Wienerpullapitko
recipe

A delightful and delicious wiener roll, perfect for weekend gatherings or inviting friends over.
Preparation Time: 2 hours (including rising times)
Serving Size: 8-10 servings

Ingredients:

- Dough:
- 30 g fresh yeast
- 250 ml cold milk
- 1 egg
- 50 g soft butter or margarine
- 50 g sugar
- 1 tsp cardamom
- ½ tsp salt
- 700 g all-purpose flour
- For Rolling:
- 200 g soft butter or margarine
- Filling:
- 300 g baking-resistant jam or marmalade
- Topping:
- 150 g powdered sugar
- 1 tbsp water

Instructions:

1. Crumble the yeast and dissolve it in the cold milk. Lightly whisk in the egg and soft butter.
2. Add sugar, cardamom, salt, and flour. Mix quickly into a dough, avoiding excessive kneading.
3. Place the dough in the refrigerator to rest for about 30 minutes.
4. Take the dough out onto a floured surface and roll it into a rectangle about 1 cm thick. Spread the soft butter in thin slices on the center of the dough.
5. Fold the edges of the dough over the butter in the center. Roll the dough gently, then fold it into thirds and roll again. Repeat this process at least three times.
6. Allow the dough to chill in the refrigerator for about 15 minutes.
7. Roll the dough out again into a rectangular shape. Spread the filling evenly over the surface of the dough.
8. Roll the dough tightly into a log. Cut even pieces into the log while keeping the slices attached.
9. Twist the pieces alternately to the right and left. Let the roll rise for about 15 minutes.
10. Bake the roll at 225°C (437°F) for about 20 minutes. (Optional: Brush the roll with beaten egg before baking.)
11. Mix powdered sugar with a splash of water to make the glaze. Drizzle it over the cooled roll.
Nutritional Information (per serving):
- Energy (kcal): 250
- Protein (g): 4
- Carbohydrates (g): 35
- Fat (g): 10
- Fiber (g): 1

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