Spanish-inspired Viennoiserie Delight

Ingredients

In this Spanish adaptation of Viennoiserie, we incorporate traditional Spanish ingredients and flavors to give it a unique twist. The original French Viennoiserie is known for its buttery and flaky layers, while the Spanish version adds a touch of Spain with ingredients like saffron, almonds, and citrus zest. These additions infuse the pastry with a distinct Spanish flavor profile, making it a delightful fusion of two culinary traditions. We alse have the original recipe for Viennoiserie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 1/2 cup (50g) sliced almonds 1/2 cup (50g) sliced almonds
• 1/4 cup (50g) powdered sugar, for dusting 1/4 cup (50g) powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, granulated sugar, salt, saffron threads, orange zest, and lemon zest.
3. 3.
   Add the softened butter and eggs to the dry ingredients, followed by the yeast mixture.
4. 4.
   Mix the ingredients until a dough forms, then transfer it to a lightly floured surface.
5. 5.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into equal portions.
9. 9.
   Shape each portion into desired Viennoiserie shapes, such as croissants or pain au chocolat.
10. 10.
    Place the shaped pastries on the prepared baking sheet, leaving enough space between them for expansion.
11. 11.
    Brush the pastries with beaten egg and sprinkle sliced almonds on top.
12. 12.
    Bake in the preheated oven for 15-20 minutes or until golden brown.
13. 13.
    Remove from the oven and let the pastries cool on a wire rack.
14. 14.
    Dust the cooled pastries with powdered sugar before serving.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor, soak the saffron threads in warm milk for a few minutes before adding them to the dough.
• Orange and lemon zest — Use organic oranges and lemons for the zest to avoid any wax or pesticides.

Tips & Tricks

• For a sweeter variation, you can add a teaspoon of vanilla extract to the dough.
• Serve the Viennoiserie warm for the best taste and texture.
• Experiment with different fillings such as chocolate, almond paste, or fruit preserves.
• Make sure the butter is softened but not melted to achieve the perfect flaky layers.
• If the dough becomes too sticky while kneading, lightly dust your hands and the surface with flour.

Serving advice

Serve the Spanish-inspired Viennoiserie as a delightful breakfast treat or as an indulgent afternoon snack. Pair it with a cup of Spanish coffee or hot chocolate for a truly satisfying experience.

Presentation advice

Arrange the freshly baked Viennoiserie on a beautiful platter or a rustic wooden board. Sprinkle some powdered sugar on top for an elegant touch. Serve them alongside fresh fruits or a dollop of whipped cream for an extra special presentation.