Wienerbrød

Ingredients

• Powdered sugar - For dusting
• Filling of your choice (e.g. jam, custard, nutella) - As needed
• Vanilla extract - 1 teaspoon
• Egg - 1, beaten
• Milk - 1/2 cup, warm
• Active dry yeast - 2 1/4 teaspoons
• Salt - 1/2 teaspoon
• Granulated sugar - 1/4 cup
• Unsalted butter - 1 cup, cold and cubed
• All - purpose flour - 3 cups

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the cold cubed butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
3. In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
4. Pour the yeast mixture, beaten egg, and vanilla extract into the flour mixture. Stir until a dough forms.
5. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
6. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Punch down the risen dough and divide it into 12 equal portions.
9. Roll out each portion into a rectangle shape on a lightly floured surface.
10. Spread your desired filling onto the center of each rectangle.
11. Fold the sides of the rectangle over the filling, slightly overlapping them in the center.
12. Place the filled pastries on a baking sheet lined with parchment paper.
13. Bake for 15-20 minutes or until golden brown.
14. Remove from the oven and let the pastries cool on a wire rack.
15. Dust with powdered sugar before serving.