Viennese loaf

Name: Viennese loaf
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: For a brioche of nearly a kilo
Ingredients: Flour : 4 cups; Baker's yeast : 1 packet; Milk : 1¼ cups; Cane sugar : scant ½ cup; Butter : 4 tbsp; Salt : 1 tsp

Another recipe taken from the book “L’Atelier Pain” by Cécile Decaux. When you love something, you don’t keep count!

With this dough, you can also make Viennese rolls. I added a little more sugar because I found the dough not sweet enough. That’s rare, as more often than not I take some out. The Viennese loaf isn’t a brioche but a sort of lightly sweetened milk bread. Worth knowing before you start.

Preparation 30 min

Cooking 35 min

Servings For a brioche of nearly a kilo

Difficulty Accessible

Seasons & months

All seasons

Austrian cuisine European cuisine World cuisine

Healthy Vegetarian

Ingredient list

For this recipe

People

Flour 500 g 4 cups

Baker's yeast 1 sachet 1 packet

Milk 300 g 1¼ cups

Cane sugar 80 g scant ½ cup

Butter 60 g 4 tbsp

Salt 1 tsp

Preparation

Step 1

Make the dough: mix the flour, the sugar and the salt with the milk and the cold butter. Add the yeast and knead for about fifteen minutes. If you’re using a stand mixer, finish with two minutes of kneading by hand.
Step 2

Leave the dough to prove for 2h30.
Step 3

Knock the dough back on a floured work surface, knead it for a few minutes and put it in a buttered and floured dish. Leave the dough to prove for 1h30.
Step 4

Bake for 35 minutes at 165°C.