Breads & Pastries

Viennese Bread (Pain Viennois)

Name: Viennese Bread (Pain Viennois)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: French
Ingredients: 500 g All-purpose flour; 60 g Granulated sugar; 7 g Active dry yeast; 10 g Salt; 200 ml Whole milk, lukewarm; 2 whole Large eggs; 80 g Unsalted butter, softened; 1 for glaze Egg yolk; 1 tbsp for glaze Milk

50 min8 servingsMedium320 cal

Pain Viennois is a delightful French bread, known for its soft, slightly sweet crumb and often adorned with characteristic parallel slashes. Bridging the gap between a traditional bread and a brioche, it's perfect for breakfast, snacks, or elegant sandwiches. Pain Viennois, or Viennese bread, despite its name, is a classic of French boulangerie, particularly popular in Paris. Its origins trace back to the mid-19th century introduction of Viennese baking techniques, including the use of steam ovens and richer doughs, which significantly influenced French bread-making. It remains a beloved staple in French bakeries, enjoyed plain or filled with chocolate.

breakfastpastryFrench breadBreadViennoiserie

Instructions

1
Activate Yeast: In a large bowl, combine lukewarm milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until foamy.
2
Mix Dry Ingredients: In a separate bowl, whisk together flour, remaining sugar, and salt.
3
Combine Wet & Dry: Add the two large eggs to the yeast mixture. Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms.
4
Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Gradually incorporate the softened butter, kneading until fully absorbed and the dough is very pliable (another 5-7 minutes).
5
First Proof: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
6
Shape Loaves: Gently punch down the dough. Divide it into two equal portions for loaves, or 8 portions for individual rolls. Shape each portion into an oval or cylindrical loaf/roll. Place on a parchment-lined baking sheet.
7
Second Proof: Cover the shaped dough loosely with plastic wrap and let rise again for 45-60 minutes, or until visibly puffed.
8
Prepare for Baking: Preheat oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk for the egg wash. Gently brush the top of the risen loaves/rolls with the egg wash. Using a sharp knife or lame, make 3-4 parallel diagonal slashes on the top of each loaf.
9
Bake: Bake for 20-25 minutes, or until golden brown and cooked through. If making rolls, baking time might be slightly less (15-20 minutes).
10
Cool: Transfer to a wire rack to cool completely before slicing and serving.

Chef's Tips

•Storage: Store Pain Viennois at room temperature in an airtight container for up to 2-3 days. For longer storage, slice and freeze for up to 1 month; toast directly from frozen for best results.
•Substitution: For a richer flavor, you can substitute a portion of the milk with heavy cream. If you don't have active dry yeast, use instant yeast and mix it directly with the dry ingredients, omitting the activation step.
•Enhancements: For a delightful chocolate chip Pain Viennois, incorporate 1 cup of chocolate chips during the last few minutes of kneading. You can also sprinkle pearl sugar on top before baking for extra crunch and sweetness.
•Fun Fact: Despite its 'Viennese' name, Pain Viennois is a distinctly French creation, inspired by Viennese baking innovations but adapted and perfected in Parisian bakeries, contributing to the rich tradition of French viennoiseries (pastries).