Viennese dough. pastry dough recipes

Viennese dough is almost no different from the usual yeast. But it turns out to be more airy, sweet and does not get stale for a long time. Viennese dough should rise no less than 10 hours, so it is better to knead it in the evening, and in the morning to cook pastries. From it just cook pies, buns, cakes, etc.

Viennese dough: a classic recipe

Composition:

1. Flour - 1 kg
2. Sour cream - 250 g
3. Yeast - 80 g
4. Salt - ½ h.
5. Eggs - 4 pcs.
6. Vanilla sugar - 10 g
7. Sugar - 8 tbsp.
8. Milk - 500 ml
9. Butter - 100 g

Cooking:

• First put the brew: pour boiling milk with 100 g of flour. When the mass has cooled, add salt, sugar and yeast. The pair should stand for about 10 hours, it is better to leave overnight. Clean the mass through a sieve.
• In a separate bowl, beat the eggs with vanilla and 2 tbsp. Sahara. Add the mixture to the dough and beat for about 2 minutes.
• Melt the butter. Add the remaining flour to the brew, knead and slowly add the melted butter. Knead the dough until it begins to fall behind your hands.
• Leave the dough in a warm place and let it go 2 times.

How to prepare the basis for Viennese pies?

Composition:

1. Eggs - 12 pcs.
2. Sugar - 500 g
3. Milk - 500 ml
4. Yeast - 80 g
5. Butter - 300 g
6. Flour - 1.7 kg
7. Vanilla - to taste
8. Raisins and candied - 200 g

Cooking:

• Mix eggs with sugar, and yeast with warm milk. Mix everything together and leave for 12 hours. When the brew rises, add soft butter, flour and vanilla.
• Knead the dough and leave to rise until it is 1.5 times larger. When the dough rises, crush it, having done this manipulation 4 times.
• At the last punch add candied fruits and raisins. Ready dough elastic and not sticky. From it you can bake pies with any fillings.

Bread Maker Recipe

Composition:

1. Eggs - 2 pcs.
2. Yeast - 15 g
3. Milk - 100 ml
4. Sugar - 100 g
5. Butter - 50 g
6. Flour - 300 g
7. Vanilla - to taste

Cooking:

• Spread eggs with sugar, milk and yeast. Leave the dough overnight (for 10 - 12 h). In the morning, put it in a deep bowl, add flour, vanilla and butter. Then punch 2 to 3 times.
• From this dough, you can easily make delicious bread, a large cake, rolls or pies. Products turn out very tasty, soft and fragrant.

Knead cake dough

Composition:

1. Flour - 3 kg
2. Milk - 1 L
3. Yeast - 100 g
4. Sugar - 1 kg
5. Salt - ½ h.
6. Eggs - 12 pcs.
7. Sour cream - 500 g
8. Margarine - 200 g
9. Raisin - 250 g
10. Butter - 200 g
11. Vegetable oil - ½ Art.
12. Vanillin - to taste

Cooking:

• To brew all foods must be warm. Heat the milk, pour 1 tbsp. and mix yeast into it. Mix the rest of the milk with salt and sugar. Stir, add sour cream, eggs, melted margarine and butter.
• Mix everything and pour out the yeast. Cover the bowl with a lid, wrap and place in a warm place for 7 hours.
• When the sponge rises, add flour and knead the dough gradually until it begins to fall behind the bowl and hands. The dough should not be steep.
• Cover the bowl with the finished dough and place in a warm place so that it rises again. After the 2nd lift, add vegetable oil, raisins, and vanilla.
• Knead the dough again and put it in a warm place. After the next climb, lay out the forms, filling them into 1/3 part.
• Put the form in the oven, preheated to 150 degrees. Bake the cake for an hour, and check the readiness with a stick. Take out the finished cake, cool, grease with icing.

How to bake a roll of Viennese dough?

Composition:

For the test:

1. Flour - 1 kg
2. Milk - 500 ml
3. Eggs - 6 pcs.
4. Butter - 200 g
5. Sugar - 200 g
6. Salt - 1 tsp.
7. Yeast - 70 g
8. Lemon zest - 3 tsp.

For filling:

1. Raisin - 100 g
2. Mac - 70 g
3. Walnuts - 100 g
4. Honey - 150 g

Cooking:

• Dissolve the yeast in warm milk. Rub eggs with sugar, add soft butter and salt.
• Mix 2 masses together, cover the bowl with a lid and leave the sponge for 12 hours. During this time it should fit.
• When the dough comes, gradually add the sifted flour, lemon zest and mix well. The dough should be soft and keep up with your hands.
• Prepare the filling. Finely chop the walnuts. Mix raisins, nuts and honey in a bowl. Sprinkle flour on the table, roll the dough into a rectangle with a rolling pin. You can sprinkle the surface a little with sugar and roll it out again.
• Sprinkle with poppy seed dough and place the prepared stuffing. Take it with your hands, wrap the roll, and connect its ends and clamp it. Grease the roll with an egg, place it on a baking tray, pre-greased with vegetable oil.
• Put the roll in the oven, preheated to 180 degrees for half an hour. Ready-made Viennese dough roll is ideal for tea drinking.

Viennese dough - delicious, fragrant and fluffy. From it you can cook almost any pastry: pies, cakes, rolls, buns. The only negative, it is prepared long enough. This is due to the fact that he needs a lot of time to climb.