A special pierogi dough made for pierogis with sweet fillings.
This dough is called a dessert pierogi dough because it is specially flavored to be used with a sweet pierogi filling. The additional flavoring in the dough makes the pierogi most appropriate for serving as a dessert.
It is based on the standard pierogi dough which consists of flour salt and water.
But to that one adds an egg yolk to increase its tenderness and a flavor such as vanilla, almond, orange and so on.
If you are making pierogi filled with a cinnamon apple filling, almond is most appropriate.
When making pierogi doughs you should make it in a series of small batches rather than one large batch. In that way your dough does not dry out from the time you make it to the time that you roll it out and seal it. In short, it takes the time pressure off you.
The video below shows how easy it is to make this dough in a mixer.
Add the flour and salt to the mixer. Start the mixer on slow speed and add the water to which vanilla flavor and egg has been added.
Once the dry ingredients have been thoroughly wetted, increase the mixer speed and mixed the dough until the gluten just starts to develop.
Do not fully develop the gluten. Remove the dough from the mixer and put it on your pastry board. Knead it by hand until it becomes satiny.
If the dough was tacky when you took it out of the mixer, just add some extra flour to the pastry board and work it into the dough as you knead it.