Russell Brown bakes this sumptuous Viennese bread in batch rolls, but you could also use this recipe to make two of the traditionally shaped loaves. This enriched dough contains higher quantities of butter and eggs to provide a wonderfully fluffy texture and rich flavour. For more bread recipes check out our collection.
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To begin, sift the flour and salt into the bowl of a food mixer. Crumble the yeast and combine with the dextrose and 100g of water. Leave for 10 minutes until the mix starts to bubble. Whisk the egg yolk into the remaining water and add to the flour
600g of T55 flour, strong bread flour
340g of soft flour, plus extra for dusting
30g of fresh yeast
20g of dextrose
540g of water, at room temperature
40g of egg yolk
22g of sea salt, finely ground
Start mixing on a slow speed with the dough hook attachment. Add the melted butter and the yeast mixture. Mix on a low speed for 15 minutes, then scrape down the dough hook and the sides of the bowl to incorporate any unmixed flour. Mix at a slightly higher speed for a further 5 minutes
80g of butter, melted
Cover the bowl with cling film and a tea towel and leave to prove until doubled in size. The time will vary according to room temperature - at 20°C it will take approximately 1 hour
Divide the dough up into 40g portions and shape into rolls. Line a baking sheet with parchment paper and evenly space out the rolls, leaving a few centimetres between each to allow for expansion. Alternatively, shape into 2 loaves - these will fit into 2 1lb loaf tins (16x11x7cm)
Brush one side of a sheet of cling film with a little oil, and use to cover the dough, oil-side down. Cover again with a tea towel and allow to prove until doubled in size
Preheat the oven to 200°C/gas mark 6
Dust the tops of the rolls with flour and bake for 10 minutes with a tray of water in the oven to create steam. If cooking in a steam/combi oven, inject two lots of steam at 5 minute intervals
Reduce the temperature to 160°C/gas mark 2 and cook for a further 5-10 minutes. If making loaves instead of rolls, cook for a further 15-20 minutes
Cook the rolls until golden and hollow-sounding when tapped - if they are not ready, return to the oven for a further 5 minutes
Once cooked, allow the rolls to cool on a cooling rack. If making loaves, leave to cool for at least 20 minutes before slicing, this will help to maintain the texture of the bread
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