Viennese buns: we cook properly, eat with pleasure

Until recently, it was believed that the Viennese pastries are made from puff pastry. But lately all the small-baked muffin, which is usually served for tea, is 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 the Viennese pastries were. Only a little later, when a big congress convened in Vienna after the victory over Napoleon, they talked about it. A huge number of reigning individuals, diplomats of various ranks - all were surprised by the unusual pastries presented by Viennese culinary experts. It differed strikingly from the fashionable (and dominant) at that time - the French one.

Masters of Vienna presented delicious, elegant, and even low-calorie confectionery. Viennese pastries have become so popular in all countries of Europe that the "Viennese School" was considered the top of the culinary skill.

Viennese pastry for buns

What is the difference between the Viennese dough and the ordinary puff or flour? What is the difference between Viennese pastries and any other? It is believed that in the test for the Viennese recipe should be quite a bit of butter, eggs, and more milk or cream, resulting in a Viennese bun will be tender, plump, fragrant. The dough can be cooked as a sponge (when half the flour wanders first), and unpaired (when all the dough is fermented at once). In the case of a non-spoiled method, time is saved a little.

Ingredients for dough preparation

• Milk is half a liter.
• Yeast bakery - 25 grams.
• Salt - a teaspoon.
• Margarine (butter) - 100 grams.
• Wheat flour - four glasses (about 700 grams).
• Sugar sand - 1 glass.
• Egg - 5 pieces.
• Sour cream - 100 ml (half cup).
• Sunflower oil - 2 tbsp. Spoons.

Cooking process

All the ingredients (except milk) should be laid out on the table so that they are at room temperature.

We prepare the sourdough:

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

Opara

• Put into a deep saucepan three glasses of flour (sift through a fine sieve to enrich with oxygen). Make a spoon deep in the center.
• Add sour cream, leftover milk (milk temperature should be 37 degrees, no more). Mix everything.
• Add salt, the remaining sugar, eggs (you can separate the yolks, and whip the whites). Mix everything.
• Carefully pour the prepared ferment, mix.
• Add melted (but not boiling) margarine (butter),
• It is good to knead the dough: it should not have lumps, it should fall behind the hands.
• Cover with a napkin or a film, put in a warm place for fermentation (can be placed in a larger volume with warm water).
• After an hour, make the first trick: lubricate your hands with sunflower oil, mix thoroughly.
• The second trick is done in the next hour and a half.
• The readiness of the dough is determined as follows: the dough slows down in growth, begins to drop slightly.
• Ready to put the dough on a cutting board, form a long sausage for subsequent cutting.

Preparation for baking

While weighing the sausage from the dough, we separate the even pieces. We form round balls, put the seam on the flour-filled cutting board, and sprinkle a little flour on top. Leave for proofing for 5-7 minutes. The pan should be prepared as follows: clean from the previous baking, wash, put dry, lubricate with sunflower oil.

Put the prepared balls on the greased baking sheet (silicone mat). To make a Viennese bun round, lay out the balls in staggered order. So with an increase in volume, they will not touch each other and will be baked evenly.

The pan is left for half an hour in a warm place for proofing, so that the Viennese buns increase in volume. If you do not, they will be damp. Ten minutes before the end of the proofing, the Viennese buns should be greased with an egg (or yolk) with a thin brush to make a well-painted (as glazed) surface. The baking tray should be placed in a preheated oven to 260-280 degrees. Bake for twenty to thirty minutes.

How to decorate a Viennese bun?

• Add a little raisins to the dough (half a cup to this amount).
• After making a groove in each bun, pour oil there, put the ground walnuts.
• Lubricate the Viennese bun with butter and sprinkle with sugar.
• After baking immediately sprinkle with powdered sugar.

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