Dough "Vienna"

[Qween]

Qween
Thank you so much for the recipe for this test. Even in spite of the fact that the dough lasted not 12 hours, but only 10 hours, but next to the battery, the dough turned out to be simply amazing! At first I thought that I would make buns, but then changed my mind abruptly and decided to bake with one wreath, in order to understand how it would behave in Easter cakes. I rolled out the dough, greased it with melted butter, sprinkled with sugar and raisins (after all, I did not put it in right after kneading). I rolled it into a roll and put it in a form on the rise. My form is made of transparent glass, so that all the processes that took place during the rise of the dough were visible. It's so interesting. I baked it and poured it over with chocolate icing. And now I'm thinking how to keep myself from the temptation to go to the kitchen again. I will definitely make cakes in the oven from this dough this year. Thank you so much again.

and in the context:

[Andreevna]

Andreevna, I am very, very pleased to receive such a review!
Thank you !

[Qween]

Qween
Now something has happened to my memory ... About the fact that I baked poppy rolls from this dough, I told you, I’m sure of this. Did I say that I baked a big cake in a round shape? Very tasty and aromatic Well, it doesn't matter. Saying thank you twice is better than none. One of the types of dough from which I will bake Easter cakes this year will definitely be this Thank you again.

Andreevna

And the taste is the same - the desired one?))

[Zest]

Zest , you did not write about Easter cake! To your health !!!

Andreevna

And the taste is the same - the desired one?))

I was ashamed to ask about it

[Qween, Zest]

Qween, Zest
Yes, girls, that's it !!!!! For the oven, there will be a superb cake recipe!

[Andreevna]

Andreevna , I am now absolutely calm!

And yesterday I baked cheesecakes from this dough, 10 pcs. it turned out, they were destroyed immediately, but I managed to leave one, because I wanted to see how he would be on the trail. day ... what you need seems to be not soft, but in fact. ... and taste

I have collected 3 types of recipes for paska: Paraskina. Cool. and, of course, this ... I will conquer my mother-in-law

I have collected 3 types of recipes for paska: Paraskina. Cool. and, of course, this ... I will conquer my mother-in-law

And what about those who are mother-in-law themselves? We'll have to conquer the children! So I have these recipes according to plan this year. So it's not in vain that we mastered recipes from Raisin and Qween here!

[Qween]

Qween I can not pass by such a gorgeous recipe! Thank you so much for such beauty! But, as always, questions arise ..... I hope you can help me (so I want such beauty for myself)

Now, if I make a product in the oven (the same braid, pies and rolls) - at what temperature is it baked and how long does it take? Yes ..... and how do you usually lubricate this miracle?

For the bread maker, I do this:

Then the "Dough" mode, with a wrinkle 3-4 times... Further on the recipe.

In my HP the "Dough" mode does only one kneading and lifting! It's a shame)
But, I feel that I will not stop at anything .... so the question is - that if you put the dough on the "French" mode, it contains just 2 kneading and 3 rises (at least some progress) and after the last rise, just stop HP and pull out the dough .... and then bake as per the recipe .... what do you say?

I have been looking at this recipe for a long time. (How hard I looked that the fresh yeast ran out). If I buy yeast tomorrow, I'll put the dough in the evening. I want to try to immediately decompose into forms (workout for Easter) and bake in the oven.

[Nora clarck]

And I just put the dough. I could hardly find yeast. Somehow I don't like them very much. Tomorrow we'll see what happens.

Nora clarck, I also have the "Dough" mode - this is one batch and one rise.I also wanted to use the "French bread" mode, but refused at the last moment. The fact is that according to this mode (in my HP) the time of each rise of the dough is less than an hour. It seems to me that this is not enough. Although the idea is, of course, wonderful ...

Girls, what should happen to the dough during these 12 hours? Should it rise or bubble up? I put an hour ago in the warmest place in my apartment (in the bathroom on the floor near the chimney) it is just yellowish and nothing happens!

[Aunt Besya]

Aunt Besya, here Qween wrote:

I would like to add that the peculiarity of the Viennese dough is the fermentation of the muffin with yeast before placing it in the dough. I even, objectively, cannot call a mixture of eggs, sugar, milk and yeast a dough. Because the mixture does not have flour, does not increase in volume at all, but from fermentation it acquires an absolutely pleasant rich aroma and an individual taste.

I was scared, suddenly the yeast is bad! I'll wait 12 hours. and the result will be nothing. I put some yeast and milk in a small bowl, I see, they started to bubble, then everything is fine. Thanks for the answer!!

Aunt Besya, my dough, set late in the evening, foams with stirring in the morning, the foam quickly falls off. That is, it really does not grow in volume like a dough on flour. But then the dough itself then grows rapidly, bubbles when kneading. Good luck!

Yesterday I put the dough, today I baked pies with dried apricots. The pies are amazing and the dough is mmmmmmmmmm. Thanks for the recipe. The pies were swept away in just an hour. Now I want to try the roll.

PS. For my taste, a little salt will do the trick.

I beg your pardon, but this is again me with my questions: I put the dough to knead, it is very liquid. I have homemade eggs, I have specially weighed -1 egg with shells 68 gr. Maybe that's why? Should there be a kolobok and what consistency? Someone answer, do I need to add flour?

At the beginning of the kneading, my dough was slightly smeared along the bottom and at first I wanted to add flour (it was not completely liquid). But as the kneading progressed, the dough became more and more elastic and in the end it was already the most that neither is a bun.

Thank you very much! The same taste, I would even say - the taste of childhood. And, most importantly, I didn't think it was so easy and simple. Did exactly according to the recipe, for 500 gr. The dough first foamed a little, and after about an hour more, in the morning it was also foamed, but, naturally, did not rise. Then everything in HP - "basic, dough", 2 hours 20 minutes. At the beginning of the kneading, the dough was liquid, flour remained on the walls, but I did not interfere with the process and did the right thing, after 7 minutes an absolutely wonderful bun turned out, soft, slightly sticking to my hands. As a result, such a "squeaky" dough was received, it came up 2 more times. I made pies with cottage cheese (I sculpted pies in a new way, special thanks). An hour for proofing and in the oven. 200 degrees - 15 minutes !!! I will keep silent about the speed of eating

Thank you very much for the recipe !!

Good day.
Yesterday evening I put "dough" on Viennese dough. The third ascent is already underway. After 5 minutes, the last batch and a little more proofing. Made with 500 grams of flour. I want to make a roll. But here is my dough, although it rises well, but I can’t say at all that it doesn’t stick to my hands or to the dishes. I can't even imagine how to roll it into a roll and spread the filling? What can be wrong? Is it worth adding flour to the last batch or is it "too late to drink Borjomi"?

Good day.
Yesterday evening I put "dough" on Viennese dough. The third ascent is already underway. After 5 minutes, the last batch and a little more proofing. Made with 500 grams of flour. I want to make a roll. But here is my dough, although it rises well, but I can’t say at all that it doesn’t stick to my hands or to the dishes. I can't even imagine how to roll it into a roll and spread the filling? What can be wrong? Is it worth adding flour to the last batch or is it "too late to drink Borjomi"?

It's late, probably, but if the dough sticks, I just grease the surface and hands well with oil, then it doesn't stick. And from such a quantity of dough you will get a huge roll, it is better to divide by 2

[Nora clarck]

Everyone who has got pies, rolls and other goodies - good health, and bon appetit !!!

Nora clarck , I grease the products with an egg. And first I bake at a temperature of 250 * - 7-10 minutes, and then I subtract it by 200 * and bake it. Then a very beautiful dark, but thin crust is obtained. The amount of time depends on the size of the items. The main thing is not to overdry.

As if all the other questions have already been answered. Did I miss anything?

By the way, I figured out some bread on the basis of this recipe. It smells divine. If anyone is interested, then I will share.

[Gingerbread]

Gingerbread It sticks, as it sticks. I slightly greased my hands and the board r. oil, and then - no problem.
Qween Bread? This is very interesting! The recipe for the studio Please.

[Qween]

By the way, I figured out some bread on the basis of this recipe. It smells divine. If anyone is interested, then I will share.

Qween
Are you kidding me? Of course interesting !!! Share soon !!!

It's late, probably, but if the dough sticks, I just grease the surface and hands well with oil, then it doesn't stick. And from such a quantity of dough you will get a huge roll, it is better to divide by 2

You know, it's even funny for me to talk about rolls. After all, the dough, besides being sticky, is also liquid. I poured it into a muffin tin and put the nut filling in the middle. On proofing, it then came up well in the same form, but during baking it remained at the same level.
I tried to "form a roll" from the rest. He just spread the message on a baking sheet during proofing.
It baked in a muffin form for about 30 minutes. The freak itself is delicious, only with the filling you can feel a certain imperfection.
I don’t even understand what I did wrong !? There is only one deviation from the basic recipe: I added 2 tbsp to the dough (immediately). tablespoons of orange peel, ground with sugar (1 to 1). And then the technology was like this:
I loaded all the products in the required sequence into the KhP container and switched on the "Yeast Dough": stirred for 5 minutes - rested for 5 minutes - kneaded for 20 minutes.
1st rise - 1 hour (increase by 1.5 - 2 times) directly in the container.
Then the same container is again in the HP - "Dough" mode - 5 minutes of kneading
2nd rise - 1 hour (increase by 1.5 - 2 times, or even more)
Mix again 5 minutes
3rd ascent 1 hour
Last batch - 5 minutes
4th rise 30 minutes
Then the mold casting began.

If anyone can point out a mistake to me, I will be extremely grateful, because the dough is very tasty and I would like to master it.

[Dolli70]

Dolli70, Crochet, okay, I'll give you the recipe, but I heard that my pictures were disappearing again. I'll check it out now.
I think it will be more convenient as a separate topic?

Gingerbread, try adding flour, just a little. And write down to yourself - how much you added. Just keep in mind that yeast will also need to be added at the rate of 4 grams of yeast per 100 grams of flour.
Sugar zest also has additional liquid.
Write if you still have questions.

Dolli70, and on the avatar is your baby?

[Qween]

Qween, thanks for the consultation. Most of all, to be honest, I sin for torment. I always baked at "Novopokrovskaya", but here it was not in the store and I bought (but a lot!) Some "Shcheb Pak". Maybe, of course, this is just a coincidence, but from that moment EVERYTHING turned out with "flaws".
Shl. Nevertheless, ALL my "freaks" have already been eaten by the people and there is no doubt that this should NOT have been so. The dough, of course, is very tasty in itself, and the costs in my technology, in fact, are known only to me. I will try to improve. So add my grateful voice too. Pascu, in any case, is going to bake on the basis of "Viennese dough".

[Qween]

b] Dolli70 [/ b], is it your baby on the avatar?

Qween She, my doll, at a tender age, five years ago.

sorry for off topic question.But, if it's not difficult, tell me where did you get the recipe for the Paraskin test (if I am not mistaken in the name)? Thank you very much in advance

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3431.0

[Qween]

Qween, I want to thank you again for the recipe. Super!

Today I "tested" my new stove. I took yours as a recipe. Neither recipe nor oven failed. Thank you.

[poiuytrewq]

poiuytrewq , to your health!
What did you bake so beautiful? It looks like roses.

This is how I make buns ...

Such interesting buns. And there is jam inside, or is it an optical illusion.

In the two distant ones - jam. The truth turned out to be watery ...
And there is nothing in the neighbors.

[poiuytrewq]

poiuytrewq, can at the same time say - who taught you to weave such wonderful buns so beautifully? And what - all different shapes?
I really liked them.

[poiuytrewq]

poiuytrewq, can at the same time say - who taught you to weave such wonderful buns so beautifully?

"How to cook confectionery and other flour products, sweet dishes, preserves, juices and supplies for the winter at home (a guide for young housewives) State Publishing House 1959"

I'm self-taught .

poiuytrewq And what - all different shapes?

No, the shape is the same. The rest is a matter of yeast and heat. Nobody knows how it will "turn out", but it always turns out great.

Everything is done simply.
Cut off a piece of dough and roll out (knead) the cake. Lubricate the cake with melted butter, sprinkle with sugar (with cinnamon) and roll it into a tube with the greased side inward (like a roll). We cut the tube along with a sharp knife, just a little short of the edges, and unfold it in the form of a heart, a bow, a rose.

For Viennese dough, when I roll up the tube, lightly (well, just a little) sprinkle the layers of the roll with flour while rolling. In this case, the layers diverge better - the pattern is more beautiful.

Super! On the surface, you can't say that this is one way of "wrapping" buns.

[Qween]

Qween, Thank you. I never thought that for such masters and craftswomen as on this forum there would be something strange.

(y) Great recipe! Now I will only make Vienna dough. This weekend there was a rehearsal for the Easter holiday. It turns out everything is so easy and simple. Made in a bread maker. What a smell! Miracle! Qween, thanks for the recipe! This is what I wanted.

[irina_g_]

irina_g_ , I'm glad ! To your health!

Everything is done simply.
Cut off a piece of dough and roll out (knead) the cake. Lubricate the cake with melted butter, sprinkle with sugar (with cinnamon) and roll it into a tube with the greased side inward (like a roll). We cut the tube along with a sharp knife, just a little short of the edges, and unfold it in the form of a heart, a bow, a rose.

The heart will turn out even easier if the rolled roll is first folded in half, and then cut with a knife almost reaching the folded ends (where we cut the fold) and unfold the cut parts to the sides.

[aynat]

aynat, I agree, it's just a matter of habit already.

For Easter I will definitely bake from Viennese dough, but I don’t hold rehearsals - I’m collecting information

I learned how to make buns from the photos that Elena Bo exhibited

I will duplicate them, this is the topic

🔗

🔗

Girls, and in these pictures on top is the Viennese dough? I have it much thinner. I can't even imagine how to make this beauty out of what I get. Here in HP, when I do not touch anything with my mediocre hands, I get a product from this test. Otherwise - nothing.

[poiuytrewq]

no, this is not Viennese pastry. Just ways to cut the dough into buns.
It should work with Viennese. Have poiuytrewq very cute buns on the previous page.
Must wait Qween She's special in Viennese dough, but I think you can add flour so that the dough is not very liquid.

[Gingerbread]

Here I am .
Viennese pastry is not as steep as in the picture, but much softer, but it lends itself perfectly to molding, even ideally. At the same time, I grease my hands with oil, rather than dusting with flour.

Gingerbread, I will tell you that how many breads I have tried to bake from the site, and absolutely always added flour. Otherwise it was a very thin dough.
We all have different flour, butter, eggs, sour cream and other products.

And do not hesitate, add flour to make it comfortable to work with the dough. Just don't put too much - the dough should be soft.

I'm sure you will succeed!

[Lenusya]

Lenusyathanks for the praise. It is doubly pleasant, because this was the first try in a new stove.