Viennoiserie

A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.

sweet food pastry

viennoiserie sweet roll

Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.

multilayered, laminated sweet pastry

type of bread

Babka is a sweet braided cake or viennoiserie that originated in the Jewish communities of Poland and Western Ukraine. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling, then rolled up and braided before baking. Traditionally fillings included jam or nuts, though now include chocolate, cinnamon, fruit, or cheese. It can be made with butter, or to remain pareve it can be made with olive oil.

Viennoiseries (; English: "things in the style of Vienna") are yeast-leavened dough products that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with butter, eggs, milk or a combination of the three. There are two classes of viennoiserie: non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry. Viennoiseries are typically eaten at breakfast or as snacks.

A Franzbrötchen () is a small, sweet Viennoiserie baked with butter and cinnamon, similar to a cinnamon roll. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of viennoiserie commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake. As its name indicates, the Franzbrötchen, which literally means French-roll, was probably inspired by French viennoiserie. Originally, it could be found only in the region of Hamburg, but now Franzbrötchen are also sold in Bremen, Berlin, an

baked yeast-leavened dessert or breakfast

French pastry

thumb|A cougnou

pastry with almond paste filling

Polish sweetrolls

thumb|right|A xuixo cut open

Tebirkes (sometimes thebirkes, københavnerbirkes, or grovbirkes) is a traditional sweet Viennoiserie originating from Denmark. It is made with two layers of yeast leavened laminated dough sandwiching a layer of marzipan filling and topped with poppy seeds.

French pastry filled with applesauce

thumb|Cruffin at Mr. Holmes Bakehouse thumbnail|Assorted box of cruffins by Lune Croissanterie A cruffin or croffin is a hybrid of a croissant and a muffin. The Viennoiserie is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.