Recipe Viennese pastry


- milk – 1 liter;
- eggs – 10 PCs;
- butter – 0,5 – 0,6 kg;
- sugar – 1 – 1.2 kg;
- compressed yeast fresh – 100 g;
- spices (cardamom powder, nutmeg powder, vanilla, orange zest);
- colored raisins without seeds – 350 g
- salt – 1 teaspoon;
- flour – a little more than 2 kg.

Vienna pastry is cooked for a long time. The dough is better to put in the evening. Dissolve yeast in a separate bowl, lightly sprinkled with sugar and moistened with warm water or milk. Boil the milk and cool to lukewarm. Melt the butter. Separate the whites from the yolks. Beat the yolks with the sugar, beat the whites separately in the lush foam.

Yolks, whipped with sugar, place in a large enameled saucepan, or a large enamel bucket, add yeast, warm milk and melted butter. All stir. In the end add whipped into foam proteins and again to mix. Cover the pot with clean linen cloth and leave for 12 hours. Cook with raisins PM: clean up from attached twigs, wash, douse boiled water, to dry.

In the morning, all the liquid will be a thick porous cap. It should pour 1 teaspoon of salt (no slides), raisins and spices. Then gradually pour the flour well sifted, stirring first with a wooden spoon, then with hands, until then, until the dough begins to come unstuck from hands and from the sides of the pan (to knead the dough, sometimes you have 40 minutes, no less). Then cover the pan with a lid and wrap, leave in a warm place for 2 hours.

After 1.5 hours open the lid of the pan and see if has risen dough. If the dough has risen to the top, you can tamp it again and leave to rise again. And you can immediately begin baking.

Some tips on baking cakes of Viennese pastry

If baking cakes in the forms they need to fill 1/3 and put it on the delay in the heat (to avoid drafts). All the forms inside should be lubricated with melted butter and sprinkle with flour.At the bottom you can put oiled circle of parchment. The dough should double in size. Pour over the egg and put in a pre-heated oven. Before putting the cakes, it is better to switch off and then switch on again. Oven at a temperature of 180-200oC.

Oven all bake differently. If always on the bottom (when the cakes are tall, you have to put the baking sheet with the forms, moreover, a floor below), you can put on the bottom of the furnace a bowl of water. If there is a the top of the cake, and the bottom is not ready, need top put a circle of parchment moistened with water.

The flour should be flour, sifted necessarily, not always goes exactly 2.2 kg, this amount is given rather as a guide. In the recipes of Viennese pastry, which came to us from our grandmothers, it is usually written: "how much flour will go." The oil should be of high quality. If the fat content is large, you can the third part be replaced with margarine. Spices, those who like them, but 1 pack of vanillin should be required, and the raisins can take the sweet and sour in half.