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Old Viennese Kipferlschmarrn | Fluffy Brunch Classic
(0)
40 min
Quick
Gurkerl Küche
Klassischer Wiener Brunch-Genuss aus dem Backrohr: Zarte Briochekipferl, getränkt in aromatischer Vanille-Schlagobers-Eiermilch und goldgelb mit feiner Butter gebacken. Serviert mit Staubzucker und traditionellem Zwetschkenröster.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease an ovenproof baking dish or oven-safe skillet with about 10 g of the unsalted butter.
Cut the brioche kipferl into approx. 1 cm thick slices. If you like, briefly soak the raisins in lukewarm water and drain well.
Prepare egg-milk mixture & soak
Crack the eggs into a bowl. Add whole milk, whipping cream, granulated sugar, vanilla sugar, ground cinnamon, and a pinch of salt, and whisk until smooth (do not beat until frothy).
Chef's tip
For an especially fine aroma, the egg-milk mixture can be refined with a teaspoon of authentic Austrian Inländerrum or a little grated organic lemon zest.
Instead of fresh brioche kipferl, day-old kipferl or braided brioche (Briochestriezel) from the day before also work wonderfully – a great zero-waste recipe for Sunday brunch!
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