## Pain Viennois | Vienna Bread Recipe (European Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Pain Viennois | Vienna Bread Recipe** with this easy-to-follow recipe. A traditional **European Main Course**, this dish is **Eggetarian** and perfect for any occasion.

**Yields:** 9 servings
**Prep time:** 120 minutes
**Cook time:** 15 minutes
**Total time:** 135 minutes

**Cuisine:** European
**Course:** Main Course
**Diet:** Eggetarian

### Ingredients for Pain Viennois | Vienna Bread Recipe:

* 325 ml Lukewarm Water
* 14 grams Active dry yeast
* 2 tablespoons Sugar
* 30 grams Milk Powder
* 500 grams Vivatta Maida – or half of bread flour
* 1 tablespoon Salt – or to taste
* 3 tablespoons Butter (unsalted)
* Egg white – for brushing (or milk)

### Step-by-Step Instructions to Make Pain Viennois | Vienna Bread Recipe:

1. in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl.
2. Allow it to stand for 10 minutes until bubbly and frothy.
3. Add the flours, salt and butter to the yeast mixture and knead them to a dough.
4. Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes.
5. Do not use any extra flour while kneading or shaping.
6. Place the dough in a greased bowl and cover the container with a plastic wrap.
7. Set aside in a warm place until almost tripled in volume.
8. Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air.
9. Divide the dough into 9 equal pieces and shape them into tight round balls.
10. Place them on a baking sheet and rest them for about 15 minutes.
11. Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs.
12. Place 4 to 5 logs over each baking tray lined with parchment paper.
13. Brush their tops with milk or beaten egg.
14. Carefully score each log horizontally 12 to 15 times with a sharp blade or razor.
15. Allow them proof for about an hour until doubled.
16. Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking.
17. Remove the baked buns and cool them on a wire rack to room temperature.
18. Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks.
19. Serve Pain Viennois | Vienna Bread Recipe after grilling it with Braised Pork Belly Recipe or along with Beetroot Gazpacho Soup Recipe for a light dinner.

### Tips for the Best Pain Viennois | Vienna Bread Recipe:

* Always use the freshest ingredients available for the best flavor.
* Preheating your oven properly is crucial for even baking results.

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