Shortcake Dough

Shortcake Dough - Russian Bread and Pies Recipe

How to Cook & Prepare Shortcake Dough:

Sponge Method

Make a thick batter using all the required liquid, the yeast, sugar and about half the flour. Mix until smooth and stand in a warm place for 45-60 minutes. After the sponge has doubled its original bulk and begins to settle, add the remaining flour, salt, butter and eggs. Knead until smooth and elastic and form a ball, leaving the sides of the bowl clean. Set aside to rise in a warm place for 1 ½ to 2 hours.

Shortcake Dough

I
500 g flour 2 eggs
1 cupful sour cream 1 tblsp sugar
2 tblsps butter or ½ tsp salt
margarine

II
500 g flour 2 tblsps vodka or
200 g butter or brandy
margarine ½ tsp salt
1 tblsp sugar

Sift the dry ingredients together. Make a hollow in the centre. Beat together the sour cream, eggs and butter. Pour them into the hollow and quickly knead into a smooth dough. Shape into a ball, cover with a cloth and chill for 30 to 40 minutes. Roll this dough into a sheet ½ cm thick, cut into the desired shapes, brush with egg and put a bit of filling on each piece. Fold and pinch the edges. On the baking pan space the pirozhki 1 ½ to 2 cm apart. Brush with beaten egg and bake for 10 to 15 minutes. Yield: 20 to 25 pirozhki.

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