Wienerbrod (Danish Pastry)
Laminated, butter-folded pastry filled with remonce and custard — its Danish name literally means 'Viennese bread,' honoring the Austrian bakers who brought the technique to Denmark during an 1850s strike, which Danish bakers then made richer with more butter and egg.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 egg
- 3/4 cup cold milk
- 1 1/2 cups cold butter, for laminating
- 1/2 cup butter, softened, for the remonce
- 1/2 cup brown sugar
- 1 tsp ground cardamom
- 1 egg, beaten, for egg wash
Steps
- Mix the flour, sugar, yeast, salt, egg, and cold milk into a smooth dough. Wrap and chill for 30 minutes.
- Pound the cold butter into a flat rectangle between parchment paper.
- Roll the dough out and encase the butter block, then fold and roll it out in a series of turns, chilling 20-30 minutes between each fold, to build flaky layers.
- Mix the softened butter, brown sugar, and cardamom together for the remonce filling.
- Roll the laminated dough into a large rectangle, spread with the remonce, and shape into individual pastries (rolled spirals, pinwheels, or pretzels).
- Let the shaped pastries proof for 30-45 minutes, then brush with egg wash.
- Bake at 400F for 15-18 minutes until deep golden and flaky.