Hey there food lovers!!
We’re switching back to baking mode today with a recipe that will delight the whole family!
Here comes the Viennese bread!
The origin of this recipe
This recipe comes from the *Larousse du Pain* by Eric Kayser, my go-to reference for bread. I made a few tweaks (no way??? really!!!) due to ingredient availability. And it worked perfectly. I’ll tell you everything.
(Presentation: Modulo Abstraction tea set by Degrenne)
Viennese bread…
Perfect for breakfast or an afternoon snack. It’s just so good!!
It’s halfway between bread and brioche. So, you get the deliciousness of brioche, but it’s lighter—there’s far less butter than in a classic brioche recipe, like the Parisian brioche for example.
I’m sharing the chocolate chip version here, since I have some serious chocoholics at home. But of course, you can make it plain or add pearl sugar—it’s equally delicious.
A few words about Eric Kayser
Éric Kayser is a key figure in artisanal French baking, known for restoring the prestige of traditional bread. From a family of bakers spanning six generations, he carries on this heritage with a modern touch.
In 1996, he opened his first bakery at 8 rue Monge in Paris, marking the birth of Maison Kayser. His approach centers on the use of natural liquid sourdough, which he helped popularize through the 1994 invention of the *Fermentolevain* with Patrick Castagna. This device maintains sourdough at a constant temperature, making it easier to use and resulting in flavorful, long-lasting breads.
Maison Kayser quickly expanded, opening over 200 bakeries across 20+ countries. Each location blends French tradition with local preferences, offering a range of breads, viennoiseries, pastries, and savory dishes. Kayser also trains future bakers through the Maison Kayser Academy, passing on his artisanal methods.
He is also a prolific author, having published several books like *Le Larousse du Pain* and *Le Grand Livre du Pain*. His commitment to quality and authenticity earned him many awards, including the Paris Medal for Artisan Excellence in 2023.
Eric Kayser embodies a perfect fusion of tradition and innovation, spreading French bakery excellence worldwide.
My storage tip for this Viennese bread
The great thing about this bread is that it freezes beautifully and thaws quickly, thanks to its shape. So I always make 4 or 5 and stash some in the freezer for later.
But that’s totally optional. You can also keep it in a bread bag for 2 days without any problem. And worst-case scenario, if it gets a little stale, turn it into French toast!
The tools you’ll need for this recipe:
A stand mixer with dough hook for kneading,
Some baguette baking trays—I use De Buyer as always 😉 or just a baking sheet with parchment paper
And a good scoring blade to slash the tops.
(I highly recommend using baguette trays for a nice shape and thickness—it’s better. Eric Kayser doesn’t, but hey, he’s Eric Kayser…).
More recipes
As a true bakery lover, I’ve always been fascinated by the soft texture and gentle sweetness of Viennese bread. While making it, I was reminded of my first experience with Eric Kayser’s Brioche Bread recipe, which had already won me over with its simplicity and irresistible flavor. But there are other recipes that bring me the same joy: pretzels, Turkish simit breads, or pita breads for Gyros. Every step of the Viennese bread process is pure joy—you can feel the dough come alive and watch the aroma develop. I love enjoying it for breakfast, lightly toasted with some homemade jam. If you haven’t tried this recipe yet, I really encourage you to go for it—you won’t be disappointed!
Let’s do this!
The recipe, Chef!
Viennese Bread
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Loading...Ingredients
- 400 g allpurpose flour
- 30 g sugar
- 8 g salt (2 teaspoons)
- 200 g milk
- 40 g water
- 15 g dehydrated sourdough starter (or 3 g active dry yeast)
- 7 g active dry yeast (or 14 g fresh yeast)
- 60 g softened butter
- 1 egg
- 150 g chocolate chips
Instructions
Place the flour, sugar, and salt on one side of the stand mixer bowl, and the sourdough and yeast on the other.
Pour in the milk, then the water gradually while kneading on low speed (2 out of 6).
Knead like this for 5 minutes, then switch to a higher speed (4 out of 6) for another 5 minutes.
Add the butter, cut into pieces, and knead again on high speed for 5 more minutes.
Your dough should pull away from the sides of the bowl. Finally, add the chocolate chips and mix on low speed for a few seconds.
Shape the dough into a ball and cover it with a damp cloth. Let it rise for 1 hour in a warm, humid environment if possible.
Lightly flour your work surface and divide the dough into 4 equal parts. Shape each into a ball and cover with the cloth again.
After 15 minutes, flatten each ball. Fold one third of the dough inwards, then the other third over it.
Fold in half lengthwise and seal the edge by pressing gently.
Roll each piece into a log about 15 cm (6 inches) long.
Place the logs seam side down on parchment paper and brush with beaten egg.
Refrigerate for 10 minutes, then brush with egg again.
Make diagonal slashes across the top and let rise for 1½ hours.
Preheat your oven to 160°C (320°F), placing a tray at the bottom of the oven.
Once the oven is hot, pour 5 cl (about 3 tablespoons) of water onto the lower tray and place your vienna breads on the middle rack.
Bake for about 15 minutes (they should turn golden brown), then let cool on a wire rack.
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