Viennese milk bread

Ingredients for 1 servings:

• 1 ½ kg flour
• 30 g yeast
• 100 g sugar
• 1 pinch of salt
• 750 ml milk
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Mama’s recipe – sweet yeast pastry, which we often had for breakfast with butter and jam

Dissolve the yeast in lukewarm milk and mix with all the other ingredients (best done with the dough hook on a mixer or food processor). Cover the dough and let it rise in a warm place (approx. 1/2 – 3/4 hour) until it has risen nicely. Shape it into a loaf, place it on a baking sheet, and brush with milk. Let it rise again for about 30 minutes. Bake in an oven preheated to 180°C (top/bottom heat) for about 35 – 45 minutes. Do the skewer test. Note from the chef’s recipe editor: The amount of milk in the recipe has been increased from 500 ml to 750 ml. You can make 2 – 3 loaves of bread from this dough. You can also make milk rolls from it, but in this case, reduce the baking time to about 25 minutes.