Viennese bread
7 servings
180 minutes
Vienna bread is a refined representative of Austrian baking tradition, featuring a soft airy crumb and a golden crust. Its history traces back to 19th century Vienna when local masters began using butter and milk to create a richer flavor and texture. This bread is distinguished by its gentle sweetness from sugar and butter, while dry milk adds special softness. It pairs wonderfully with jams, butter, or simply freshly brewed coffee. Vienna bread is ideal for both morning breakfasts and exquisite snacks, highlighting the European dining style. The aroma of fresh baking fills the home with coziness, and the soft loaf with a crispy crust makes every morning a little more special.
1
Mix all ingredients and knead the dough on speed 1 for 6 minutes and on speed 2 for 6 minutes. The dough will be very soft, not sticky to the hands, and will fully gather around the hook. Leave it for preliminary proofing in a lightly oiled container for 60 minutes.
- Wheat flour: 450 g
- Water: 250 ml
- Butter: 50 g
- Sugar: 30 g
- Salt: 9 g
- Fresh yeast: 10 g
- Dry milk: 25 g
2
Divide the dough into three parts of 250–300 grams each and shape into loaves. Make cuts across every 5 mm, brush with egg yolk, and leave covered with film for final proofing for 90–120 minutes. I found 70 minutes sufficient.
- Chicken egg: 1 piece
3
Bake the products for 30 minutes at 240 degrees, or until golden brown.