Viennese buns: cook right, eat with pleasure

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Until recently, it was believed that Viennese pastries are made from puff pastry. But recently, all small-sized muffins, which are usually served with tea, are called Viennese buns. The recipe for such products is simple, but the result depends on the nuances.

A bit of history

Until 1815, Europe did not know what a Viennese pastry was. Only a little later, when a large congress gathered in Vienna after the victory over Napoleon, they started talking about it. A huge number of reigning persons, diplomats of various ranks - everyone was surprised by the unusual pastries presented by Viennese culinary specialists. It was strikingly different from the fashionable (and dominant) at the time - French.

Vienna masters presented delicious, elegant, and even low-calorie confectionery. Viennese pastries took root so much in all European countries that the Vienna School was considered the pinnacle of culinary skills.

Viennese bun dough

What is the difference between Viennese dough and ordinary puff pastry or butter? How does Viennese pastry differ from any other? It is believed that in the dough according to the Viennese recipe there should be very little butter, eggs, and more milk or cream, as a result of which the Viennese bun will betender, plump, fragrant. The dough can be prepared both in the sponge method (when half of the flour ferments first), and without the dough (when the whole dough is fermented at once). In the case of a steamless method, time is saved a little.

Ingredients for making dough

• Milk - half a liter.
• Baker's yeast - 25 grams.
• S alt - teaspoon.
• Margarine (butter) - 100 grams.
• Wheat flour - four cups (approximately 700 grams).
• Sugar - 1 cup.
• Egg - 5 pieces.
• Sour cream - 100 ml (half a cup).
• Sunflower oil - 2 tbsp. spoons.

Cooking process

All ingredients (except milk) must be put on the table so that they are at room temperature.

Preparing the starter:

• Dissolve yeast in warm milk (1 tablespoon). Milk should be warm (human body temperature is about 37 degrees).
• Add sugar and half (100 ml) warm milk.
• Put the starter in a warm place for fermentation for 15-20 minutes. The starter should increase in volume, a lot of bubbles will appear.

Opara

• Put three cups of flour into a deep saucepan (sift the flour through a fine sieve to enrich it with oxygen). Make a well in the center with a spoon.
• Add sour cream, remaining milk (milk temperature should be 37 degrees, no more). Mix everything.
• Add s alt, remaining sugar, eggs (you can separate the yolks and beat the whites). Allmix.
• Carefully pour in the prepared sourdough, stir.
• Add melted (but not boiling) margarine (butter),
• Knead the dough well: there should be no lumps in it, it should lag behind the hands.
• Cover with a napkin or film, put in a warm place to ferment (you can put in a larger container with warm water).
• In an hour, do the first stretch: grease your hands with sunflower oil, mix thoroughly.
• The second warm-up should be done in the next hour and a half.
• The readiness of the dough is determined as follows: the dough slows down in growth, starts to fall a little.
• Put the finished dough on a cutting board, form a long sausage for subsequent cutting.

Preparation for baking

Holding the weight of the dough sausage, separate even pieces. We form round balls, put the seam down on a cutting sheet sprinkled with flour, sprinkle a little flour on top. Leave to proof for 5-7 minutes. The baking sheet must be prepared as follows: clean from previous baking, wash, put to dry, grease with sunflower oil.

Put the prepared balls on a greased baking sheet (silicone mat). To make the Viennese bun round, you need to lay out the balls in a checkerboard pattern. So when increasing in volume, they will not touch each other and bake evenly.

Leave the baking sheet in a warm place for half an hour to proof, so that the Viennese buns increase in volume. If this is not done,they will be raw. Ten minutes before the end of proofing, Viennese buns should be brushed with an egg (or yolk) with a thin brush to get a well-colored (like glazed) surface. The baking sheet must be placed in an oven preheated to 260-280 degrees. Bake for twenty to thirty minutes.

How to decorate a Viennese bun?

• Add some raisins to the dough (half a cup for this amount).
• Make a well in each bun, pour oil into it, put ground walnuts.
• Butter a Viennese muffin and sprinkle with granulated sugar.
• Sprinkle with powdered sugar immediately after baking.

The irrepressible imagination of culinary specialists makes it possible to post photos of Viennese buns on various sites.