These delicate viennese whirls are a great addition to an&nbsp;afternoon tea and look pretty too.

Easy

Butter (unsalted) (softened)

Cornflour

Silver Spoon

Are you even baking if your kitchen isn’t covered in icing sugar? A staple ingredient for all baking when whipping up deliciousness. We love Silver Spoon Icing Sugar as it is the only sugar homegrown in the East of England using sugar beets. This fine, refined white icing sugar, helps blend the fluffiest of buttercream icing to top your cupcakes and fill your Victoria Sponges.&nbsp;
It is so versatile that with this tiniest touch of water it can transform into to smooth velvety icing to flood ice your biscuits or drizzle over your cakes. With its crisp white finish, it is the perfect blank canvas to colour, flavour and personalise to suit your individual baking style.

Silver Spoon Icing sugar

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Raspberry jam (seedless)

For the topping

These delicate viennese whirls are a great addition to an&nbsp;afternoon tea and look pretty too.

Viennese Whirls Recipe | How to Make Viennese Whirls

Preheat the oven to 180°C (350°F,&nbsp;gas mark 4). Place paper cases in a 12 hole bun tin.

Put all the ingredients into a mixing bowl and beat with an electric whisk until soft and smooth.

Put the mixture into a piping bag with a 2.5 cm/1" fluted nozzle and pipe into the paper cases, using a circular movement.

Bake for 10-15 minutes until lightly golden. Place on a wire rack to cool. Sift the icing sugar over the tops, and put a little jam in the centre of each cake.

Allinsons-Naan-Bread-1-1-Baking-Mad-3.jpg

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Viennese Whirls

About the bake

Method

Step 1

Step 2

Step 3

Step 4

Ingredients

For the topping

Nutritional information per 43g serving

3 Baker Ratings

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