Vienna bread or Pain Viennois is an Austrian bread, made in the shape of a baguette, but the crust is softer and the taste is sweeter! The loaves will have horizontal slashes on top. This bread is as ideal for toast, sandwiches and hot dogs / Brätwurst, as for breakfast with honey, chocolate or jam! You’ll love it!
One theory is that Viennese pastries were imported into France, in 1839, at the Viennese Bakery founded by an Austrian, August Zang, these pastries were first made by workers from Vienna.
The invention of Viennese bread is attributed to this Austrian, who, tired of taxed Parisian bread, became a baker and the idea, in 1840, of making in the French capital the appetizing bread of his country from oatmeal from Hungary.
- 500 gr. flour (55%)
- 10 gr. salt
- 30 gr. granulated sugar
- 25 gr. fresh yeast
- 250 gr. milk
- 100 gr. unsalted butter
- Egg Wash: beat an egg with a pinch of salt.
- 50 gr. dark chocolate
- Heat the milk in about 40 degrees and dissolve the sugar and yeast in it.
- In the mixer, with the hook, put flour and salt and beat them for 5-6 minutes, then add in the first mixture (milk, sugar, yeast).
- Beat on high speed, THEN add the butter and continue beating until becomes an elastic and fluffy dough.
- Transfer the dough onto your work surface, scraping out your hand and knead using the palms and the heels of your hands until dough turns completely smooth, for about 8 to 10 minutes. Put it in a bowl, cover with a clean towel and leave it rise for about 30 minutes in a warm area.
- Transfer dough into a clean work surface. Divide dough into small 9 pieces or into 3 big pieces. At this point, you can put the filling you prefer into the bread. I choosed to make 3 big breads, one of them, with dark chocolate filling.
- Then, cover again with a kitchen towel and let rest 15 minutes. Place the breads in a baking pan with parchment paper, brush with egg wash and put a pinch of seasalt. Carefully score each bread using a kitchen scissor. Let proof for about an hour.
- Bake for about 20 minutes to 200ºC, half way through, rotate each tray. Remove from oven and transfer to a wire rack and cool to room temperature.
- The butter should be cutted in small pieces and in room temperature. When you add it into the dough, beat until dough turns completely smooth.
- Let the dough rise for 30 minutes not less or more, until it has tripled in size.
- Do not use extra flour during the kneading and shaping process.
- Flatten each bread to remove air bubbles from the fermentation.
- The internal temperature of the dough should reach (23/27ºC)
- You can sprinkle the breads (without chocolate filling) with seasalt.
- Keep Vienna bread at room temperature for 2 days or freeze baked for up to 3 weeks.
- In case, you don’t have mixer at home, you can make it in a bowl with your hands.
Don’t forget to tag us #foodenyo on instagram, if you remake this one. We’d love to see your recreations!