Wiener Hörnchen
(Viennese Croissants) Recipe

Origin: Austria      Period: Traditional

Ingredients:

225g flour
15g active, dried, yeast
a little milk
2 eggs
30g sugar
salt
180g butter

For the Almond Filling:
45g ground almonds
45g sugar
20g (about) butter
vanilla extract

apricot glaze (6 tbsp apricot jam heated with 2 tsp sugar and 4 tbsp lemon juice)

Wiener Hörnchen
(Viennese Croissants) Preparation:

Method:

Combine 60g of the flour with the yeast, a pinch of salt and a little milk to form a stiff dough then set aside in a warm place for at least 60 minutes to rise.

Combine the remaining dough with the eggs, sugar and salt to form a soft dough (add a little milk, if necessary). Once the yeast dough has risen knock back then work into the egg dough until thoroughly combined. Knead well then add 2/3 of the butter and knead until completely incorporated. Place in a bowl, cover and set aside to rise over night.

The following day, roll out the dough then spread the remainder of the butter over half of it. Fold over and roll lightly then fold in half and roll again. Fold in half one final time then roll out and cut into strips about 12cm wide. Cut these strips into triangles.

Form the almond filling by pounding all the ingredients together to form a stiff paste. Add a little of the filling to the base of each dough triangle and roll up from the wide end before curling to form a crescent. Place on greased baking trays, cover and set aside in a warm spot to prove for about 90 minutes, or until doubled in volume. Glaze with a little of the apricot glaze then place in an oven pre-heated to 220°C and bake for about 12 minutes, or until cooked through and golden.

Transfer to a wire rack to cool then glaze with more of the apricot glaze. Serve warm.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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