Recipe for Viennese bread and delicious chocolate Viennoise

A part of French baking tradition comes from Austria.
Indeed, the expertise developed around “viennoiserie” originates from the capital of this country, Vienna.
Soft and with excellent shelf life, the viennoise will be your go-to for sweet and savory snacks. Thanks to this recipe presented by Éric Kayser, it will quickly become a staple in your kitchen.

The Recipe:
Start by adding the liquids to the mixer bowl: water, yeast, and sourdough starter.
Add the milk powder, flour, sugar, and salt.
Start the mixer on the first speed.
Increase to medium speed.
Knead for about ten minutes.

Add the butter and continue kneading for another 3 minutes.

If you’re making chocolate viennoise, add the chocolate chips once the dough is well mixed.
On the first speed, take care to knead only long enough to incorporate the chocolate chips. Kneading too long or too quickly will cause the chips to break apart and melt into the dough during baking.

Stop the mixer, remove the dough, and shape it into a ball. Let it proof for about an hour in a bowl covered with a cloth.

Cut the dough into two portions.
Shape each portion into a log.
Cut the logs into pieces weighing 120g each.

Shape the 120g portions into balls and let them rest for 30 minutes.

Prepare your viennoise tray.
Butter it or line it with parchment paper to prevent sticking.

Stretch the dough slightly to prepare it for shaping.
Fold the top to the middle and seal the edges together with your fingers.
Roll out the dough in one smooth motion, taking care not to overwork it to avoid damaging it.

Place the dough pieces on the viennoise tray, seam side down.
Brush them with egg wash if desired.
Score your viennoise lengthwise with a deep cut from top to bottom.

Let the viennoises proof one last time for about two hours.

Bake at 200°C for 20 minutes.

Enjoy them plain, spread with butter, jam, or chocolate spread, or dipped in your favorite hot beverage.
Or use them for sandwiches to create a sweet and savory combination with a tender texture.

Bon appétit.
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