Viennese Breakfast Cake Recipe

Step by Step Method

Step 1

Day ahead, make dough; if possible, check temperature of warm water with thermometer (105 to 115 degrees F).

Step 2

Sprinkle yeast over water in large bowl of electric mixer; stir until dissolved.

Step 3

Add sugar, salt, peel, 1 cup butter, 6 eggs and 3 cups flour.

Step 4

At medium speed, beat 4 minutes.

Step 5

Add remaining flour; at low speed, beat until smooth about 2 minutes.

Step 6

Cover bowl with waxed paper, then with a damp towel; let rise in warm place, draft free, until double in bulk about 1½ to 2 hours.

Step 7

Refrigerate, covered, overnight.

Step 8

Next day, make filling: In medium bowl, with wooden spoon, mix 3 tablespoons butter; brown sugar and yolks.

Step 9

Stir in milk and vanilla; blend in nuts.

Step 10

Grease two 9 x 5 x 3 inch pans.

Step 11

Remove dough from refrigerator.

Step 12

Stir dough down with wooden spoon.

Step 13

Dough will be soft.

Step 14

Turn out onto lightly floured board; divide in half.

Step 15

Return half to bowl and place in refrigerator.

Step 16

On lightly floured pastry cloth or surface, roll half of the dough into a rectangle, 14 by 9 inches.

Step 17

Brush with 1 tablespoon melted butter.

Step 18

Spread with half of filling, to ½ inch from edge.

Step 19

From each end, roll up dough lengthwise, jelly-roll fashion, toward center.

Step 20

Turn loaf over; place in prepared pan, smooth side up.

Step 21

Lightly brush with melted butter.

Step 22

Repeat with rest of dough.

Step 23

Let rise in warm place, covered with towel, draft free, until double in bulk, about 1½ hours.

Step 24

Preheat oven to 350℉ (180℃).

Step 25

Bake 35 minutes or until golden brown.

Step 26

Remove from pan to rack.

Step 27

Sprinkle with confectioners sugar.

Tips & Variations

No special items needed.

Viennese Breakfast Cake

Ingredients

Nutritional