Cooking description:
Despite the fact that the dough is kneaded here like a regular muffin, it still requires proving, as it is cooked with yeast. The baked goods are moderately sweet, aromatic and somewhat similar in structure to shortbread.
Purpose: For an afternoon snack / For a festive table / Inexpensive
Main Ingredient: Flour / Yeast
Dish: Baking / Cupcakes / Sweet
Cuisine geography: Austrian / European
Ingredients:
- Flour - 400 Grams
- Sugar - 100 Grams
- Butter - 200 Grams
- Egg - 4 Pieces
- Raisins - 50 Grams
- Candied fruits - 50 grams
- Yeast - 7 Grams (dry)
- Vanilla extract - 1 Teaspoon
- Salt - 1 Pinch
Number of Servings: 12-16
How to make a Vienna Cupcake
Prepare all ingredients.
Add sugar to soft butter and grind well with a fork.
Add the egg yolks one at a time, whisking the mixture until smooth each time.
Add salt and vanilla extract. Stir. Add flour and yeast.
Stir. Add raisins and candied fruits.
Whisk the egg whites until firm and add to the dough.
Mix everything gently and place the dough in a warm place for 30 minutes.
Grease the mold with butter, sprinkle the bottom and sides with flour or semolina. Transfer the dough into it and leave to rise for another 30 minutes.
Bake at 180 degrees for about an hour. Readiness can be checked with a wooden skewer.
The Viennese cake is ready. If you wish, you can decorate it with lemon icing or sprinkle with powdered sugar. Enjoy your meal!
Chef's advice:
Any dried fruit or nuts can be used as a filling.