How to make viennese whirls
If you love the delicate combination of buttery biscuits and creamy filling, then Viennese whirls are the perfect treat for you. These classic British biscuits originated in Vienna and are now enjoyed all around the world. While they may look daunting to make, you’ll be surprised at how simple it can be.
To make Viennese whirls, you’ll need a few basic ingredients: butter, sugar, flour, and vanilla extract. The key to achieving that melt-in-your-mouth texture is using room temperature butter and properly creaming it with the sugar until light and fluffy. Adding a hint of vanilla extract gives these biscuits their signature flavor.
Next, you’ll want to pipe the biscuit dough into elegant swirls using a piping bag fitted with a large star-shaped nozzle. This will give your Viennese whirls their distinctive shape. Be patient and take your time to create beautifully shaped biscuits. The effort will be well worth it when you take that first bite.
Baking the Viennese whirls until they are crisp and golden brown is crucial to achieve the perfect texture. Once they are baked, allow them to cool on a wire rack before moving on to the final step: sandwiching them together with a luscious buttercream or jam filling. The buttercream filling is a classic choice, but feel free to experiment with different flavors to suit your taste.
Viennese whirls are best enjoyed with a cup of tea or coffee. These delicate biscuits are perfect for afternoon tea or as a special treat for friends and family. So why not put on your apron and give this classic recipe a try? You’ll impress everyone with your baking skills and delight their taste buds at the same time.
Preparing the Ingredients
Before you start making your Viennese whirls, it’s important to gather all the necessary ingredients. Here’s a list of what you’ll need:
- 250g unsalted butter, softened
- 50g icing sugar, sifted
- 250g plain flour
- 50g cornflour
- 1 tsp vanilla extract
- Raspberry jam, for filling
- Icing sugar, for dusting
Butter
Make sure to use unsalted butter for this recipe, as it allows you to control the amount of salt in your Viennese whirls.
Icing Sugar
Sifting the icing sugar helps to remove any lumps and ensures a smooth texture in the dough.
Flour and Cornflour
The combination of plain flour and cornflour gives the Viennese whirls their light and delicate texture. Be sure to measure the flour accurately to get the best results.
Once you have all your ingredients ready, you can move on to the next step of making your Viennese whirls.
Mixing the Dough
To make perfect Viennese whirls, the first step is to mix the dough until it reaches the right consistency. Follow these instructions for a foolproof mixing process:
1. Creaming the Butter and Sugar
Start by creaming the butter and sugar together in a mixing bowl. The butter should be soft but not melted. Using an electric mixer fitted with a paddle attachment, beat the butter and sugar together until light and creamy. This should take about 2-3 minutes of mixing on medium speed. Remember to scrape down the sides of the bowl occasionally to ensure that all the ingredients are well combined.
2. Adding the Vanilla Extract
Once the butter and sugar are creamed, add the vanilla extract to the mixture. This will give the dough a rich and fragrant flavor. Mix the vanilla extract in gently, scraping down the sides of the bowl to make sure it is evenly distributed throughout the dough.
Creaming the butter, sugar, and vanilla extract together will create a smooth and light mixture that is the perfect base for the Viennese whirls dough.
Piping the Whirls
Once the dough is chilled and ready, it’s time to pipe the Viennese whirls. Transfer the dough to a piping bag fitted with a star nozzle. This will give your whirls that classic look and help them hold their shape during baking.
Hold the piping bag at a 90-degree angle above the prepared baking sheet. Squeeze the bag to release the dough, creating whirls that are approximately 1.5 inches in diameter. Space them about 2 inches apart to allow for spreading.
As you pipe each whirl, give the piping bag a quick twist of the wrist to separate the dough from the nozzle cleanly. This will ensure a smooth and even shape for each whirl.
Continue piping the whirls until you have used up all the dough. Remember to leave enough space between each whirl to prevent them from sticking together during baking.
Once the baking sheet is filled with piped whirls, you’re ready to bake! Place it in the preheated oven and bake for about 12-15 minutes. The whirls should be golden brown and slightly firm to the touch.
After baking, let the whirls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to be sandwiched together with your chosen filling, traditionally strawberry jam and whipped cream.
Baking the Whirls
Now that you have prepared the Viennese whirl dough, it’s time to bake these delicate and delicious treats. Follow these simple steps to achieve perfect Viennese whirls:
Preheating the oven
Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
Piping the dough
Transfer the Viennese whirl dough into a piping bag fitted with a large star nozzle. Hold the piping bag at a 90-degree angle to the baking tray and pipe small whirl shapes onto the prepared tray. Leave enough space between each whirl to allow for spreading during baking.
Note: If you don’t have a piping bag, you can also use a teaspoon to scoop the dough onto the baking tray.
Baking and cooling
Place the baking tray in the preheated oven and bake the Viennese whirls for about 10-12 minutes, or until they are lightly golden. Keep a close eye on them as they can quickly go from golden to burnt. Once baked, remove the tray from the oven and let the whirls cool on the tray for a few minutes. Then transfer them to a wire rack to cool completely.
Tip: If your oven has hot spots, you may need to rotate the tray halfway through baking to ensure even browning.
Once the Viennese whirls are cooled, you can proceed to fill and sandwich them together with buttercream or jam, according to your preference. Be careful not to apply too much pressure when sandwiching them, as they are delicate and can break easily. Serve your freshly baked Viennese whirls with a cup of tea or coffee for a delightful treat!
Adding the Jam and Buttercream
Once the Viennese whirls have cooled completely, it’s time to add the delicious fillings. Begin by spreading a thin layer of your favorite jam on the flat side of one biscuit. Choose a jam that compliments the buttery flavor of the whirls, such as raspberry or strawberry.
Next, prepare the buttercream by creaming together softened butter and sieved icing sugar until light and fluffy. Place a teaspoon of the buttercream on top of the jam and spread it evenly.
If desired, you can also add a small dollop of additional jam on top of the buttercream for extra flavor. Once you’ve added the fillings, gently press another whirl on top to form a sandwich. Repeat this process until all the biscuits are filled.
Harrison Clayton
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