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