As an avid baker it will come as no surprise that The Great British Bake Off is one of my all-time favourite TV shows. So much so that I declined a free drinks event with work just so I could be sat in front of the telly at 8pm last week for the start of Season 7! I really am obsessed. I haven’t hedged my bets on anyone to win just yet, but I love Benjamina already! And Val, she’s a legend!
So with the trailer for the second episode already on our screens I thought I’d whip up a treat to get us in the mood. Viennese whirls are one of my favourite biscuits to make, and after perfecting my recipe over the years I think I’ve got it down.
Crumbly, buttery and with a sharp tang of jam to cut through – it’s just the perfect teatime treat!
The key to good viennese whirls I think is the dough consistency. Too runny and your biscuits will be so crumbly you’ll struggle to spread the filling on. But too thick and your biscuits will have a claggy texture and won’t crumble nicely. Its a delicate balance.
To get to this ‘perfect’ consistency, you’ll need to add the right amount of milk. Now this is tricky as I can’t really give an exact amount aside from saying between 1 and 1.5tbsp’s. Because it all depends on the dough at the time. I made these a few months ago and was certain that 1.5tbsp’s was the perfect amount, but when I made these on Saturday I only needed 1tbsp. I know you’ll be thinking that its hardly a huge difference, but it honestly counts so much!!! Add a little at a time, giving the dough a mix and assess if you need more. You want the dough to be smooth but not thick enough that it won’t pipe easily.
I have been known to get the dough into the piping bag, start to pipe, realise its the wrong consistency and dump it all back into a bowl to try again. It happens!
I make the dough in a food processor, mainly because its just so much quicker! But mixing by hand in a bowl is perfectly fine too.
What I really love about viennese whirls is how quick and simple they are to make. You can fancy a whirl at lunchtime, and be enjoying one with a cuppa for afternoon tea!
Filling wise, its all about a simple vanilla buttercream and jam combo to me. I don’t even use an electric whisk for the buttercream. Just simple mixing with a wooden spoon. Basics at its best!
If you’re going to splurge on anything though, do it on the jam! Bonne Maman is a personal favourite, and it really makes the viennese whirls into such a treat!
So on with the recipe, and enjoy tucking into the viennese whirls whilst the bakers struggle on with biscuit week!