Until recently, it was believed that Viennese pastries were made from puff pastry. But lately, all the small piece muffin, which is usually served for tea, 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 Viennese pastries were. Only a little later, when a large congress gathered in Vienna after the victory over Napoleon, they started talking about it. A huge number of reigning women, diplomats of various ranks - all were surprised by the unusual pastries presented by Viennese culinary specialists. She was very different from the fashionable (and dominant) at that time - French.
Masters of Vienna presented delicious, elegant, and even low-calorie confectionery. Viennese pastries have taken root so much in all the countries of Europe that the Vienna School was considered the top culinary skill.
Viennese pastry for buns
What is the difference between Vienna dough and ordinary puff or butter? What is the difference between Viennese pastries and any other? It is believed that in the Vienna recipe test there should be very little butter, eggs, and more milk or cream, as a result of which the Viennese bun will be tender, plump, fragrant. The dough can be prepared both in a steaming method (when half the flour first ferments), and steaming (when all the dough is fermented immediately). In the case of the non-steam method, time is saved a little.
Dough Ingredients
- Milk - half a liter.
- Baking yeast - 25 grams.
- Salt is a teaspoon.
- Margarine (butter) - 100 grams.
- Wheat flour - four glasses (approximately 700 grams).
- Sugar - 1 cup.
- Egg - 5 pieces.
- Sour cream - 100 ml (half a glass).
- Sunflower oil - 2 tbsp. spoons.
Cooking process
All ingredients (except milk) must be laid out on a table so that they are at room temperature.
Preparing the leaven:
- 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 sourdough in a warm place for fermentation for 15-20 minutes. Ferment should increase in volume, many bubbles will appear.
Opara
- Put three glasses of flour in a deep pan (sift the flour through a fine sieve to enrich it with oxygen). Make a deepening in the center with a spoon.
- Add sour cream, remaining milk (milk temperature should be 37 degrees, not more). To mix everything.
- Add salt, remaining sugar, eggs (you can separate the yolks and beat the whites). To mix everything.
- Carefully pour in the prepared sourdough, mix.
- Add melted (but not boiling) margarine (butter),
- Knead the dough well: it should not have lumps, it should fall behind the hands.
- Cover with a napkin or foil, put in a warm place for fermentation (can be placed in a larger container with warm water).
- After an hour, make the first wipe: grease hands with sunflower oil, mix thoroughly.
- Make the second round in the next hour and a half.
- The readiness of the dough is defined as follows: the dough slows down in growth, begins to drop slightly.
- Put the finished dough on a cutting board, form a long sausage for subsequent cutting.
Baking preparation
Holding the sausage from the dough on the weight, separate even pieces. We form round balls, put the seam down on a chopping sheet sprinkled with flour, sprinkle a small amount of flour on top. Leave for proofing for 5-7 minutes. The baking sheet must be prepared as follows: clean from previous baking, wash, set to dry, grease with sunflower oil.
Put prepared balls on greased baking sheet (silicone mat). To make the Viennese bun round, you need to spread the balls in a checkerboard pattern. So with an increase in volume, they will not touch each other and bake evenly.
Leave the baking sheet for half an hour in a warm place for proofing, so that the Vienna buns increase in volume. If this is not done, they will be damp. Ten minutes before the end of the proofing, Viennese buns should be greased with an egg (or yolk) with a thin brush to get a well-painted (like glazed) surface. The baking sheet needs to be put in the oven preheated 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 glass for this amount).
- After making a deepening in each bun, pour oil there, put ground walnuts.
- Lubricate the Viennese bun with butter and sprinkle with granulated sugar.
- After baking, immediately sprinkle with powdered sugar.
The indefatigable imagination of the culinary specialists makes it possible to post photos of Viennese buns on various sites.