Viennese buns
Description
Viennese buns are usually made from yeast dough, resulting in fluffy and airy buns. You can add a filling or prepare them plain, simply dusting the finished buns with powdered sugar. For making Viennese buns, I decided to add a filling—my favorite apricot jam worked perfectly. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the yeast dough: dissolve dry yeast in warm milk, let stand for 10 minutes. Then stir again, add sugar, egg, salt, vanilla, and one-third cup of melted butter (not hot). Gradually add flour, mixing until the dough is smooth and no longer sticks to your hands. It's best to knead the dough with hands greased with vegetable oil. Cover the dough with a towel and let it rise for 45–60 minutes.
- 2
Step 2
Then knead the dough and divide it into 12 equal parts, from which we will shape buns.
- 3
Step 3
Roll out each piece not too thinly, leaving room for the jam.
- 4
Step 4
Place a teaspoon of jam and seal tightly, forming a round ball. The jam should not leak out.
- 5
Step 5
Grease the baking pan with butter and place all the buns into it. Let them rise in the pan for about 20 minutes. Then brush them with melted butter and bake in a preheated oven at 190°C for 25 minutes.
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Step 6
The finished Vienna buns turn out fluffy and soft, breaking easily. You can sprinkle them with powdered sugar.
- 7
Step 7
The pastry is ready. Serve with tea.