Viennese bread
5 servings
135 minutes
Viennese bread is the embodiment of Austrian baking, soft, airy, and slightly sweet. Its history dates back to the 19th century when bakers in Vienna began experimenting with yeast dough to achieve unparalleled tenderness and rich flavor. A special kneading technique allows the dough to be infused with air, and the egg glaze gives the bread an appetizing golden crust. Viennese bread is perfect for a morning breakfast with jam or honey, pairs wonderfully with coffee, and goes great with butter. In Austria, it is often served with tea or used as a base for sandwiches. Its taste is a harmonious blend of creamy softness and light sweetness, making each slice a true delight.
1
Pour the milk into a pot and heat it to body temperature. A finger dipped in the milk should not feel cold or hot.
- Whole milk: 250 ml
2
Sift the flour into a deep bowl. Mix the yeast into the flour with your fingertips until it forms fine crumbs. Rub the butter into the flour, then add salt and sugar, followed by 2 eggs and milk. Mix the dough for about 2-3 minutes until it forms a ball.
- Wheat flour: 500 g
- Fresh yeast: 15 g
- Butter: 60 g
- Salt: 10 g
- Sugar: 40 g
- Chicken egg: 3 pieces
3
Place the dough on the work surface as a single lump without tearing it. Now you need to saturate it with air as much as possible. To do this, stretch the lump a bit, periodically poking underneath with your fingers (to detach the dough from the table). Grab the far end of the dough and lift the whole mass into the air. Gently slap the bottom edge on the table, and fold the top edge (the one you were holding) over. This way, you have turned and folded the lump in half. Do not knead or hit the dough. Repeat this procedure for 5-7 minutes.
4
Shape the resulting lump into a ball. To do this, fold the edges towards the center in a circle.
5
Place in a floured bowl, cover with a towel, and let sit for 60 minutes.
6
Divide the risen dough into 5 equal parts. Flatten each piece into a rectangle with your hands. 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 resulting seam. Roll the formed baguette slightly between the table and your hands. Place it on a kitchen towel lightly sprinkled with flour.
7
Make folds between the buns to prevent them from sticking. Brush with a glaze made from egg and a pinch of salt. Make several deep diagonal cuts with a razor blade. Leave the buns for 60 minutes.
- Chicken egg: 3 pieces
- Salt: 10 g
8
Before baking, mist the oven with a spray bottle to achieve a crispy crust. Bake at 220 degrees for 10-12 minutes until dark golden brown.