Sweet Snacks/ Breads/ Breakfast

Viennese Bread

Hello my dear friends!!

Today we will go back to kneading for a recipe that the whole family will enjoy!

Here is the Viennese bread!

This recipe comes from the cookbook “Larousse du Pain”  by Eric Kayser, my bible as far as breads are concerned. I made a few modifications (no way???? unbelievable!!!) mainly because I didn’t have some specific ingredients. And it turned out great.

(Presentation: tea cup Modulo Abstraction by Degrenne)

This Viennese bread will be perfect for breakfast or for a snack. It’s really good!!

The texture and taste are actually in between bread and brioche. So you’ll get a very similar taste to brioche but with less fat, this recipe a much less butter than a regular brioche recipe, like the Parisian brioche for instance.

Here I suggest to make a chocolate chips version of those Viennese breads, for obvious internal reasons (pressure from the kids!!). You can have them just like that or with sugar pearls, it will be very good too.

A main point about this Viennese bread is that you can freeze them very easily and unfrost them quite quickly since it’s rather thin. This is why I always make  4 or 5 and keep a few in my freezer.

The utensils you will need for the recipe:

A food processor with kneading accessory,

Baguettes baking trays, De Buyer for me as always 😉 or a baking mat with baking paper

And a sharp blade to make the cuts.

(I recommend baguette baking trays if you can to have a nice shape, and the appropriate thickness, it’s better. Eric Kayser makes them without baking trays, but he is Eric Kayser…).

Let’s do this!

The recipe, Chef!

Viennese Bread

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Serves: 4 Difficulty: Medium Price: $
Prep Time: 3 heures Cooking Time: 15 min


  • 400 g flour
  • 30 g sugar
  • 8 g salt (2 teaspoons)
  • 200 g milk
  • 40 g water
  • 10 g dehydrated yeast or 20 g fresh one
  • 60 g soft butter
  • 1 egg
  • 150 g chocolate chips



Place the flour in your food processor bowl. Add the salt and sugar on one side of the bowl, the yeast on the other. Pour the milk and water little by little while kneading at low speed (2 on a scale from 1 to 6).


Knead for 5 minutes, then increase the speed (4 on a scale from 1 to 6) for 5 more minutes.


Add the butter and knead for 5 minutes.


The dough shouldn't stick to the bowl. Add the chocolate chips, mix a few seconds.


Make a ball and cover with a humid linen. Let rise for 1 hour.


Flour your workplan and cut the dough in 4 pieces. Make 4 balls and cover with a humid linen.


After 15 minutes, flatten each ball. Fold one third, and another.


Fold in 2 lengthwise.


Roll to make a 15 cm long dough.


Place on a baking sheet and brush with the beaten egg.


Set aside in your fridge for 10 minutes, then brush with the egg again.


Make cuts on top and let rise 1 hour 1/2.


Preheat your oven at 160 degrees with a large tray at the lowest position.


When the oven is warm, pour 5 cl water on the tray and place your viennese breads at medium height.


Cook around 15 minutes (the breads should get golden) and let cool down on a grid.

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  • Reply
    Wednesday January 8th, 2020 at 08:03 PM

    Superbe ton pain viennois !

    • Reply
      Thursday January 9th, 2020 at 09:16 AM

      Merci !!!

    • Reply
      Friday February 7th, 2020 at 10:44 PM

      Bonjour je débute en cuisine et je me pose une question, quelle est la différence entre le levain déshydraté et la levure déshydratée?

      • Reply
        Saturday February 8th, 2020 at 09:45 AM

        Bonjour Emilie
        Alors le levain est ce qui permet de faire du pain depuis la nuit des temps. C’est un procédé long (plusieurs jours), qui permet d’avoir du pain de qualité, qui se conserve souvent plus longtemps. Aujourd’hui on peut l’acheter sous forme déshydratée et gagner du temps 😉
        La levure aura le même rôle que le levain : faire pousser. Son action est généralement plus rapide que le levain.
        Si vous débutez, prenez de la levure boulangère déshydratée. 😉
        Bon weekend !

  • Reply
    Thursday January 9th, 2020 at 09:06 AM

    Merci Emma, c’est parti pour cette nouvelle recette !!! je n’ai pas de levain déshydraté, je peux mettre que de la levure de boulanger fraiche ??
    Excellente journée gourmande… forcément !! 😉

    • Reply
      Thursday January 9th, 2020 at 09:16 AM

      Oui Priscille, c’est tout à fait possible 😉

      • Reply
        Thursday January 9th, 2020 at 10:31 AM

        Merci !!

  • Reply
    Thursday April 23rd, 2020 at 02:26 PM

    Bonjour, la deuxième pousse se fait au frigo ou à température ambiante? Merci. Clémence

    • Reply
      Thursday April 23rd, 2020 at 05:19 PM

      à température ambiante 😉

  • Reply
    Friday April 24th, 2020 at 05:03 PM

    J’ai testé la recette, FABULEUSE, ils sont à tomber!!

    • Reply
      Saturday April 25th, 2020 at 09:57 AM

      j’en suis ravie Hortense !!

  • Reply
    Tuesday April 28th, 2020 at 05:13 PM

    Re Bonjour,
    Pensez-vous que je puisse préparer la pâte la veille pour les faire cuire le lendemain matin pour le ptit dej?

    • Reply
      Tuesday April 28th, 2020 at 06:03 PM

      Vous pouvez faire la seconde pousse au frigo 😉

  • Reply
    Tuesday April 28th, 2020 at 06:03 PM

    Ah ok!! Merci beaucoup

    • Reply
      Tuesday April 28th, 2020 at 07:27 PM

      avec plaisir !

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