📝 About This Recipe
Known in Denmark as 'Wienerbrød' or Vienna Bread, this exquisite pastry is the pinnacle of the baker's art, featuring 27 delicate layers of buttery, laminated dough. Each bite offers a shatteringly crisp exterior that gives way to a tender, cardamom-scented crumb and a rich, velvety custard center. Mastering this recipe brings the sophisticated charm of a Copenhagen bakery right into your home kitchen.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams All-purpose flour (plus extra for dusting)
- 250 ml Whole milk (cold from the fridge)
- 50 grams Granulated sugar
- 10 grams Instant yeast
- 1 Large egg (cold)
- 50 grams Unsalted butter (softened)
- 7 grams Salt
- 1/2 teaspoon Ground cardamom (optional, for authentic aroma)
The Beurrage (Butter Block)
- 250 grams High-quality European-style butter (at least 82% fat content)
Pastry Cream & Glaze
- 250 ml Whole milk (for custard)
- 2 large Egg yolks
- 20 grams Cornstarch
- 1 teaspoon Vanilla bean paste
- 1/2 cup Apricot jam (strained, for glazing)
- 1 cup Powdered sugar (for icing)
- 1-2 tablespoons Water (to thin the icing)
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine the flour, cold milk, sugar, yeast, egg, salt, cardamom, and the 50g of softened butter. Mix on low speed for 5-7 minutes until the dough is smooth and elastic, but still cool to the touch.
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2
Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. This relaxes the gluten and ensures the dough is as cold as the butter block.
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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 into a 7x7 inch (18cm) square. Refrigerate until firm but pliable (about 15 minutes).
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4
Roll the chilled dough on a floured surface into an 11-inch square. Place the butter block diagonally in the center. Fold the corners of the dough over the butter to meet in the middle, like an envelope, sealing the seams completely.
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5
Perform the first 'turn': Roll the dough into a long rectangle (about 8x18 inches). Fold the bottom third up to the center, and the top third down over it, like a letter. Rotate 90 degrees, wrap, and chill for 30 minutes.
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6
Repeat the rolling and folding process two more times for a total of three 'single turns'. This creates the 27 layers. Always chill the dough for 30 minutes between turns to prevent the butter from melting into the dough.
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7
While the dough rests, make the pastry cream: Whisk yolks, sugar, and cornstarch. Heat milk and vanilla to a simmer, then slowly temper into the yolk mixture. Return to heat and whisk until thick. Cover with plastic wrap touching the surface and cool completely.
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8
Final Roll-out: Roll the rested dough into a large rectangle, roughly 1/4 inch thick. Trim the edges with a pizza cutter to reveal the layers. Cut into 4x4 inch squares.
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9
Shape the pastries: For a classic 'Spandauer', fold the four corners of a square into the center and press down firmly. Place on a parchment-lined baking sheet.
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10
Proofing: Pipe a generous dollop of cold pastry cream into the center of each pastry. Cover loosely and let rise in a draft-free spot (ideally 75°F/24°C) for 60-90 minutes until puffy and light.
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11
Preheat your oven to 400°F (200°C). Lightly brush the exposed dough with an egg wash (one egg beaten with a splash of water), avoiding the cut edges so the layers can rise.
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12
Bake for 15-18 minutes until deeply golden brown and crisp. While hot, brush the pastry edges with warmed apricot jam for a professional shine.
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13
Once cooled, whisk the powdered sugar and water to create a thick white icing. Drizzle in a decorative pattern over the pastries before serving.
💡 Chef's Tips
Always use high-fat European butter; the lower water content prevents the dough from becoming soggy. Keep your kitchen cool; if the butter starts to feel soft or greasy, put the dough in the freezer for 5-10 minutes immediately. Never brush egg wash on the cut sides of the dough, as this will 'glue' the layers together and prevent the rise. For the best results, use a digital scale for measurements as pastry is a science of ratios. If you don't have time for homemade pastry cream, a high-quality thick jam or almond paste makes an excellent substitute filling.
🍽️ Serving Suggestions
Serve warm with a cup of strong, black Scandinavian-style coffee. Pair with a glass of cold milk for a traditional afternoon 'fika' or snack. Accompany with fresh berries and a dollop of crème fraîche for a plated dessert. These are best enjoyed the day they are made, but can be briefly refreshed in a 350°F oven for 3 minutes.