Denmark

Wienerbrød

Name: Wienerbrød
Total time: 3 h
Yield: 12 servings
Cuisine: Danish
Ingredients: 4 cups maida (all-purpose flour, plain flour); 1 tbsp instant dry yeast; 200 ml for dough 250 ml for custard milk; 1 for dough 1 for brushing egg; 1/4 cup for dough and custard 1/3 cup for icing sugar; 1 tsp salt; 300 g cold butter; 2 yolks egg yolk; 2 tbsp cornflour (cornstarch); 1/2 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); 3 tbsp raspberry jam (optional) fruit jam (jam or preserves)

Flaky, buttery Danish pastry with vanilla custard. What the rest of the world just calls a Danish.

180 minTime

7 gProtein each

mildSpice

Viennese bread, made in Denmark2 chapters · 1 min read

Make it your way

Grandma's wayLaminated yeast pastry with vanilla custard and icing.

The original

434kcalsame

7 gproteinsame

1 gfibresame

180minutessame

Classic wienerbrød.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Instant dry yeast1 tbsp

Milk200 ml for dough, 250 ml for custard

Egg1 for dough, 1 for brushing

Sugar¼ cup for dough and custard, 1/3 cup for icing

Salt1 tsp

Butter300 g, cold

Egg yolk2 yolks

Cornflour (cornstarch)2 tbsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Fruit jam (jam or preserves)3 tbsp raspberry jam (optional)

Method

6 steps

1Mix flour, yeast, 2 tbsp sugar, salt, one egg and cold milk into a dough. Knead briefly, wrap and chill 30 minutes.
2Beat the cold butter between baking paper into a flat square.
3Lock the butter in the rolled dough. Roll and fold in thirds three times, chilling 20 minutes between folds.
4Custard: cook milk, yolks, sugar, cornflour and vanilla until thick. Chill.
5Roll the dough 5 mm thick, cut squares and fold the corners to the centre. Add a spoon of custard or jam. Rise 45 minutes somewhere cool.
6Brush with egg and bake at 210°C for 12 to 15 minutes. Drizzle with icing when cool.

Serve it like this

Serve on a board while still faintly warm, the icing just set. Strong coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Denmark

Wienerbrød

Flaky, buttery Danish pastry with vanilla custard. What the rest of the world just calls a Danish.

180 minTime

7 gProtein each

mildSpice

Viennese bread, made in Denmark2 chapters · 1 min read

Make it your way

Grandma's wayLaminated yeast pastry with vanilla custard and icing.

The original

434kcalsame

7 gproteinsame

1 gfibresame

180minutessame

Classic wienerbrød.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups

Instant dry yeast1 tbsp

Milk200 ml for dough, 250 ml for custard

Egg1 for dough, 1 for brushing

Sugar¼ cup for dough and custard, 1/3 cup for icing

Salt1 tsp

Butter300 g, cold

Egg yolk2 yolks

Cornflour (cornstarch)2 tbsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Fruit jam (jam or preserves)3 tbsp raspberry jam (optional)

Method

6 steps

1Mix flour, yeast, 2 tbsp sugar, salt, one egg and cold milk into a dough. Knead briefly, wrap and chill 30 minutes.
2Beat the cold butter between baking paper into a flat square.
3Lock the butter in the rolled dough. Roll and fold in thirds three times, chilling 20 minutes between folds.
4Custard: cook milk, yolks, sugar, cornflour and vanilla until thick. Chill.
5Roll the dough 5 mm thick, cut squares and fold the corners to the centre. Add a spoon of custard or jam. Rise 45 minutes somewhere cool.
6Brush with egg and bake at 210°C for 12 to 15 minutes. Drizzle with icing when cool.

Serve it like this

Serve on a board while still faintly warm, the icing just set. Strong coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Wienerbrød

Make it your way

Ingredients

Method

Wienerbrød

Make it your way

Ingredients

Method

Make it a meal