Kitchen

DIY Viennese buns

  • Home-made Viennese bun is wonderful and hassle-free baked goods Home-made Viennese buns are wonderful and hassle-free baked goods Cooking time: 5 hours;
  • Servings: 20;
  • Kcal: 350;
  • Proteins / Fats / Carbohydrates: 15 g / 30 g / 60 g.

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

Ingredients

Also, many gourmets prefer baked goods made from “Viennese dough”. But not many people know about some of the secrets of its preparation. One of the differences in this test is the mandatory presence of margarine, vanilla sugar and sour cream..

“Viennese pastry”, from which the pastry is prepared, is widely popular among culinary experts due to its tenderness and lightness.

Consider the composition of the test:

  • Flour – 750 grams (white wheat, premium grade);
  • 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 pastry

The 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, making the dough will take a significant amount of time and effort – nothing comes easy.

To prepare the dough, the following algorithm should be performed:

  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 at a time. In this case, it is extremely important to thoroughly mix.
  3. At the end of the first kneading, hands should be moistened with vegetable oil and more thoroughly knead the dough. 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 with a cloth and placed for about 1 hour in a warm and dark place. When it has risen, it should be crumpled and re-covered and left to rise for about 0.5 hours..

Viennese dough can be used for rolls, bagels and other baked goods

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

Viennese buns recipe

It is worth noting that Viennese buns, in addition to vanilla sugar, can 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 from the photo below) involve the addition of carefully washed orange zest …

So, consider the original recipe for Viennese buns:

  1. To get the original Viennese buns (recipe), you must carefully remove the zest from 4-5 large oranges, wash it thoroughly, remove the white parts and chop finely.
  2. Finely chopped zest is added to the dough and mixed thoroughly. The zest is added because the orange flavor perfectly complements the coffee flavor. However, you cannot insist on the dough with zest – the latter will give juice, and the dough will begin to creep. Therefore, the zest is added before shaping the bun..
  3. The finished dough is divided into 20 equal parts, after which they begin to form a bun shape from each part. The shape of the buns can be any – there are many photos of buns in the shape of a spiral, braided, etc..
  4. The formed buns are placed on a prepared baking sheet (with stacked baking paper), after which they are covered and left to infuse in a warm place for about 30 minutes.
  5. After that, you should preheat 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. For 10 minutes, baking is kept at 220 degrees, and then another quarter of an hour at 200 degrees.

In this way, almost all Viennese pastries are prepared, recipes for other muffins can be viewed in the corresponding sections.

DIY Viennese buns: recipe step by step with a photo

In slightly warmed milk, add yeast and 1 glass of flour, mix and remove in a warm place In slightly warmed milk, add yeast and 1 glass of flour, mix and remove in a warm place Pour boiling water over the raisins, then drain the water and dry it on a paper towel Pour boiling water over the raisins, then drain the water and dry it on a paper towel Beat eggs with sugar, soda and vanilla, mix with dough. Then add the melted butter Beat eggs with sugar, soda and vanilla, mix with dough. Then add the melted butter Add the remaining flour, knead the dough and leave it again to fit Add the remaining flour, knead the dough and leave it again to fit Add raisins to the dough and form buns, put on a greased baking sheet Add raisins to the dough and form buns, put on a greased baking sheet Lubricate the buns with a beaten egg and bake in the oven at 180 degrees for 20 minutes, until golden brown. Enjoy your tea! Lubricate the buns with a beaten egg and bake in the oven at 180 degrees for 20 minutes, until golden brown. Have a nice tea!

Viennese buns (video)