Wienerbrod

Ingredients

• Powdered sugar - For dusting
• Filling of your choice (e.g. jam, chocolate, almond paste) - As needed
• Vanilla extract - 1 teaspoon
• Eggs - 2, beaten
• Warm milk - 1/2 cup
• 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 fingers 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 eggs, and vanilla extract into the flour mixture. Stir until the dough comes together.
5. Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes 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, about 1/4 inch thick.
10. Spread your desired filling onto the center of each rectangle, leaving a border around the edges.
11. Fold the dough over the filling, sealing the edges by pressing them together.
12. Place the filled pastries on a baking sheet lined with parchment paper.
13. Bake for 15-20 minutes or until golden brown and flaky.
14. Remove from the oven and let them cool on a wire rack.
15. Dust with powdered sugar before serving.