MobiRecipe

This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Viennese Jam Pockets

x

1 1/4 c Unsalted butter' softened
2/3 c Sugar
2 Hard-cooked egg yolks
1 Egg yolk; lightly beaten
1 ts Grated orange peel
2 ts Vanilla extract
3 1/4 c Sifted all-purpose flour
1 1/2 c Thick jam; or preserves
1 tb Water
2 Egg whites
Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer at medium speed until the mixture is light and fluffy. Rub the hard-cooked egg yolks through a sieve with a wooden spoon, then stir them, the egg yolk, orange peel, vanilla and salt into the butter-sugar mixture. Add the flour 1/2 cup at a time; stir until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. On a lightly floured surface, roll the dough out into a 15- inch square about 1/8-inch thick. With a pastry wheel or sharp knife, cut the large square into 3-inch squares. Drop a teaspoon of jam onto the center of each square. Then lift a corner of each square and fold it over the opposite corner, forming a triangle. Seal the edges by pressing them firmly with the tines of a fork, then refrigerate them for 30 minutes. Preheat the oven to 350. With a pastry brush or paper towel lightly butter two 14-by-17-inch baking sheets, sprinkle a handful of flour over the butter, and knock out the excess flour by striking the inverted sheet against the edge of a table. Arrange the chilled triangles on the baking sheets, leaving at least 1/2-inch of space between them. Gently prick the center of each triangle with a fork. Mix the water and the egg whites together by beating them lightly with a fork. Then, with a pastry brush, coat each triangle lightly with egg white mixture. Bake the triangles on the middle shelf of the oven for 10 or 15 minutes, or until they are lightly browned. Remove them from the baking sheets with a metal spatula and cool them on a cake rack before serving. Source:The Cooking of Vienna's Empire -----

How To make Viennese Jam Pockets's Videos

The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person

The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies

Peanut Butter & Concord Grape Sandwich Cookies
2 1/2 cups all-purpose flour (11.4 oz / 325g)
1/2 teaspoon baking soda
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g), plus more for sprinkling tops
2 sticks unsalted butter (8 oz / 227g). room temperature
1/2 cup packed light brown sugar (3.5 oz / 100g)
1/2 cup granulated sugar (3.5 oz / 100g), plus more for for sprinkling tops
1 cup natural crunchy peanute butter (9 oz / 260g)
2 large eggs (3.5 oz / 100g)
1 teaspoon vanilla extract
Concord Grape Jam (pg 165)

Video Breakdown
0:00 Start
0:01 How To Make Peanut Butter Cookies

Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

Pastry in Vienna (chinese version)

ALL in AUSTRIA

Homemade Jam Doughnuts - In The Kitchen With Kate

For more recipes like this uploaded every week subscribe now it's FREE! You can also follow me on:
Snapchat: ITKWKate
Facebook: In The Kitchen with Kate
Instagram: InTheKitchenWithKate -
Twitter: @itkwkate -
Pinterest:

Enjoy!

Recipe:

Doughnuts:
150ml whole milk, warm
7g easy bake yeast
225g strong white flour
½ tsp salt
1 ½ tsp caster sugar
50g unsalted butter, melted
1 medium egg
vegetable oil, for frying
caster sugar, to garnish

Raspberry Jam to fill (optional)

Measurement Converter:

Music courtesy of Audio Network

If you enjoy the video please press the like button and subscribe for more videos.

Last Weeks Video:
The Playlist:
LA Vlog:
---------------------------------------------------------------------------------------------

A Smudge Production film -

info@smudgeproduction.com

Professional Baker Teaches You How To Make DANISH DOUGH!

Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

Subscribe for more video recipes:

Recipe

Danish Pastry Dough

Yield: ½ kg dough
Makes: 24 individual Danishes
Active Prep Time: 2 hours
Resting Time: 8 ½ hours

Ingredients

Sponge
1 1/2 cups (375 mL) warm water (115 F/46 C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)

Dough
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces

Directions

1. For the sponge, mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.

2. For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.

3. On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.

4. After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.

Spiral Raisin Danishes

Yield: 12
Active Prep Time: 25 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes

Ingredients

½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly

Directions

1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes – they will almost double in size.

2. Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.

3. To glaze the Danishes, melt the apricot jam or jelly in a small sauce pot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.

The Danishes should be enjoyed the day they are baked.

Shop Anna Olson Cookbooks:

Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:

Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:

#OhYum

How to make chocolate walnut pancakes (Palatschinken)

VIENNA FOODTRIP - chocolate walnut pancakes (Palatschinken).
Palatschinken (pancakes) have always been an important part of Viennese cuisine. If you are looking for a delicious alternative to jam or curd cheese fillings, try these irresistible chocolate-walnut-pancakes!

#Palatschinken #VienneseRecipe #VienneseKitchen #Vienna #ViennaFoodtrip #PancakeRecipe #ViennesePancakes

Ingredients
Pancakes:
250 ml Milk
2 pcs Eggs
25 g Butter, melted, brown
8 g Vanilla sugar
1 Pinch Salt
200 g Flour, smooth
Oil for the pan

Walnut filling:
125 ml Milk
50 g Granulated sugar
1 tbsp Vanilla sugar
200 g Ground walnuts
2 tbsp Rum

Chocolate sauce
250 ml Whipping cream
150 g Cooking chocolate
100 g Milk chocolate

Pancakes:
Mix the Milk, eggs, butter, vanilla sugar and salt. Add the flour while stirring constantly. Heat the pan with a little oil and make pancakes.

Walnut filling:
Bring the milk, granulated sugar and vanilla sugar to a boil. Stir in the ground walnuts and rum and swiftly remove from the stove top.

Chocolate sauce:
Combine the whipping cream, cooking chocolate and milk chocolate and, stirring constantly, heat until the chocolate has melted.

Spread walnut filling on the pancake, fold and drizzle with chocolate.

More Viennese recipes:

////

Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Chérie Hansson/David Moser
Editing: Julia Naber / Lucas Cantera
Set Styling: Miriam Eberhard
Recipes: Sabine Hasenauer, Florian Prandstätter, Christian Thielen
Produced by OBSCURA / Die Kreativwerkstatt

////

To be sure not to miss anything subscribe to our channel
Find all info about Vienna at
Vienna's Facebook Account:
Vienna twitters at:
Vienna's Instagram Account:

Bakery Style Sausage Buns Recipe |Easy Homemade bread : Hot dog in a bun

Bakery Style Sausage Buns Recipe |Easy Homemade bread :Hot dog in a bun
Complete written recipe :

This easy bread recipe will help you make the best bakery style sausage buns/sausage rolls /hot dog buns using a few ingredients at home.

Homemade buns are the best ..and when combined with roasted sausage or hot dog is even more delicious.
These are light and soft bread stuffed with sausage meat. These sausage bread rolls or hot dog in a bun is actually adapted from our quick dinner rolls / bread rolls recipe.
They are light, soft, and most of all kid-friendly. They are real crowd-pleasers.

We can make this sausage buns/sausage rolls/hot dog buns in five simple steps

1.Prepare the dough

2.First Proofing

3.Divide and shape the dough

4.Second proofing

5.Bake the sausage buns

These Sausage rolls /sausage buns/hot dog buns ,Not only do they taste good, but they also look beautiful.

Hope you liked this sausage buns recipe and hope you will make this sausage buns/sausage rolls /hot dog buns at home.
I am pretty sure you will love it!

Popular Videos on our channel

Soft Homemade Pita bread Recipe with step by step instructions:

Quick and Easy Recipe for Soft and Fluffy Dinner rolls(only one rise):

Fluffy Swiss Roll Recipe in Three Simple Steps:

Easy No knead Dinner Rolls Recipe :

Best Homemade Croissants:EASY METHOD:

Soft and Delicious Marble Sponge Cake Recipe:

***************************************

PRODUCTS I USE TO FILM MY VIDEO(Amazon affiliate)

My Camera :

My Camera Lens :

My Mic :

My Music :

****************************************

FOLLOW ME

FACEBOOK :

PINTEREST:

INSTAGRAM:

*********************************************************

CONNECT

WEBSITE:

Relevant Articles

Shares

x

Categories

x

Menu