Cooking description:
The famous Viennese Easter dough with our recipe is a snap to make. In the evening, dissolve the yeast with sugar in warm milk. And in the morning add salt, melted margarine, yolks, pre-soaked raisins, vanilla, flour and orange zest to the dough. Knead the dough and let it sit for 3 hours. After 3 hours, add the whipped egg whites to the dough and mix gently. The dough is ready. It remains to arrange it in shapes and bake Easter cakes. This usually takes about half an hour, depending on the size of the molds. Bake at 200 degrees. Do not forget to decorate the finished cakes with icing. Happy Holidays! Christ is risen!
Purpose: At the festive table / Easter / Inexpensive
Main ingredient: Dough
Dish: Baking
Cuisine geography: Austrian
Ingredients:
- Yeast - 50 Grams
- Margarine - 250 Gram
- Raisins - 100 Grams
- Vanilla - 5 Grams
- Orange zest - 2 Tbsp. spoons
- Salt - 1 Teaspoon
- Sugar - 1 Glass
- Flour - 3.5 cups
- Milk - 0.5 Liter
- Eggs - 4 Pieces
Servings: 6
How to make "Viennese Easter Pastry"
Start preparing the dough in the evening. Mix yeast with sugar and dissolve in warm milk. Leave it overnight, and in the morning add salt and stir.
Add melted margarine, yolks, pre-soaked raisins, vanilla, flour and orange zest to the dough.
Knead the dough and leave to rise for three hours.
After this time, add the whipped egg whites to the dough and mix gently. The dough is ready. It remains to arrange it in shapes and bake Easter cakes. This usually takes about half an hour, depending on the size of the molds. Bake at 200 degrees. Do not forget to decorate the finished cakes with icing.