White Chocolate Viennese Whirls

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easy cleanup

2. 2

   In a medium bowl, whisk together flour, granulated sugar, and salt.

   Tip: Make sure to sift the dry ingredients for even distribution

3. 3

   In a separate bowl, whisk together egg whites, melted butter, and vanilla extract.

   Tip: Use a hand mixer or whisk for a light and airy texture

4. 4

   Gradually pour the dry ingredients into the wet ingredients and mix until a dough forms.

   Tip: Don't overmix, the dough should be slightly sticky

5. 5

   Divide the dough into 6 equal pieces and roll each piece into a long rope.

   Tip: Make sure the ropes are even in diameter for even baking

6. 6

   Cut each rope into 1-inch pieces and place them on the prepared baking sheet.

   Tip: Leave about 1 inch of space between each whirl

7. 7

   Bake for 15-20 minutes, or until the whirls are lightly golden brown.

   Tip: Rotate the baking sheet halfway through baking

8. 8

   Remove from the oven and let cool on the baking sheet for 5 minutes.

   Tip: Transfer the whirls to a wire rack to cool completely

9. 9

   Melt the white chocolate in a double boiler or in the microwave in 30-second increments.

   Tip: Stir between each heating to prevent burning

10. 10

    Dip each whirl into the melted white chocolate, using a fork to coat evenly.

    Tip: Tap off excess chocolate by gently tapping the fork against the side of the bowl

11. 11

    Roll the dipped whirls in crushed hazelnuts to coat.

    Tip: Press the nuts gently onto the chocolate for better adhesion

12. 12

    Place the coated whirls on a piece of parchment paper and refrigerate for at least 30 minutes to set.

    Tip: Chill the whirls before serving for a better texture

13. 13

    Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 3 days.

    Tip: Refrigerate the whirls for up to 5 days for optimal freshness