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Home » Recipes » Magefesa » Viennese bread using a Magefesa

Viennese bread using a Magefesa

Name: Viennese bread using a Magefesa
Prep time: 38 min
Cook time: PTM
Total time: 152 min
Yield: 8 servings
Cuisine: ["Austrian"]

Magchef Plus 4540, Magchef Black

(5)

Preparation time

38 min

Total time

152 min

Servings

Calories / Serving

498 Cals

Difficulty

Average

Viennese bread, or 'Wiener Brot', is the delightful result of a culinary journey that began in the heart of Austria. This fluffy, sweet bread is not just a treat for your taste buds but a testament to the art of baking that has been perfected over centuries. Legend has it that the recipe was inspired by the warm, cozy bakeries of Vienna, where the scent of freshly baked bread wafts through the air, inviting all to indulge. With a perfect balance of milk, sugar, and butter, each bite transports you to a quaint café along the Danube, where you can sip coffee and enjoy the simple pleasures of life. And did you know? This bread is often used to make the famous 'Schwarzwälder Kirschtorte' or Black Forest cake, adding a touch of sweetness to this iconic dessert. So, roll up your sleeves and get ready to create a piece of Viennese history in your own kitchen!

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Ingredients

120 g Milk
15 g Fresh baker's yeast
250 g Flour t55
30 g Granulated sugar
5 g Salt
1 Egg
30 g Butter
1 Eggplant
1 Tablespoon(s) Water

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Steps

Dough

Add 120 g of milk, 15 g of fresh baker's yeast in the food processor bowl.
Mix manual: 2:00min / 37°C / Speed 2.
Add 250 g of flour t55, 30 g of granulated sugar, 5 g of salt, 1 egg, 30 g of butter in the food processor bowl.
Mix knead: 3:00min / 0°C / Speed 1.
Transfer the content of the food processor bowl in a mixing bowl.
Setaside the preparation content on a workplan cover with towel during 1h .

Shaping

Preheat the oven at 180°C.
Line a baking sheet with baking paper.
Punch down the dough to release the air.
Divide the dough into equal portions (about 6-8 portions) on a lightly floured surface.
Roll each portion into an oblong shape, about 20 cm (8 inches) long.
Place the shaped loaves on the prepared baking sheet.
Using a sharp knife or lame, make three or four diagonal slashes across the top of each loaf.
Setaside the preparation content on a baking tray during 30min.

Baking

Add 1 eggplant in a bowl.
Add 1 tablespoon(s) of water in the bowl.
Mix manual: 15sec / 0°C / Speed 3.
Brush the tops of the loaves with the egg wash.
Cook on the oven at 180°C during 15min.
Cook on the oven at 180°C during 5min.
Transfer the Vienna loaves to a wire rack to cool completely before serving.
Serve Immediately.