Viennese Kolatschen
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Cook Time
1 h 25 min
Servings
45
Difficulty
Medium
Prep Time
70 Min
Ingredients (13 ingredients)
-
125 g Butter or margarine
-
100 g Sugar
-
1 Pck. Vanilla sugar
-
1 Stück Egg (size M)
-
1 Stück Egg yolk (size M)
-
2 Tropfen Lemon flavor
-
250 g Wheat flour
-
3 gestr. TL Baking powder
-
1 Stück Egg white (size M)
-
1 TL Sugar
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50 g Candied lemon peel
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50 g Peeled, chopped almonds
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70 g Currants
Preparation (8 steps)
Prepare the dough
Place butter or margarine in the mixing bowl and mix with sugar and vanilla sugar for 20 sec/speed 4. Add egg, egg yolk and lemon flavor and mix for another 10 sec/speed 4. Mix flour and baking powder, add in 2 portions and stir in for 20 sec/speed 3.
Form the dough
Place the dough in heaps on baking trays lined with baking paper using 2 teaspoons, leaving enough space between the heaps of dough.
Prepare the topping
Put egg white and sugar into the mixing bowl and whisk for 2 min/speed 3.5 with the butterfly.
Brush the dough
Brush the heaps of dough with the egg white.
Prepare the sprinkles
Cut candied lemon peel very small, mix with almonds and currants.
Sprinkle the dough
Sprinkle the lemon peel-almond-currant mixture on the heaps of dough and press down lightly. Place the baking trays one after the other (or together with convection) in the oven.
Baking
Bake in a preheated oven at approx. 180 °C (top/bottom heat) (convection: approx. 160 °C, gas: level 2-3) for approx. 15 minutes per baking tray.
Let cool down
Pull the Kolatschen with the baking paper from the baking trays onto cake racks and let them cool down.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Eggs
- Milk
- Almonds
- Sulphites
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