Wienerbrød – Danish <br /> <br />Ingredients: <br /> <br />480g flour <br />345g butter <br />30g yeast <br />120ml water <br />120ml cream <br />1/2tsp cardamom/cinnamon <br />1/2tsp salt <br />55g sugar <br />2 eggs <br />Jam for filling <br />eggwash <br /> <br />Icing for Wienerbrød <br /> <br />100g icing sugar <br />2-3tbsp warm milk <br />1/2 tsp vanilla essence/extract <br /> <br />Method: <br /> <br />- 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. <br /> <br />- Mix it slightly. Add sugar, salt, cinnamon, milk, heavy cream, 2 eggs and yeast, mix everything into a dough. <br /> <br />- Once the whole dough comes together wrap it in kling film and keep it in the fridge for about 4 hours. <br /> <br />- 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. <br /> <br />- Take the first half and roll the dough thin enough into a rectangle, cut the edges to make it into a perfect rectangle. <br /> <br />- 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. <br /> <br />- Now fold the cutted edges to make braids. <br /> <br />- Once done, eggwash them and bake it in a preheated oven for 15 -18 mins for 200 degrees. <br /> <br />- You can also make small biscuits out of the offcuts. After your wienerbrod is ready, put some icing on it. <br /> <br />Icing for Wienerbrød <br /> <br />Method: Sieve icing sugar and add milk and vanilla essence to it. Mix it well and chill it in the fridge. <br /> <br />Jam for filling <br />Method: On a high flame, cook cherries, sugar and water, cook the mixture till it reaches 105 degrees. <br /> <br />Host: Nick Saraf <br />Director: Vaibhav Dhandha <br />Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule <br />Editing: Ravi Varma <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
