Viennese Kaisersemmel
Crisp star-topped rolls
Kaisersemmel: crisp Viennese breakfast rolls with a five-part star top
No Viennese breakfast is complete without a Kaisersemmel: a light, hollow-crusted white roll with a pinwheel of five curved segments on top, split and spread with butter and apricot jam or filled with Leberkäse at a market stand. The crust should shatter and the inside be soft and airy. The star is traditionally knotted by hand, though a stamp works too. A common mistake is skipping the overnight cold dough, which leaves the rolls bland and pale. Chef's tip: prove the shaped rolls upside down, star side down, on a floured cloth, then flip them just before baking; the pattern stays sharp instead of puffing shut.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the starter
- 5 ½ oz plain flour (type 550 or 00)
- ¾ cup cold water
- 1 pinch dried yeast
For the dough
- 12 ½ oz plain flour
- ½ cup cold water
- ⅛ oz dried yeast
- ⅓ oz salt
- 1 tsp barley malt syrup
- 1 tbsp sunflower oil
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Method
0/6 doneStep 1: The night before, stir the 5 ½ oz plain flour (type 550 or 00), ¾ cup cold water and 1 pinch dried yeast together, cover and leave on the worktop for 12 hours, until bubbly.
5 minStep 2: Add the 12 ½ oz plain flour, ½ cup cold water, ⅛ oz dried yeast, ⅓ oz salt, 1 tsp barley malt syrup and 1 tbsp sunflower oil. Knead for 10 minutes until very smooth and elastic; a thin piece should stretch without tearing.
12 minStep 3: Cover and rise for 1 hour, folding the dough over itself once after 30 minutes.
60 minStep 4: Divide into 10 pieces of about 80 g and round them tightly. Rest for 10 minutes, then flatten each to a 10 cm disc and press a five-part star into the top with a Kaiser roll stamp, or fold the edge into five overlapping pleats by hand.
20 minStep 5: Place them star side down on a cloth dusted with flour, cover and prove for 40 minutes, until puffy. Heat the oven to 475°F (425°F fan) with an empty tin on the lowest shelf.
40 minStep 6: Flip the rolls star side up onto a lined tray. Mist them with water, pour a cup of water into the hot tin and bake for 18–20 minutes, until golden brown and they sound hollow underneath. Cool on a rack; the crust crackles as it cools.
20 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does viennese Kaisersemmel take?
- About 170 minutes in total: 150 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour (type 550 or 00)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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