Viennese buns
Extremely fine pastry, soft, crunchy and ideal for sandwiches. You can make it like me, in the shape of a bun, or like a bun.
Preparation steps
- Preparing these buns takes a little time, but trust me, it pays off!
- Add a teaspoon of sugar to the lukewarm milk and stir in 10 g of dry yeast. Stir in 2 tablespoons of soft white flour. Leave the dish in a warm place for ten minutes to allow the yeast to activate.
- Sift 450 g of soft white flour into a bowl, add one teaspoon of salt and stir. Make a hollow in the middle and pour in the yeast milk and melted, chilled butter. Lightly knead the dough by gradually folding the edges of the flour into the liquid. The dough should be quite soft, even a little sticky on the hands. Knead it to become smooth and elastic, shiny. Form a ball and leave it in a warm place for about 45 minutes. The dough should be doubled.
- Mix the dough well, let the air disappear completely from it. Divide it into six equal parts, each of which weighed 140 g. The remaining 10 grams of flour should be used to make it easier to shape into loaves: form a ball from each piece of dough, then spread it with your palms into a rolling pin and shape as desired - as loaves or like buns.
- Line a large baking tray with baking paper and arrange the prepared dough. Cut each loaf in several places with a sharp knife or razor. Let the dough rise for another half an hour in the heat. I usually preheat the oven to 50C and turn it off so I put in the batter to rise.
- Beat one whole egg with one tablespoon of water and coat the dough with it before baking. Sprinkle with coarse salt.
- Bake in the oven preheated to 180C for about 20 minutes, the loaves should get a golden-yellow color.
- Take them out of the pan and leave to cool on the grill.
- And then ... as far as I'm concerned, they can be eaten like that, without anything, but I have to mention that they are perfect with ajvar and feta cheese. I'll stop there and leave all the other combinations to you! Pleasant
