Traditional Knish Dough

One of the nice things about this dough is how easy it is to prepare and store. You just mix it up, let it sit for an hour, and it’s ready to use. Or, you can refrigerate it until you’re ready to use it, up to several days.

11 ounces all-purpose (AP) flour
1 tsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
1/2 cup vegetable oil (very soft rendered chicken fat [schmalz], if you can find it, is even better)
1 tsp vinegar
1/2 cup lukewarm water

Whisk together your dry ingredients, beat the egg in a small bowl, and combine the vegetable oil, vinegar and water in a separate bowl or measure. Make a well in the center of the dry ingredients and pour in the beaten egg and the wet ingredients. Bring the dough together with a spatula, then knead lightly into a ball. Cover the bowl with plastic wrap and let the dough sit for an hour at room temperature to relax and hydrate.

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11 Responses to Traditional Knish Dough

  1. Rita Das says:

    Thank You for your secret in making the dough. I find it very hard to make it. Since you are telling us how to make it I will make it. I miss the knishes of 40 years ago. A man use to walk with a cart staying by our school. I believe he made the best knishes I ever tasted.

  2. Natasha Pereira says:

    If I only have Pastry flour, how do you think these will come out? I’m a bit worried it won’t stand up

    • joepastry says:

      Hi Natasha, pastry flour might work, just be gentle since the dough won’t stretch much.

      Cheers,

      - Joe

  3. Lyn says:

    Hello Joe, glad to have found your site! I haven’t made knish for a while so am eager to try your recipe.

    Can you clarify the flour measurement? I see you say 11 oz = 2 cups, however I use King Arthur AP flour, and they say their flour is 4 1/4 oz (or 4 1/2 max, can’t remember off hand). So, should I still do 11 oz?

    Also, how many lunch size knishs will this recipe make? (you say you have more dough than filling) I just need a rough estimate about how far the dough will go with approx 3-4 inch knishs. Thanks Joe!

    • joepastry says:

      Hi Lyn!

      Yes, just about everyone has a different idea about what a true “cup” of flour is, which is why I prefer weights (use the ounces).

      As for the larger knishes I confess I’m not totally sure since I usually make smaller ones. I’d guess about 10-12!

      Cheers,

      - Joe

  4. Sialia says:

    This is a wonderful dough!
    I love to wrap my Thanksgiving leftovers in it each year–a little mashed potato or stuffing, some shredded turkey, and/or some sweet potato casserole all make good fillings.

    Because rolling and twisting these are fun, sometimes I just put all the leftovers out on the counter with the dough and let all the houseguests stuff and roll their own. It’s nice activity while we are lounging around the kitchen all weekend.
    A knish and a bowl of soup is really all we need for an easy meal while we are watching football–or after we come in from a brisk autumn walk.
    (Shhh–don’t tell the purists–I made a few of these this weekend stuffed with red bean paste. Mmmm! )

    Thank you for this wonderful recipe and technique!

    • joepastry says:

      Thanksgiving knishes…what a great idea, Sialia! Thanks for writing in with it, and it does sound like fun for a crowd. I shall remember it!

      - Joe

  5. Pingback: » Knishes filled with smashed red potatoes, caramelized onions and sharp cheddar Cupcake Friday Project

  6. Etan Ogorek says:

    Would this work with a mixer or does it have to be done separately and with a spatula?

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