Polish pie dough
6 servings
130 minutes
Polish pie dough is the foundation of many traditional Polish pastries, featuring a delicate texture and rich flavor. Its origins trace back to ancient Polish kitchens where yeast dough was used for festive pies and rolls. The combination of milk, eggs, and butter results in a soft, airy, and slightly sweet dough. It is perfect for pies with various fillings – from meat to fruit. A special secret to its preparation is thorough kneading and allowing time to rise, making it particularly elastic and aromatic. Polish housewives have passed this recipe down through generations, preserving it as a cornerstone of family culinary traditions.
1
Melt the butter over low heat. Add salt, sugar, and melted butter to the warm milk.
- Butter: 120 g
- Milk: 1 glass
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
2
Let the milk cool, add 3 yolks and 1 white, and mix.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
3
Mix flour and yeast separately. Gradually add the dry mixture to the milk, kneading the dough.
- Wheat flour: 1 kg
- Dry yeast: 2 teaspoons
4
Knead the dough for about 20 minutes, then shape it into a ball and place it in a warm place for an hour.
5
Gently knead the dough and let it rest for another half hour.
