Wienerbrød – Danish br br Ingredients: br br 480g flour br 345g butter br 30g yeast br 120ml water br 120ml cream br 12tsp cardamomcinnamon br 12tsp salt br 55g sugar br 2 eggs br Jam for filling br eggwash br br Icing for Wienerbrød br br 100g icing sugar br 2-3tbsp warm milk br 12 tsp vanilla essenceextract br br Method: br br - Take flour in a big bowl and add cold butter to it, the butter should be cut to the size of kidney beans or smaller. br br - Mix it slightly. Add sugar, salt, cinnamon, milk, heavy cream, 2 eggs and yeast, mix everything into a dough. br br - Once the whole dough comes together wrap it in kling film and keep it in the fridge for about 4 hours. br br - After 4 hours give the dough 3 folds like given to the puffed pastry. - After the folds chill it in the fridge for 30 mins. After 30 mins, cut the pastry into 2 halves. br br - Take the first half and roll the dough thin enough into a rectangle, cut the edges to make it into a perfect rectangle. br br - Not cut strips on the side on the rectangle and then spread the jam in the centre, make sure that the jam has cooled down. br br - Now fold the cutted edges to make braids. br br - Once done, eggwash them and bake it in a preheated oven for 15 -18 mins for 200 degrees. br br - You can also make small biscuits out of the offcuts. After your wienerbrod is ready, put some icing on it. br br Icing for Wienerbrød br br Method: Sieve icing sugar and add milk and vanilla essence to it. Mix it well and chill it in the fridge. br br Jam for filling br Method: On a high flame, cook cherries, sugar and water, cook the mixture till it reaches 105 degrees. br br Host: Nick Saraf br Director: Vaibhav Dhandha br Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule br Editing: Ravi Varma br Creative Head: Kavya Krishnaswamy br Producer: Rajjat A.