Swiss dough
Description
Baking is prepared simply and quickly. In this recipe the water must be ice‑cold. The colder, the better the dough will turn out. If you want to make a sweet dough, add 3–4 cups of sugar. This amount of ingredients is enough for 2 open pies of medium diameter. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients. Put a glass of water in the freezer for an hour.
- 2
Step 2
Whisk water, salt, and oil with a mixer until a white emulsion forms.
- 3
Step 3
Combine the emulsion and the flour.
- 4
Step 4
Start kneading the dough. At first it will be crumbly, but the longer you knead, the more elastic it will become. At this stage you may add another 1–2 teaspoons of water.
- 5
Step 5
In the end, the dough should come together into a lump and not fall apart.
- 6
Step 6
Roll out the dough to the desired thickness. If you are making an open pie, prick the bottom with a fork. Swiss dough bakes at 180 °C. For pies and turnovers, it will take 35–40 minutes, and for cookies 25–30 minutes.
- 7
Step 7
The Swiss dough pie is ready.