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Viennese Breakfast Cake

Viennese Breakfast Cake recipe image
This Viennese Breakfast Cake is a classic treat featuring a tender, slightly sweet yeast dough rolled around a luxurious filling of brown sugar, butter, and chopped walnuts. The result is a cake with a soft, bread-like crumb and rich, nutty layers that make it perfect for weekend mornings or afternoon coffee. It strikes the ideal balance between cake and pastry, offering a comforting texture and deep flavor profile. While it requires some planning due to the rising time, the effort pays off in every golden-brown slice. Serve warm with a dusting of powdered sugar for an elegant yet homey dessert.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1667.3
Dietary: Vegetarian
Description
This Viennese Breakfast Cake is a classic treat featuring a tender, slightly sweet yeast dough rolled around a luxurious filling of brown sugar, butter, and chopped walnuts. The result is a cake with a soft, bread-like crumb and rich, nutty layers that make it perfect for weekend mornings or afternoon coffee. It strikes the ideal balance between cake and pastry, offering a comforting texture and deep flavor profile. While it requires some planning due to the rising time, the effort pays off in every golden-brown slice. Serve warm with a dusting of powdered sugar for an elegant yet homey dessert.
Directions
  1. 1
    Sprinkle yeast over warm water in a large bowl; stir until dissolved.
  2. 2
    Add sugar, salt, lemon peel, 1 cup softened butter, 6 eggs, and 3 cups flour to the yeast mixture.
  3. 3
    Beat at medium speed for 4 minutes until combined.
  4. 4
    Add remaining 1 1/2 cups flour; beat at low speed until smooth, about 2 minutes.
  5. 5
    Cover bowl with waxed paper, then a damp towel; let rise in a warm, draft-free place until double in bulk, about 1 1/2 to 2 hours.
  6. 6
    Refrigerate the dough, covered, overnight.
  7. 7
    For the filling, mix 3 tablespoons softened butter, brown sugar, and egg yolks in a medium bowl.
  8. 8
    Stir in milk and vanilla; blend in chopped nuts until evenly combined.
  9. 9
    Grease two 9x5x3 inch loaf pans.
  10. 10
    Remove dough from refrigerator and stir down with a wooden spoon.
  11. 11
    Turn out dough onto a lightly floured board; divide in half.
  12. 12
    Return half the dough to the bowl and refrigerate.
  13. 13
    On a lightly floured surface, roll half of the dough into a 14 by 9 inch rectangle.
  14. 14
    Brush with 1 tablespoon melted butter.
  15. 15
    Spread half of the filling over the dough, leaving a 1/2 inch border.
  16. 16
    Turn loaf over; place in prepared pan, smooth side up.
  17. 17
    Lightly brush with melted butter.
  18. 18
    Repeat process with the remaining dough and filling.
  19. 19
    Let loaves rise in a warm, draft-free place, covered with a towel, until double in bulk, about 1 1/2 hours.
  20. 20
    Preheat oven to 350°F (175°C).
  21. 21
    Bake for 35 minutes or until golden brown.
  22. 22
    Remove from pans to a wire rack to cool.
  23. 23
    Sprinkle with confectioners sugar before serving.

Nutrition Facts

Amount Per Serving
Calories 1667.3kcal
% Daily Value *
Total Fat 60.3g93%
Saturated Fat 33.7g169%
Cholesterol 408.8mg137%
Sodium 5491.8mg229%
Total Carbohydrate 237.3g80%
Dietary Fiber 8.8g36%
Sugars 16.8g
Protein 39.8g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/viennese-breakfast-cake/