A lot of people love buns, pies, Easter cakes made from Viennese dough "classic recipe".

Vienna dough is different from other types. It is light, porous, airy, but does not crumble. If you break the bun, then in the middle there will be dough with long strips (fibers).

Viennese pastry classic recipe for Easter

Easters made from Viennese dough according to the classic recipe always turn out fluffy, airy and delicious. The middle of the cake is porous, but perfectly retains its shape. Even when compressed, it springs back.

Number of products:

Recipe Information

• Cuisine:Russian
• Type of dish: pastries
• Cooking method: in the oven
• Servings:6
• 3 h

• 3 eggs;
• 35 grams of "live" yeast;
• 260 grams of granulated sugar;
• 270 ml of milk;
• 160 grams of butter;
• 820 grams of wheat flour;
• 150 grams of raisins or candied fruits;
• 4 grams of table salt;
• 1 gram of vanillin;

Operating procedure:

For dough, take half the norm of milk. Let's heat it up to 20-25 degrees. Grind a piece of yeast into crumbs and dip into milk. Stir to melt. Add to them one tablespoon of granulated sugar, four tablespoons of flour. Mix the mixture well.

Viennese pastry classic dough recipe

Before work, be sure to sift the flour through a sieve. During sifting, the flour is saturated with air, the dough will rise faster.

In order for the yeast to begin to revive, heat is needed. We cover the dishes with dough with cling film, if there is no film, with any lid. We put a cup with dough in heat for 30-40 minutes.

The remaining granulated sugar, salt, eggs put in another bowl. Beat the mass with a whisk until the sugar dissolves.

We combine the dough with the egg mixture, pour the second part of the milk there. Melt butter. Pour into the mixture last.

Mix all products. To knead the dough, add flour in small parts in three to four steps. If the dough is a bit runny, you can add a little more flour.

The amount of flour for the dough depends on the quality. If the flour was made from durum wheat, less is required. From flour with a lower gluten content, the dough is of poorer quality, does not hold its shape, “floats”.

Knead the dough with your hands for 10-15 minutes. The mass should become homogeneous, soft and stick to your hands. Roll the kneaded dough into a ball shape and transfer to a bowl. Lubricate the walls and bottom of the cup with vegetable oil.

We cover the cup again with a film, put it in a convenient place to lift the mass. Check the height of the lift approximately every 40 minutes, pressing down on the top.

After 2.5-3 hours, we proceed to the formation of Easter cakes. Add raisins or dried fruits to the flour mass. We divide the mass into parts equal in weight, give them a round shape with a smooth surface.

We light the oven burner so that it heats up. We lay out the balls of dough in forms, rearrange them to heat. Cover the top with a kitchen towel and leave to rise for 30 minutes.

We bake Easter at a temperature of 180 degrees for 35-40 minutes. Readiness is checked with a wooden toothpick or skewer. We cover the tops of completely cooled Easter cakes with icing. If desired, decorate with candied fruit or confectionery sprinkles.

Video: Easter and buns classic Viennese pastry recipe

Sunflower pie from Viennese dough according to the classic recipe

Viennese dough makes wonderful pies and pies. Having prepared a sunflower pie, you can immediately solve the problem of tastes in the family: someone wants a pie, and someone likes pies more.

Number of products:

• 620 grams of premium flour;
• 3 eggs;
• 11 grams of fast-acting yeast;
• 50 grams of butter;
• 120 grams of granulated sugar;
• 300 ml of milk;
• 60 grams of sour cream (2 tablespoons with a slide);
• 1 gram of vanillin;
• 3-4 apples;
• 150 grams of berry jam (cherries, currants, strawberries);

Operating procedure:

We knead the base according to the recipe “Viennese dough classic recipe”, described above.

After the second rise of the mass, we take it out of the dishes and begin to carve. Separate part of the flour mass with your hands and roll it into a circle. We make two such circles.

To make the shape of the cake beautiful and even, you can attach a plate as a template and cut along the contour.

Transfer one circle to a baking sheet. The bottom of the baking sheet must be covered with baking parchment or greased with vegetable oil. Put the jam on the circle, level it.

We cut the second circle with a special figured knife, we make a “lattice”. If there is no knife, you can make another decoration from dough strips.

Cover the jam with the second round. We pinch the edges with our fingers to make a side. We cut off the excess "lattice".

Now let's start sculpting pies. We roll out a long strip, divide it into pieces.

We give the pieces the shape of cakes. Place a peeled, sliced ​​apple in the middle. Sprinkle with sugar on top.

We fasten the edges of the cakes to make a “boat” shape. Put the finished raw pies around the pie on a baking sheet.

Set the baking sheet to heat so that the cake rises a little. Then we grease the entire upper part with egg yolk and put it in the oven to bake. The baking temperature is 180 degrees, baked for 45-50 minutes.

Bake pies video: Viennese pastry classic recipe

Calories: Not specified
Cooking time: Not indicated

Viennese pastry is a yeast-leavened pastry that makes delicious pastries, from pies to pies. It is important that there is a correct recipe for Viennese dough - the recipe of our grandmothers and mothers. This is what we have prepared for you today.

Ingredients:
- 420 - 440 g of wheat flour;
- 1.5 tablespoons of sour cream;
- 5 g dry yeast;
- a pinch of salt;
- 2 eggs;
- 140 ml of milk;
- 2-4 tablespoons of sugar (to taste);
- 50 g of butter;
- 1 tablespoon of vegetable oil.
From the indicated amount of ingredients, 1 baking sheet of pies is obtained.

Recipe with photo step by step:

Prepare the dough: In the bowl of a stand mixer or food processor, combine the yeast, 1/4 cup warm milk, and 1 teaspoon sugar.

We cover the bowl with a towel and put it in a warm place for 10-15 minutes, until a foam cap appears.

Then add salt, sour cream, eggs, very soft (or melted) butter, the remaining milk and sugar to the dough.

We mix the mass.

In parts, add pre-sifted flour, mixing well the dough each time. As necessary, we change the nozzles for test ones. Flour may take a little more or less - depending on its quality.

The dough should be very soft, tender, it will stick to your hands. We start mixing it up. We knead the dough for about 20 minutes. Since it sticks, in the process of kneading we grease our hands with vegetable oil. At the end of kneading, the dough will stop sticking, but will remain very soft.




We collect the dough in a lump, grease its surface with vegetable oil and transfer it to a deep bowl. Cover the dough with a towel and set in a warm place.

Each housewife can have her own “warm place”: both a “water bath”, and the surface of the stove, if the oven is turned on at medium heat below, and the oven with the light on, just a sunny window sill (if the weather allows) .... We keep the dough warm for 1.5 hours, gently punch it every half hour.

After raising the dough, spread it on a work surface lightly dusted with flour and begin to form products - pies, pies, buns, cheesecakes ...




Put the formed products on a baking sheet at some distance from each other and leave in a warm place for 20 minutes - for proofing. And then we put it in the oven and bake it. It can be anything - pies, cheesecakes, pretzels - at your discretion.
Also pay attention to

Every housewife should know how to cook soft and tender Viennese yeast dough. According to this classic recipe, it always turns out fragrant, airy and incredibly tasty. By adhering to certain proportions of products, you will get airy pastry.

From which you can cook delicious fragrant buns, Easter cakes, pies and pies with a variety of fillings. Write down the classic Viennese dough recipe soon, it should always be at hand!

Ingredients:

• wheat flour - about 1 kg;
• milk - 300 ml;
• sour cream - 2 tablespoons;
• creamy margarine - 200 g;
• eggs - 4 pcs.;
• sugar - 300 - 350 g;
• fresh yeast - 35 g;
• vegetable oil - 1.5 tsp;
• vanillin - to taste.

How to cook Viennese pastry - a classic recipe:

• Cooking dough

Mix sugar, softened yeast and a few tablespoons of flour. Mix thoroughly and pour 100 ml. warm milk. Cover with a clean towel and leave in a warm place, for example, near the stove for 30-40 minutes.

• Cooking sweet Viennese pastry

During this time, melt the creamy margarine and beat the eggs with sugar. Beat conveniently with a mixer. Combine sour cream with beaten eggs and margarine.

Stir the resulting mixture until smooth and add to the yeast dough. Mix well again and pour in milk at room temperature. After that, you can start kneading, gradually adding flour to the yeast dough.

Knead the Viennese dough for about 20 minutes. Until it stops sticking to your hands, periodically lubricating your hands with vegetable oil.

Then roll the dough into a ball, covered and leave for another hour for "proofing". As soon as the test mass has doubled, knead it a little and set aside for another 30 minutes.

After that, you can form buns, pies, pies, bagels and other products. Bake on average Viennese dough products in the oven at a temperature of 180-190 degrees.

If you plan to cook a meat or fish pie (any savory pastries), reduce the amount of granulated sugar.
To prepare Easter cakes from the classic Viennese dough, add raisins and candied fruit.
Dredge in flour before adding raisins.

Before forming the product, grease your hands and work surface with any vegetable oil.

If using compressed yeast: add a teaspoon of sugar and a pinch of dry yeast.

When preparing Viennese yeast dough according to the classic recipe, use products at room temperature or warm, otherwise it will not “fit” well and will not turn out as soft and airy.

Viennese pastry pies are baked over medium heat so that the crust does not dry out and turn out stale.
To keep the bottom of the pie with the filling dry, you can lightly sprinkle the layer with starch and then lay out the filling.

To obtain a golden crust, grease the top of the pie, pies or buns with beaten raw yolk.

Yeast must always be fresh, you should carefully check the expiration date before use.

To make the Viennese dough rise faster, put the yeast dough in a bowl of warm water or in an oven heated to 40 degrees.
It is better to roll in one direction so as not to damage the structure.

Video: how to make Viennese bun dough

Hello dear guests of our site. Today we want to offer a recipe for rich Viennese dough. And from it we will bake fragrant pies with apples. This special dough and baking from it exceeds all expectations.

Ingredients:

• 2 eggs
• sugar 120 gr
• milk 250 ml
• 18 g pressed yeast or dry 6 g
• butter 100 gr
• wheat flour 600 gr
• 1/2 tsp salt
• vanilla sugar 8 gr
• lemon zest if desired

Filling for apple pies:

• apples 1300 gr (7 pieces)
• 4 tbsp. spoons of sugar
• 1 st. a spoonful of butter
• cinnamon

Viennese pastry dough

First of all, let's prepare the brew. In a bowl for kneading the dough, crumble the yeast, add a tablespoon of sugar to it and mix a little.

Then pour in half of the prepared warm milk and stir well. Add four tablespoons of sifted flour. The dough should be as thick as pancakes.

We cover it with cling film and leave it in a warm place for 1-1.5 hours, or until the dough rises with a foamy cap.

Then, in a separate bowl, combine the remaining sugar, vanilla sugar and salt. We drive in two eggs here and beat well with a whisk.

Stir the dough, add the beaten egg mass to it and pour in the remaining milk. Milk must be warm. At the end, pour in the melted butter. Lemon zest can be added to taste. We mix everything well.

Now gradually adding the remaining sifted flour, knead the dough. You may need a little more or less flour. The dough should be very soft and sticky.

Now you need to knead the dough well, about 10-15 minutes. It will become more uniform, soft, permeated with air bubbles, collected in a lump and will only slightly stick to your hands.

Lubricate the bowl with odorless sunflower oil. We round the dough, cover the bowl with a film and leave it in a warm place for 2.5-3 hours. During this time, the dough will need to be kneaded twice. Every 40 minutes.

Apple pie filling

While the dough is rising, prepare the apple filling. Apples need to be peeled, core removed and cut into small pieces. It is better to choose hard apples.

Melt the butter in a frying pan, add sugar, mix a little and immediately pour in the apples. Stir fry them at high temperature for several minutes. They should become softer, but should still crunch a little more when biting. The pieces should keep their shape.

Make sure the apples don't turn into a puree. Remove from the stove and put on a sieve to drain all the juice, then put on a dish and let them cool completely.

When the dough rises for the last time, punch it down and put it on the table. We divide into pieces of about 50 grams each. Punch down and round each piece of dough.

Cover them and let them rest for 10 minutes.

Sprinkle cooled apples with cinnamon to taste and mix.

We stretch each piece of dough with our hands into a layer. Put a tablespoon of the filling in the center and pinch the ends well. We smooth the seam, and put it seam down on a baking sheet covered with parchment paper. And so we form all the pies. The dough is not sticky and it is a pleasure to work with it.

We cover them and leave to approach for 40-60 minutes until they increase well in volume.

Before baking, grease the pies with a beaten egg and immediately put them in a preheated oven.

At a temperature of 180 ° C, bake pies for 30-35 minutes, until golden brown.

Here are fragrant pies with apples from amazing dough ready. Let them cool down a bit and eat. We will not tell you how delicious they are and what a soft and melt-in-your-mouth dough. We recommend you cook it yourself and see for yourself.

Thank you for your attention! Bon appetit! Health to you and your loved ones!

Step 1: infuse yeast.

Pour the required amount of milk into the saucepan. Place the container on the stove at medium heat and heat the milk to 30 - 35 degrees. This process will take approximately 1 - 2 minutes. The liquid mass should be warm, but not hot! Pour the milk into a deep bowl and add the right amount of dry yeast to it. Mix the yeast with milk with a tablespoon, cover the bowl with a lid, and let it brew for 15 – 20 minutes in a warm place.

Step 2: First batch of dough.

In a clean deep bowl, beat the right amount of chicken eggs, lightly beat them with a whisk and add softened butter to them, intended for making dough, then add sugar and salt. Continue whisking the mass with a whisk until the sugar grains and salt crystals are completely dissolved. When the liquid mass reaches the consistency you need, enter into it 250 grams sifted wheat flour and mix the dry ingredients with the liquid ingredients with a tablespoon. Cover the bowl again with a lid and place the container in a warm place on 20 - 30 minutes, next to the stovetop.

Step 3: second batch of dough.

After the required time has elapsed, remove the lid from the bowl, add the remaining sifted wheat flour to the batter and start kneading first with a tablespoon, and then when it becomes difficult for you to mix the dough with a cutlery, continue kneading with clean hands right in the bowl. The density of the dough should be soft, elastic and not stick to your hands. Grease a clean bowl with a little vegetable oil and place the kneaded dough in it. Cover the container with a lid, then on top with a kitchen towel and put the dough in a warm place, again near the stove on 1.5 - 2 hours, for it to rise.

Step 4: Layer the dough with oil.

After about 2 hours, your dough will almost triple in size. Dust the kitchen counter with sifted wheat flour.
Remove the dough from the bowl, place on the kitchen counter and flatten slightly with your hands.
Roll out the dough to a thickness of 1 - 1.5 centimeters with the help of a rock. Start rolling it from the middle to the edges, then the layer will turn out to be uniform in thickness.
Then cut off softened butter for about 200 grams plus, minus 10 - 15 grams.
Place the butter on the rolled out dough and lightly flatten it with a rolling pin to make a thinner layer.
Now cover the butter first with the top edge of the dough, then with the bottom and then with the side edges of the dough, thus forming something like an envelope.
Lay the flour envelope on the kitchen table, sprinkled with wheat flour, and re-roll the dough into a layer. Be very careful so that the dough does not tear and the oil does not leak out through the cracks. In the picture you can see how the dough layer is slightly torn. If this happens, do not worry, just remove excess butter by placing it on the surface of the sheet being rolled out, and pinch the torn ends of the dough with your hands.
Rolled out dough with a layer of butter, refold the envelope, wrap in cling film and put in the refrigerator for 15 - 20 minutes.
Through 15 - 20 minutes, remove the dough from the refrigerator, place the flour envelope back on the kitchen table sprinkled with wheat flour and roll out into a layer with a thickness of up to 1 - 1.5 centimeters. Then re-form the envelope, wrap it in food plastic wrap and send it back to the refrigerator for 15 - 20 minutes, after this time, you can use the dough for making rolls, pies, pies, cakes and many other dishes.

Step 5: serve the Viennese dough.

Immediately after re-cooling, Viennese dough is rolled out with a thickness of 1 - 1.5 centimeters and flour products are formed from it. After you have given the dough the desired shape, place it on a non-stick baking sheet, let it rise for 20 - 25 minutes, brush with a beaten egg and send it to the preheated oven up to 220 - 230 degrees Celsius. The baking time for flour products from Viennese dough depends on the shape and thickness that you gave to your semi-finished flour product.
This dough makes excellent croissants, if you roll out the dough up to 5 - 7 millimeters thick.
Delicate airy buns - rolls, the dough for which must be rolled out no more than 1 centimeter in thickness.
Delicious cheese pie.
Flavored buns with chocolate and coconut flakes.
As well as airy poppy seed cake, but these are just a few of the options. Viennese dough is considered very practical, rolling it thinly, you will get almost puff products, if the thickness of the dough is more than 1 centimeter, you will get rich, delicate products, it all depends on your desire. Cook with pleasure and enjoy! Bon appetit!

- - If desired, some ingredients can be added to the Viennese dough that will give the finished products a pleasant aroma, it can be vanilla sugar or liquid vanilla extract, cinnamon, cloves or nutmeg.

- - Do not overexpose the dough in the refrigerator, do not forget that it is half yeasty, too long cooling threatens you with the fact that your flour products may not rise, 2 calls for 15 - 20 minutes in the refrigerator are enough.

- - Instead of butter, you can use margarine of the highest grade and the highest fat content!

- - Instead of dry yeast, you can use pressed fresh yeast, for the above amount of ingredients 20 - 25 grams of fresh yeast.

- - During the preparation of the dough, chicken eggs and butterfat must be at room temperature!

- - You can adjust the taste of the dough by adding the right amount of salt and sugar to it. If you are preparing sweeter products with jam, condensed milk or cottage cheese, add more sugar to the dough, if you are preparing rolls or pies with stewed mushrooms, salted cheese, boiled cheese, then you can make the dough less sweet.