elena_nice74
Well, yes, here I am such a cuckoo, Thank you found !!!
o_olga76
Qween, thanks a lot for the recipe! The dough is GREAT! For those who have not yet tried cooking: it is worth making because of the aroma alone that is obtained in the process!
It only wandered for 7 hours (I was tired of waiting) on ​​a warm battery. It was mixed immediately: it became elastic and plastic. It seemed to me that even the flour is too much. Makfa flour, Kryvyi Rih yeast. It turned out six butterflies and one woman in a cake pan. Photographed what was left of my men in the morning
Vienna dough
Vienna dough
o_olga76
... Qween, and I also want to ask. Is this dough, of course, only for sweet pastries? And for savory, please advise something tasty
IRR
Quote: o_olga76

... Qween, and I also want to ask. Is this dough, of course, only for sweet pastries? And for savory, please advise something tasty
o_olga76, you can go to Anya's recipes and there to examine and choose. She's got all the dough
choose here Tyts
o_olga76
IRR, thanks for the idea, chose the "Rublevskoe" dough. I didn’t think of a peek - my brains are on maternity leave with me ...
fomca
And I make pasties out of this dough and I also tried such a cake. Delicious, thanks!
Vienna dough
Qween
fomca, to your health!
Very cute cake and you can see that the oven bakes well.
fomca
Can I also show you what pies I bake from this dough? Exposed. without knowing, I moved my post and photo to the topic "Cutting dough"

Albina
The day before yesterday I started to taste the "Viennese dough" - I put on the "dough", and yesterday after dinner I baked some cakes to try. Very interesting dough. but my cakes were not very sweet. But I liked the VERY Puffy dough. Everyone asked, "Is that all?" So you can already bet on Easter without fear of letting you down. Of course, the proofing process is lengthy, but for me it's used to me, when I knead cakes without a recipe, I also knead them several times and expect a good rise. And since the dough is rich, it does not rise instantly in 1 hour
Eusebius
Darling Qween. I would like to tell you once again a big Thank you for the Vienna pastry. We have been making cakes out of it for the second year already. Our cakes were also baked today. It turned out great. (y) Even after 12 hours of fermentation, the dough did not want to fall off. Light dough texture, incredible lamination and softness. Melts in your mouth. Some have already tried it. We were very, very satisfied. Thank you.
🔗
🔗
strecoza
And I want to say thank you! The cakes turned out to be good, even, but like many, I do not have enough sweetness, although I added sugar.
Qween
Eusebius, strecoza, good health, girls!

Eusebius, beautiful pasochki, perfect turned out - feast for the eyes!
Gael
Christ is risen!!!! Thanks for the wonderful recipe! I congratulate everyone on a bright holiday, which has become even more fragrant with ideal Easter cakes
Qween
Truly Risen!

I am glad that you are happy with the recipe and the Easter cakes were a success.
singulik
Thank you! I will definitely try!
Albina
On Sunday I baked a pie with apples on this dough. The middle son marked the cake with a high rating And really the cake turned out like a cake, there is not enough cream Photo, if I can put it out, I will put it out later
Albina
Vienna dough
Albina
Vienna dough
Lagri
Today I made Viennese dough in a bread maker and baked such a roll, I just baked a small 350 g flour and counted the recipe.
Vienna dough
Thanks to the author for the recipe!
Miss Raspberry
Qween, can you tell us more about the plum filling in your own juice? Sorry for the stupidity.
Miss Raspberry
Margot, and you have pies with cottage cheese in the photo? And a recipe for a more specific filling can be? I'll write it down.
Miss Raspberry
QweenThank you very much for the recipe for this test.
I made rolls with nut filling, my husband really liked it.
Here is my photo report. I cut it, otherwise it didn't fit on the plate.
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Miss Raspberry
Soul Magic
And you can write in more detail about the snails that you made with roasted nuts filling.
Miss Raspberry
Qween thank you for the recipe. I just can't stop, I bake and bake everything from it. I also baked pies with plums.
Vienna dough
taste
Made from 4 eggs. I counted the recipe. Kneading in a bread maker. She joined the ranks of Panasonic 2501.
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butska
Thank you very much from our family. I made buns for the first time and everything worked out for me. Now these buns will often be on our table
Herringbone
Thank you very much for the recipe !!!! Already done three times !!!! Dough is a fairy tale !!!!! The only BUT is yeast (the dough smells strongly of yeast), I will try to replace it!
Qween
Oh, girls, how much beautiful you baked!
But I didn’t see it, because notifications are not coming.

Miss Raspberry, I will not repeat myself about plums, because I remember that I wrote to you about them in PM.

Herringbone, this dough doesn't smell like yeast at all. You are right, you need to change the yeast.

Girls, health!
Miss Raspberry
Qween, Viennese pastry is magical, incredibly tasty. My children just generalize him. Here are Viennese cheesecakes, ordered by my son.
Vienna dough
Qween
Miss Raspberry, very beautiful cheesecakes! I love those.
Herringbone
Baked from this dough, replaced yeast, the effect is amazing, the smell of baking, and these are the pigtails I gotVienna dough
Herringbone
I took it as a bookmark and will delight my loved ones !!!! And to you, Qween, thank you very much, especially since I rarely did the test, and now I really like it !!!!
Qween
Herringbone, that's great that everything turned out as desired! And the pigtails are pretty.

To your health.
butska
Girls help a newbie. In the morning I put the dough for 12 hours, can the dough be prepared tomorrow? And where to store the dough until the morning?
londar
I have a dough in the kitchen on the table, covered with food wrap
Marta *
And I have like this ...
Vienna dough
Thin strips of dough and huge holes above the filling ... Tell me, what's my mistake?
I made a portion of bread, the filling is nutty, it seems, everything is according to the technical process ...
I have 2 versions: either you need to spin the rolls tighter, or the baking temperature was too high ...
Or maybe I rolled the dough too thin?
Lizaveta79
Hello. I honestly admit that I am not friends with yeast dough, but I really love rolls and pies. But what if you put the dough on the Sweet program (sweet pastries) only without baking. In this program, there are 3 lifts and workouts. Tell me please.
zoyaaa
Thank you very much, the smell of the dough is indescribable, I have been looking for such a recipe for a long time.
OlenkA-kmv
I tried this dough for the first time. I took a portion for the sample for 2 eggs. I made a dough in a bowl, covered with cling film. She put the bowl near the battery. By the 12th hour of proofing, the cling film has risen above the bowl. The dough was kneaded by a bread maker. I made a roll with nuts from the dough. Gave distance 30 minutes. And in the oven. The dough is baked well. I'll try to insert a photo.
[img_20140501_203844.ipg]
Barbarita
OlenkA-kmv this?

Vienna dough
OlenkA-kmv
This is my photo. True, the picture is slightly incorrectly inserted. Thanks for the tips!
Yulia
I liked the dough very, very much - fragrant, weightless, very soft. I did the SAF moment on dry yeast. I put 2 packs of yeast on 1 kg of flour. It climbed well. Kneading in HP in two passes. The dough is very pleasant to work with.
Braid - buns with cottage cheese and dried apricots. Cinnamon buns.
Thank you so much, Qween, for such a wonderful recipe!
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solnyshko
I just baked buns according to your recipe. This is a miracle !!! It's not the first time I've baked, and everything always turns out amazingly. The aroma and taste of childhood. Thank you very much!!!
Molly1101
The dough is very good, after 2 days it was soft and fresh as on the first day
Kirks
QweenThanks for the recipe! The dough is very tasty and aromatic. I made pies with plums for 2 eggs in a bread machine.
Vienna dough
Want to know everything
Qween, HELP !!!! This is to put it mildly - a NON-TASK !!! (((Ready lush beautiful spongy buns smell like YEAST (well, or mash, as my husband said). The taste is also yeast! "Hat" with yeast with milk, eggs and sugar was (formed within 12 hours, everything was as recommended, the temperature in the kitchen was 25 grams)! She mixed flour and butter with a wooden vestka ("by hand"), 15 minutes, until formation of a good elastic "NON-kolobok", the dough was viscous, but not tight, namely - elastic. The dough was kneaded 4 times. Proofing was for 50 minutes (approximately). When forming buns, the dough smelled pleasant - vanilla baking.The buns were allowed to rise almost 2 times after molding. I cooked in an electric oven, the first batch - without steam, the second - with steam. The result in both cases is an unpleasant smell, and, accordingly, taste !!! The yeast is fresh, normal, because on the eve I baked bread with it according to a recipe tested throughout the year. What could be the problem? I have been looking for a similar recipe (specifically for buns) for a long time with a reasonable ratio of ingredients, "like grandma's." But baking - it did not work ... (the smell during baking was good, tasty, the children walked around like cats !!! Even the neighbors were interested in what is being prepared here !!!) The result is unsuccessful ... (children can't eat !!! absolutely sure !!!). Can't help?
Clementine
I also baked dough yesterday according to this recipe, the result is the same - the taste and smell of yeast. I used fresh yeast, I think it's in them. Yeast in yellow-red packaging. I'll try again, try to find another manufacturer's yeast or dry yeast.
Rada-dms
I then decided to bake with fresh yeast and again returned to dry or liquid! Fresh ones directly stink themselves and are very felt in the finished product.

And heartburn, sorry, started ...

Tofslic
Dear Qween, You could not repeat for an encore the molding of the plum buns from the first page, otherwise almost all the pictures disappeared there. And it looks so cool that it is very hot to repeat
Markiza_Angelov
Please tell me how many cakes are made with such a recipe? I want to reduce the dosage))

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