You should never go to bed watching The Great British Baking Show, you’ll wake up wanting to bake all the things. So this morning it was one of Mary Berry’s recipes. And they were def worth the work.
Are you a fan of The Great British Baking Show? If you’ve followed along on PBS or binged all available seasons on Netflix, you may remember these Viennese Whirls featured in Season 4, Episode 2 as part of a technical challenge for the bakers. This delicious recipe comes from Mary Berry one of the celebrity judges on the show. It’s easy to see why it’s so popular everywhere! I love all the challenges, the personalities, and the sheer magnitude of their creativity! The show has features some pretty amazing bakers and equally fantastic creations.
Viennese Whirls with Buttercream and Jam
Oh, and the other thing? Mary Berry is really the only judge for me– she makes you feel like she puts such love and care into every little thing she bakes.
Anyway, fangirling aside, these are Mary Berry’s Viennese Whirls, but I converted the recipe to volume measurements. Because letsbereal, Americans like their cups, tablespoons, and teaspoons. They may not be as exact as a scale (or as expensive), but they sure are easy to work with.
Tips for successful Viennese Whirls
1. get that butter SOFT. You have to pipe the dough, and your hands don’t need any of that stiff dough nonsense to deal with.
2. After you’ve piped it, if the dough is very soft, then you may wish to pop them in the refrigerator for 15 minutes so that they can stiffen a bit and hold their shape during baking.
3. You’re going to need a real piping bag with a coupler and star tip for these. Sorry, a Ziploc bag just isn’t strong enough. They’re all pretty cheap, and the dough won’t be popping holes in that bag.
3. The cookies and buttercream freeze incredibly well separately. So all you have to do is pull them out, fill them, and eat. This is a VERY GOOD IDEA.
mary berry’s viennese whirls
- 1 3/4 cup + 2 Tbsp. All Purpose flour
- 3 tbsp + 1 tsp. corn starch
- 1/2 cup powder sugar
- 1 cup of very soft butter
- 2 cups powdered sugar
- 7 tbsp very soft butter
- 1/2 tsp pure vanilla
- 1/2 cup raspberry jam, or any other flavor that you prefer
- Preheat your oven to 375° and line three baking sheets with parchment paper. You can use a round cutter to trace 2 inch circles onto the bottom side of the parchment, or you can freehand the circles when you pipe them on. In a mixing bowl, use a hand mixer to beat together the cup of butter with the 1/2 cup of powder sugar until light and fluffy. Sift in the flour and cornstarch, then beat until fully incorporated. Fit a piping bag with the coupler and a large star tip (like this) and fill with the dough. Pipe 2″ rounds onto the parchment paper. If the dough is extremely soft, refrigerate it for 15 minutes to help the dough maintain it’s shape in the oven, then bake for 12-15 minutes or until they are golden and very lightly browned around the edges.
- Beat together the 2 cups of powdered sugar, 7 Tbsp. butter, and 1/2 tsp. vanilla. Spoon into another piping bag fitted with coupler and star tip. Pipe the buttercream onto the flat side of half of the cookies, and spread about 1/2 tsp. of jam onto the other half. Sandwich them together and refrigerate until the buttercream is firm. Store in an airtight container in the refrigerator for 2-3 days.
• After you’ve piped it, if the dough is very soft, then you may wish to pop them in the refrigerator for 15 minutes so that they can stiffen a bit and hold their shape during baking.
• You can’t do the whole Ziploc bag for piping thing– you need a real piping bag with a coupler and star tip. They’re all pretty cheap (WalMart usually has a decent selection, and so do Michaels and Hobby Lobby.), and the dough won’t be popping holes in that bag.
• The cookies and buttercream freeze incredibly well separately, so all you have to do is pull them out, fill them, and eat.