Dough "Vienna"

[For the bread maker, I do this:]

Dough "Vienna"

Category: Bakery products

Ingredients
Egg	12 pcs.
Sugar	0.5KG
Milk	0,5 l
Fresh yeast	75 g
Butter	300 g
Wheat flour	1750-1800 g
Vanilla
Raisins and candied fruits

Cooking method

• There is no salt in this recipe, but if you feel it is lacking, then put 0.5 tsp. (or to taste) in a batch, but not in a dough.
• Mix eggs with sugar, and yeast with warm milk. Stir both mixtures and leave for 12 hours. At the same time, there is no need to take a large bowl.
• After 12 hours add soft butter, vanilla and flour to this mixture. Knead the dough, leave to rise, and as soon as the dough increases in volume by 1.5 times - knead, so repeat 3-4 times.
• For the last stir, you can add raisins or candied fruits. The finished dough becomes very elastic and not sticky at all. Then you can shape the products, place them in proofing and bake.
• The dough expands greatly during proofing and baking.
• For the bread maker, I do this:
• 2 eggs
• 13 g yeast
• 85 ml. milk
• 85 gr. Sahara
• 50 gr. butter
• 300 gr. flour
• vanilla
• I mix eggs with sugar, milk and yeast, leave for 12 hours (overnight), and in the morning I pour the prepared mixture into a bucket of HP, add butter, vanilla and flour. Then the "Dough" mode, with a wrinkle 2-3 times. Further on the recipe. This amount makes 2 large rolls, or one large pie, or a medium baking sheet of pies.
• You can count this recipe for 3-4 eggs, as you like.
• 

Note

Products made from Viennese dough have their own, special aroma. I put the dough overnight, and in the morning the kitchen smells of vanilla baking. Also, products made from this dough do not stale for a long time, but after 1-2 days they ripen and become even more aromatic and softer. I used to bake paski (Easter cakes) only from this dough.

Usually, in our family they bake from Vienna dough for Easter and Christmas. But, with the advent of the bread machine, I sometimes spoil my relatives more often, I just bake a small portion.

This time I made rolls with nut filling - not dry, and very tasty.

Bon Appetit !

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Qween, please give me a recipe for the nut filling, it's a very attractive roll ...

[Qween]

Mix eggs with sugar, and yeast with warm milk. Stir both mixtures and leave for 12 hours.

Qween, please tell me, should the mixture be left in the refrigerator for 12 hours or just in the room?

[galka]

I would like to add that the peculiarity of the Viennese dough is the fermentation of the muffin with yeast before placing it in the dough. I even, objectively, cannot call a mixture of eggs, sugar, milk and yeast a dough. Because the mixture does not have flour, does not increase in volume at all, but from fermentation it acquires an absolutely pleasant rich aroma and an individual taste.
I repeat - this dough was originally intended for pasque (Easter cakes).

galka, I leave this mixture on the table in the kitchen, in an ordinary bowl. If your place is cool, then it is better to put it closer to the radiator.

kt1889, for nut filling I like this option:
1 tbsp. = 250 ml.

3 tbsp. walnuts
3/4 Art. Sahara
5 pp. l. water

Grind the nuts in a blender or coffee grinder. Add sugar and water. This will make a thick paste.
Such pasta is very good both in bagels and in rolls.

This pasta is just enough for two large rolls. Before putting the filling on the roll, I slightly grease the dough with butter.

PS: I think that you can mix nuts with sugar not only with water, but also with milk or an egg. But in the form I described, this filling was invented by my mother. I just translated from our family measurements (handfuls, cups, etc.)in more understandable glasses.

[Qween]

as soon as I saw this recipe, I immediately felt a vague uneasiness, an inner voice convinced that this was exactly what I had been looking for for so long. I have tried any pastry dough, but there was always a lack of an elusive note, a complete harmony of taste and aroma, and the feeling of some kind of "shortage" did not leave me alone. Until very recently, Awesome butter remained in the favorites ...

And today I made poppy rolls from Viennese dough ... I have never had such a baking aroma! An absolute delight in the obedience, plasticity and blistering of the dough! And unnecessary body movements - just put a dough for the night. True, the playful hands added a little old curd and sourdough, but even without this the dough would have been simply divine!

Qween
Thank you for poking your nose and even simplifying the process with the help of a bread machine. Now this dough is sure to become the undoubted favorite.

In connection with the diet, I allowed myself to try a small piece. yes, this is IT, exactly the desired dough with the taste of the right cake. And absolutely not labor intensive! You will definitely have to try more pies on it. Probably, they come out completely awesome))

[Zest]

Zest , yes, the pies come out awesome. It is customary in my family to bake open cakes with cottage cheese for Easter and Christmas. You know, of this shape, when in a mug of dough you need to make two cutters on the sides, then put the filling in the middle, and then cross the two cut stripes together. So my great-grandmother, as if she did, I remember that. I even remember a little towel, which was put in a basket with pasques, with the words embroidered on it - "God Save the Tsar."
Andreevna , and your health!
For the beads, you can put more oil, even need it. And if you homemade eggs, put yellow eggs, then the dough will turn out to be extraordinary.

And I, last Easter, already "sat down" on Paraskina Paska and Pokhlebkin. And from the Viennese dough, there were mostly pies, pies and rolls, and a little bit of pastries, and not as usual.

mish, try to bake, I think you will like it.

[Crochet]

Crochet , I also know what it is - "itched hands". Moreover, it is not laborious at all, all are not kneaded with pens, like our grandmothers. I really try to squeeze my hands at least once.

If you knead without HP, then this dough becomes ideal, after the fourth kneading, sometimes the third. And with HP it is easier, and the result, for some reason, is faster. Maybe even due to the fact that the portion of the dough is less (I put a maximum of 0.5 recipes) IMHO.

For the beads, you can put more oil, even need it. And if homemade, put yellow eggs, then the dough will turn out to be extraordinary.

and sugar, and more sugar ... Now it was sweet in the rolls due to the poppy filling, and if by itself - it would be necessary to add, if for sweet

Qween, thank you very much for the recipe, I think we got hooked on it tightly, there is already a second increased portion, all goodbye waist. From me a plus sign to you, for such a tasty treat.
And here is the result



With the filling, I certainly overdid it, but my eaters said that a lot is not a little

Very tasty nut filling, I made such a filling for the first time.
Tomorrow I want to try it with salty filling. I'm really lost where to start, I feel I will have to increase the portion before it's too late

[Samedi]

What yeast can you use? Probably fast acting is impossible?

Samedi, fast-acting yeast is not allowed. They will "die" until morning. Maybe something like Saf-Levure. But, Saf-Levyur has a very strong smell of yeast, I tried bread with a friend from a friend - I could not eat.

[lenagur]

Please tell me, do you still need to stand the finished products or go straight to the oven?

lenagur , after forming, the products must be left for proofing. Depending on the temperature in the kitchen, this can be from 30 minutes to 1 hour. The peak of the rise occurs in the oven.
For recipes from a different, lighter dough, the proofing usually takes ~ 20 minutes.

[Zest]

Zest, pies for you. Actually, there was no cottage cheese left for the filling, therefore, I prepared it with plums in my own juice.The curd filling will fit more, and the pies will have a more expressive shape.







Then you need to break it into separate pies.

[Qween]

Then you need to break it into separate pies.

I would not break them, I would have left them in the form of a beautiful big pie ... And let the eaters divide them into pieces. The process itself will be so pleasant and exciting.
Qween
Imagine, (come on?)), I drew myself the process of sculpting such pies in a completely different way. It’s like making two notches on each side, and they are already connected crosswise over the filling, on each side, something in the form of a boat with a filling inside. I certainly wouldn't have thought of this if I hadn't seen it)) Thanks again

[Qween]

Qween, today I finally found fresh yeast! Hurray, put an egg-yeast mixture and then I had a question: add vanilla sugar to the dough only later? Or is it also necessary in this egg-yeast mixture?
otherwise, according to the recipe, as if already with flour, but according to the description: in the morning it smells of vanilla baking ...
save help! please!

Qween, but we got to your pies, I can't stop, very tasty dough, we bake every day, thank you very much again

otherwise, according to the recipe, as if already with flour, but according to the description: in the morning it smells of vanilla baking ...
save help! please!

That's right, in the morning, but what about))) Dough stood at night, and in the morning they put the dough and baked the pies Throw vanilla sugar with flour, let it not interfere with natural products to ferment)

I smelled in the morning too. A neighbor met her and hinted so modestly: So your smell is delicious today ... do you want some tea?

The dough is very wonderful, only I made one roll, so it turned out to be very large, you can safely make two. I had a poppy seed filling

[Qween]

Qween, please tell me on what mode do you keep the dough in HP?
Proofing and baking in the oven like other rolls?

Nataliya , if I make dough for baking in the oven, then knead the dough on the "Dough" mode. In my HP it is 30 minutes kneading and 1 hour proofing, then I knead the dough with my hands, followed by raising the dough 2-3 times.

Please pay attention to such a moment: The longer the finished dough ferments, the brighter its taste and aroma. For me personally, this is very noticeable.

When I have time, I pay more attention to the test. That is, after each workout like this: 1 time ~ 1 hour, after 2 workouts too, and after 3 also ~ 1 hour, after 4 workouts less. In principle, I see that the dough increases in volume every time ~ 1.5 times. And this depends on many factors, including the temperature in the kitchen.

Try different options: "fast" and "short".

And proofing and baking, the same as other rolls.

[Qween]

Qween, thanks a lot for the recipe! the dough is really just delicious, very aromatic, airy and generally just yum yum!
the truth is, next time I will take more time for spreading, otherwise I was afraid that the dough would not stand still and sent it to the oven early, one roll cracked
but it turned out all the same very tasty, in order to eat only a tiny piece you need a lot of willpower, I didn't have it

Today I made it with 2 eggs and 300 grams of flour. I watched the "dough" all night. 6 hours she rose, and then fell. I kneaded the dough (though with my hands - the bread maker is being repaired), it seemed that there was not enough flour. After 3 strokes (about 3 hours on average), the dough was still soft and slightly sticky to the hands. I made 1 roll and just rolled 5 balls. It was baked great. The husband said it was cake. I'll leave the balls for the experiment - every day to look at the callousness, because the roll flew away in 1 sitting.
But all the same, the thought that I did not finish the dough does not leave. After all, the dough was not elastic and stuck. I forgot to say that I did not add candied fruits, maybe because of this I had to add less milk?

[Agnes]

My question arose: with such a large number of eggs, how are the products stored, how soon do they get stale and does their taste spoil on the second or third day?

Agnes , for 2-3 days, products from this test do not stale, and are well stored.

NatalyaN , the finished dough, nevertheless, should not stick, and it becomes, as it were, more transparent. Maybe knead the dough a little longer, and do 4 kneading - it definitely won't be worse. If you add flour, do it little by little.
Still, manually with this test is more troublesome.
And I don't always put candied fruit and raisins, and the result does not change.

Qween, thank you very much for such a detailed explanation. I have two questions: Kenwood 350 has a "Rustic Dough" mode, have you tried this recipe on this mode? When you give an explanation about the dough, you write that the eggs and sugar, milk and yeast in a simple recipe must be mixed first separately, and then combined, and for the HP recipe you write to mix all the ingredients at once. Please tell me (I didn’t work with the dough), how is it better right away or first separately? Sorry for the tediousness. Nata.

[Nataliya]

Nataliya , on the "Village dough" mode did not make this dough. Here, read about this mode - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1418.0 .

If you are just trying to work with such a test, then do this:
1. Dissolve fresh yeast in warm milk (you can add a spoonful of sugar from the general rate according to the recipe), if this mixture will stand for 10-20 minutes (depending on the freshness of the yeast), it will "play" and will sizzle while stirring.

2. Mix eggs with sugar until smooth.

3. Pour the milk and yeast mixture into the eggs with sugar.

If you first dilute the yeast in milk, you will help it "stir up", especially if the yeast has already been in the refrigerator for several days, or has been previously frozen.

If, suddenly, yeast with milk will stand for some time, without combining with eggs and sugar, then absolutely nothing bad will happen - the mixture will only look more like "soda".

QWEEN, thanks!
The dough is excellent, easy to prepare.
I made 1 portion for 300 g of flour (I confess, it was watery, I had to add flour to the usual kolobok)
The result is delicious sweet rolls (15 pcs) with chocolate chips and poppy seeds inside.

Baking from this dough does not stale for a very long time (I had a roll in a plastic bag for 5 days, it turned out that they forgot about it), and at the same time, the taste did not change a little. So I, out of carelessness, did it in the "short" way, now I want to try to do everything right.

[Vanisinka]

Vanisinka, what are you! This is not due to inattention, I just slowly answer the questions, and a more complete picture is obtained.
There is no "right and wrong" in this recipe, just a little differently you can prepare the dough, focusing on the amount of free time. The result will always be good.
And there is time to practice for Easter.

[Stеrn]

Stеrn , thanks for the warm feedback!

Basically, I also vary the amount (upward) of sugar and butter, depending on what I'm going to bake. For example, so - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8316.0 .

I finally got to the kitchen. Yesterday I did all the preparatory work and today I baked a wicker from Viennese dough.


during kneading, the dough was liquid, so I added a little flour


this is how the finished dough looked (after proofing with two kneading)


divide into 6 parts, roll out and start to weave.


we take in our hands the two extreme right parts (in the left hand - the penultimate, and in the right - the last) and move these parts to the left so that the two extreme left parts lying on the table are between them.


again we take the two extreme parts, but already on the left (in the left hand we get the part that we just transferred, and in the right hand the part that lay on the table and was the extreme left before weaving) and move them to the right so that the two extreme the right parts were between them.


repeat until we finish weaving.The main thing is not to change hands, do not cross them and remember the principle: 2 extreme, 2 between them, etc.



finished product before and after proofing


bakery products

It's really difficult to explain, but I don't know how otherwise. Of course, the video is better, but ... I slightly violated the technology of baking in the oven itself, so the braid is not very perfect. The smell of course is deadly !!! We will taste it when it cools down.

girls, here's a very simple way to remember how to weave from 6 strips:



there, first, until the middle of the roller, he cuts the dough, you can skip it, but when weaving it is very simple and easy, in fact I did it the first time.

[kava]

kava, you've got a super braid!
I, too, have not weaved this yet.

I make this dough a little sticky, it is not a "kolobok" at all. And after the wrinkles, it itself ceases to stick, but remains soft.

Mouli, by the way, braids are of this form - "crocodile". That's for sure!

Veronica , of course, you can not hesitate and make your own changes to the recipe! You can add not only sugar, but also butter.

Freken Bock , I'm waiting for a braid!

[Qween]

Qween, I did not live up to expectations ...

I am writing solely so that my "experience" does not suddenly repeat itself. Somehow I lost sight of the fact that after being removed from the bread machine, the dough requires repeated proving and kneading. I came home from work yesterday, loaded the bread machine with a fermented mass, filled in everything that was missing, added raisins on a signal, and after 2.20 took out a wonderful, squeaking, non-sticky dough. And then my strength began to leave me ... I decided to help myself with a microwave and overheated the dough on one of the proofers. It began to rise less actively. In the intervals between the workouts, I fell asleep ... In short, the dough did not forgive me for this. I braided the pigtail solely in order to somehow complete the process. The dough looked like plasticine ... I am a dough killer ... It smelled delicious. It tasted good too. But the texture ... What can I say!

I have Saturday and Sunday weekend ahead. I will definitely do everything as expected. I promise Qween!

[Freken Bock]

Expensive Freken Bock , dont be upset !

For 2.20 in HP, there was already an excellent dough (as I understand it, during this time the dough was crumpled?). You, if anything, immediately from it and mold the products.
I have the "Dough" mode - kneading for 30 minutes and 1 proofing, there are no kneading at all.

And the pigtail came out very beautiful!

Also delicious "Rum babas" from this dough. I recommend it, it is very tasty.
I bake women at the rate of 1 egg - 6 women. I usually cook the dough for them for 3 eggs, respectively, it turns out 18 women, such as in the photo in the answer number 69. I put a lot of candied fruits in the dough. I take silicone molds for cupcakes.

I put the finished dough into molds at 1/3 of the height. When the dough increases ~ 2 times I bake.

For impregnation, I take 2 parts of water for 1 part of sugar. 18 women need ~ 2 tbsp of water and 1 tbsp. sugar, which I boil for 5 - 7 minutes. And I soak hot women with this syrup. I don't add spirny at all, or I add only 1 tbsp. spoon.

I make the glaze from ~ 100 gr. powdered sugar and a couple of tablespoons of warm milk. I rub the icing sugar with a spoon and add milk little by little. The main thing here is not to pour a lot of milk, it is better to make it thicker than necessary.

A delicious glaze, but more transparent, is obtained by adding orange juice instead of milk. I make this frosting for one orange muffin. I will try to post a photo later for comparison.

I cover the women who are practically cold, barely warm. And sprinkle with small candied fruit on top.

Women turn out to be delicious.


These are still warm, without decoration.

[Qween]

Forgive me for not being in the subject. Qween , I recently baked a rum grandmother in a slow cooker. But the glaze was not enough, and here you are with such beauty. Can you find out the glaze recipe?

[kolynusha]

kolynusha, sure you may .
I prepare this glaze according to the recipe Elena Bo (I tried many recipes before), and I always remember her with a kind word. This glaze in the photo is still lukewarm, and then, when it cools down, it becomes, as it were, waxy. But, then there was nothing to photograph.

The glaze recipe is simple:

Pour warm milk into the icing sugar, little by little. Rub the mixture with a spoon. You need very little milk! All

I don’t recognize any other glaze.

Crochet , if only you knew how these "women" smell! I would definitely like to find fresh yeast.

QWEEN, once again great merci for the recipe!
I baked bread from this dough. Airy, light with a funky smell. It would be even tastier with raisins.
On Easter there will be another wonderful version of Easter cake.

Girls, please tell me. How much live yeast is in a teaspoon, at least approximately? I didn’t get normal weights, but such a great recipe is a passion you want to try. It will not work to divide the pack of yeast into parts. We only sell kilogram.

[Nattusik]

Nattusik , I think that in a teaspoon ~ 5-6 gr. fresh yeast. I'm not at home, so there is no way to check and give an exact answer.

[Then set the finished mixture to the main mode]

A very interesting recipe, as I understand it, this is the dough from which our Easter grandmothers baked?
I want to bake in a bread maker, with raisins, I don't want to bake in the oven ...
My actions are as I understood:
I mix eggs with sugar, milk and yeast, leave for 12 hours (overnight), and in the morning I pour the prepared mixture into a bucket of HP, add butter, vanilla and flour.
Then set the finished mixture to the main mode? There, according to the regime, they prepare 4 hours, do I understand everything correctly?

[kava]

kava , you have a wonderful braid. And you can learn more about the baking technology. What are the features there?

When the scythe goes to proofing, I turn on the oven to the maximum and put the container with water down. By the time the proofing ends, the oven heats up and the water boils (sometimes I put the dishes with boiling water just before baking starts). I put a baking sheet with a roll on the middle shelf and bake at the maximum temperature for 10 minutes, and then reduce it to 180-150 C and bake for another 30-40 minutes until tender. From time to time I open the oven and additionally steam it with a spray bottle (but not in the first 10-15 minutes).
In the middle of baking, I carefully transfer the braid from the baking sheet to the wire rack so that it browns from the bottom (exactly the wicker that is in the photo, I began to transfer it to the wire rack and it began to sag through the wire rack, so I had to urgently return it back to the baking sheet with parchment, which damaged further lifting the product). I have an electric oven, I choose the "top + bottom" mode. In general, nothing complicated.

Why can't you divide? Although you have large packs, but you take as much live yeast as is written on the pack of this very yeast in terms of the amount of flour and there will be no difficulties. On my pack of live yeast SAF-moment it is written that this pack is designed for 1 kg of flour, which means for 500 g, for example, I take half a pack.

I mean live compressed yeast. it is very difficult to divide a kilogram briquette so that you can take 13 grams by eye.

Products made from Viennese dough have their own, special aroma. I put the dough overnight, and in the morning the kitchen smells of vanilla baking.
........................ ........................ ........................ ........................ .
After 12 hours add soft butter, vanilla and flour to this mixture.

I want to put this dough tonight ...
but I still did not understand at what point to add vanilla ...
according to the recipe, you write that you need to do this in the morning ... adding flour and vanilla to the finished dough ...
and a little higher, write about the fact that by the morning a pleasant smell of muffin is already heard in the apartment ... does it mean that vanilla goes straight to the dough?

there is still time before Easter ... I wanted to try a cake made of this dough

I want to put this dough tonight ...
but I still did not understand at what point to add vanilla ...
according to the recipe, you write that you need to do this in the morning ... adding flour and vanilla to the finished dough ...
and a little higher, write about the fact that by the morning a pleasant smell of muffin is already heard in the apartment ... does it mean that vanilla goes straight to the dough?

The vanilla in this recipe is put in the morning. You try the recipe and see and hear with your nose that in the morning and without any vanilla the smell of baking will be unmatched!

I also wanted to ask about vanilla ...
I have never used a vanilla pod ... I usually use vanilla or vanilla sugar ...
what to do with this pod? clean out the core? and how much should you put?

Girls, they ignored my question ... Can you then bake the ready-made dough in HB?

They did not ignore, the question seemed rhetorical to me)))
Dough is not baked, dough is made on it, and it is baked like the rest of the bread (if in a bread maker, then on main or sweet bread, whoever has it), but in the oven the taste and aroma are completely different

Celestina, thank you very much!
There is simply no time ... so I would like to bake in HB ... well, I'll try ...

Knead the dough on the pizza, then, after rest, on the main one.

[Then set the finished mixture to the main mode]

My actions are as I understood:
I mix the eggs with sugar, milk and yeast, leave for 12 hours (overnight), and in the morning I pour the prepared mixture into a bucket of HP, add butter, vanilla and flour.
Then set the finished mixture to the main mode? There, according to the regime, they prepare for 4 hours, do I understand everything correctly?

lopyshok, you understood correctly . You can set the "Basic" mode. I bake on Sweet Bread, but the two modes are very similar.

Here, look at how it turns out in HP - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8316.0
I specially made a separate topic for convenience. Note that there will be a little more sugar and butter in there. The dough does NOT turn out in the form of a bun, but is very soft, and spreads, but the roof does not fall off.

All , put vanillin together with butter and flour.

And if with a vanilla pod, then it is more economical to prepare vanilla sugar in advance. To do this, cut the pod lengthwise once and put it in a jar with sugar. In the evening we put it in, and in the morning we got a very aromatic sugar. When the sugar is over, add more.

If you put such sugar in the dough, then put it in the dough, and in the morning you don't need to add vanillin.

PS: I leave the butter on the table overnight, and in the morning I put it in the dough. Or in the morning, right out of the refrigerator, I put it in the microwave at the lowest power for 1 minute. And the butter becomes soft, but keeps its shape.

[Qween]

And I finally got to the Viennese test. This time I cooked it in the TESTO mode and after the signal I immediately cut it (I was braiding the braid again), then for proofing and in the oven. A wonderful recipe, remembered grandmother Sdoba, she baked exclusively for Easter. A distinctive feature is little sugar, quite a lot of fat. They were awesome Easter cakes. There is nothing to photograph, dare everything behind me Qween , thanks for the recipe!

The girls cooked buns yesterday according to this recipe - tasty yes, soft yes, but there is no smell at all: (why?

[OLECKA]

OLECKA , I don’t even know what to say, because, a very tangible aroma of baking, this is one of the "chips" of this test, even if you do not put vanillin at all.
Maybe the eggs failed? IMHO
I stopped taking eggs from one producer, because they became completely old and with fragile shells. The salad with these eggs was, in general, as if there were no eggs. Others just buy and don't complain.

I cooked according to the recipe for x / n-the only thing I was waiting not for 12, but 10 hours-I'll try again

Was the yeast really fresh, not dry?