Rich Sweet Pastry Dough Recipes

SWEET PASTRY DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
• In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
• Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.

HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE

Steps:

• Gather the ingredients
• Place the flour, salt, and butter in a large, clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
• Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
• Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
• Use the shortcrust dough in your favorite pie, tart, or quiche recipe.
• Place the flour, salt, and butter into the bowl of the processor.
• Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.)
• Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
• Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour.
• Use in your desired pie, tart, and quiche recipe. Enjoy.

SWEET PASTRY DOUGH

Steps:

• Mix flour, salt and sugar.
• Cut in butter until crumbly.
• Mix beaten egg yolks,ice water and vanilla together.
• Mix into flour mixture until pastry just holds together.
• Knead in plastic wrap until smooth.
• Flatten; chill 1 hour.
• To partially blind bake: Set oven at 400 degrees Fahrenheit.
• Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.

BASIC SWEET PIE CRUST

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

RICH SWEET PASTRY DOUGH

Steps:

• In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add yolks and, if blending by hand, stir until mixture forms a dough. If using a food processor pulse until mixture forms large clumps and with hands form mixture into a dough.
• On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.

BASIC SWEET PASTRY

Steps:

• Crumb together by hand the butter in to the flour
• Add the sugar
• Mix in the egg and enough milk to form a soft dough - add flavour (opt)

SWEET PASTRY DOUGH FOR CUSTARD PIE

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
• Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.

SWEET PASTRY DOUGH

Steps:

• Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
• Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
• Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.

BASIC RICH SWEET YEAST DOUGH

Steps:

• (Icing may be doubled and used for any cake or bun icing).
• Dissolve yeast in 1/4 cup warm water and set aside until foamy.
• Heat milk, shortening, sugar and salt to melt shortening.
• Cool to warm and add yeast mixture, egg yolks and whole eggs.
• Beat well by hand.
• Gradually beat in by hand 6 cups of flour and the cardamom.
• Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
• Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
• Punch down and cover dough and refrigerate overnight in large bowl.
• When ready to use, punch down and knead briefly to warm up dough.
• Use dough as you wish for coffee cakes, sweet breads, buns, etc.
• You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
• If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
• Brush with melted butter.
• Place on baking sheets/pans and let rise double in volume.
• Bake in a 350F oven about 30 minutes or golden and tested done.
• Remove from pans/baking sheet to cool on rack.
• Mix icing ingredients and drizzle over warm cake/bread.
• Yield: approx.
• 6 buns, 4 small braids, or 2 large loaves.

RICH SHORTCRUST PASTRY

Steps:

• Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
• Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
• Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

SWEET SHORTCRUST PASTRY

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

BASIC SWEET DOUGH

Steps:

• In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.