VanilleKipferl

VanilleKipferl - a guide to applied physics/chemics

Tools:

Kitchen chopper
Kitchen scales
Hand mixer with kneading hooks
Various bowls
Baking paper
Baking plate
Spatula
Fine Mesh Strainer


Self made powdered vanilla sugar:

Per 100g sugar cut open 1 vanilla bean and scrape out the seed pulp.
Mix pulp into sugar, add empty pods and put everything into an airtight container.
Next day when the pods have dried out a bit put everything into a chopper resulting in powdered vanilla sugar.


Dough:

250g butter (room temperature)
1-2 freshly scraped vanilla bean seed pulp (use empty pods for more self made powdered vanilla sugar)
84g powdered (vanilla) sugar

120g ground hazel/walnuts (put into fridge compartment some hours before)
333g flour (put into freezing compartment some hours before (flour can't freeze))
1 pinch of salt


Measure the ingredients in advance.
Put butter block in big bowl and add vanilla pulp.

Spread the butter block roughly with the kneading hooks in the bowl.
A few seconds on lowest speed setting should be enough.

Now add powdered vanilla sugar and the pinch of salt then work it under the butter.
Again a few seconds on lowest speed setting should be enough.

Finally add nuts and flour.
The cold ingredients compensate for the warm butter.
Work it through with the kneading hooks for about a minute or so.
Stop when the hand mixer starts to have a hard time going.

The dough should be a bit lumpy and dull.
If it's compact and glossy then either the butter was too warm or the kneading too long.

Put the dough into the refrigerator overnight.


Make:

Knead the lumpy dough together and form big-ish rolls.
Always only take as much dough as necessary from the refrigerator.

Cut off a small amount and form a sphere then continue to a mini tube.
Form it crescent-shape and put it on the on the Baking paper.

Bake:

175 ° O + U heat without circulating air
Bake for 11 min max til gold-ish

Caution - this kind of dough can get burnt very fast - so watch it at the end.

Let them cool down for a few minutes while preparing another Plate.
Fill a large bowl with powdered vanilla sugar.
Use the strainer to keep out larger vanilla bean fragments.

Drop a few Kipferl into the sugar and cover them completely.
A Spatula is perfect for fishing them out of the bowl.
Bump Spatula against the bowl a few times to get rid of superfluous sugar on the Kipferl.

Should you try them after baking then I hope you like the taste of warm sawdust ;)
Store in a non-air-tight container in a cool place for at least half a week before consumption to ensure optimum consistency and flavour.


have fun and enjoy 8)