Pain Viennois | Vienna Bread Recipe

Step 1: To begin making Pain Viennois | Vienna Bread Recipe, in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl

Step 2: Allow it to stand for 10 minutes until bubbly and frothy

Step 3: Add the flours, salt and butter to the yeast mixture and knead them to a dough

Step 4: Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes

Step 5: Do not use any extra flour while kneading or shaping

Step 6: Place the dough in a greased bowl and cover the container with a plastic wrap

Step 7: Set aside in a warm place until almost tripled in volume

Step 8: Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air

Step 9: Divide the dough into 9 equal pieces and shape them into tight round balls

Step 10: Place them on a baking sheet and rest them for about 15 minutes

Step 11: Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs

Step 12: Place 4 to 5 logs over each baking tray lined with parchment paper

Step 13: Brush their tops with milk or beaten egg

Step 14: Carefully score each log horizontally 12 to 15 times with a sharp blade or razor

Step 15: Allow them proof for about an hour until doubled

Step 16: Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking

Step 17: Remove the baked buns and cool them on a wire rack to room temperature

Step 18: Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks

Step 19: Serve Pain Viennois | Vienna Bread Recipe after grilling it with Braised Pork Belly Recipe or along with Beetroot Gazpacho Soup Recipe for a light dinner