Viennese Sweet Yeast Dough


Preparation info
  • Makes about

    3 pounds

    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

The technique for this dough, used primarily for “Danish” pastries, is similar to the one required by puff pastry, which is also created from layering butter with dough. As with Butterteig, temperature is important: Only after the dough is cut out does it stand in a warm place for its final rise. The same basics about puff pastry applies to this dough.