Viennese buns
Ingredients
Servings 6- 500 g wheat flour
- 300 ml cold milk
- 30 g sugar
- 20 g pressed yeast
- 10 g of salt
- 100 g butter
- 1 egg for greasing
Cooking
Step 1
Mix yeast with milk, flour, salt and sugar. Knead the dough for 5 minutes on low speed, then switch to medium speed and knead for 12 minutes until the gluten develops.
Step 2
Beat the butter with a rolling pin to make it plastic. Add the butter in pieces and knead for another 5 minutes. Leave the dough for 1 hour.
Step 3
Divide the dough into portions of 150 g, roll up and leave under the film for 15 minutes. Shape into batards or round buns.
Step 4
Leave the buns on the baking sheet for 2 hours. Then make cuts on each bun and brush with an egg mixed with 1 tsp. water.
Step 5
Bake the buns in the oven for 40 minutes at 220°C.