Viennese Bread
Baking and Desserts | Austrian cuisine
⏳ Time
2 hours 15 minutes
🥕 Ingredients
7
🍽️ Servings
5
Description
Before you start working with the dough, preheat the oven — the room should be warm. For the correct ratio of ingredients, it is best to use electronic kitchen scales. Do not open the oven for the first 5 minutes after placing the dough inside.
Ingredients
- Wheat Flour - 17.6 oz
- Milk - 8 fl oz
- Butter - 2.1 oz
- Sugar - 1.4 oz
- Salt - 0.4 oz
- Dry yeast - 0.5 oz
- Chocolate eggs - 3 pieces
Step by Step guide
Step 1
Pour the milk into a saucepan and heat it to body temperature. A finger dipped in the milk should not feel cold or warm.
Step 2
Sift the flour into a deep bowl. Using your fingertips, mix the yeast into the flour until it forms a fine crumb. Rub the butter into the flour, then add the salt and sugar, followed by 2 eggs and the milk. Mix the dough for about 2–3 minutes until it forms a ball.
Step 3
Place the dough on a work surface as a single piece, without tearing it. Now you need to aerate it as much as possible. To do this, stretch the resulting ball a little, occasionally tucking it underneath with your fingers (to prevent the dough from sticking to the table). Grab the far end of the dough and lift the entire mass into the air. Gently slap the bottom edge against the table, and fold the top edge (the one you were holding) over it. This way, you have turned and folded the resulting ball in half. Do not knead or beat the dough. Repeat this procedure for 5–7 minutes.
Step 4
Shape the resulting ball into a round shape. To do this, fold the edges towards the center in a circular motion.
Step 5
Place it in a floured bowl, cover with a towel, and let it rest for 60 minutes.
Step 6
Divide the risen dough into 5 equal pieces. Flatten each piece with your hands into a rectangle. Fold the long edges of the rectangle towards the center alternately and press lightly with your thumb. Then fold it in half along the long side (lengthwise) and seal the seam. Roll the resulting baguette shape slightly between the table and your hands. Place it on a kitchen towel lightly dusted with flour.
Step 7
Make folds between the rolls to prevent them from sticking together. Brush the tops with a glaze made from beaten egg and a pinch of salt. Use a razor blade to make several deep diagonal cuts. Leave the rolls to rest for 60 minutes.
Step 8
Before baking, mist the oven with a spray bottle for a crispy crust. Bake at 428°F for 10–12 minutes until golden brown.
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