Indulge in the mouthwatering delight of Viennese pastries, a treat hailing from the picturesque city of Messina.
These delectable pastries are incredibly soft and utterly delicious, setting your taste buds on a journey of pure bliss.
Imagine sinking your teeth into a bun that is not only soft and fragrant but also tantalizingly enhanced with a hint of rum.
The pièce de résistance lies inside – a luscious filling of either creamy vanilla chantilly or rich chocolate cream, with an alternative version featuring a delightful ricotta cream.
To top it all off, these pastries can be adorned with a tempting candied cherry, adding a touch of elegance to this already irresistible treat.
But don’t be intimidated by the thought of preparing these heavenly pastries.
While they may require a dash of patience and effort, the end result will undoubtedly be worth every second spent in the kitchen.
The dough itself undergoes the careful process of rising twice, demanding utmost attention and delicacy.
For optimal results, it is suggested to let the buns rise directly in the oven, only illuminated by the gentle glow of a light bulb.
Ideal as a dessert after a scrumptious meal, these Viennese pastries are also commonly enjoyed in miniature form for breakfast, paired harmoniously with a steaming cup of freshly brewed coffee.
So go ahead, embark on a culinary adventure and savor the irresistible flavors of Messina’s Viennese pastries – a truly delightful way to start or end your day!
Yields and Prep Times
- Serves: 10 people
- Prep Time: 1h 15m plus resting time
- Cook Time: 20 minutes
- Total Time: 1h 35m
Nutritional Values per Serving of Viennese
- Calories: 300-350 kcal
- Fat: 16-20 g
- Carbohydrates: 35-40 g
- Sugar: 15-20 g
- Proteins: 5-7 g
- Fiber: 1-2 g
- Cholesterol: 65-75 mg
- Sodium: 60-70 mg
Ingredients
Dough:
- 250 g of Manitoba flour
- 250 g of 00 flour
- 15 g of brewer’s yeast
- 150 g of sugar
- 3 eggs
- 3 dl of milk
- 100 g of margarine
- A pinch of vanilla
- Half a vial of rum flavoring
Chantilly Cream:
- 2 dl of milk
- Lemon zest
- 50g of cream
- 1 teaspoon of rum
- 90 g of sugar
- 1 packet of vanilla powder
- 2 egg yolks
- 150 g of whipped cream
- 40 g of cake flour
- 4 g of vanilla flakes
- 25 g of rum
Rum Syrup:
- 2.5 dl of water
- 125 g of sugar
- 35 g of rum
Decoration:
- 10 candied cherries (optional)
Directions
- The dough and the first leavening: Start by mixing the flour, eggs, margarine, rum flavoring, vanilla, and sugar in a bowl. Make sure that the eggs and margarine are at room temperature. Dissolve the yeast in a little warm milk and add it to the mixture. Also add a pinch of salt and knead until you obtain a homogeneous consistency. Cover the dough with a cotton cloth and let it rise in the turned-off oven with only the light on until it doubles in volume.
- Chantilly cream: In the meantime, prepare the chantilly cream. In a saucepan, put the milk, cream, lemon zest, and vanilla extract. In another bowl, mix the egg yolks with sugar, then add the starch and a little milk with cream. Add the rum and soaked gelatin, then pour the cream into a baking dish and let it cool. Also add the whipped cream and refrigerate.
- The second leavening: After the first leavening, divide the dough into 10 equal parts and shape them into elongated rolls. Place them on baking sheets lined with damp parchment paper and let them rise again until they almost double in volume.
- Rum syrup: Now prepare the rum syrup by mixing water and sugar in a small saucepan. Dissolve the sugar over low heat, then add the rum and let it cool.
- Baking: Gently brush the surface of each bun with a mixture of egg yolk and milk, then bake at 180°C (355°F) for about 20 minutes.
- Filling the Viennese pastries: To fill the pastries, make a shallow longitudinal cut in the center of each bun. Pour a little rum syrup and fill with the chantilly cream. If desired, add a candied cherry for an extra touch of sweetness.
Wine Pairing
We suggest, as a pairing, to accompany the Viennese with a good glass of Moscato Passito di Pantelleria Liquoroso Extra.
This still wine, with its inviting amber color, is truly the ideal choice to accompany these exquisite and delicate sweets.
Its delicate aroma anticipates a pleasant tasting experience, thanks to its sweet flavor that harmonizes perfectly with the chantilly cream and touch of rum in the Viennese.
Remember to serve the Moscato Passito di Pantelleria Liquoroso Extra at a temperature between 8°C and 10°C (50°F) to fully appreciate its aromatic complexity and its ability to enhance the flavors of the Viennese. Truly an unforgettable combination of sweetness and refinement.
How to Store Viennese
- Storage at room temperature: Viennese can be stored well at room temperature in an airtight container for about 2-3 days. However, make sure to keep them in a cool and dry place to preserve their freshness.
- Refrigeration: If you want to extend their shelf life, you can refrigerate Viennese in a sealed container. In the refrigerator, they can last up to one week. However, keep in mind that the cold temperature might make the Chantilly cream thicker, so make sure to bring them back to room temperature before serving to ensure the best consistency.
- Freezing: If you want to store them for a longer period, you can also freeze Viennese. Wrap each cake individually in plastic wrap and place them in an airtight food bag. They can be stored in the freezer for about 1-2 months. When you are ready to enjoy them, thaw the cakes slowly in the refrigerator to preserve their quality.
Your Culinary Adventure with Ricette di Sicilia: Viennese
In conclusion, preparing Viennese pastries is a culinary journey that will take you directly to the tradition of Sicilian pastry.
With high-quality ingredients and a touch of patience, you will be able to create these irresistible and fragrant sweets that will delight the palate of anyone who tastes them.
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