Dough "Vienna"

Hello. I read the recipe and got excited about making Viennese dough pies. I did everything exactly according to the recipe: I bought fresh yeast, my vanilla is in a jar with sugar, fresh eggs with a beautiful yellow yolk. I baked pies with cottage cheese with raisins and apple with cinnamon. The dough after kneading turned out to be so gorgeous, it is a pleasure to work with it. BUT after baking strong smell of yeast, and to my taste there is not enough salt in the dough, although we use very little salt. I dreamed that this is my dough, but it didn't work out. What is wrong here?

This is exactly the case for which I do not like pressed yeast. If the technology of growing yeast is violated at the plant, then in addition to the actual yeast cells, other fungi and molds get into our packaging, and then in the dough there is such a strong smell. Therefore, our grandmothers added infusion of hop cones to the dough, which slowed down or even killed the growth of extraneous microflora

[Deva]

Deva, I highly recommend changing the yeast.
I once came across yeast, from which bread smelled unpleasant, and on days 2-3 the loaf had such an unpleasant smell that I had to throw it away. After the second in a row such a result, I switched to another manufacturer's yeast. I buy from the same seller, and be sure to open the pack, look at the appearance of the yeast, and be sure to smell it.

Summer resident , my grandmother still baked with yeast from hops. She made this yeast herself and dried it. The resulting granules were very tasty.

[Deva]

Where to get hop yeast?

Deva, hop yeast is not on sale, and never has been.

[Qween]

Qween, but fundamentally, there is no salt in the recipe? I felt it. Nothing will be broken if I add? I understand intellectually that it will not be disturbed, but what if? ...

[Freken Bock]

Freken Bock , I think that if you put salt in the morning, and not immediately in the dough, then absolutely nothing bad will happen.
Therefore, I posted the recipe long before Easter so that there was time to adjust it to taste.

Today I baked this recipe. In the evening I set half the rate (6 eggs). The exit turned out - 2 huge rolls with strawberry jam. I was also embarrassed that there was no salt at all. But nothing spoils. When baking in the oven, it rose very much, even cracked from the side. Tasty!!! THANKS for the recipe!

I really want to bake such wonderful buns, but there is absolutely no experience of working with dough, and in general with yeast dough, not very much Prompt, please, are there any signs of readiness of the dough and what threatens to overexpose it? The fact is that in my apartment the air temperature is usually more than 25C, maybe in such greenhouse conditions there will be a lot of 12 hours?
And please advise at what temperature to bake in the oven and the approximate baking time (for buns)

[Seraphim]

Seraphim , if we talk specifically about this recipe, then the finished dough looks like a liquid mixture, and a foamy mass floats on top. When the kitchen is cool, then I leave the dough on the battery overnight. Don't worry, yeast won't die in 12 hours in a warm place.
If the buns are not very large, then bake at 200 degrees, ~ 20 minutes, until dark crust.

Finally I found fresh yeast in the store and made buns according to the version for a bread machine. I did it on the main program in dough mode (2 hours 20 minutes). I made a lot of buns with apple pieces. It turned out awesomely delicious! My three-year-old daughter, to my horror, ate 5 pieces in a couple of hours, I didn't have time to watch her carry them. Thank you Qween for the wonderful recipe! Now I will regularly bake them and carefully hide them from the child

[Moon1055]

Moon1055 , my mom also makes a dough for 1 liter of milk.
And the truth is - a lot is obtained.

Seraphim , I am glad that everything worked out for you, and you liked the ready-made buns.

The girls cooked buns yesterday according to this recipe - delicious yes, soft yes, but there is no smell at all: (why?

When I baked cakes and added vanilla and cinnamon together, I also noticed that there was no pronounced smell. Thought maybe they were interrupting each other ??! It is better to add one thing.

ks372 thanks for the advice

[For the bread maker, I do this:]

For the bread maker, I do this:

2 eggs
13 g yeast
85 ml. milk
85 gr. Sahara
50 gr. butter
300 gr. flour
vanilla

I mix the eggs with sugar, milk and yeast, leave for 12 hours (overnight), and in the morning I pour the prepared mixture into a bucket of HP, add butter, vanilla and flour. Then the "Dough" mode, with a wrinkle 2-3 times. Further on the recipe. This amount makes 2 large rolls, or one large pie, or a medium baking sheet of pies.

Girls, it seems, I am the first who did not succeed ... I weighed everything on the scales, only I left it not twelve, but for 10 hours. Then in HP for the dough mode. At the end, the dough increased ... three or four times. Almost all the bucket was filled, but ... it was not possible to roll it out on the roll table. It was so sticky ... it poured and poured flour, but ...
Maybe I should take 400 grams of flour next time?

I rolled it out on baking paper, a rolling pin and greased my hands with vegetable oil. I sculpted cheesecakes with my hands.

[Hairpin]

Hairpin , I also lightly grease my hands and a cutting board with oil, and then work with the dough.
Of course, you can add flour, just a little.

That is, the problem was that you had to pour oil on the table (both on your hands and on a rolling pin), and not flour?

Is not a fact.
But, for a long time, when cutting almost any dough, I have not dust the surface with flour.
For example, the butter in which pies are fried, then does not burn.

[Qween]

Qween
Thank you for the dough recipe, the snails turned out to be very

The filling is almond roasted nuts, chopped in a blender.

True, I didn't have enough salt to taste, next time I'll try to put a little

I add a teaspoon of salt. I put the dough for 3 - 4 hours on the battery, so I think that you can immediately put the dough in the oven on the timer (first, butter and flour, and on top of the dough) and in the morning there will be ready dough
When cutting, I do not use either flour or butter - the dough is perfectly cut on a silicone mat!

[Soul Magic]

Soul Magicplease, and health!

I really cook this dough without salt, because I remember this taste from childhood.
But Freken Bock I already wrote above that she also lacks salt, and we discussed this a little.
So, add you too, do not hesitate to customize the recipe for yourself.
Just do not put salt in the dough.
Katyushka , I also had an idea - pour the dough on top of the flour, and set it on the timer. But so far there is no need to try to do so.

I made Vienna dough rolls! The dough is amazing, tasty, fibrous. But, my product smelled of yeast, I weighed everything. Maybe you should have added less or half in the evening, half in the morning?

Qween, thanks a lot.

Made today with nut filling, this was my first experience with compressed yeast. This is tAAAAk delicious that out of 2 rolls, in 40 minutes there was only one

But, now I will bake them often ...

[katyac]

katyac it seems to have caught such yeast. Because the finished dough has absolutely no even a hint of yeast smell. Try changing the manufacturer.
Do not put the yeast in two passes (or less than the recipe) - the essence of this recipe is that the yeast should ferment well with sugar, etc. Good luck!

fiordiloto , it's very good that everything worked out the first time, now the desire for the process of working with the test will not disappear.

[Qween]

Qween
I apologize in advance if such a question has already been asked, and I missed it ... Tell me please, how many times should the yeast mixture that has stood for 12 hours increase?

[Qween]

Qween
I apologize in advance if such a question has already been asked, and I missed it ...Please tell me, how many times should the yeast mixture that has stood for 12 hours increase?

"It is given" to me that it does not increase, there is no flour in the same place, only the cap is "bubble"

[Celestine]

Celestine
Well, thank you! And then I was worried all over, I thought the yeast was "non-working". So everything is all right. The dough is already in the proving process.

[Celestine]

Thank you Celestine that answered.
Quite right, the finished dough looks exactly like this - a liquid with a foamy "cap".

Crochet, I will look forward to your resume.

I took my daughter to the garden, came home and thought - shouldn't I bake something from the "Viennese dough" ...... I made a dough for the battery too, then ground the nuts and went to the store. In general, after a couple of hours I kneaded the dough and put on buns and that's what I got


The buns turned out to be incredibly soft !!!! Of course, I used to bake this dough before, but now something has turned out! And the only difference is that today I cooked buns in the oven for 10-12 minutes at a pace. 200 *

[Katyushka]

Oh,Katyushka, I can't see your photos.

[Qween]

Qween, tell me, do you cover the dough for the night with something - a napkin, a towel, or leave it open?

I covered with cling film

[Katyushka]

Katyushka , now you can see. Wonderful buns turned out, even from the photo you can see how soft they are.

poiuytrewq , I think that this is not important, do as you like.
I cover the bowl with a plate.

[Qween]

Qween Thanks again!

It hasn't come to cake yet, but I've already planned some buns for the weekend
Thanks for the recipe!

[poiuytrewq]

poiuytrewq , you are welcome .
I wish you delicious buns.

[Qween]

Let them say that it is good for a Ukrainian, then death for a German!
So I don’t believe this turn anymore, my friends!
Prescription cheesecakes Qween my German husband has been slow,

The dough is incomparable !!! I raised it 3 times, added flour purely symbolically.

You can go crazy! Beauty! Hurry up the weekend, I also want to bake something. Yeast could still be found fresh ...

[Stеrn]

Stеrnear,
What cheesecakes, what poetry !!!

[Stеrn]

Stеrn , I am ready to reread your recipes because of the verses 100 times. And then there's me and my recipe! I am your fan forever.

To your health !!!

[Stеrn]

Stеrn Bravo!!! If it's not a secret, share how you made the cheesecakes, I did it like that, but I got bulging buns with curd "glaze" (I don't know how to express the resulting thin layer of cottage cheese, although I put 1.5 tablespoons each)

[poiuytrewq]

poiuytrewq , Thanks and good luck!

Tiny, dear, thanks !!! 🔗

Qween , Duc, here as in a joke. You are human to us, and we are human to you! 🔗

Katyushka , I tell. From a portion of the HP dough, I got 20 cheesecakes. I rolled balls of dough and hands kneaded in a circle with a diameter of 10 cm. Put the filling in the middle of the circle and bent the edges of the dough to the filling, pinching slightly in a circle. I have low-fat semi-liquid cottage cheese 500 gr + sugar to taste + a bag of vanilla sugar + 2 yolks + 1 table. a spoonful of starch (without a slide) + a handful of raisins.
This filling was definitely enough for 20 cheesecakes (I poured it sparingly).

You can count this recipe for 3-4 eggs, as you like.

Girls! How to count on 500 grams of flour?

3 eggs
20 g yeast
140 ml. milk
140 gr. Sahara
83 gr. butter
500 gr. flour
vanilla
I have 1 tsp. I add salt (for 300 g, for 500 g it will be 1.5) but this is me, many salts are not added.

Girls! How to count on 500 grams of flour?

Some of the girls have already given this calculation "If you need to recalculate the recipe for a smaller amount of flour, then first you need to divide the smaller by the one available in the recipe. You get the coefficient. And then, the amount of each ingredient in the recipe, multiply by it.

If the amount of flour needs to be increased. Divide that larger amount by the available one.
For example, you need 500 grams of flour.
500/450 = 1.11. Now multiply the amount of each ingredient by 1.11. "
Forgive me, I don't remember the author, but I always use it, for which many thanks to her (him).

[Katyushka, Andreevna!]

Katyushka, Andreevna!Thank you! I want to try the test pasches from this test! Is it possible to add raisins and candied fruits?

I think that you can add without any doubt, there was even a photo of cutting pies so there is dough with colored splashes (in my opinion, page 2 below)

I did not find it, but on a whim, I also think, perhaps!

[Aunt Besya]

Aunt Besya
So that's the same,Qween gave a recipe for paska (Easter cake) from Viennese dough, just for 500 grams of flour, with raisins (candied fruits):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8316.0

[Crochet]

Crochet, thanks for giving a reference.

Aunt Besya Please note that this link has a little more sugar and butter.

Thank you, girls! Dragged away!