Mürbeteig | Short-crust Pastry Dough
Mürbeteig, commonly known across the globe as short-crust pastry dough is arguably Germany’s greatest contribution to the baking world. May it be a tart or a cookie, this dough forms the base on which the flavours are built up. It is easy to make – it comes together in no time, can be molded endlessly and when baked has a tender melt-in-your-mouth feel to it. And when Christmas is round the corner, it is a life saver!
How to make Short-crust Pastry Dough
To make the short-crust pastry dough, begin by whisking together the confectioner’s sugar, baking powder and lemon zest in a mixing bowl and set aside followed by whisking together a egg-yolk, vanilla and milk in another bowl and set aside. In a large mixing bowl, take all-purpose flour and cubed butter and gently mix-together and crumble (do not knead!) the butter between your fingers until the flour and butter mixture resembles coarse breadcrumbs.
Add the sugar-mix into the flour-mix and gently mix them together. Gently start kneading while adding the wet-mix little by little. Continue to knead until all the ingredients come together into a smooth dough. Wrap the dough in cling-film and refrigerate for atleast an hour before you roll it for baking.
Want to know how to turn this dough into an edible delight? Do checkout my Spitzbuben recipe!
Short-crust Pastry Dough | Mürbeteig
Equipment
- 1 Mixing bowl medium
- 1 Mixing bowl small
- 1 Mixing bowl large
- 1 Balloon whisk
- Cling-film
Ingredients
for the Sugar-mix:
- 100 gms Confectioner's Sugar (powdered sugar)
- ½ tsp Baking powder
- 1 tbsp Lemon Zest
for the Wet-mix:
- 1 pc Egg Yolk
- 1 tsp Vanilla
- 2 tbsp Milk
for the Flour-mix:
- 250 gms All-purpose flour, sifted
- 100 gms Unsalted Butter, cubed
Instructions
- Whisk together the confectioner's sugar, baking powder and lemon zest in a mixing bowl and set aside
- In another bowl, whisk together the Egg-yolk, vanilla and milk and set aside
- In a large mixing bowl, take the all-purpose flour and cubed butter. Gently mix-together and crumble the butter between your fingers until the flour and butter mixture resembles coarse breadcrumbs. (Do not knead!)
- Add the sugar-mix into the flour-mix and gently mix them together
- Gently start kneading while adding the wet-mix little by little.
- Continue to knead until all the ingredients come together into a smooth dough
- Wrap the dough in cling-film and refrigerate for atleast an hour before you roll it for baking.
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My Mom made all german fruited ciffee cakes w this dough; favorites being Rhubard and Prune plum with cinamon sugar, then streusel topping!!! NOW I, too, can make these!!!