Wienerbrød
The original Danish pastry, with buttery laminated dough folded around a sweet vanilla custard and finished with a glossy sugar glaze.
Contains common allergens
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Instructions
- 1
Whisk the warm milk with the yeast and a pinch of the sugar, let it foam for 5 minutes, then mix in the remaining sugar, egg, egg yolk, flour, and 4 tablespoons of softened butter to form a soft dough, and chill it for 30 minutes.
- 2
Pound the remaining cold butter between two sheets of parchment into a 7-inch square, then roll the chilled dough into a 12-inch square, set the butter block in the center on the diagonal, and fold the corners over to enclose it completely.
- 3
Roll the dough into a long rectangle and fold it in thirds like a letter, then wrap and refrigerate for 30 minutes; repeat this roll-and-fold two more times, chilling between each turn to keep the butter cold and the layers distinct.
- 4
Roll the laminated dough to 1/4-inch thick, cut into 4-inch squares, spoon a tablespoon of vanilla pastry cream into the center of each, and fold the corners toward the middle, pressing gently to seal.
- 5
Arrange the pastries on parchment-lined baking sheets, cover loosely, and proof at room temperature for 45 minutes until puffy, then brush with beaten egg.
- 6
Bake at 400°F for 16 to 18 minutes until deeply golden and flaky, then cool for 10 minutes and drizzle with the powdered sugar glaze before serving.
Plan it in Listahan
Add Wienerbrød to your week, check it against your household's allergens, and build the shopping list automatically.