Wienerbrød – Danish
Ingredients:
480g flour
345g butter
30g yeast
120ml water
120ml cream
1/2tsp cardamom/cinnamon
1/2tsp salt
55g sugar
2 eggs
Jam for filling
eggwash
Icing for Wienerbrød
100g icing sugar
2-3tbsp warm milk
1/2 tsp vanilla essence/extract
Method:
- Take flour in a big bowl and add cold butter to it, the butter should be cut to the size of kidney beans or smaller.
- Mix it slightly. Add sugar, salt, cinnamon, milk, heavy cream, 2 eggs and yeast, mix everything into a dough.
- Once the whole dough comes together wrap it in kling film and keep it in the fridge for about 4 hours.
- After 4 hours give the dough 3 folds like given to the puffed pastry. - After the folds chill it in the fridge for 30 mins. After 30 mins, cut the pastry into 2 halves.
- Take the first half and roll the dough thin enough into a rectangle, cut the edges to make it into a perfect rectangle.
- Not cut strips on the side on the rectangle and then spread the jam in the centre, make sure that the jam has cooled down.
- Now fold the cutted edges to make braids.
- Once done, eggwash them and bake it in a preheated oven for 15 -18 mins for 200 degrees.
- You can also make small biscuits out of the offcuts. After your wienerbrod is ready, put some icing on it.
Icing for Wienerbrød
Method: Sieve icing sugar and add milk and vanilla essence to it. Mix it well and chill it in the fridge.
Jam for filling
Method: On a high flame, cook cherries, sugar and water, cook the mixture till it reaches 105 degrees.
Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
