Wiener Kipfel Recipe

Wiener Kipfel Recipe

History:
Wiener Kipfel, also known as Viennese Crescent, is a traditional Austrian pastry that has been enjoyed for centuries. The origins of this delectable treat can be traced back to Vienna, hence the name. It is believed that the recipe was created by Austrian bakers in the 17th century and has since become a beloved pastry in Austrian cuisine.

Fun Facts:
- The word "Kipfel" comes from the Middle High German word "kipfel" or "köpfel," which means "little head" or "crescent" in English. This refers to the characteristic crescent shape of the pastry.
- Wiener Kipfel is commonly served during breakfast or as a snack with a cup of coffee or tea.
- In Austria, Wiener Kipfel is often enjoyed during the holiday season, particularly during Christmas and New Year's.

Ingredients:
- 1 ounce of yeast
- 1/2 cup of lukewarm milk
- Pinch of salt
- 1 tablespoon of sugar
- 1 pound of flour
- 1 cup of lukewarm milk
- 1/4 pound of butter
- 4 ounces of sugar
- 3 egg yolks
- 1 whole egg
- Raisins, almonds, and citron for filling
- Additional beaten whites of eggs for spreading
- Pounded almonds for garnish

Instructions:

1. Dissolve the yeast in 1/2 cup of lukewarm milk, a pinch of salt, and 1 tablespoon of sugar. Set it aside in a warm place to rise.

2. Sift 1 pound of flour into a deep bowl. Make a well in the center and pour in 1 cup of lukewarm milk and the yeast mixture.

3. Stir the ingredients together until a dough forms. Knead the dough well until it becomes smooth. You can do this by hand or using a stand mixer with a dough hook attachment.

4. In a separate bowl, cream together 1/4 pound of butter and 4 ounces of sugar until well combined. Add the yolks of 3 eggs and 1 whole egg. Mix until creamy and smooth.

5. Add the butter and sugar mixture to the dough. Work the ingredients together until well incorporated. The dough should be smooth and elastic.

6. Let the dough rise for about 1 hour in a warm place, covered with a clean kitchen towel or plastic wrap.

7. Once the dough has risen, roll it out onto a well-floured board, similar to rolling out cookie dough. Allow it to rise again for at least 30 minutes.

8. Preheat your oven to 350°F (180°C).

9. Spread the rolled-out dough with beaten whites of eggs, and then sprinkle with raisins, almonds, and citron.

10. Cut the dough into triangles and pinch the edges together to create the crescent shape. Ensure that the filling is sealed inside the dough.

11. Place the shaped pastries on well-buttered pans, leaving about 2 inches of space between each one. Let them rise once again.

12. Before baking, spread the pastries with stiff-beaten whites of eggs and top each one with a few pounded almonds.

13. Bake the Wiener Kipfel in the preheated oven for approximately 15-20 minutes or until they turn a light yellow color.

14. Once baked, remove the pastries from the oven and allow them to cool slightly before serving.

Enjoy your homemade Wiener Kipfel with a hot cup of coffee or tea!

Similar Recipe Dishes:
- Croissants: Like Wiener Kipfel, croissants also have a crescent shape and are made using a similar dough. However, croissants are typically made with layers of butter, resulting in a flakier texture.
- Rugelach: Rugelach, a Jewish pastry, shares similarities with Wiener Kipfel in terms of shape and fillings. It is often filled with a variety of ingredients such as nuts, chocolate, or fruit preserves.
- Sfogliatelle: Sfogliatelle is an Italian pastry that features a flaky, layered dough filled with sweet ricotta cheese and often flavored with citrus zest. The shape of sfogliatelle resembles a seashell.

Vote