How to make Viennese yeast dough. Viennese dough for sweet pastries

Recipe viennese test- recipe delicious pastries for tea

Viennese yeast dough- the pearl of confectionery science, one of the most difficult to prepare, which is therefore considered the pinnacle of skill.

A variety of delicious muffins are prepared from Viennese dough - pies, Viennese buns and even Easter cakes for the festive Easter table. Such delicacies retain their marvelous taste for a long time and do not lose splendor. It should be remembered that this species dough should be prepared in advance so that the dough for it stands and ferments for at least 12 hours. If you choose the most suitable Viennese dough recipe for you and master the skill of its preparation, then for tea you will always have fresh and tasty pastries on your table.

You can cook the dough a little faster, but no less tasty and original. This recipe calls for flour (1500 gr.), sugar (700 gr.) and sour cream (200 ml.). Also, one cannot do without milk (1000 ml) and yeast (50 gr.) in this matter. For starters, you should prepare a dough, for which combine yeast, a little sugar and warmed milk and flour (60 gr.). After mixing the mass, it must be removed for a quarter of an hour in a warm place. At the same time, you can melt margarine, mix with eggs beaten with sugar, add sour cream, and then combine with dough and mix well.

In the future, the recipe for the Viennese dough only requires kneading the dough (as long and intensively as you can), leave it warm for 40 minutes, after which knead again and start creating blanks for baking. From the resulting mass, you can form Easter cakes, tender buns or air pies. In general, everything that is enough for imagination.

For wonderful buns and pies, you can cook a mass of next recipe, which requires ingredients such as milk (1000 ml.), Sour cream (500 ml.), Eggs (10 pcs.) And yeast (75 gr.). In addition, you will need sugar (500 gr.), Margarine (150 gr.), A little salt to taste and flour. First of all it should be in milk ( a small amount) dilute the yeast, then pour flour (30 gr.) And sugar (10 gr.) into the mass. This recipe The Vienna test requires that the resulting mass be thoroughly mixed, and only after that it can be set aside for 10 minutes. The remaining milk must be warmed (but not brought to a boil), diluted in it with sour cream, sugar, eggs and melted margarine, and after the appointed time, mix everything in a deep bowl with yeast. Next, knead the dough to the consistency of thick sour cream, adding sour cream to the mixture if necessary.

After that, the recipe for the Viennese dough involves being patient and waiting until the dough "rises", after which it can be mixed and waited again. After the second "rise" in the mass, you can send flour and knead the dough - plastic and soft, not sticking to your hands. There is one secret here: the dough must be kneaded for as long as possible, because depending on this it will become more and more magnificent, airy, tastier and more tender. It is important to note that this preparation of the Viennese dough is very long, so during its execution you can have time to cook something else. When the dough will do twice and will increase significantly in size, you can cut off pieces from it and form future pastries. After a quarter of an hour of layering, the products are sent to the oven, preheated to a temperature of 180 degrees, and baked until an appetizing crust is acquired.

Calories: Not specified
Cooking time: Not indicated

Viennese pastry is a yeast-leavened pastry that produces delicious pastries- from and ending with pies. It is important to be the right recipe Viennese dough - the recipe of our grandmothers and mothers. This is what we have prepared for you today.

Ingredients:
- 420 - 440 g of wheat flour;
- 1.5 tablespoons of sour cream;
- 5 g dry yeast;
- a pinch of salt;
- 2 eggs;
- 140 ml of milk;
- 2-4 tablespoons of sugar (to taste);
- 50 g of butter;
- 1 tablespoon of vegetable oil.
From the indicated amount of ingredients, 1 baking sheet of pies is obtained.

Recipe with photo step by step:

Preparing the dough: in the bowl of a mixer or food processor, mix the yeast, ¼ cup warm milk and 1 teaspoon of sugar.

We cover the bowl with a towel and put it in a warm place for 10-15 minutes, until a foam cap appears.

Then add salt, sour cream, eggs to the dough, very soft (or melted) butter, remaining milk and sugar.

We mix the mass.

In parts, add pre-sifted flour, mixing well the dough each time. As necessary, we change the nozzles for test ones. Flour may take a little more or less - depending on its quality.

The dough should be very soft, tender, it will stick to your hands. We start mixing it up. We knead the dough for about 20 minutes. Since it sticks, we grease our hands in the process of kneading vegetable oil. At the end of kneading, the dough will stop sticking, but will remain very soft.




We collect the dough in a lump, grease its surface with vegetable oil and transfer it to a deep bowl. Cover the dough with a towel and set in a warm place.

Each hostess can have her own "warm place": and " water bath”, and the surface of the stove, if the oven is turned on at medium heat below, and the oven with the light on, just a sunny window sill (weather permitting) .... We keep the dough warm for 1.5 hours, gently punch it every half hour.

After raising the dough, spread it on a work surface lightly dusted with flour and begin to form products - pies, pies, buns, cheesecakes ...




Put the formed products on a baking sheet at some distance from each other and leave in a warm place for 20 minutes - for proofing. And then we put it in the oven and bake it. It can be anything - pies, cheesecakes, pretzels - at your discretion.
Also pay attention to

To date, there are many recipes and methods for cooking delicious buns. But also a lot of people love baking because they use Viennese pastry. Unfortunately, not everyone knows how to do it: the cooking process has its own zest, small nuances. The most important thing in the Vienna test is the presence of all the right ingredients.

Dough preparation

Dough Ingredients:

• flour - 700 g;
• margarine - 100 g;
• fat sour cream- 100 g;
• sugar - 1 tbsp. l.;
• eggs - 5 pcs.;
• fresh yeast- 25 g;
• milk - 0.5 l;
• sunflower oil- 1 tbsp. l.;
• vanilla sugar- 10-20 g.

To properly prepare the dough, you should follow the rules and recipes:

1. Steam preparation. Melt fresh yeast in a bowl, pour 1 tbsp. l. sugar, add 100 g of milk and a couple of tablespoons of flour. Using a whisk, mix everything and leave in a warm and dark place for 30 minutes, previously covered with a cloth.
2. After half an hour, you need to add melted margarine along with sour cream, sugar and eggs. The resulting substance must be mixed well until a homogeneous mass. IN ready mix more warm milk is added and flour is gradually poured. It is important to mix everything well.
3. Next, you need to wipe your hands with oil so that the dough does not stick, and start kneading the dough. Kneading should be stopped when the dough no longer sticks to your hands.
4. The dough is placed in a pan or bowl, covered with a cloth and left for an hour. When raising the dough, punch it down and leave it again for 30 minutes.
5. That's the whole recipe for the test. Now it should be used to make muffins.

The dough perfectly holds the necessary forms, spins with ease.

Viennese muffin recipes

In addition to the fact that a lot is added to the buns vanilla sugar, you can still add other ingredients: dried fruits, cocoa, nuts. The most real Viennese buns include the presence of orange zest.

Classic Viennese bun recipe

Ingredients:

• orange peel- from 4 pcs.;
• sugar - 1 tbsp. l.;
• egg - 1 pc.

Cooking method:

1. First you need to peel the oranges and remove the zest. Then rinse well under water and cut into pieces. small pieces.
2. Pieces of zest must be added to ready dough and mix. The zest is placed immediately before the start of making the muffin. Otherwise, it will release juice, which will later lead to spreading of the dough.
3. The prepared dough must be divided into even parts, and then begin to create. The form depends on your imagination, it does not matter.
4. The baking sheet should be covered parchment paper, ready-made buns lay on it and, covered with a towel, leave for half an hour in a warm place.
5. At this time, you can start preheating the oven. Warm-up time is approximately 20 minutes. The temperature should be 220 degrees.
6. You should also beat the egg with sugar.
7. After the muffin has risen, grease it with a beaten egg and send it to bake.
8. Buns are prepared at a temperature of 220 degrees for 10 minutes, and then the temperature should be reduced to 200 degrees and bake for another 25 minutes.

That's the whole recipe for making a classic Viennese muffin. But consider other types of recipes and methods for making buns.

Viennese custard buns

Dough Ingredients:

• eggs - 3 pcs.;
• yeast - 50 g;
• sugar - 75 g;
• milk - 125 g;
• oil - 100 g;
• flour - 600 g.

Cream Ingredients:

• milk - 200 g;
• flour - 3 tbsp. l.;
• egg - 1 pc.;
• sugar - 125 g;
• oil - 50 g.

The dough is prepared according to the technology described above. But to create a cream, you need to do the following steps:

1. All components for the cream, except for the oil, must be mixed and whipped until uniform consistency. All this is best done in a saucepan.
2. Put all the ingredients on a small fire. Stirring constantly, bring the ingredients to a thick state. Then take the pan off the heat and leave to cool.
3. Mix the cooled cream with butter and beat a little.
4. To prevent the cream from escaping during the baking of the buns, it is necessary to wrap them properly. To do this, divide the finished dough into pieces and roll out each individual piece of dough with a rolling pin. The pieces must be rectangular shape.
5. On the rolled out dough, put the cream in one edge and pinch it with the same edge. But cut the second edge into strips and wrap the entire bun.
6. Next, put the finished muffin on a baking sheet, grease with an egg and send it to the oven. Such buns are baked for 40 minutes at a temperature of 200 degrees.

Viennese pies with cottage cheese

The most important thing is to withstand the time while the dough is being prepared, everything else is not so difficult. It is more convenient to put it in the evening.

For test:

• fresh unpasteurized milk - 200 grams;
• chicken eggs - 5 pieces + 1 yolk for lubrication;
• sugar - 170 grams;
• live yeast - 60 grams;
• butter 82% - 100 grams;
• flour premium- 1000 grams.

For filling:

• cottage cheese 9% - 300 grams;
• sugar with vanillin - 1 package;
• raisins - 80 grams;
• thick sour cream- 80 grams;
• a pinch of salt.

Cooking:

1. Make a dough - heat the milk to 60 °, dilute the yeast in it, pour in 2 dessert spoons sugar and 3 tablespoons of flour. Stir well, cover with a cloth and put in a warm place.
2. In the approached dough, beat the eggs, add the dissolved butter, the remaining sugar, mix in the flour. Knead the dough thoroughly and quickly.
3. Keep the bowl with the dough in a warm place for about three hours - make 2 punches.
4. Rinse raisins, pour boiling water for 5 minutes, put on a sieve.
5. Grind cottage cheese with sugar, salt and sour cream, mix with raisins.
6. Cut the pies, let it brew for 15 minutes and put to bake.
7. Ready baked goods brush with beaten yolk and leave for a few minutes in the switched off oven.

Viennese buns with raisins

The preparation method and ingredients for the dough are presented above. Everything is the same as for a classic muffin, but 50 g of raisins will be used as a filling. For lovers a large number fillings can be used 100 g. Instead of raisins, you can add prunes, dried apricots or nuts. The cooking method is the same.

Cooking method:

1. You need to prepare the dough and let it rise.
2. To prepare the raisins, pour it hot water and let stand for 15 minutes. Then drain the water and dry it on a napkin or towel.
3. When the dough is ready, you can add raisins to it and knead so that it is evenly distributed.
4. To form buns, the dough should be divided into equal parts and come up with a shape for them. For example, you can use a braid: roll out two flat tubes from each piece of dough and weave together. Attach the ends to each other.
5. Put everything on a baking sheet and brush the tops with egg.
6. Such braids are baked for 30 minutes at a temperature of 180-200 degrees.
7. When there is a golden crust on the buns, this is a sign that the muffin is ready. You can turn off the oven and take the buns out and let them cool.

Viennese buns with sausage and cheese

These are very non-standard buns for Viennese cuisine. But still they are very tasty and will be ideal for breakfast or lunch.

Filling Ingredients:

• sausage - 200-300 g;
• hard cheese- 100 g.

Cooking method:

1. Do not use for dough preparation. regular sugar(or vanilla). Instead, add a few small pinches of salt.
2. For the filling, you will need to cut salt and cheese into small cubes.
3. The finished dough divided into parts must be rolled out to learn a square cake.
4. Put sausage and cheese on the edge of the dough, you can mix it up.
5. Roll the dough into a tube, and glue the ends together or wrap up.
6. Put on a baking sheet and place in the oven, cook for 30 minutes at a temperature of 180 degrees.

Such buns are made quite quickly and will great replacement bread.

Delicious Viennese buns with raisins (video)

Viennese muffins are loved all over the world. In addition, the cooking methods are quite simple, and the range of fillings can be very diverse. It is very tasty to use them with coffee or ginger tea.

Viennese pastry dough

1. Prepare the Viennese dough. The ingredients for it should be removed from the refrigerator, they should be room temperature.

2. Warm milk until warm.

3. Then dissolve the yeast in milk. For the preparation of the Viennese dough, only fresh, light-colored yeast is used, without smell, so that it is not felt in the finished baking.

4. Add some flour (about 200 g).

5. Separately, mix the remaining ingredients.

6. We drive the eggs into a deep bowl.

7. Whisk the eggs with a hand whisk.

8. Add sugar to the eggs and continue to beat.

9. Next you need to add margarine and also mix it with the rest of the products.

10. Salt should also be added.

11. Finally, vanillin is added to add flavor to the baked goods.

12. If desired, you can add sour cream. She will give finished product splendor and slow down the process of staleness.

13. Within 4 - 8 hours, the dough should come up. Therefore, it is more convenient to start the Viennese dough in the evening or in the morning before work. Thus, time will be used rationally.

14. The dough, while it is infused, should be covered with a towel.

15. After the specified time, the rest of the flour should be gradually introduced into the dough.

16. You can knead the dough with a mixer or with kitchen tools.

17. Knead the dense dough with your hands.

18. Wait for a while until the dough fits well.

Cottage cheese filling for pies

1. Mash 300 grams of cottage cheese with a fork.

2. Add 1 yolk to the curd and continue to mix.

3. Then add 30 grams of sugar.

4. Mix the whole mass.

How to cook pies from Viennese dough with cottage cheese in the oven

1. We tear off a piece from the dough, roll it up in the form of a roll.

2. Then it is necessary to tear off a piece of such a size from the roll that will fit in the palm of your hand.

3. Flatten the Vienna dough.

4. Using a teaspoon, put the filling in the center of the dough.

5. We pinch the dough so that the filling is inside the pie.

6. We give the pie a shape.

7. Grease a baking sheet with oil.

8. Before baking wind pies should be placed on a baking sheet from each other at a small distance, so that they are better baked and risen.

9. To make the pies brown, brush them with a brush dipped in egg yolk.

10. In the oven, heated to 220 ° C, send the pies for 25 minutes.

11. If the top of the oven pies is already baked, but the bottom is not yet, the baking sheet can be rearranged to the lower shelf and baked until cooked.

Viennese dough pies with cottage cheese are unusually tasty and fragrant. They can be served at the table with compote and tea.

Every housewife should know how to cook soft and tender Viennese yeast dough. That's why classic recipe it always turns out fragrant, airy and incredibly tasty. By adhering to certain proportions of products, you will get an airy butter dough.

From which you can cook delicious fragrant buns, Easter, Easter cakes, pies and pies from the different stuffing. Write down the classic Viennese dough recipe soon, it should always be at hand!

Ingredients:

• wheat flour - 700 g;
• milk - 0.5 l;
• sour cream - 4 tablespoons;
• creamy margarine- 100 g;
• eggs - 5 pcs.;
• sugar - 25 g;
• fresh yeast - 25 g;
• vegetable oil - 1.5 tsp;
• vanillin - to taste.

How to cook Viennese pastry - a classic recipe:

Cooking dough
Mix sugar, softened yeast and a few tablespoons of flour. Mix thoroughly and pour 100 ml. warm milk. Cover with a clean towel and leave in a warm place, for example, near the stove for 30-40 minutes.

Cooking sweet Viennese pastry
During this time, melt the creamy margarine and beat the eggs with sugar. Beat conveniently with a mixer. Combine sour cream with beaten eggs and margarine. Stir the resulting mixture until smooth and add to yeast dough. Mix well again and pour in milk at room temperature. After that, you can start kneading, gradually adding flour to the yeast dough.

Knead the Viennese dough for about 20 minutes. Until it stops sticking to your hands, periodically lubricating your hands with vegetable oil.

Then roll the dough into a ball, covered and leave for another hour for "proofing". As soon as the test mass has doubled, knead it a little and set aside for another 30 minutes. After that, you can form buns, pies, pies, bagels and other products. Bake on average Viennese dough products in the oven at a temperature of 180-190 degrees.

Tips and Tricks for the Perfect Viennese Dough

If you plan to cook meat or fish pie(any savory pastries), reduce the amount granulated sugar.
For cooking Easter cakes add raisins and candied fruits from the classic Viennese dough.
Dredge in flour before adding raisins.

Before forming the product, grease your hands and work surface with any vegetable oil.

If using compressed yeast: add a teaspoon of sugar and a pinch of dry yeast.

When preparing Viennese yeast dough according to the classic recipe, use products at room temperature or warm, otherwise it will not “fit” well and will not turn out so soft and airy.

Viennese pastry pies are baked over medium heat so that the crust does not dry out and turn out stale.
To keep the bottom of the pie with the filling dry, you can lightly sprinkle the layer with starch and then lay out the filling.

For getting golden brown grease the top of the pie, pies or buns with beaten raw yolk.

Yeast must always be fresh, you should carefully check the expiration date before use.
To make the Viennese dough rise faster, place the yeast dough in a bowl with warm water or in an oven preheated to 40 degrees.
It is better to roll in one direction so as not to damage the structure.

Watch the video: how to make Viennese bun dough