Viennese Easter cake dough

Viennese dough with milk

We suggest preparing Viennese dough according to the best recipe for Easter cake. We put the dough in the evening, and in the morning we knead the dough and bake the cakes. The main thing is to choose good live yeast.

Ingredients:

6 eggs;
500 grams of sugar;
300 grams of butter;
50 grams of live yeast;
500 ml milk;
1.5 kg flour;
1 tsp. salt;
1 tsp. vanilla sugar;
150 grams of raisins and candied fruits.

Preparation:

First you need to heat the milk. It should be warm, not hot. Add crushed yeast to it.

Beat the eggs into a separate bowl and combine them with sugar, beat until fluffy.

Melt the butter. Add it warm to milk and yeast.

Pour in the egg-sugar mixture.

Mix everything well, cover with a towel and place in a warm place for 8 hours. During this time, the dough will rise and fall.

After the time has passed, mix the dough, add salt, vanilla sugar, pre-soaked raisins and sifted flour.

Knead the dough until it stops sticking to your hands. You need to knead the dough for as long as possible.

Place the dough in greased molds to fill 1/3 of the volume. Send to a warm place for 1.5-2 hours. Then put it in the oven to bake.

Vienna pastry

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There is a series of holidays ahead and every housewife wants to offer her family delicious baked goods. Moreover, there are many simple and accessible recipes: Viennese waffles, Viennese cookies with various additives, aromatic and soft kefir bagels.

But you never know, every cook has her own excellent and signature dishes! Do you want to try Viennese dough, from which the famous “Viennese wreath” is made, strudels and other delicacies that fill the house with the aromas of cinnamon, apple, and vanilla? Then urgently take out your aprons and head to the kitchen for new impressions!

What is Vienna pastry anyway? This is a knead that is distinguished by its light texture, richness, and products made from such dough do not go stale for a very long time. It is the Viennese dough recipe that is good for making rum baba, butter rolls, sweet loaves and other delicious baked goods. The peculiarity of the test is the long proofing of the dough: the classic version requires 10 hours to “ripen” the mass. Therefore, the right housewives make the dough in the evening, and create the dough and baked goods in the morning.

To begin with, it is worth understanding that Viennese dough for pies and pies is slightly different from Viennese butter dough, from which Easter cakes and buns are baked. But everything is in order. First, Viennese pastry for pies and pies: ingredients:

1 kg of premium wheat flour;
80 gr. yeast (preferably “live” fresh);
1/2 tsp. salt;
4 large chicken eggs;
8 tbsp. l. Sahara;
0.5 l. milk;
100 gr. top quality butter.

Many housewives add vanillin (a pinch) to the Viennese dough for pies and pies, but if your baked goods are not supposed to have a sweet filling, for example, cheese and cottage cheese, then it is better to do without vanilla sugar. And now, preparation:

1. For the dough, you need to heat the milk to a boil and pour 100 g of it. sifted flour;

2. As soon as the mass becomes warm (not hot), add salt, sugar, yeast;

3. Place the dough in a warm place overnight or for at least 10 hours;

4. Rub the mixture through a sieve in the morning;

5. In a separate bowl, beat eggs with 2 tbsp. l. sugar, pour into the dough and beat for 2-3 minutes;

6. Melt the butter;

7. Pour flour into the dough in parts and very carefully pour in the oil;

8. Knead the soft dough until it begins to pull away from your hands.

Now place the ball of dough in a bowl, cover with a towel and let rise in a warm place twice. Your Viennese dough for pies and pies is ready. You can bake them in the oven with any filling.

Another option is Viennese Easter cake dough. It is distinguished by a large number of eggs, but here are the ingredients:

3 kg of wheat flour;
1 l. milk;
100 gr. live yeast;
1 kg sugar;
1/2 tsp. salt;
12 pcs. large chicken eggs;
0.5 kg of medium fat sour cream;
200 gr. margarine (not butter) of good quality;
200 gr. unsalted butter;
250 gr. seedless raisins;
1/2 tbsp. odorless vegetable oils;
1 tbsp. l. vanilla sugar or vanillin to taste.

How to make Viennese Easter cake dough:

1. All products for sponge are taken only warm;

2. Heat all the milk until hot, pour 1 tbsp., bring to a boil and very quickly dissolve the yeast in boiling milk;

3. Mix the rest of the warm milk with salt and sugar. Add sour cream, melted margarine, melted butter, eggs to this mixture, stir until smooth and pour into the yeast;

4. Cover the saucepan with the dough, wrap it well in a warm towel and put it back in a warm place for 7-8 hours;

5. Then carefully add flour to the dough, in portions, and gently knead the dough until it begins to lag behind your hands and the saucepan;

6. As soon as the mass becomes homogeneous, wrap the bowl again with a warm towel and put it in a warm place to rise;

7. As soon as the dough rises for the second time, add vanillin, raisins and vegetable oil to the mixture. Knead and let rise again;

8. Turn on the oven at 150 C;

9. Divide the finished dough into the molds (1/3 full) and bake for about an hour.

Now you know not only how to make Viennese Easter cake dough, but also how to bake them. Cook with pleasure and delight your family and loved ones.

Author: Julia

Similar recipes from the “Dough” category:

Choux pastry for eclairs 10 ways to prepare dough for pies Lean dough for pie Dough for pancakes How to make dough for tartlets at home

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comments 2 Add a comment

Albina:
2016-11-25
Thank you very much for the information!
Answer
Natalia:
2016-12-03
...in hot milk the yeast will die immediately
Answer

Delicate Easter cake made from Viennese dough

Viennese dough for making Easter cakes is the most delicious, and it’s not difficult to prepare. True, cooking will take a decent amount of time, but practically no effort from the housewife is required. The bulk of the time is spent fermenting the dough and making the dough rise. But the cake made from such dough turns out fluffy, soft and aromatic.

Ingredients:

6 cups flour;
2 glasses of milk;
2 cups sugar;
250 grams of butter;
50 grams of live yeast;
1 tsp. salt;
1 gram of vanillin;
1 tsp. ground cinnamon;
1 cup raisins;
half a glass of candied fruits;
half a glass of nuts;
6 eggs.

Preparation:

First, sift the flour thoroughly. It is advisable to do this twice.

Beat eggs with sugar, add spices and salt.

Viennese dough with sour cream

Viennese Easter cake dough tastes best with sour cream. The baked goods turn out incredibly tasty and fluffy.

Ingredients:

500 ml baked milk;
250 grams of sugar;
90 grams of margarine;
50 grams of dry yeast;
6 eggs;
2 yolks;
2 tbsp. l. sunflower oil;
250 grams of sour cream;
70 grams of butter;
250 grams of sugar;
0.5 packs of vanillin;
1 tbsp. l. salt;
2 kg flour;
300 grams of raisins.

Preparation:

Heat the milk and melt the margarine. You need to get the sour cream in advance so that it is at room temperature.

In a bowl, combine 100 grams of flour, yeast, sugar, milk. Mix everything well and leave for 15 minutes.

In another bowl, beat the eggs thoroughly. Add sourdough.

Separate the whites and yolks of 2 eggs. Mix all the ingredients for the starter: milk with yeast, margarine, sugar, vegetable oil, eggs and yolks. Cover the pan with a towel and set aside in a warm place for 4 hours.

The leaven will ferment and drop. Then you need to knead the dough.

Melt the butter and add all the ingredients for the dough to the starter, except flour and raisins. Mix everything well. Then add 1 kg of flour and knead the dough.

Place the dough on the table and knead with your hands. Make sure it doesn't stick to your hands. Leave the dough for 1 hour, covered with a towel.

Meanwhile, wash the raisins and pour boiling water over them. Dry by placing on a sieve. Then we place it on a paper towel, spreading it in one layer, and leave it to remove excess moisture. During this time, the dough will increase several times. It needs to be laid out on the table and kneaded. Make a flatbread and sprinkle with raisins. Roll the dough into a roll, knead it and put it in a warm place for 1.5 hours. Once the Viennese dough has risen, it can be used to bake Easter cakes.

Classic Viennese dough recipe

Easter cakes made from real Viennese dough are rich and amazingly aromatic. They have their own special taste, noticeably different from other Easter baked goods.

Ingredients:

3 eggs;
250 grams of sugar;
150 grams of butter;
30 grams of live yeast;
750 grams of flour;
250 ml milk;
10 grams of vanilla sugar;
half a teaspoon of salt;
150 grams raisins.

Preparation:

Pour sugar into a bowl, beat the eggs with a mixer until foamy. All products should be at room temperature.

Then add melted butter. Mix everything with a whisk.

Heat the milk and pour it into a separate bowl. Let's crumble live yeast into it. Let's mix everything.

Pour the milk-yeast mixture into the egg mixture. Cover with a towel. Let's leave for 8 hours. If you decide to leave the dough overnight, do not place it in a warm place, as it will spoil and add unnecessary sourness.

As soon as the dough has dropped and has stopped actively rising, pour the sifted flour into the bowl. Add the dough, sugar and salt. Don't overfill the dough with flour.

First, mix the dough with a spoon. Then - with your hands. Then transfer the dough to the table and knead. The mixture will be sticky, so you need to lubricate your hands with sunflower oil.

Knead the dough for a long time until it becomes soft and elastic.

Pour boiling water over the raisins for 15 minutes, then add salt and dry.

Add berries to the dough. Knead so that the raisins are evenly distributed.

Fill the cake pans pre-greased with vegetable oil by 1/3, since the baked goods will definitely increase in size.

Let the pieces rest for 1.5-2 hours again. Let's cover it to create warmth inside. Coat the tops with yolk.

Bake the cakes for about 40 minutes. Check the readiness of the baked goods with a toothpick. If it remains dry, the cakes are ready. Brush the cooled pastries with glaze and decorate with sprinkles.

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Tips and tricks for the perfect Vienna pastry

If you plan to cook meat or fish pie (any savory pastry), reduce the amount of granulated sugar. To prepare Easter cakes from classic Viennese dough, add raisins and candied fruits. Before adding raisins, roll them in flour.
Before shaping the product, grease your hands and work surface with any vegetable oil.

If using compressed yeast: add a teaspoon of sugar and a pinch of dry.

When preparing Viennese yeast dough according to the classic recipe, use products at room temperature or warm, otherwise it will not “fit” well and will not be so soft and airy.

What else can you bake from yeast dough for Easter?
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Pies made from Viennese pastry are baked over medium heat so that the crust does not dry out and turn out stale.
To keep the bottom of the filled pie dry, you can lightly sprinkle the layer with starch and then lay out the filling.

To obtain a golden brown crust, brush the top of the pie, pies or buns with whipped raw yolk.

Yeast must be fresh; expiration dates should be carefully checked before use.
To make the Viennese dough rise faster, place the yeast dough in a bowl of warm water or in an oven heated to 40 degrees.
It is better to roll in one direction so as not to damage the structure.