The children and I bake every second day. It is something we enjoy doing together that both nourishes us and saves us money on our grocery bills.
Last week a friend shared a recipe with me for the Austrian pastry Himmelsleiter which translates to Ladder to Heaven. She had baked it on the first of November as it is traditionally baked for All Saints Day.
Himmelsleiter is a sweet yeasted pastry with the dough preparation closely resembling cinnamon scroll dough. The finished baked pastry taste similar to a brioche and was delicious dipped in tea the following day.
This is certainly a recipe I will come back too as it was easy to prepare and delcious to eat so I am sharing it here for you and for my own reference.
Ladder To Heaven – Himmelsleiter
- 7 tablespoons warm milk
- (25 g) sugar
- 2 ¼ teaspoons active dry yeast
- 1/2 cup cream
- (40 g) butter, melted
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 4 ½ tablespoons sour cream
- 3 cups Plain flour
- Confectioner’s sugar for dusting
- Mix milk and sugar in a large bowl. Sprinkle the yeast over the milk and let it activate until it forms a creamy layer on top of the water, about 5-10 minutes.
- Add whipping cream, butter, vanilla, egg ,sour cream . Stir well.
- Add half the flour and stir with a sturdy cooking spoon until the batter is smooth, about 1 minute.
- Stir in the rest of the flour. Make sure you mixed in the flour thoroughly and that there is no flour sticking to the bottom of the bowl. The dough is quite sticky and almost impossible to knead by hand. Refrain from adding more flour or the Himmelsleiter will get firm.
- Work your dough with the spoon for 5 minutes; try to fold the edges towards the center, while turning the bowl clockwise.
- Let the dough rise, covered at warm room temperature until almost doubled in volume (about 1 to 1.5 hours) or put it in the fridge to rise overnight.
- Place the dough onto a floured surface, lightly flour the top, and roll dough into a rectangular shape with one side 15 inch long and 1/2 inch thick. Flip and flour the dough while rolling to make sure it doesn’t stick to the counter.
- Cut the dough into stripes (15-inch x 1/2 inch). Roll each stripe into an S-shape, leaving about 6 inch unrolled (straight) in the middle part.
- Place the rolled pastries one next to each other onto a baking sheet, leaving about 3/4 inch space between them (the should “grow together” a bit, when baking).
- Cover the dough with a tea towel (sprinkle a little flour on top if they are sticking and distribute the flour with a brush) and leave to prove until puffy, about 30-45 minutes at room temperature.
- If you like, you can brush the pastries with egg wash right before baking, which makes them shiny and darker. I usually don’t since I dust them with confectioners’ sugar anyway later.
- Bake them in the preheated oven at 350 °F until they get yellowish/golden, about 15 minutes. Don’t let them brown too much.
- Let them cool on the baking sheet. Dust with confectioners’ sugar. Enjoy!