Pan de Viena

Ingredients for 1 servings:

• 250 ml milk
• 15 g yeast, fresh
• 500 g flour
• 60 g butter, room temperature
• 40 g sugar
• 10 g salt
• 2 eggs, size L
• 1 egg yolk
• 1 pinch of salt
• some oil for the bowl
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

white bread – crispy on the outside, tender on the inside

Heat the milk until it’s about body temperature. Put the flour in a large bowl and crumble in the yeast. Add the butter in pieces. Then add the sugar and salt, followed by the eggs and milk. Knead the ingredients together. At first, the dough will be very sticky, but please don’t add any more flour. With a little patience, just keep kneading; the dough will become more elastic and less sticky. Once the dough is ready, place it in a bowl that has been lightly brushed with oil. Cover with cling film and a tea towel and let stand for about 1 hour. After it has rested, transfer the dough to a lightly floured work surface using a spatula. Now you can decide whether you want baguettes or rolls (the dough will make enough for 5 baguettes or 15 rolls). Once the dough is portioned out, flatten the dough slightly into a rectangle and then roll it out into a baguette. Now make even diagonal cuts across the dough (about 5 pieces). Whisk the egg yolk with a pinch of salt and brush the bread with it twice. Cover and let rise for another hour. Preheat the oven to 220°C. Once the baguettes have risen, place them in the oven for about 10 minutes, until golden brown.