Viennese bread (Pain viennois)
10 servings
140 minutes
Viennese bread (Pain viennois) is a refined representative of the Austrian baking tradition, characterized by its soft, slightly sweet taste and delicate airy texture. Its history dates back to the 19th century when Austrian bakers sought to create bread with French charm but adapted to local preferences. This bread is perfect for morning breakfasts, exquisite sandwiches, or simply enjoying on its own. Its thin, golden crust adorned with characteristic slashes makes it not only appetizing but also aesthetically pleasing. Viennese bread pairs wonderfully with butter, jam, or even light creamy cheeses, turning every morning into a gastronomic delight.
1
Pour 250 g of milk into a pot and heat it to body temperature. Rub the yeast into 500 g of flour until it forms fine crumbs. Then also rub in 60 g of butter, add salt, 40 g of sugar, and then 2 eggs and milk. Knead the dough and let it rest covered for 1 hour.
- Milk: 250 ml
- Fresh yeast: 15 g
- Wheat flour: 500 g
- Butter: 60 g
- Salt: to taste
- Sugar: 40 g
- Chicken egg: 3 pieces
2
On a floured surface, divide the dough into 5 equal parts. Flatten each piece into a square and shape into baguettes. Roll the baguettes, place on a baking sheet, brush with egg, and make a few diagonal cuts. Leave for 1 hour, covered.
- Chicken egg: 3 pieces
3
Preheat the oven to 250 degrees.
4
Reduce the temperature to 220 degrees and bake the bread for 10-12 minutes.