Pain Viennois | Vienna Bread Recipe
A eggetarian European recipe with lukewarm water, active dry yeast, tablespoons sugar. Ready in 2h 15m, serves 9.
Curated byKavya Sharma🇮🇳
- 1
To begin making Pain Viennois | Vienna Bread Recipe, in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl
lukewarm water(325 ml)active dry yeast(14 grams)tablespoons sugar(2)milk powder(30 grams)vivatta maida - or half of bread flour(500 grams) - 2
Allow it to stand for 10 minutes until bubbly and frothy
- 3
Add the flours, salt and butter to the yeast mixture and knead them to a dough
active dry yeast(14 grams)vivatta maida - or half of bread flour(500 grams)salt - or to taste(1 tablespoon)tablespoons butter (unsalted)(3) - 4
Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes
- 5
Do not use any extra flour while kneading or shaping
vivatta maida - or half of bread flour(500 grams) - 6
Place the dough in a greased bowl and cover the container with a plastic wrap
- 7
Set aside in a warm place until almost tripled in volume
- 8
Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air
- 9
Divide the dough into 9 equal pieces and shape them into tight round balls
- 10
Place them on a baking sheet and rest them for about 15 minutes
- 11
Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs
- 12
Place 4 to 5 logs over each baking tray lined with parchment paper
- 13
Brush their tops with milk or beaten egg
milk powder(30 grams) - 14
Carefully score each log horizontally 12 to 15 times with a sharp blade or razor
- 15
Allow them proof for about an hour until doubled
- 16
Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking
vivatta maida - or half of bread flour(500 grams) - 17
Remove the baked buns and cool them on a wire rack to room temperature
- 18
Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks
vivatta maida - or half of bread flour(500 grams) - 19
Serve Pain Viennois | Vienna Bread Recipe after grilling it with Braised Pork Belly Recipe or along with Beetroot Gazpacho Soup Recipe for a light dinner
vivatta maida - or half of bread flour(500 grams)
Nutrition Facts
Per serving
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Pain Viennois | Vienna Bread Recipe
A eggetarian European recipe with lukewarm water, active dry yeast, tablespoons sugar. Ready in 2h 15m, serves 9.
Curated byKavya Sharma🇮🇳
Directions
19 steps- 1
To begin making Pain Viennois | Vienna Bread Recipe, in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl
lukewarm water(325 ml)active dry yeast(14 grams)tablespoons sugar(2)milk powder(30 grams)vivatta maida - or half of bread flour(500 grams) - 2
Allow it to stand for 10 minutes until bubbly and frothy
- 3
Add the flours, salt and butter to the yeast mixture and knead them to a dough
active dry yeast(14 grams)vivatta maida - or half of bread flour(500 grams)salt - or to taste(1 tablespoon)tablespoons butter (unsalted)(3) - 4
Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes
- 5
Do not use any extra flour while kneading or shaping
vivatta maida - or half of bread flour(500 grams) - 6
Place the dough in a greased bowl and cover the container with a plastic wrap
- 7
Set aside in a warm place until almost tripled in volume
- 8
Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air
- 9
Divide the dough into 9 equal pieces and shape them into tight round balls
- 10
Place them on a baking sheet and rest them for about 15 minutes
- 11
Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs
- 12
Place 4 to 5 logs over each baking tray lined with parchment paper
- 13
Brush their tops with milk or beaten egg
milk powder(30 grams) - 14
Carefully score each log horizontally 12 to 15 times with a sharp blade or razor
- 15
Allow them proof for about an hour until doubled
- 16
Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking
vivatta maida - or half of bread flour(500 grams) - 17
Remove the baked buns and cool them on a wire rack to room temperature
- 18
Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks
vivatta maida - or half of bread flour(500 grams) - 19
Serve Pain Viennois | Vienna Bread Recipe after grilling it with Braised Pork Belly Recipe or along with Beetroot Gazpacho Soup Recipe for a light dinner
vivatta maida - or half of bread flour(500 grams)
About this recipe
A eggetarian European recipe with lukewarm water, active dry yeast, tablespoons sugar. Ready in 2h 15m, serves 9.
Nutrition Facts
Per serving (9 servings)
Rate this recipe
