📝 About This Recipe
Experience the pinnacle of Scandinavian baking with this authentic Wienerbrød, a pastry so delicate and buttery it practically melts on the tongue. Originating from 19th-century Danish bakers who adapted Viennese techniques, this recipe features twenty-seven gossamer-thin layers of laminated dough filled with velvety vanilla custard and a touch of sweet icing. Mastering this technique at home rewards you with a crisp, golden exterior and a tender, airy crumb that puts any store-bought version to shame.
🥗 Ingredients
The Dough (Det Danske Dej)
- 3 1/2 cups All-purpose flour (high-quality, plus extra for dusting)
- 1 cup Whole milk (cold from the refrigerator)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Granulated sugar
- 1 piece Large egg (cold)
- 2 tablespoons Unsalted butter (softened for the initial dough)
- 1 teaspoon Salt
- 1/2 teaspoon Ground cardamom (optional, for authentic aroma)
The Butter Block (Laminering)
- 1 1/4 cups Unsalted European-style butter (high fat content (82%+) is essential)
Vanilla Custard Filling (Kagecreme)
- 2 pieces Egg yolks
- 1 cup Whole milk
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla bean paste (or 1 vanilla pod)
- 3 tablespoons Granulated sugar
Glaze and Topping
- 1 cup Powdered sugar (sifted)
- 1-2 tablespoons Boiling water (add slowly for consistency)
- 1 piece Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
In a large bowl, whisk the cold milk and yeast until dissolved. Add the sugar, egg, softened butter, cardamom, salt, and half the flour. Mix until a shaggy dough forms, then gradually add the remaining flour. Knead for only 2-3 minutes; the dough should be smooth but still quite cold. Shape into a flat square, wrap in plastic, and chill for 30 minutes.
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2
Prepare the butter block by placing the cold butter between two sheets of parchment paper. Use a rolling pin to beat and roll it into a 7-inch (18cm) square. It should be pliable but still cold. Refrigerate if it gets too soft.
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3
Roll the chilled dough on a floured surface into an 11-inch square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter like an envelope, sealing the edges completely.
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4
Gently 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 (a 'letter fold'). Turn the dough 90 degrees, wrap, and chill for 20 minutes. This is your first 'turn'.
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5
Repeat the rolling and folding process two more times for a total of three turns. This creates the 27 layers of butter. Always chill the dough between turns to prevent the butter from melting into the flour.
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6
While the dough rests, make the custard. Whisk egg yolks, sugar, and cornstarch. Heat milk and vanilla in a saucepan until simmering. Slowly pour the hot milk into the egg mixture while whisking, then return to the pan. Whisk over medium heat until thick. Cover with plastic wrap touching the surface and cool completely.
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7
Roll the finished pastry dough into a large rectangle about 1/4 inch thick. Cut into 4-inch squares for 'Spandauer' shapes or strips for twists.
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8
For a classic Spandauer, fold the corners of each square into the center and press down firmly. Place a generous tablespoon of cold vanilla custard in the center of each.
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9
Place pastries on a parchment-lined baking sheet. Cover loosely and let rise in a cool room for 45-60 minutes until slightly puffy. Do not proof in a warm place or the butter will leak!
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10
Preheat your oven to 400°F (200°C). Brush the exposed pastry (not the custard) with the egg wash.
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11
Bake for 15-18 minutes until deep golden brown and crisp. Transfer to a wire rack to cool.
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12
Once cooled, whisk the powdered sugar and water to create a thick icing. Drizzle in a ring around the custard center. Serve within a few hours for the best texture.
💡 Chef's Tips
Use European-style butter with high fat content for the best lamination; standard butter contains too much water. Keep everything cold! If the dough feels soft or the butter starts to peek through, put it in the freezer for 5 minutes. When rolling, use firm, even pressure and avoid stretching the dough, which can tear the delicate layers. Do not over-proof the pastries; they should look slightly swollen but not doubled in size, or they will collapse in the oven. For a variety, add a teaspoon of raspberry jam underneath the custard before baking.
🍽️ Serving Suggestions
Serve with a strong, dark-roasted Scandinavian coffee (Kaffe). Pair with a glass of cold milk for a traditional afternoon 'fika' or snack. Accompany with fresh berries on the side to cut through the buttery richness. Dust with a little extra cinnamon sugar if you prefer a spicier finish. Best enjoyed fresh out of the oven once the icing has set.