Viennese Breakfast Bread Croissants (Kipferl) – delicious Austrian bread you can find in local bakeries. Considered an ancestor of the French croissant, this easy breakfast bread can be prepared from scratch at home in no time. Featuring a rich dough with butter, eggs and sometimes milk – these easy pastries are perfect for the whole family.
On the menu today – a beloved Austrian pastry, Kipferl. It’s best known for being the original inspiration behind the modern French croissant. If you’ve ever been to Austria, you’ve likely spotted them everywhere, even in supermarket bakery sections like Billa. The good news? They’re surprisingly easy to make at home, and the recipe is delightfully simple.
Love to bake: check out these extra special Polish Cinnamon Twists or this extra easy Turkish Simit (twisted sesame seed rings).
Behind the Bites
The Austrian Kipferl is one of Europe’s oldest pastries, dating back to at least the 13th century. Its crescent shape comes from medieval symbolism, often associated with the moon and good fortune. The popular legend that it was created to celebrate Vienna’s victory over the Ottomans is widely repeated, but some will say it’s historically inaccurate, as the pastry existed long before the 1683 siege.
Early Kipferl were simple, made from plain dough or even bread-like pastry. Over time, the recipe evolved, becoming richer with butter, sugar, and nuts such as almonds. The Kipferl later inspired the French croissant, carrying its iconic shape into worldwide popularity.
Ingredients and Substitutions
- Flour – white unbleached, all purpose flour works best
- Egg
- Water – or milk
- Sugar – white or I prefer brown sugar
- Yeast – fresh yeast, or instant dry yeast
- Butter – for croissants, plus more for brushing (or use olive oil)
How to make Austrian Croissants ?
1st: Knead a soft dough and let rise, covered with a cloth in a warm room.
2nd: Divide the dough in equal parts and roll each into an oval thin shape.
3rd: Roll each inwards, while gently pressing on the sides to make the distinct croissant shape. Let rise again covered with a cloth (this step will make these pastries super soft). Brush and bake as directed.
How to STORE Vienna breakfast croissants?
You can cover them with a cloth or wrap them in kithcen foil and store on the counter. Alternatively, freeze and reheat (or bake for about 5 minutes in a hot oven) for breakfast.
Viennese Breakfast Bread Croissants (Kipferl)
Ingredients
- 500 g white unbleached flour, all purpose
- 180 ml lukewarm water
- 1 medium egg
- 2 tbsp. sugar
- 1 tbsp. instant dry yeast, heaping
- 50 g butter, plus more for brushing
Instructions
- In a large mixing bowl add flour, egg, sugar, water, dry yeast. Knead a soft dough.
- Next, add softened butter, cut in cubes (or shredded if frozen). Knead again to incorporate the butter completely (at least 5 minutes).
- Then, cover with cloth and let rise (approx. 30 min or more if needed). Divide dough into 10-12 equal parts.
- Roll out each part into an oval oblong thin piece. Starting from the top, slowly roll inwards, while gently stretching the dough outwards (right and left). When dough is rolled place Kipferl on baking paper in moon-like shape.
- Let dough rise again for approx. 20 minutes in a warm room. Cover with cloth. Then, brush with melted butter.
- Bake in preheated oven on 180C/360F for about 20 minutes (in my oven) or until golden-brown. Let cool slightly and enjoy.
Notes
Nutrition
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We ate these last spring in Vienna. Will definitely try this homemade version.