Difference between revisions of "Viennese Braid"
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* 3 tablespoons [[candied orange peel|cubed sugared orange peel]] | * 3 tablespoons [[candied orange peel|cubed sugared orange peel]] | ||
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# Mix the [[butter]] with the [[granulated sugar|sugar]] and [[vanilla]] until creamy. | # Mix the [[butter]] with the [[granulated sugar|sugar]] and [[vanilla]] until creamy. | ||
# Refrigerate. | # Refrigerate. | ||
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| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
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[[Category:Sweet bread Recipes]] | [[Category:Sweet bread Recipes]] | ||
[[Category:Candied orange peel Recipes]] | [[Category:Candied orange peel Recipes]] | ||
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Latest revision as of 17:19, 29 June 2012
Description
In Romanian: Colac vienez
Ingredients
Filling
- 6 oz / 150 g butter
- 6 oz / 150 g confectioner's sugar
- vanilla
- 3 tablespoons cubed sugared orange peel
Procedures
- Mix the butter with the sugar and vanilla until creamy.
- Refrigerate.
- Roll a square shaped sheet of dough, about a finger thick.
- Then spread the butter mixture, uniformly, over the dough.
- Sprinkle the orange peel on top.
- Then fold the dough three ways (three-fold), so that the right third comes over the left third.
- Cut it lengthwise in three equal strips and braid.
- Join the ends securely and arrange the braid in a round pan that was covered with buttered paper.
- Let it rise a little in the pan and then set into the oven, at low heat, until well risen, then at medium heat.
- Remove from the pan after is has cooled off.
