Dough "Vienna"

[Freken Bock]

Freken Bock I'm so raaada!
To your health!

I am absolutely sure that these women are completely saturated.
I see your crust is thin, not coarse, it should be soaked.

Did you water them hot?
Solution options:

1. The syrup is digested. Try to make it more liquid.

2. Poke the women with a thin stick, and then soak.

[Qween]

Qween This batch (and there was another one baked in a silicone muffin mold) had a thicker crust, yes. The syrup is not overcooked, hot women poured hot syrup over. The first batch was with a softer crust, more saturated, but not through and through. I will fulfill the recommendations.

[This is my grateful report]

This is my grateful report auto RU .

if someone is interested - this is how I refined (step by step)



so you can pinch any cake, if it is not sweet (with fish, meat, potatoes, mushrooms, etc.), you can put a bowl of salad in the center for visual delight. And finally ...

[This is my grateful report]

This is my grateful report auto RU .

if someone is interested - this is how I refined (step by step)

Wow! Thank you!

Girls! Tell me please! I'm VERY afraid - so I ask again, forgive me if you already said.
12 hours withstood
I filled up everything - I put the main dough in Panas 255 in the HP mode, now it is equalizing the temperature
Then - put them in tins (I bought them for some reason)))) put in the oven to stand at 40 degrees (NOT A LOT?).
But then - it's not at all clear - what, get it out of the oven, heat the oven to 220 degrees and oven? What if they (cakes) fall outside the oven?
Help! Advise !!!!!!!!!!!

40 degrees is probably too much ...

And I didn’t take it out, I lit the oven right with Easter cakes (not 220, but 160 degrees) with a bowl of water from below (for moistening), 20 to 160 minutes, and then 180. Tortyzhka suggested that. Regular gas oven.

Thank you! I will do that!

IRR, but I did not understand what the filling. And yet, if the filling is not sweet, then the point is to make this beauty from Viennese, that is, very rich dough? If the nuts are ground with sugar, then, in my opinion, what is needed And it will not flow out, and will coincide with the dough, if I am not mistaken.

[Qween]

IRR, but I did not understand what the filling. And yet, if the filling is not sweet, then the point is to make this beauty from Viennese, that is, very rich dough?

This filling is made from nuts and sugar. (decision to go to the end according to the author of uv.Qween) Shaping showed how an idea for all types of dough and Viennese as well. ( People! Nobody called to hide fish in sweet dough!) ... Maybe she missed it when I wrote and misunderstood me.

: flowers: IRR, looked with a fresh mind and realized that it was a FORMATION. Indeed, very original and appetizing. And then what a day in the kitchen in a semi-conscious state I am preparing for the holiday, which has already ceased to think

[LiudmiLka]

And then what a day in the kitchen in a semi-conscious state I am preparing for the holiday, which has already ceased to think

Duc, similarly.
LiudmiLka,

[all types of dough]

Shaping showed how an idea for all types of dough and Viennese as well. ( People! Nobody called to hide fish in sweet dough!) ... Maybe she missed it when I wrote and misunderstood me.

oh, girls, I can’t breathe from laughter ... thanks, amused. I beg you, do not be offended ...

[barbarita]

oh, girls, I can’t breathe from laughter ... thanks, amused. I beg you, do not be offended ...

barbarita! What to be offended! We can no longer breathe either, only from eggs and pasta from Viennese ... Christ is risen, girls!

Hello everyone, everyone!
I, a beginner, will say right away that I have a limited Internet connection (by cards), so I cannot read all the pages of the forum.
Twice I tried to make "Viennese dough", and twice it did not fit me, the first time I did it from dry yeast, the second from "wet", first fermented the whole mixture with eggs, and then, when I added butter and flour, vanilla, I made kneading, and that's it, my dough literally stops there, if it has risen, then just a little, and after kneading in tins it does not fit at all.
Girls, you can once again the whole process in great detail, well, as for fools, eh !!!?

[Nyushenka]

Nyushenka, Welcome .

Is it warm in your kitchen?

[Nyushenka]

Nyushenka, Welcome .

Is it warm in your kitchen?

Thank you!
Warm, the first time I put the dough to go into a warm oven (open and with a weak light), and the second time to the boiler.

Somehow (and repeatedly) my HP went crazy. And during the kneading of the dough, it warmed up more than usual. So the dough after a certain point absolutely stopped growing.
I mean, maybe you made the dough too hot. Try to put a bowl of dough in the sink with warm (not hot) water. I think it will be more fun.
What other reasons for failure can be ... Still yeast.

Qween I still had such moments,
when I added flour and so on, I mixed this mixture with a mixer (special beaters for dough), then laid it out on the board and kneaded.
the mixture with eggs fermented in a special plastic bowl (for a mixer).
Your recipe, at the beginning of the forum, I made all the ingredients in half.
Maybe somewhere here are my mistakes.
How long should the dough be suitable after you have mixed two mixtures, eggs with yeast + sugar + flour, butter, vanillin?

[Nyushenka]

Nyushenka, as if you did everything right.
The dough can be suitable in different ways. A couple of times is enough. If you have time, then even longer, you can stretch it for 5-6 hours.

Did you make half a 12-egg serving?

I can be on you, but I made for six eggs.

then laid out on the board and kneaded.

Was the board not glass?

Was the board not glass?

Wooden board, Qween and the Vienna dough should be slightly damp, or add flour until the dough is dry? I had wet dough, so to speak.

No, you don't need to add flour. This dough, immediately after kneading, is rather "wet", sticky. But after fermenting, it is not sticky.
I grease my hands and the board with vegetable oil, and so I cut the finished dough.

Qween, I'll summarize a little, and you, if anything, will correct it!
1) I put the mixture with yeast + eggs + sugar + milk to ferment for 12 hours, in a plastic bowl, or in an enamel bowl, or does it not matter?
2) after, as the mixture has fermented, I add flour, butter, vanillin, I knead with iron beaters for dough (which are attached to the mixer), nothing that iron?
3) is the yeast dry, or "wet", or doesn't it matter too?
4) when I put the dough into tins, the tins need to be covered, and where is it better to put them?
5) Bake, place the tins, from a medium-preheated oven, from a low, or in a very-preheated one?
And yet, maybe some nuances from you !!!

[Nyushenka]

Nyushenka

1) I put the mixture with yeast + eggs + sugar + milk to ferment for 12 hours, in a plastic bowl, or in an enamel bowl, or does it not matter?

Set for 12 hours in any dish.

2) after, as the mixture has fermented, I add flour, butter, vanillin, I knead with iron beaters for dough (which are attached to the mixer), nothing that iron?

I don't interfere with the dough with such beaters. Or by hand or in a bread maker. But, if it is convenient for you, and it turns out well, then why not.

3) is the yeast dry, or "wet", or doesn't it matter too?

I do not bake on dry ones at all. I take only "wet" ones.

4) when I put the dough into tins, the tins need to be covered, and where is it better to put them?

Each mold can be covered with a bag or cling film. You can leave it for proofing in a warm kitchen. 25-28 degrees will be enough.
You have a gas oven, and I would not risk standing in it.

5) Bake, place the tins, from a medium-preheated oven, from a low, or in a very-preheated one?

In a medium-preheated oven.

[Qween]

Qween, came to thank for this wonderful dough. I made a portion of 2 eggs, it turned out a roll with poppy seeds (ready-made filling), 4 buns, and 4 small rolls with chocolate (like a pie). Sooooo delicious. Small rolls with chocolate were especially successful - delicate, fluffy. Unfortunately there are no photos, but I will definitely repeat it in the near future.

[Joy]

Joy

what a coincidence. AND Joy appeared, and I now put a dough on nut rolls from this dough.
But I definitely delete from ICQ, it's not you there - but porn advertising

[Zest]

Zest, so you didn't like the ad? And I tried so hard, tried so hard ...
Delete, of course, I also deleted it after my son told me what cognitive information comes from it. Apparently, someone hacked my ICQ.

Today I will also put a dough on this dough.
By the way, about the stickiness of the dough - if you knead it well, it becomes a little sticky, but it lags behind your hands and molds well. She cut the dough on a silicone mat and there was no problem.

[Zest]

Zest, so you didn't like the ad? And I tried so hard, tried so hard ...

You better come back to the forum, otherwise there are those "old people" who are "into battle" very few left

And about the messages from your asi ... are those young people fit for sho? As their inspiration runs out, together with ardor, I will throw them a home video

[Zest]

Fine, Zest, I'll tell him so.
Has brought buns and rolls with chocolate from Viennese dough.

And about the messages from your asi ... are those young people fit for sho? As their inspiration runs out, together with ardor, I will throw them a home video

, oh Zest! well, you're straight ... GOOD MAN!

Qween, thanks a lot for the recipe
What a pleasure to work with this test !!! Breathe in its dizzying aroma! It only smells like Easter.
From 500g of flour I got 4 rolls with different fillings. Cool down, walk, admire them. Made with daughters, dad and brother for the holiday. Will they wait for the holiday or will they postpone the holiday for today ...

Qween

Thanks from the whole family!
Did: girl_dough: and for 2 and 3 eggs without deviations from the recipe, everything is verified.
Separate for you Thank you for the nut filling. Very tasty and delicious.

And I am grateful for the recipe from the whole clan. Because not only I now constantly bake these rolls, but also my three sisters. ... Amazing dough! Today I baked again with apricot jam. Instead of milk, I used 20% cream. THIS IS 1/4 of the serving size) 🔗

The dough is super tasty (y) The author - deep bow

I'd like to bake from this dough and pies, and roll, and cake! I have only Lviv bakery dry highly active yeast. Tell me, please, are these suitable or is it better not to try, and how much to take, for example, for 300 g of flour?

And today I bombed a roll with a nut filling from this dough ... it turned out one roll and two types of buns, one roll remained ... I put another portion, only they will be with raisins

[Freesia]

Girls, I am pleased that you like this recipe. To your health!

I'd like to bake from this dough and pies, and roll, and cake! I have only Lviv bakery dry highly active yeast. Tell me, please, are these suitable or is it better not to try, and how much to take, for example, for 300 g of flour?

Freesia, I don't bake with dry yeast. It seems to me that highly active people may not live to see the end of the process. Maybe one of the girls will tell you more precisely ... We have already discussed about dry yeast in this test, but I do not remember exactly which ones were advised.

Dry yeast survives to the end of the process for a sweet soul. Last year I baked cakes from this dough on dry ones.

[Summer resident]

Thanks for answering
Summer resident If I put 2 tsp. will it be ok for 300g of flour?

[Freesia]

Freesia , you are welcome .
Until Summer resident will come, write my opinion, it seems to me that 2 tsp is a bit too much, maybe 1.5 is better. IMHO

I'll try 1.5 tsp, otherwise I thought I needed more yeast if fillers are in the dough.
I already found yeast, bought pressed, was delighted, also Lviv. For 2 days now, neither bread nor Easter cake can really fit, I can't fit into any HP program, I have to turn it off and wait.With such results, you will have to use a dry oven.

Somebody weighed the girls how many cakes from Viennese dough by weight and in what quantity. If anyone has such information, discard plizzzz, I would like to bake to order. I mean from the number of products given in the main recipe.

[The only deviation from the recipe was that I mistakenly poured 25 g more milk, so I had to add flour.]

I have from this set of products
sugar 200 g
milk 125 ml
fresh yeast 20 g
eggs 3 pcs.
butter 100 g
flour 500 g
raisins 70 g
dried apricots 70 g
vanilla
lemon or orange zest 1 tsp (with a slide)

it turns out like this



The only deviation from the recipe was that I mistakenly poured 25 g more milk, so I had to add flour.

The girls who asked about the weight, I have 12 eggs, it turned out: 2 Easter cakes, 350 grams each,
two 1kg 300 grams, and one baba weighing 700 grams.
Total: 4kg.
cannot insert an image.
🔗

Girls, here's my photo report!

this is in progress:


and this is already the result, my daughter decorated the Easter cakes:



like this!

Qween, please, what to do? I put the Viennese dough on dry shivers, though there is still a dough, can I fix it somehow? I really want it to work out THANKS

I forgot, I added 75g of dry yeast to 0.5 liters of milk ............

girls, teach such buns to do (in the sense of folding techniques) are very good
🔗

girls, teach such buns to do (in the sense of folding techniques) are very good
🔗

There is a topic Dough cutting here there is a video and a discussion of such braids ...tyts