Pan De Viena
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk
- 15 g yeast, fresh
- 500g flour
- 60 g butter, room temperature
- 40 grams sugar
- 10 g salt
- 2 egg (s), size L
- 1 egg yolk
- 1 pinch (s) salt
- some oil for the bowl
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Heat the milk until it is around body temperature. Put the flour in a large bowl and crumble the yeast into it. Add the butter in pieces. Then add the sugar and salt and then the eggs and milk. Knead the ingredients together.
- In the beginning it will be a very sticky dough, but please do not add any more flour. With a little patience, just keep kneading, the dough will be more elastic and less sticky.
- As soon as the dough is ready, it is placed in a bowl that has previously been brushed with a little oil. Cover with cling film and a tea towel and let stand for approx. 1 hour.
- After resting, the dough is placed on a lightly floured worktop using a spatula. Now you can decide whether you would prefer a baguette or a roll (the batter is enough for 5 baguettes or 15 rolls).
- As soon as the dough is portioned, flatten the dough into a rectangle and then roll it up into a baguette. Now evenly cut the dough pieces with diagonal cuts (approx. 5 pieces). Mix the egg yolks with the pinch of salt and brush the bread twice with it. Let rise again for 1 hour covered.
- Preheat the oven to 220 ° C. When the baguettes have risen, put them in the oven for about 10 minutes, until they are golden brown.
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