Viennese Kaisersemmel
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
For the dough
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.