Breakfast · 180 min · scandinavian

Wienerbrød

A Scandinavian breakfast built around all-purpose flour and butter — on the table in 180 minutes. Each serving lands at 785 calories with 9g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Butter
• 1 cup Milk
• 1/3 cup Sugar
• 2 tsp Active dry yeast
• 1 Egg
• 1/2 cup Apricot jam
• 2 tbsp Pearl sugar

Steps

1. Make the yeasted dough, then laminate: fold cold butter in thirds, chill, and repeat three times for 27 shattering layers.
2. Rest the dough overnight if you can — laminated dough rewards patience enormously.
3. Roll, cut, and shape into spandauers with a jam center, or twist into kanelsnegle.
4. Proof 30 minutes, brush with egg, and bake at 400°F for 12–15 minutes until deeply golden.
5. Dust with pearl sugar; the irony that Danes call these Vienna bread is the best part.

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