Viennese Bread

Rossini Rossini Novice
"These aren`t your typical buns, they`re Viennese, so you`ll just have to try them and see what the fuss is about."
Preparation30 min.
Cooking25 min.
Тotal55 min.
Servings16 to 20 pcs.
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  • yeast - 1 tsp (5 g) dry, or 1 tbsp (15 g) fresh
  • water - 1 1/5 cups (300ml) warm
  • flour - 2 1/2 cups (600 g)
  • oil - 2 tbsp
  • sugar - 1 tsp
  • salt - 1 tsp
  • eggs - 2 egg whites


Dissolve the yeast in 2 fl oz (60) ml warm water. Then add the remaining water, mix with sugar and 4/5 cup (200 g) flour. Mix well and add salt and fat. Separately beat the egg whites with a pinch of salt to snow add it to the dough gently.

Add the remaining flour and knead an elastic dough. Shape it into a ball, transfer it to an oiled bowl and brush the top with oil. Cover with a towel and let rise in a warm place until doubled in volume. From the risen dough, shape 16 to 20 smooth balls. Arrange them in a pan with baking paper, some distance off each other.

Cover and leave it to rest. Brush them with beaten yolk and put them to bake in a preheated 428°F (220 °C) oven. Put a fireproof container with water in the oven. Vienna bread takes about 20-25 minutes for baking - until it swells very well and acquires a golden color.


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