Butterscotch Viennese Whirls
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Rich, buttery pastry swirls filled with a creamy butterscotch filling, perfect for a sweet treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 125 gunsalted butter(cold, cubed)
- 200 gconfectioner's sugar
- 150 mlheavy cream
- 150 ggranulated sugar
- 5 gsalt
- 100 gunsalted butter, softened(for filling)
- 100 mlbutterscotch syrup
- 1 mLvanilla extract
- 1 eggegg
- 5 gbaking powder
- 120 mlmilk
- 20 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For even baking.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and baking powder.
Tip: Aerate the flour for even distribution.
- 3
In a large bowl, beat the butter until creamy, about 2 minutes. Add the granulated sugar and beat until combined.
Tip: Use a stand mixer for efficiency.
- 4
Beat in the heavy cream until the mixture is light and fluffy.
Tip: Don't overmix for a tender crumb.
- 5
Beat in the salt and vanilla extract.
Tip: For added depth.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Don't overmix.
- 7
Divide the dough into 2 equal pieces. Roll out each piece to a thickness of about 3 mm (1/8 inch).
Tip: For even swirling.
- 8
Spread the butterscotch syrup evenly over the dough, leaving a 1 cm (1/2 inch) border around the edges.
Tip: Don't overdo it for a balanced flavor.
- 9
Roll the dough into a log and cut into 8 equal pieces. Place on the prepared baking sheet.
Tip: For a symmetrical swirl.
- 10
Bake for 15-20 minutes, or until golden brown.
Tip: Check at 15 minutes for doneness.
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