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
Pan De Viena
Pan De Viena

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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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