Ingredients:
3/4 cup icing sugar
250g unsalted butter
1 tsp vanilla extract
1½ cups all-purpose flour
1/2 cup cornflour
1/2 cup unsalted butter (for buttercream)
1½ cups icing sugar (for buttercream)
1/2 tsp vanilla extract (for buttercream)
1 tbsp milk (for buttercream)
1/4 cup strawberry jam
Instructions:
Step 1: Preparing the Viennese Whirls Dough
Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper.
In the large bowl of an electric stand mixer, add 250g of unsalted butter, 3/4 cup icing sugar, and 1 tsp vanilla extract. Beat together on medium speed for 2 minutes or until very pale and fluffy.
Sift over 1½ cups all-purpose flour and 1/2 cup cornflour. Use the paddle attachment of your mixer to stir the mixture together until a very soft dough forms. Prepare a large piping bag with a star-tipped nozzle.
Scrape approximately 1/3 of the dough into the piping bag and twist the top of the bag to secure.
On the prepared baking trays, pipe small spirals, starting from the outside and working inward. Pull the piping bag upward to create the ‘tip’ of the whirl.
Repeat until all the whirls have been piped. Bake for 10 minutes or until lightly golden around the edges. Allow to cool completely.
Step 2: Making Buttercream and Assembling
Continued on next page (page 2)
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