Yolk dough

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make shortcrust pastry with yolks? Prepare all the necessary ingredients. I had the eggs and butter from the refrigerator, but you can also take the butter from the freezer, only then cut it into medium cubes in advance. Be sure to wash the eggs first using a food grade cleaner. Gently break the egg and separate the yolk from the white. We don't need any protein. Read all about shortcrust pastry in the article at the end of this recipe.

2. STEP 2

   

   Sift the flour through a sieve or using a special mug.

3. STEP 3

   

   Add a pinch of salt to the flour, 1 tsp. vanilla sugar and 50g powdered sugar. Mix well and pour everything into a blender bowl, this will make shortbread dough with egg yolks much easier and faster to prepare.

4. STEP 4

   

   Add cubes of well-chilled high-quality butter to the dry mixture and mix everything with a blender. You will get mealy crumbs.

5. STEP 5

   

   Then add two yolks and pour in two tablespoons of very cold water. Mix again with a blender. Remember that, depending on its properties, you may need a little less or more flour, focus on the consistency of the dough. Read more about flour in the link at the end of this recipe.

6. STEP 6

   

   Transfer the resulting mass to the table and gather it into a ball. The dough does not stick; there is no need to dust it with flour. You shouldn't knead for a long time; shortbread dough doesn't like it, because... the finished products will be tough. Gather the mass into one large ball as in the photo or divide in half and press into a flat cake, as you wish. Place the dough in a food bag or film and put it in the refrigerator for 30 minutes, or in the freezer for 15 minutes, or you can cook it right away. Depends on your skills.

7. STEP 7

   

   The finished dough can be rolled out between 2 sheets of parchment 0.5-0.7 cm thick and cut into cookies or blanks for baskets and juicers. You can take a large piece of dough and spread it with your hands into a mold /for pie or cheesecake../. Bake in a preheated oven, t 200', cookies and baskets for about 10-15 minutes, a large pie for about 25 minutes, until lightly browned. Cookies can be dipped in sugar or cooked with filling. Times are approximate.

Comments on the recipe

Feruzolda

05.08.2023

4.7

Good dough, I'll remember the recipe, thank you. I can’t help but share another recipe using egg yolks - French dough.

Milana

05.08.2023

4.8

Svetlana, you have another recipe for dough with yolks, but there it is kneaded with soft butter. Please tell me what is the difference between them in finished products? https://bestrecipes24.com/cooking/27711-testo-pesochnoe-universalnoe-dlya-sladkoi-vypechki

BLUE-EYED

05.08.2023

5

Hello Milana! Yes, the cooking method is different, but I would not say that there is layering here. The finished products from both types of dough are rather tender and crumbly. There is a slight difference when working with the dough, but for me this is barely perceptible, I do everything quickly. The only thing that is advisable for those acquiring skills is not to keep any shortcrust dough pieces for a long time on the table or in their hands, but to cool them before baking. Place directly in the mold or on a baking sheet in the refrigerator for 8-10 minutes. This technique practically corrects all mistakes made and the product will be tender and crumbly, as it should be. But you are no longer a beginner, try both options, your taste will tell you which is preferable and more convenient.

Tatyana EAO

05.08.2023

4.8

Thanks for the recipe, the baskets turned out very crumbly and tasty. I ate one without any filler with pleasure. And I’ll make bagels from the rest.