Pain Viennois | Vienna Bread Recipe
Total Time: 135 minutes
Cuisine: European
Ingredients:
- salt
- water
- dry yeast
- sugar
- vivatta maida bread flour
- eggs brushing (or milk
- milk powder
- butter
Instructions:
- To begin making Pain Viennois | Vienna Bread Recipe, in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl
- Allow it to stand for 10 minutes until bubbly and frothy
- Add the flours, salt and butter to the yeast mixture and knead them to a dough
- Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes
- Do not use any extra flour while kneading or shaping
- Place the dough in a greased bowl and cover the container with a plastic wrap
- Set aside in a warm place until almost tripled in volume
- Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air
- Divide the dough into 9 equal pieces and shape them into tight round balls
- Place them on a baking sheet and rest them for about 15 minutes
- Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs
- Place 4 to 5 logs over each baking tray lined with parchment paper
- Brush their tops with milk or beaten egg
- Carefully score each log horizontally 12 to 15 times with a sharp blade or razor
- Allow them proof for about an hour until doubled
- Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking
- Remove the baked buns and cool them on a wire rack to room temperature
- Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks
- 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