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Here we are with another leavened preparation. The Viennese Bread, unlike the name, are French, but derive from a Viennese recipe. Who wouldn’t want some sweet buns for breakfast? In this case they are not overly sweet, so they are perfect for sweet and savory breakfast. But of course also for a snack or to make hot dog! They are really fragrant and soft, excellent even without any filling. My favorite stuffing? Well, I would say Gianduia cream for the sweet one, Brie and Prague ham (the smoked one).
How to Prepare Vienna Bread Recipe
Viennese Bread are not complicated at all to prepare. After all, to be a sweet bread it’s also quite quick to prepare. It’s devoid of eggs, which makes him a very light bread. So, in case you are intolerant to eggs, just do not brush them with egg and opt for a mix of milk and sugar. But let’s see some other useful tips. This recipe can also be prepared using water and dehydrated milk. In fact, some recipes you find them like this. Use the same quantity of milk for water and then add the powdered milk (you can find the dose in the ingredients).
I used the planetary mixer, but obviously the dough can be made by hand. Knead vigorously, and even if the dough is sticky, don’t add more flour on the pastry board. When it’s well mixed continue with the last step of point 2.
As for the first rising of these breakfast loaves, you will have to wait until the dough becomes at least triple. There is no exact time and it also depends on the ambient temperature. If it’s lower than 27 °C, I suggest you use the leavening function of your oven, if it doesn’t have one, put the oven at a low temperature, maximum 40 °. Keep them in a dry place, if you want you can freeze them for a couple of weeks, but in my opinion it’s better to do less Viennese Bread, and eat them fresh and fragrant.
Viennese Bread Soft Versatile Loaf
- 325 ml Milk lukewarm 35 ° C
- 35 g Sugar Cane
- 45 g Butter
- 1 Yolk
- ¾ tsp Salt
- 250 g Manitoba Flour
- 250 g Whole Grain Flour
- 7 g Instant Yeast
Alternative to Milk
- 30 g Milk Powder
- 325 g Water
- Put the warm milk in the mixer add the sugar and the yeast. Sift the farnias, add them to the bowl and start mixing.
- Add the chopped soft butter. Knead until you have a well-tied and elastic dough. Work it vigorously for 10 minutes, using your closed hand and also beating the dough on a pastry board.
- Make a ball with the dough, butter the bowl and place the dough to rise covered with plastic wrap in the heat, until it is at least tripled.
- Flour the pastry board and divide the dough into 10 pieces with the help of the scale. Form 10 balls of dough and place them under a damp kitchen towel so as not to dry them out. Take a small ball with your hand to release the air. Widen it to obtain a diameter of about twenty centimeters.
- Create a loaf as follows:1 – Fold the upper side towards the center
- 2 – Fold the lower one up to the center and pinch the dough to seal the loaf.Repeat this for each ball.
- Put the parchment paper on the pan and put the loaves on it, with the pinched side down. Beat the egg with the salt and brush the surface of the loaves. Make oblique cuts on everyone's surface, let them rise again for 1 hour.
- Heat the oven to 200 ° C, once hot, cook the loaves for 15 minutes. Once cooked, put them to cool on a grill.