Viennese bun recipe. Step by step recipe with photos. Preparing for baking

• Dissolve yeast in warm milk. Pour flour, knead, put in a warm place for several hours. Pour raisins hot water set aside for fifteen minutes. Drain the water, dry the raisins on a napkin. Melt and cool the butter. Grind eggs with sugar, pour soda and vanillin, stir.
• Combine the dough with butter and egg mass. Slowly pour in the rest of the flour. The dough should move away from the walls of the container. Set aside for sixty minutes for it to come up. Pour raisins into the dough, mix. Divide the dough into 24 equal parts.
• From each piece, roll several bundles, twist them together, blind the ends together. Transfer the buns to a baking sheet. Beat the egg with milk, spread the yeast Viennese buns with the mixture. Cook for twenty minutes in the oven, keeping the temperature at 180 degrees. When a golden crust appears, turn off the heat and leave on a wire rack until cool.

Viennese muffins - a huge category of delicious muffins bakery products. It was invented in Vienna during the Austrian Empire, and perfected in France, a century later. However, even now French bakers and confectioners offer more and more new options for such sweets, recipes for Viennese pastries are becoming more diverse, they keep pace with the times, without becoming obsolete and without losing their relevance.

We have already told about the history of the emergence of "venuazeri" - Viennese pastries, now let's try to learn the masterpiece art of making Viennese muffins - incredibly delicious buns, bread, tortillons and croissants...

Viennese pastry dough ingredients

• flour - 1 kg
• salt - 20 g
• sugar - 100 g
• pressed yeast - 40 g
• egg - 1 pc.
• milk - 600 g
• butter - 500 g

Viennese pastry dough recipe

All the above ingredients, with the exception of butter and milk, put in a container, pour in 550 g of milk and use food processor knead the dough on the first speed for 5 minutes, so that the mass is uniform, homogenized. Check how wet the dough is, if necessary, add another 50 g of milk. Turn on the combine again for kneading and knead the dough for another 5 minutes at second speed.

Remove the finished semi-finished product from the mixing container, roll it up in the shape of a sphere and put it in a cold place (temperature + 4 ° C) for half an hour. As soon as the dough has cooled, give it the shape of a rectangle and put slightly softened butter on the center, also in the shape of a rectangle. Wrap the edges of the dough in butter so that they cover each other. Roll out the dough lightly in length so that the butter remains inside, does not go beyond the edges of the dough.

Next, turn the dough 90 degrees, fold it again so that its third part covers the same part. Roll the rolling pin again. Fold again, rotate 90 degrees, roll out again and fold. Place the dough folded three times in a cold place for 1 hour.

Once the time is up, do another round of rolling so that the whole mass of dough can turn 90 degrees again. This will form a puffy oil layer, so important for Viennese pastries. As soon as the third time the rolling is completed, let the dough rest for an hour.

As a hint, I would like to suggest a variation of the Viennese pastry dough recipe: instead of 500 g of butter, try using 330 g, the result will be less caloric, but just as puffy.

Viennese muffin types

The next step is rolling out the dough and making the Viennese muffin. This is where your imagination should come into play. You can cook raisin curls, chocolate puffs, apricot croissants, tortillons, escargots with custard and cottage cheese.

Viennese muffin recipe for some products

For curls with raisins, roll out the dough into a large rectangle, then spread the custard over the entire surface and evenly cover with pre-washed and dried raisins. Roll the dough into a log, use a sharp knife to cut across into blanks 2 cm thick and put to bake.

For tortillons with chocolate, cut the rectangular rolled out layer of dough into long rectangular strips 10 * 6 cm, grease each with custard, spread small pieces of chocolate and granulated sugar on top. Roll up in the form of a cross, or roll into a roll, as is usually done, forming buns with chocolate.

Viennese pastry important recipe details

1. When preparing the Viennese muffin for baking, the semi-finished products must be laid out on a baking sheet so that there are distances between them - during the baking process, the muffin will increase in size, and the gaps will prevent it from sticking together.

2. Before forming the Viennese muffin, the oven must be heated to 40-50 ° C, then it must be turned off and a baking sheet covered with parchment paper should be placed in the oven. Put the semi-finished products on a heated baking sheet, so the products will increase in size faster during baking, the yeast in the Viennese dough will become more active. Close the oven, let the Viennese muffin rise well, increase in volume.

3. After the buns or croissants have risen, have increased in size, remove the baking sheet from the oven, turn on the oven again, set the temperature to 180 ° C. Gently brush the Viennese muffin prepared for baking with a beaten egg and sprinkle with a pinch of salt.

4. To make the color of the Viennese muffin more saturated, it must be baked in two stages. First, bake until almost done, remove from the oven for 10 minutes, then place back in the oven and bake again - until a rich red-brown color.

I hope these little tricks will help you become a true Viennese pastry pro.

Alexandra Melnik, with best wishes!

In many European countries, culinary experts competed to make softer, tastier and more fluffy muffins. Almost all European cuisines have their own recipes for baking. Austria stands out among the whole of Europe, where they prepared muffins without saving food and time. Therefore, below we will consider how to cook Viennese buns.

Also, many gourmets prefer baking from " viennese test". But not many people know about some of the secrets of its preparation. One of the differences of this test is the mandatory presence of margarine, vanilla sugar and sour cream.

Consider the composition of the test:

• • • Flour - 750 grams (white wheat, premium);
    • Margarine - 100 grams;
    • Sour cream - 100 grams;
    • Sugar - 1 tablespoon;
    • Eggs - 5 pcs;
    • Yeast - 25 grams (not dry, always fresh);
    • Milk - 500 ml;
    • Olive oil - 1.5 teaspoons;
    • Vanilla sugar - to taste (2-3 tablespoons minimum).

Viennese bun dough

Viennese dough is perfect for making almost any pastry: buns, pies, rolls, baguettes, etc. Baking from this dough will always be tender and airy, while also high in calories. However, to prepare the dough, you will have to spend a significant amount of time and effort - nothing comes easy.

To prepare the test, perform the following algorithm:

1. It is necessary to prepare the dough. To do this, it is better to melt the doji, add a tablespoon of sugar, 0.1 liter of milk, a few tablespoons of flour to them. All this is thoroughly mixed, covered with a cloth and placed in a warm place.
2. After about half an hour, melted margarine, sour cream, sugar and beaten eggs should be added to the dough. All this must be thoroughly mixed until a homogeneous consistency. This mixture is diluted with warm milk, and flour is added a little bit at a time. In this case, it is extremely important to carefully knead.
3. At the end of the first batch, hands should be moistened vegetable oil and knead the dough more thoroughly. At the end of the procedure, the dough should not stick to your hands.
4. Next, the dough is covered with a towel or hand cloth and placed for about 1 hour in a warm and dark place. When it has risen, it should be kneaded and re-covered and left to rise for about 0.5 hours.

At the same time, processing such a dough is quite easy - it keeps its shape perfectly, curls perfectly, which allows you to get any form of muffin.

Recipe for Viennese buns

It is worth noting that Viennese buns, in addition to vanilla sugar, may have other additives. So in the Russian version of cooking, raisins are mixed into the dough before forming the bun. There are cooking options with dried apricots, nuts, etc. However, the original Viennese buns (recipe with photo below) involve the addition of thoroughly washed orange zest ...

So let's consider original recipe viennese buns:

1. To get the original Viennese buns (recipe), you need to carefully remove the zest from 4-5 large oranges, wash it thoroughly, remove the white parts and finely chop.
2. Finely chopped zest is added to the dough and mixed thoroughly. The zest is added due to the fact that the taste of orange perfectly complements the taste of coffee. However, you can not insist the dough with zest - the latter will give juice, and the dough will begin to spread. Therefore, the zest is added before forming the bun.
3. The finished dough is divided into 20 equal parts, after which they begin to form the shape of a bun from each part. The shape of the buns can be any - there are many photos of buns in the form of a spiral, braided, etc.
4. Formed buns are placed on a prepared baking sheet (with laid baking paper), after which they are covered and left to infuse in a warm place for about 30 minutes.
5. After that, you should heat the oven to a temperature of 220 degrees for 15-20 minutes.
6. When the buns rise, they should be coated with an egg beaten with sugar. And the baking sheet is sent to the oven. Baking is kept at 220 degrees for 10 minutes, and then another quarter of an hour at 200 degrees.

Almost all Viennese pastries are prepared in this way; recipes for other muffins can be found in the relevant sections.

DIY Viennese buns: step by step recipe with photo

Viennese pastry occupies a special place among the many recipe options for yeast muffins. All professional and home cooks note its special qualities and taste, offering their kneading options. It is suitable for baking pies, rolls, buns and even Easter cakes. Viennese dough products do not get stale for a long time and remain lush.

Classic recipe for all types of pastries

The classic composition of the Viennese dough is distinguished by the indispensable presence of sour cream, vanilla sugar and margarine. Classic recipe also has two options - multi-hour and fast. It is worth trying both the first and the second!

To prepare a dough for a long batch, you will need:

• flour - how much will go (it is better to have about 3 kg at home);
• milk - 1 l;
• margarine for baking - 150 g;
• sour cream (preferably from 20%) - 0.5 l;
• eggs - 10 pcs.;
• yeast - 75 g briquette;
• sugar - 500 g;
• salt - as usual.

1. In half a glass of milk, dilute a little less than half of the yeast and 2 tsp. granulated sugar, salt. Mix thoroughly. The mixture should stand for 15 minutes in heat.
2. Heat the rest of the milk (do not boil) and add margarine, sour cream, sugar and eggs.
3. Mix both mixtures after 15 minutes. Gradually adding to the flour, you need to achieve the consistency of thick sour cream.
4. The kneaded dough should rise 2 times. After the first rise, it should be mixed again and wait.
5. When the second rise of the dough occurs, you need to add more flour to it (how much it will take) and knead the dough. It should be kneaded for a very long time. The longer, the softer and fluffier the cake will be.
6. When the batch becomes elastic, smooth and lush, it needs to be covered, left warm. This stage is also quite lengthy.
7. Punch down the risen dough and leave to rise again.
8. The batch should almost double in size. Now you can cut off pieces from the dough and form pastries.
9. Next, the products should be placed on a surface dusted with flour and allowed to stand for approximately 20-30 minutes.

The oven temperature is approximately 180 degrees. Time is best determined individually.

The second way to cook Viennese yeast dough- fast. The following products will be needed:

• flour - 1.5 kg;
• sugar - 700 g;
• eggs - 4-5 pieces;
• sour cream - 1 tbsp.;
• margarine for baking - ½ standard pack;
• milk - 1 l;
• yeast - 50 g

1. Warm up about 0.5 tbsp. milk and put yeast, 2 tsp. sugar, 60 g flour. Remove in heat and wait until a foamy “cap” appears.
2. During this time, beat the eggs with sugar until foamy, add melted margarine, the rest of the milk (warm) and sour cream. After 25 minutes, combine both mixtures.
3. Add flour, knead the dough (long) and leave it to rise for 45 minutes.
4. When it suits, knead again (also for a long time and carefully), and then immediately form the products.
5. The next steps are according to the first scheme. Products should stand for 20-30 minutes, and then they can be sent to a preheated oven. Bake until a beautiful golden brown.

All components for making Viennese dough must be taken out of the refrigerator 1-2 hours before starting work. In addition to milk - it is heated immediately before the process.

Viennese dough for pies in the oven

One variation is made with granular yeast. This method of making Viennese dough for pies in the oven is relatively fast, and the pastries are tasty and beautiful.

• flour - 420 g (you can add, it all depends on the quality of the product);
• sour cream - 1.5 tbsp. l.;
• milk - a little more than ½ tbsp.;
• yeast - 5 g;
• butter - 50 g (or margarine);
• eggs - 2 pcs.;
• salt - optional;
• sugar - 3 tbsp. l.

Cooking:

1. Connect 1/3 tbsp. warmed (30 degrees) milk, 1 tsp. sugar, yeast. Put closer to heat. Wait for active foam to appear.
2. Make a mixture of butter, unused milk, beaten eggs with sugar, salt and sour cream.
3. Combine both mixtures and gradually add flour, kneading sticky soft dough. It is necessary to knead it for a long time, with hands well moistened in vegetable oil. When the dough is ready, it will no longer remain on the fingers, but will remain soft.
4. In a warm place, the batch should rise about 3 times (in an hour and a half). You need to crush and mix it every half hour. Then you can form pies and fill them with any filling.

It is better to bake pies in a preheated oven (about 180 degrees). Readiness - toasted crust.

Cooking for buns

Viennese dough buns are simply luxurious! They are delicious with warm milk and cocoa, with fragrant tea or freshly brewed coffee.

They are made from the following ingredients:

• wheat flour - 750 g;
• eggs - 5 pcs. + 1pc. for lubrication;
• margarine (butter or spread) - 100 g;
• yeast - 25 g (pressed);
• warmed milk (up to 30 degrees) - 500 ml;
• sour cream (from 20%) - 100 g;
• refined sugar - 1 tbsp.;
• olive oil - 1 ½ tsp (for lubricating hands);
• zest - from 6 oranges;
• powdered sugar - for sprinkling;
• vanilla - according to mood.

1. In a quarter of the prepared milk, dissolve 1 tbsp. l. sand, yeast, 2-3 tbsp. l. flour is part of the dough. Loosen, cover with a breathable cloth and put away, where it is warmer, for 30 minutes.
2. After the specified time, add sour cream, butter (spread / margarine), the rest of the milk, beaten eggs with sugar into the dough and mix everything again.
3. Add flour and vanilla. Knead for a long time, greasing your hands with olive oil.
4. Cover the batch and leave again for 1 hour.
5. Then knead and set to rise for another 0.5 hours.
6. Peel the orange skins from the white part and finely crumble into the dough.
7. Knead, distributing the pieces evenly throughout the mass and immediately proceed to the formation of buns.
8. Lay the finished products on a sheet covered with parchment, let them stand for about half an hour. Brush with egg before placing in the oven.
9. Bake first at high temperature (about 10 minutes). Then lower the heat a little and bake until golden brown.
10. Cool under a breathable cloth. Sprinkle with powdered sugar and enjoy.

The orange accent of the Viennese pastry muffin combined with hot coffee is unique!

How to make for Easter cakes

Easter cakes made from Viennese dough are unusually tender, “perforated”, but not dry. In addition, they remain fresh and soft for a long time.

We prepare from the following components:

• granulated sugar - 1 kg;
• eggs - 12 pcs.;
• butter - 120 g;
• briquette yeast - 100 g;
• warm milk - 1 l;
• flour - 3 kg;
• salt - 2 tsp;
• vanilla sugar - 2 tsp (more possible);
• dried fruits / candied fruits - 300 g (optional).

How to do:

1. It is worth starting work in the evening, because the dough must stand overnight. Pour the yeast with milk, after dissolving in it 1 tbsp. l. Sahara. Set aside for 15 minutes.
2. Beat eggs with the rest of the sugar until white. It is better to do this with a mixer, and not by hand.
3. Mix the melted butter thoroughly with the egg-sugar mixture and dough.
4. Cover and leave somewhere warmer overnight.
5. In the morning add vanilla sugar or vanilla and salt. Mix.
6. Add flour, kneading a smooth and non-sticky dough.
7. Add prepared dried fruits and / or candied fruits (dry).
8. Knead again. The longer the better.
9. Distribute the mixture into cake molds greased with vegetable oil (do not grease paper ones). Fill only 1/3.
10. Let go. The test readiness signal is a noticeable increase in volume.

Easter cakes are baked in a preheated oven. It should be hot - about 200 degrees. Time is best determined by the characteristics of your stove.
Glaze (selection according to personal preferences) is applied to products while hot.

Cooking technology from Olga Shobutinskaya

A wonderful Viennese dough for pies is obtained according to the recipe of Olga Shobutinskaya. Pastries prepared according to the advice of this culinary blogger are lush and fragrant. This muffin seems freshly prepared even the next day, and it looks very beautiful!

Make dough from the following products:

• yeast - 18 g briquette or 6 g dry;
• sugar - 120 g + 4 tbsp. l. for roasting apples;
• vanilla sugar - 8 g;
• butter - 100 g + 1 tbsp. l. for roasting apples;
• milk - 270 ml;
• flour - 600 g;
• eggs - 3 pcs. (1 of them for lubrication);
• salt - ½ tsp;
• lemon peel and cinnamon - to taste;
• apples - 1.3 kg.

Cooking:

1. Pour crumbled yeast into half a serving of milk, 1 tbsp. l. granulated sugar and 4 tbsp. l. flour (sifted). Cover with cling film and put in heat until a foamy “cap” appears (1-2 hours).
2. Combine unused sugar with vanilla, add salt and 2 eggs, beat with a whisk.
3. Combine the risen dough, egg mixture and the second half of the milk (warm).
4. Add melted butter last. Olga prefers to add lemon zest, although she emphasizes that this is a matter of taste.
5. Next, you need to add the sifted flour to the mass and knead the sticky dough. It acquires the desired uniformity, fills with air and becomes less sticky after 10 or 15 minutes of kneading.
6. Cover the batch with food polyethylene and place in a warm place for 2 or 3 hours. In the process of lifting, knead the batch about once every 40 minutes.
7. Cut peeled apples into small pieces.
8. Fry over high heat butter mixed with sugar. Apples should become slightly softer, but slightly crunchy when biting.
9. Drain the apple juice from the pan through a sieve. Leave fruit to cool.
10. Knock down the finished dough and divide into 20-23 parts. Leave to rise on a floured cutting surface for 10 or 15 minutes, covered with foil.
11. Mix cooled apples with cinnamon.
12. Stretch the risen blanks into a cake, fill with stuffing and form pies.
13. Lay the products on the parchment baking sheet with the “seam” down and brush with egg. Let stand for about an hour.

Bake 30-35 minutes until light golden brown. Temperature 180 degrees.
Cool baked pies directly on a sheet or on a wire rack.

Some experts believe that Viennese dough should not be baked at temperatures above 180 degrees. And in the middle of the process, it is even recommended to reduce it to 150 degrees. However, the parameters for each oven it is better to choose individually.

Viennese pastry is suitable for all types of pastries. The effort and time spent pays off with such pleasant gastronomic impressions that after only a couple of days there is a desire to do it again. Try it yourself!