Tools
Stand Mixers
K beater
Spiral dough tool
Sourdough Bread
Vienna Bread
| Serves: 10 people | Recipe course: Breads | Total time (min.): 205 | Complexity (1 to 3): 1 |
Soft light rolls perfect for breakfast or an afternoon snack. The characteristic horizontal slashes make this recipe a little challenging but very satisfying.
Ingredients
Ingredients 1
Milk 300 ml
Dried yeast 1 3/4 tsp.
Plain flour 500 grams
Caster sugar 30 grams
Salt 1 1/2 tsp.
Ingredients 2
Unsalted butter 80 grams
Ingredients 3
Egg 1 beaten
Method
Prep. (Before you begin)
1- Cut the butter into cubes and leave at room temperature to soften.
Getting started
1- Fit the Spiral dough tool to the machine.
2- Line the baking tray with parchment paper.
Stage 1
1- Add Ingredients 1 (milk, yeast, flour, sugar, salt) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 1 for 2 minutes.
4- Mix on speed 2 for 8 minutes.
Stage 2
1- Add Ingredients 2 (butter) into the Mixer bowl, bit by bit while the machine is running.
2- Mix on speed 2 for 5 minutes.
3- Cover with a tea towel.
4- Leave to prove for about 1 hour, 30 minutes.
5- Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
6- Carefully flatten the dough with your wrist.
7- Roll the far edge back towards you.
8- Gently roll the dough to make it longer, applying even and gentle pressure.
9- Divide the dough into 80 g pieces.
10- Cover with a tea towel.
11- Leave to rest for 10 minutes.
12- Take one piece of dough.
13- Carefully use fingertips to press out the dough into a rectangle.
14- Take the long edge and roll the dough up tightly.
15- Tuck the ends underneath.
16- Repeat this action with the rest of the dough pieces.
17- Place the dough onto the lined baking tray.
18- Cover with a tea towel.
19- Leave to prove for about 1 hour.
Stage 3
1- Pre heat the oven to 220ºC.
2- Brush Ingredients 3 (egg) over the dough.
3- Use a sharp knife or blade to make horizontal slashes down the length of the dough.
4- Bake for 20 minutes at 220°C or until the loaf sounds hollow when the bottom is tapped.
5- Leave to cool on a wire rack.
6- Serve.
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