Vienna ring: yeast dough with butter worked like puff pastry, filled with ground almonds, egg white and sugar, proved for 2 hours and baked for 15-20 minutes. From Erken's Big Cookbook (1949), p. 628.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 628 (falt i det fri)
A ring with an almond filling in a laminated dough, found among the coffee breads in the baking chapter.
Make the dough
Mix flour, milk, sugar, yeast, cardamom and egg. Work in the butter as for puff pastry.
Make the filling
Mix blanched, ground almonds with half-whisked egg whites and icing sugar or sugar.
Fill and shape
Fill the dough with the almond mixture and shape it into a ring on a greased tray. Leave to prove for about 2 hours.
Glaze and bake
Brush the ring, sprinkle with thinly sliced almonds and sugar, and bake for 15-20 minutes.
The amount of egg is unclear in the original and is not quantified. No oven temperature is given and none was added; icing sugar/sugar is set to the midpoint of 125 g.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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