mürb means “tender” or “soft”). It is known to many bakers as “3-2-1 dough” because its basic proportions (by weight) are three parts flour, two parts butter, and one part sugar.

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