Wienerbrod

Arla’s wienerstang is a wienerbrød version filled with remonce and finished with egg, hazelnut flakes and pearl sugar. The publisher places this pastry in Danish baking and describes the layered dough.

Cold wheat flour and the dough’s milk, egg, yeast, sugar and salt are mixed in a stand mixer for about five minutes. Cold butter is coated in a separate flour portion and beaten into a twenty-by-twenty-centimetre plate on a floured table, then chilled for about ten minutes.

The dough rolls into a twenty-by-forty-five-centimetre rectangle on the floured table and encloses the cold butter plate. It rolls again without pressing the layers together, then folds in thirds. Two more repetitions, with about fifteen minutes covered in the refrigerator between rollings, produce the recipe’s twenty-seven layers.

Soft butter, marzipan and sugar are stirred into remonce. The dough rolls into a thirty-by-forty-five-centimetre rectangle and is divided into two pieces. Each receives remonce down its centre; the ends fold in about two centimetres, and the long sides fold over and close around the filling.

The two bars go onto a baking-paper-lined tray. Supplied beaten egg is brushed on, hazelnut flakes and pearl sugar are sprinkled over them, and the bars rise in a warm place for about thirty minutes. They bake in the middle of a 200°C fan oven for about twenty-five minutes.