Viennese Braid

Viennese Braid Recipe from Romania with Sweet Bread Dough and Sugared Orange Peel

Region / culture: Romania | Servings: 8

Introduction

Viennese Braid is a delicious sweet bread filled with a buttery mixture and sugared orange peel. This recipe is perfect for breakfast or as a sweet treat with a cup of tea or coffee.

History

Viennese Braid is a traditional Austrian pastry that has been enjoyed for centuries. It is often served during special occasions and holidays in Austria, such as Christmas and Easter.

Ingredients

sweet bread dough

Filling

6 oz / 150 g butter
6 oz / 150 g confectioner's sugar
vanilla
3 tbsp cubed sugared orange peel

How to prepare

Mix the butter, sugar, and vanilla until creamy.
Refrigerate the mixture.
Roll out the dough into a square shape, about a finger thick.
Spread the butter mixture evenly over the dough.
Sprinkle the orange peel on top.
Fold the dough three times, with the right third coming over the left third.
Cut the dough lengthwise into three equal strips and braid them together.
Securely join the ends of the braid and place it in a round pan lined with buttered paper.
Allow the dough to rise slightly in the pan, then bake it in the oven at low heat until well risen, and then at medium heat.
Once cooled, remove the bread from the pan.

Variations

Add raisins or chopped nuts to the filling for added texture and flavor.
Drizzle the baked braid with a simple glaze made of powdered sugar and milk.

Cooking Tips & Tricks

Make sure to refrigerate the butter mixture before spreading it on the dough to prevent it from melting too quickly.

- Be gentle when folding and braiding the dough to ensure a light and fluffy texture.

- Allow the dough to rise slightly before baking to achieve a soft and airy texture.

Serving Suggestions

Viennese Braid is best served warm with a dusting of powdered sugar on top. It pairs well with a hot cup of coffee or tea.

Cooking Techniques

Be patient when braiding the dough to achieve a neat and even braid.

- Bake the braid at a low temperature first to allow it to rise slowly, then increase the temperature for a golden crust.

Ingredient Substitutions

You can use almond extract instead of vanilla for a different flavor profile.

- Substitute the sugared orange peel with lemon zest for a citrusy twist.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the braid just before baking. Store the dough in the refrigerator overnight for convenience.

Presentation Ideas

Serve the Viennese Braid on a decorative platter with fresh fruit and a dollop of whipped cream for an elegant presentation.

Pairing Recommendations

Pair Viennese Braid with a glass of sweet dessert wine or champagne for a luxurious treat.

Storage and Reheating Instructions

Store any leftover Viennese Braid in an airtight container at room temperature for up to 3 days. Reheat in the oven at a low temperature to maintain its texture.

Nutrition Information

Calories per serving

Each serving of Viennese Braid contains approximately 250 calories.

Carbohydrates

Each serving of Viennese Braid contains approximately 30g of carbohydrates.

Fats

Each serving of Viennese Braid contains approximately 15g of fats.

Proteins

Each serving of Viennese Braid contains approximately 3g of proteins.

Vitamins and minerals

Viennese Braid is not a significant source of vitamins and minerals.

Alergens

Viennese Braid contains gluten, dairy, and eggs.

Summary

Viennese Braid is a sweet and indulgent pastry that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Viennese Braid is a delightful pastry that is perfect for special occasions or as a sweet indulgence. With a buttery filling and sugared orange peel, this recipe is sure to impress your family and friends. Enjoy a slice with a hot beverage for a cozy and comforting treat.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a crisp autumn day, the leaves were falling, and the air was filled with the scent of cinnamon and nutmeg. I was visiting my dear friend Maria in Vienna, Austria, and she invited me into her kitchen to show me how to make her famous Viennese Braid.

Maria was a master in the kitchen, and I had always admired her cooking skills. She had learned the recipe from her own grandmother, who had passed it down through the generations. As we gathered the ingredients and started to work, Maria began to tell me the story behind the recipe.

She told me that the Viennese Braid was a traditional pastry that was often made for special occasions in Austria. It was a symbol of hospitality and friendship, and it was said that whoever shared a Viennese Braid with someone was bound to them in friendship forever.

As we worked together, mixing the dough and rolling it out into a long, thin braid, Maria shared stories of her own childhood in Vienna. She told me about the bustling markets, the sound of church bells ringing in the distance, and the warmth of her grandmother's kitchen.

I watched in awe as Maria expertly braided the dough, twisting it into a beautiful pattern that seemed to dance in the sunlight streaming through the window. She brushed it with egg wash and sprinkled it with sugar, then popped it into the oven to bake.

As the sweet scent of cinnamon filled the kitchen, Maria poured us each a cup of hot tea and we sat down to wait for the Viennese Braid to bake. She told me more stories of her grandmother, a woman who had been a pillar of strength and wisdom in her life.

When the pastry was golden brown and flaky, Maria pulled it from the oven and sliced it into thick, warm pieces. The aroma was intoxicating, and I couldn't wait to taste the fruits of our labor.

As I took my first bite, I was transported back in time to Maria's childhood kitchen in Vienna. The flavors were rich and decadent, with just the right balance of sweetness and spice. I savored each bite, feeling a deep sense of connection to Maria and her family.

After that day, I knew that the Viennese Braid would always hold a special place in my heart. It was more than just a recipe – it was a symbol of friendship, tradition, and the bonds that tie us together across generations.

I returned home with the recipe tucked safely in my pocket, a tangible reminder of the day I had spent with Maria in Vienna. As I baked the Viennese Braid in my own kitchen, I felt her presence with me, guiding my hands and filling my home with warmth and love.

And so, whenever I make the Viennese Braid, I am reminded of that special day and the beautiful friendship that brought us together. In each bite, I taste the sweetness of memories shared and traditions passed down through the ages. And I am grateful for the gift of this recipe, and the connection it brings to those I hold dear.