Bruno Albouze Vienna Bread

Vienna Bread

Yields9 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hrDifficultyIntermediateRating


 325 g Water at 95ºF/35ºC
 15 g Instant yeast, or 30 fresh yeast
 25 g Sugar
 30 g Powdered milk*
 250 g Bread flour
 250 g All-purpose flour
 10 g Salt
 45 g Butter, at room temperature
Egg Wash
 50 g Whole egg beaten with a pinch of salt; sieve



Vienna bread or pain Viennois originated from Austria. Pain viennois is made in the shape of a baguette (baguette viennoise). However, the crumb is softer than a baguette and should not be confused with the traditional French baguette. The bread has horizontal slashes on top. An excellent option for panini, buns, and hot dogs.

Mixing Dough

*Use milk instead of water if powdered milk is not available.
By hand: combine all ingredients together. When it forms a ball transfer the dough onto your work surface, scraping out your hand and knead using the palms and the heels of your hands until dough turns completely smooth; for about 8 to 10 minutes. Do not use extra flour during the kneading and shaping process. The internal temperature of the dough should reach 73/80ºF (23/27ºC).


Place dough ball in a greased container, cover with plastic wrap and make a hole. Place in a warm area; 80/90ºF (27/35ºC). Let rise for 30 minutes or until it has tripled in size.

Shaping & Proofing

Transfer dough into a clean work surface. No extra flour needed. Divide dough into 9 pieces (100g) and shape them into tight rounds. Cover with a damp kitchen towel and let rest 15 minutes. Deflate each ball and shape tightly, into 8 inch (20cm) long bun. Place 4 to 5 buns per tray (seam-side down). Egg wash and carefully score each bun 20 times horizontally using the tip of a razor blade or a sharp pairing knife. Let proof for about an hour; covered.


As for baking bread goes, a pizza stone is highly recommended. It creates more thermal mass.
Position rack in the lower third of conventional oven or on baking setting only with an upside-down Preheat oven to 450ºF (230ºC). Bake buns for about 15 minutes; half way through, rotate each tray. Remove from oven and transfer to a wire rack and cool to room temperature. Keep Vienna bread at room temperature for 2 days or freeze for up to 3 weeks. Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Your Cart

    Product Price Quantity Total
Empty Cart

Your cart is empty

Your cart is empty





Enter your email address and get the FREE EBOOK

Scroll to Top