📝 About This Recipe
Originating from the 19th-century collaboration between Austrian bakers and Danish traditions, the 'Wienerbrød' (Vienna Bread) is the pinnacle of the baker's craft. This recipe yields a pastry with 27 delicate, buttery layers that shatter upon the first bite, revealing a tender, cardamom-scented crumb. Filled with rich vanilla custard and a bright fruit preserve, these pastries bring the sophisticated atmosphere of a Copenhagen bakery right into your home kitchen.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams All-purpose flour (high-quality, sifted)
- 250 ml Whole milk (cold from the fridge)
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 1 piece Large egg (cold)
- 50 grams Unsalted butter (softened)
- 7 grams Fine sea salt
- 1/2 teaspoon Ground cardamom (optional but traditional)
The Beurrage (Butter Block)
- 250 grams European-style butter (minimum 82% fat content)
Fillings and Toppings
- 1 cup Vanilla Pastry Cream (chilled and thick)
- 1/2 cup Raspberry or Apricot preserves (seedless preferred)
- 1 piece Egg wash (1 egg beaten with a splash of water)
- 2 tablespoons Pearl sugar or sliced almonds (for garnish)
- 100 grams Powdered sugar (for the final glaze)
👨🍳 Instructions
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1
In a large stand mixer bowl, dissolve the yeast in the cold milk. Add the sugar, egg, flour, cardamom, salt, and the 50g of softened butter.
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2
Mix on low speed for 5-7 minutes until the dough is smooth but still slightly cool. Do not overwork; we want to limit gluten development at this stage. Shape into a flat square, wrap in plastic, and chill for at least 2 hours or overnight.
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3
Prepare the butter block by placing the 250g of cold butter between two sheets of parchment paper. Pound with a rolling pin and roll it into a neat 15x15cm (6-inch) square. Chill for 20 minutes until firm but pliable.
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4
Roll the chilled dough on a lightly floured surface into a 25cm (10-inch) square. Place the butter block diagonally in the center of the dough.
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5
Fold the corners of the dough over the butter so they meet in the center, like an envelope. Pinch the seams tightly to seal the butter inside completely.
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6
Perform the first turn: Roll the dough into a long rectangle (about 20x60cm). Fold the bottom third up to the center, and the top third down over it (a 'letter fold'). Wrap and chill for 30 minutes.
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7
Repeat the rolling and folding process two more times (for a total of three 'single turns'), chilling the dough for 30 minutes between each turn to keep the butter layers distinct.
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8
After the final rest, roll the dough out to a thickness of about 0.5cm (1/4 inch). Cut the dough into 10cm (4-inch) squares.
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9
Shape the pastries: For a classic 'Spandauer', fold the four corners of each square into the center and press down firmly. Place on a baking sheet lined with parchment paper.
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10
Proof the pastries in a warm, draft-free spot for 60-90 minutes until they look puffy and slightly jiggly. Do not let the temperature exceed 25°C (77°F) or the butter will melt.
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11
Preheat your oven to 200°C (400°F). Use your thumb to make a deep indentation in the center of each proofed pastry. Fill the center with a tablespoon of pastry cream and a teaspoon of fruit preserves.
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12
Brush the exposed dough with egg wash and sprinkle with pearl sugar or almonds. Bake for 15-18 minutes until deeply golden brown and crisp.
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13
Once cooled slightly, mix powdered sugar with a tiny drop of water to create a thick white icing and drizzle it over the pastries in a zig-zag pattern.
💡 Chef's Tips
Always use high-fat European butter; the lower water content prevents the dough from becoming soggy and ensures better lift. If the dough feels too springy and resists rolling, let it rest in the fridge for 10 minutes to relax the gluten. Keep your kitchen cool; if you see butter leaking out during rolling, stop immediately and chill the dough for 20 minutes. For the best lamination, ensure the butter and the dough are roughly the same consistency—pliable like cold clay.
🍽️ Serving Suggestions
Serve warm with a strong cup of dark roast coffee (the classic Danish 'kaffe og kage' style). Pair with a glass of cold milk for a traditional afternoon treat for children. Add a side of fresh berries to balance the richness of the buttery pastry. These are best enjoyed on the day they are baked while the layers are at their peak crispness.