20 Sep Raisins Viennese Pastry
In a bowl, spill the flour, salt, sugar and yeast; mix dry.
Add the egg, butter and water; mix it all up then knead until the dough peels off your hand. Roll the dough
Cover with cling film or a clean cloth and leave to stand for 10 minutes in a cool place.
Degas the dough then detail it and make small parts of about 130g. Then leave to cool during 20 min
Stack 3 pieces and sprinkling with cornflour before each addition. Flatten the 3 parts with a rolling pin
Spread the apricot jam on the large disc obtained
Add the raisins and roll the dough on herself. Cut the resulting stick in round of about 2cm
Place on the baking sheet
Let it frow for 1 hour
Apply gilding with an egg and cook in the oven for 18 min at 200°C
Tip: Use cornstarch to give a puff pastry effect, like a croissant.
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