Vienna imperial buns

Category: Yeast bread
Vienna imperial buns

Ingredients

Opara
water 165 gram
wheat flour / grade 135 grams
pressed yeast 1.8 grams
white malt 3 grams
Dough
dough all
water 10 grams
wheat flour / grade 175 gram
salt 5 grams
pressed yeast 5 grams

Cooking method

  • Opara
  • Dissolve the yeast in water.
  • Mix all ingredients with a spoon, cover and leave at room temperature for 8-10 hours.
  • Vienna imperial buns This is what the dough looks like before kneading.
  • Dough
  • Dissolve yeast in water.
  • Knead the dough at low speed for 10 minutes.
  • After 10 minutes add salt, turn on the second speed and knead for another 5 minutes.
  • Vienna imperial buns The dough is dense, we don't add water even if we really want to.
  • Round the dough.
  • Fermentation for 90 minutes. Stretch-fold for 30 and 60 minutes.
  • We take out the dough, divide with scales into 8 parts.
  • Roll into balls, cover and leave for 15 minutes to relax the gluten.
  • We shape the buns.
  • Vienna imperial buns
  • Cover the buns and leave to rise for 35-40 minutes.
  • Baking on stone with steam for 15-20 minutes at a temperature of 240-250 degrees.
  • We take it out, let it cool and enjoy.
  • Vienna imperial buns
  • Delicious bread!

The dish is designed for

8 pieces

Time for preparing:

2 hours

Cooking program:

harvester, oven

Note

The recipe is taken from L. Geisler. Delicious bread rolls. A crispy crust that you just want to bite into and bite into!
The first time I baked them about 4 months ago, I just remembered that I hadn't shared my impressions. Recommend!

Helen
Wow, what buns !!! bookmarked ...
Shyrshunchik
ang-kay Angela, I will definitely try, I bake your "Milanese buns" every other day, I only form them in small baguettes, it turns out 8 pieces. I tried so many recipes, but my son liked this one most of all, he does not recognize others.
please
Very beautiful buns!
dogsertan
Angela, You are just the wizard of Buns ...
burunduchok
And to those who do not eat after 18-00, but came home from work at 19-30, what, suck slobber ??? Don't eat such a treat ??? And you will have to bake tomorrow, and try the day after tomorrow ...
Salieri
please tell a wild man - white malt - how's that? I have a ferented one - won't it fit? and if not - what to replace? and another question. Is 3 grams about a teaspoon? no scales ...
ang-kay
Girls and Sergey! Thank you, my dears, for your attention to the recipe. Bookmark and bake. Simple and delicious.
Quote: Shyrshunchik
I bake your Milanese buns every other day,
Tanyush, then these should also be pleasant.
Quote: burunduchok
And for those who do not eat after 18-00, but came home from work at 19-30, what, suck slobber
Irina, definitely there
Quote: Salieri
white malt - how is it?
Salieri, it is unfermented malt. You can read everything about malt HERE.
Quote: Salieri
Ferentiated - will not work? and if not - what to replace?
Red malt will not work. You can skip or add sugar.
Quote: Salieri
Is 3 grams about a teaspoon?
Somewhere like that.
Albina
Angela, the beauty 🔗
ang-kay
Albina, Thank you)
Salieri
ang-kay, thanks) we will try) I’m just in the midst of a quirk of baking on a long dough))
Kras-Vlas
Nice buns, Angela!
Quote: ang-kay
A crispy crust that you just want to bite into and bite into!
Yeah, you can see it right away in the photo!
To bookmarks!!!
ang-kay
Ol, in your bookmarks, knowing you, they will not lie for a long time)
Salieri
ang-kay, oh, it turns out that the message was not sent. thanks, I will definitely try the recipe the other day) I just got carried away with baking on a long dough
Shl. oh)) the second time I wrote the same thing) sorry)) I thought the first time didn't go away))
Mom Tanya
Angelawhat an interesting molding !!!!!!
ang-kay
Tatyana, Thank you. Interesting.
Shyrshunchik
ang-kay, Angela, I baked buns, oh, and they are far from imperial. I put the dough, and added it to the dough only after 20 hours, so the dough managed to stand the night in the refrigerator.You wrote that water would not be added, but I wanted to add flour, on the contrary, maybe due to the fact that I overexposed the dough? And it didn't work out with molding, it can be seen that my dough is not quite dense, at the end of the rise there are no folds left. But this is not scary, the emperor does not need to serve and it pleases, otherwise he would have kicked him out of the kitchen, but it turned out delicious homemade buns with a crispy crust, but with milk, love. Thanks for the recipe.
Vienna imperial buns
ang-kay
Tanyush, is this flour different? I don’t think it influenced that the dough was over. Of course, I don't know, but it is only the acidity of the product that can affect the rise. Maybe I'm wrong. I'm not strong in theory. It was then necessary to add flour, since I saw that it was softly strong. Although they do not fix it with flour, but fix it with water. But nothing. The main thing is that I liked the taste. You will master the molding. For her, the dough should be firm. It didn't work out for me the first time either. I hope you bake it more than once. But your buns came out fluffy and I have no doubt that they are delicious!
Shyrshunchik
ang-kay, Angela, it's very hard for me to withstand the temperature and steam in my oven, I'm still looking for a stone and baking dish with a lid. I have a simple gas stove. And I realized that the dough was soft, I just didn't want to hammer it with flour. After all, in Milanese buns you add a little water, but in mine it is kneaded without water. But the son said ok, which means that he liked it.
ang-kay
Well, good. So the flour is different.
Shyrshunchik
ang-kay, Angela, a question about filling, what kind of flour do you use for baking?
ang-kay
Tanyush, when "Makfu", but we have it of Ukrainian origin, and recently flour Barvinkovo, Kharkov region. Cheaper than Macfa, but the same quality. Flour / s.
Shyrshunchik
Angela, thank you, I bake from Aladushki flour. Petersburg Mill Plant. It turns out a very big difference, my dough is always softer, apparently I need to add more flour. Of the Ukrainian ones, we have only wheat flour "Dobrada", but it's just flour that doesn't say it is baking flour.
ang-kay
I don’t know such flour. And you need to reduce water, not add flour.
irina tukina
Angela and dough will not turn sour in 8-10 hours?
ang-kay
irina tukina, no. At room temperature, everything will be fine, if not hot, of course in the house.
irina tukina
Angel and another question. And you can bake not with buns but with hearth bread? And I also do not have a harvester, manual operation. To stir for a long time?
ang-kay
You can also bake with bread. Knead with your hands until smooth, 20-25 minutes.

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