Unlike other types of dough, Viennese dough does not require much time to prepare, which is why it is very popular. Viennese dough acquires its excellent taste, tenderness and aroma thanks to the products included in its composition. It is used to make delicious small pies with sweet filling.
In addition to pies, you can make rolls, pies, and Easter cakes from Viennese dough. Adding candied fruits, raisins, lemon or orange zest to the dough will diversify the taste of baked goods.
You will need:
- margarine – 200 g
- milk – 1 l
- flour – 1.5 kg
- sour cream – 200 g
- sugar – 2 cups
- eggs – 10 pcs.
- fresh yeast – 50 g
- salt – 1 teaspoon
- vegetable oil – 3 tbsp. spoons
Viennese pie dough
1. Prepare the dough. To do this, dilute the yeast in warm milk (100 ml), adding 1 tbsp. a spoonful of sugar and 2-3 tbsp. spoons of flour. Leave the dough in a warm place for 20-25 minutes, covered with a towel.
2. Combine melted margarine with sour cream, beat eggs with sugar and salt. Add all this to the dough and mix thoroughly.
3 .Heat the remaining milk and add it to the mixture too.
4. Adding sifted flour in parts, knead the dough. Then grease your hands with vegetable oil and knead it so that it comes off your hands.
5. Leave the dough in a warm place for 40-50 minutes so that it rises.
6. After this, the dough is ready to form pies or other products.
Good luck with your testing and delicious pies!
On a note
1.
Candied fruits or raisins should be added at the moment when the dough has already risen. Punch down the dough, add the indicated ingredients and knead to distribute evenly.
Viennese dough occupies a special place among the many recipe options for yeast baking. All professional and home cooks note its special qualities and taste, offering their own kneading options. It is suitable for baking pies, rolls, buns and even Easter cakes. Products made from Viennese dough do not go stale for a long time and remain fluffy.
The classic composition of Viennese dough is distinguished by the indispensable presence of sour cream, vanilla sugar and margarine. The classic recipe also has two options - multi-hour and quick. It’s worth trying both the first and the second!
To prepare dough for long-term kneading you will need:
- flour - as much as you need (it’s better to have about 3 kg at home);
- milk - 1 l;
- margarine for baking - 150 g;
- sour cream (better from 20%) - 0.5 l;
- eggs - 10 pcs.;
- yeast - 75 g briquettes;
- sugar - 500 g;
- salt - as usual.
- In half a glass of milk, dilute a little less than half the yeast and 2 tsp. granulated sugar, salt. Stir thoroughly. The mixture should stand for 15 minutes in a warm place.
- Heat the rest of the milk (do not let it boil) and add margarine, sour cream, sugar and eggs.
- After 15 minutes, mix both mixtures. Adding a little into the flour, you need to achieve the consistency of thick sour cream.
- The kneaded dough should rise 2 times. After the first rise, you should stir it again and wait.
- When the second rise of the dough occurs, you need to add more flour to it (as much as it takes) and knead the dough. It should be kneaded for a very long time. The longer, the more tender and fluffy the baked goods will be.
- When the batch becomes elastic, smooth and fluffy, it needs to be covered and kept warm. This stage is also quite long.
- The risen dough must be kneaded and left to rise again.
- The batch should almost double in size. Now you can cut off pieces from the dough and form baked goods.
- Next, the products should be placed on a surface dusted with flour and allowed to rest for approximately 20-30 minutes.
Oven temperature is approximately 180 degrees. It is better to determine the time individually.
The second way to prepare Viennese yeast dough is quick. The following products will be needed:
- flour - 1.5 kg;
- sugar - 700 g;
- eggs - 4-5 pcs.;
- sour cream - 1 tbsp;
- margarine for baking - ½ standard pack;
- milk - 1 l;
- yeast - 50 g.
- Warm about 0.5 tbsp. milk and add yeast, 2 tsp. sugar, 60 g flour. Place in a warm place and wait until a foamy “cap” appears.
- During this time, beat the eggs with sugar until foamy, add melted margarine, the rest of the milk (warm) and sour cream. After 25 minutes, combine both mixtures.
- Add flour, knead the dough (long) and leave it to rise for 45 minutes.
- When it comes up, knead again (also long and thoroughly), and then immediately form the products.
- Subsequent actions follow the first scheme. The products should stand for 20-30 minutes, and then they can be sent to a preheated oven. Bake until beautifully golden brown.
All ingredients for making Viennese dough must be removed from the refrigerator 1-2 hours before starting work. In addition to milk, it is heated immediately before the process.
Viennese dough for pies in the oven
One of the variations is made with granulated yeast. This method of making Viennese pie dough in the oven is relatively quick, and the baked goods turn out tasty and beautiful.
- flour - 420 g (you can add it, it all depends on the quality of the product);
- sour cream - 1.5 tbsp. l.;
- milk - a little more than ½ cup;
- yeast - 5 g;
- butter - 50 g (or margarine);
- eggs - 2 pcs.;
- salt - at discretion;
- sugar - 3 tbsp. l.
Preparation:
- Combine 1/3 tbsp. warmed (30 degrees) milk, 1 tsp. sugar, yeast. Place close to heat. Wait until active foam appears.
- Make a mixture of butter, unused milk, eggs beaten with sugar, salt and sour cream.
- Combine both mixtures and add flour little by little, kneading a sticky soft dough. You need to knead it for a long time, with your hands well soaked in vegetable oil. When the dough is ready, it will no longer stick to your fingers, but will still be soft.
- In a warm place, the batch should rise about 3 times (in an hour and a half). You need to knead and stir it every half hour. Then you can form the pies and fill them with any filling.
It is better to bake pies in a preheated oven (about 180 degrees). Ready - browned crust.
Cooking for buns
Buns made from Viennese dough are simply luxurious! They are delicious with warm milk and cocoa, with aromatic tea or freshly brewed coffee.
They are prepared from the following ingredients:
- wheat flour - 750 g;
- eggs - 5 pcs. + 1pc. for lubrication;
- margarine (butter or spread) - 100 g;
- yeast - 25 g (pressed);
- heated milk (up to 30 degrees) - 500 ml;
- sour cream (from 20%) - 100 g;
- refined sugar - 1 tbsp.;
- olive oil - 1 ½ tsp. (for lubricating hands);
- zest - from 6 oranges;
- powdered sugar - for sprinkling;
- vanilla - according to your mood.
- Dissolve 1 tbsp in a quarter of prepared milk. l. sand, yeast, 2-3 tbsp. l. flour is the composition of the dough. Shake, cover with a breathable cloth and put away where it is warmer for 30 minutes.
- After the specified time has passed, add sour cream, butter (spread/margarine), the rest of the milk, beaten eggs with sugar into the dough and mix everything again.
- Add flour and vanilla. Knead for a long time, lubricating your hands with olive oil.
- Cover the batch and leave again for 1 hour.
- Then knead and let rise for another 0.5 hours.
- Peel the orange skins from the white part and finely chop into the dough.
- Knead, distributing the pieces evenly throughout the mass and immediately begin forming buns.
- Place the finished products on a sheet covered with parchment and let them rest for about half an hour. Before placing in the oven, brush with egg.
- Bake at high temperature first (about 10 minutes). Then reduce the heat slightly and bake until golden brown.
- Cool under a breathable cloth. Sprinkle with powdered sugar and enjoy.
The orange accent of the Viennese brioche dough combined with hot coffee is unique!
How to make for Easter cakes
Easter cakes made from Viennese dough are unusually tender, “holey”, but not dry. In addition, they remain fresh and soft for a long time.
Prepared from the following ingredients:
- granulated sugar - 1 kg;
- eggs - 12 pcs.;
- butter - 120 g;
- briquette yeast - 100 g;
- warm milk - 1 l;
- flour - 3 kg;
- salt - 2 tsp;
- vanilla sugar - 2 tsp. (more is possible);
- dried fruits/candied fruits - 300 g (optional).
How to do:
- You should start working in the evening, because the dough needs to sit overnight. Pour the yeast with milk, after dissolving 1 tbsp in it. l. Sahara. Set aside for 15 minutes.
- Beat the eggs with the rest of the sugar until white foam. It is better to do this with a mixer rather than by hand.
- Mix the melted butter thoroughly with the egg-sugar mixture and dough.
- Cover and leave where it is warmer overnight.
- In the morning, add vanilla sugar or vanilla and salt. Mix.
- Add flour, kneading into a smooth and non-sticky dough.
- Add prepared dried fruits and/or candied fruits (dry).
- Knead again. The longer the better.
- Distribute the mixture into Easter cake pans greased with vegetable oil (do not grease paper ones). Fill only 1/3 full.
- Allow some distance. The signal that the dough is ready is a noticeable increase in volume.
Preparation:
- Pour crumbled yeast into half a serving of milk, 1 tbsp. l. granulated sugar and 4 tbsp. l. flour (sifted). Cover with cling film and place in a warm place until a foamy “cap” appears (1-2 hours).
- Combine unused sugar with vanilla, add salt and 2 eggs, beat with a whisk.
- Combine the risen dough, the egg mixture and the second half of the milk (warm).
- Add the melted butter last. Olga also prefers to add lemon zest, although she emphasizes that this is a matter of taste.
- Next, you need to add the sifted flour into the mixture and knead the sticky dough. It acquires the desired homogeneity, fills with air and becomes less sticky after 10 or 15 minutes of kneading.
- Cover the prepared batch with food grade polyethylene and place in a warm place for 2 or 3 hours. During the rising process, knead the mixture approximately once every 40 minutes.
- Cut the peeled apples into small pieces.
- Fry over high heat in butter mixed with sugar. The apples should become slightly softer, but have a slight crunch when bitten.
- Drain the apple juice from the pan through a sieve. Place the fruits to cool.
- Knead the finished dough and divide into 20-23 parts. Leave to rise on a floured cutting surface for 10 or 15 minutes, covered with cling film.
- Mix cooled apples with cinnamon.
- Stretch the risen pieces into a flat cake, fill with filling and form into pies.
- Place the product on a parchment baking sheet, seam side down, and brush with egg. Let stand for about an hour.
Bake for 30-35 minutes until lightly browned. Temperature 180 degrees.
Cool the baked pies directly on the sheet or on a wire rack.
Some experts believe that Viennese dough should not be baked at temperatures above 180 degrees. And in the middle of the process it is recommended to even reduce it to 150 degrees. However, it is better to choose the parameters for each oven individually.
Viennese dough is suitable for all types of baking. The effort and time spent pay off with such pleasant gastronomic experiences that after just a couple of days you will want to do it again. Try it yourself!
Calories: Not specified
Cooking time: Not indicated
Viennese dough is a yeast dough that produces delicious baked goods - from pies to pies. It is important to have the correct Viennese dough recipe - the recipe of our grandmothers and mothers. This is exactly what we have prepared for you today.
Ingredients:
- 420 – 440 g wheat flour;
- 1.5 tablespoons of sour cream;
- 5 g dry yeast;
- a pinch of salt;
- 2 eggs;
- 140 ml milk;
- 2-4 tablespoons of sugar (to taste);
- 50 g butter;
- 1 tablespoon of vegetable oil.
The specified amount of ingredients makes 1 tray of pies.
Recipe with photos step by step:
Prepare the dough: in the bowl of a mixer or food processor, mix the yeast, ¼ cup of warm milk and 1 teaspoon of sugar.
Cover the bowl with a towel and place in a warm place for 10-15 minutes, until a foamy cap appears.
Then add salt, sour cream, eggs, very soft (or melted) butter, the remaining milk and sugar to the dough.
Mix the mass.
Add pre-sifted flour in parts, mixing the dough well each time. As necessary, we change the nozzles to test ones. It may take a little more or less flour, depending on its quality.
The dough should turn out very soft, tender, it will stick to your hands. Let's start kneading it. Knead the dough for about 20 minutes. Since it is sticky, grease your hands with vegetable oil while kneading. At the end of kneading, the dough will no longer stick, but will remain very soft. 
We collect the dough into a ball, grease its surface with vegetable oil and transfer it to a deep bowl. Cover the dough with a towel and place in a warm place.
Each housewife can have her own “warm place”: a “water bath”, and the surface of the stove, if the oven below is turned on at medium heat, and the oven with the light on, just a sunny windowsill (if the weather permits)…. Keep the dough warm for 1.5 hours, knead it carefully every half hour.
After rising, place the dough on a lightly floured work surface and begin to form the products - pies, pies, buns, cheesecakes... 
Place the formed products on a baking sheet at some distance from each other and leave in a warm place for 20 minutes to proof. And then we put it in the oven and bake. It can be anything - pies, cheesecakes, pretzels - at your discretion.
Please also note
Viennese pie dough
1. Let's prepare the Viennese dough. The ingredients for it should be removed from the refrigerator and should be at room temperature.
2. Heat the milk until warm.
3. Then dissolve the yeast in the milk. To prepare Viennese dough, only fresh, light-colored, odorless yeast is used so that it is not noticeable in the finished baked goods.
4. Add a little flour (about 200 g).
5. Mix the remaining ingredients separately.
6. Beat the eggs into a deep bowl.
7. Using a hand whisk, beat the eggs.
8. Add sugar to the eggs and continue beating.
9. Next you need to add margarine and also mix it with the rest of the products.
10. You should also add salt.
11. Finally, vanillin is added to add flavor to the baked goods.
12. If desired, you can add sour cream. It will add fluffiness to the finished product and slow down the stale process.
13. The dough should rise within 4 – 8 hours. Therefore, it is more convenient to make Viennese dough in the evening or in the morning before work. In this way, time will be used wisely.
14. While it is infusing, the dough should be covered with a towel.
15. After the specified time has passed, the remaining flour should be gradually introduced into the dough.
16. You can knead the dough with a mixer or using kitchen tools.
17. Knead the dough with your hands.
18. Wait a while until the dough rises well.
Cottage cheese filling for pies
1. Mash 300 grams of cottage cheese with a fork.
2. Add 1 yolk to the cottage cheese and continue mixing.
3. Then add 30 grams of sugar.
4. Mix the whole mass.
How to cook Viennese pastry pies with cottage cheese in the oven
1. Tear off a piece of dough and roll it into a roll.
2. Then you need to tear off a piece from the roll of such a size that it will fit in the palm of your hand.
3. The Viennese dough should be flattened.
4. Using a teaspoon, place the filling in the center of the dough.
5. Pinch the dough so that the filling is inside the pie.
6. Give the pie shape.
7. Grease a baking sheet with oil.
8. Before baking, oven pies should be placed on a baking sheet at a short distance from each other, so that they are better baked and risen.
9. To give the pies a rosy glow, brush them with a brush dipped in egg yolk.
10. Place the pies in the oven, preheated to 220°C, for 25 minutes.
11. If the top of the oven pies is already baked, but the bottom is not yet, the baking sheet can be moved to the lower shelf and baked until done.
Pies with cottage cheese made from Viennese dough are incredibly tasty and aromatic. They can be served with compote and tea.
Step 1: infuse the yeast.
Pour the required amount of milk into the saucepan. Place the container on the stove set to medium heat and heat the milk until 30 – 35 degrees. This process will take you approximately 1 - 2 minutes. The liquid mass should be warm, but not hot! Pour the milk into a deep bowl and add the required amount of dry yeast to it. Mix the yeast with the milk with a tablespoon, cover the bowl with a lid, and let it brew for 15 – 20 minutes in a warm place.Step 2: First kneading of dough.
Beat the required number of chicken eggs into a clean deep bowl, lightly beat them with a whisk and add softened butter intended for preparing the dough, then add sugar and salt. Continue whisking until the sugar grains and salt crystals are completely dissolved. When the liquid mass reaches the consistency you need, add 250 grams sifted wheat flour and mix the dry ingredients with the liquid ingredients with a tablespoon. Cover the bowl again with a lid and place the container in a warm place on 20 – 30 minutes, near the switched on stove. Step 3: second batch of dough.
After the required time has passed, remove the lid from the bowl, add the remaining sifted wheat flour into the batter and start kneading first with a tablespoon, and then when it becomes difficult for you to mix the dough with cutlery, continue kneading with clean hands directly in the bowl. The density of the dough should be soft, elastic and not stick to your hands. Grease a clean bowl with a small amount of vegetable oil and place the kneaded dough into it. Cover the container with a lid, then a kitchen towel on top and place the dough in a warm place, again near the stove on 1.5 – 2 hours, for it to rise. Step 4: Sandwich the dough with butter.
After about 2 hours, your dough will almost triple in size. Sprinkle the kitchen table with sifted wheat flour. 
Remove the dough from the bowl, place it on the kitchen counter and lightly smooth it out with your hands. 
Roll out the dough to a thickness of up to 1 – 1.5 centimeters using a rolling pin. Start rolling it from the middle to the edges, then the layer will be uniform in thickness. 
Then cut about 200 grams plus, minus 10 – 15 grams.
Place the butter on the rolled out dough and lightly press it with a rolling pin to create a thinner layer. 
Now cover the butter first with the top edge of the dough, then the bottom and then the side edges of the dough, thus forming something like an envelope. 
Place the flour envelope on the kitchen table, sprinkled with wheat flour, and re-roll the dough into a layer. Be very careful so that the dough does not tear and the oil does not leak out through the cracks. In the picture you can see how the dough layer is slightly torn. If this happens, don't worry, just remove the excess butter by placing it on the surface of the sheet being rolled out and pinch the torn ends of the dough with your hands. 
Roll out the dough with a layer of butter, re-roll it into an envelope, wrap it in cling film and put it in the refrigerator for 15 – 20 minutes.
Through 15 – 20 minutes, remove the dough from the refrigerator, place the flour envelope again on the kitchen table sprinkled with wheat flour and roll it out to a thickness of up to 1 – 1.5 centimeters. Then re-form the envelope, wrap it in plastic wrap and put it back in the refrigerator for 15 – 20 minutes, After this time, you can use the dough to make rolls, pies, pies, cakes and many other dishes. Step 5: Serve the Viennese pastry.
Viennese dough, immediately after re-cooling, is rolled out to a thickness of 1 - 1.5 centimeters and formed into flour products. After you have given the dough the desired shape, place it on a non-stick baking sheet, let it rise for 20 - 25 minutes, brush with beaten egg and place in the preheated oven up to 220 - 230 degrees Celsius. The baking time for Vienna pastry depends on the shape and thickness you have given to your semi-finished flour product. 
This dough makes excellent croissants if you roll out the dough to a thickness of 5 - 7 millimeters. 
Delicate airy buns are rolls, the dough for which must be rolled out no more than 1 centimeter in thickness. 
Delicious pie with cottage cheese. 
Fragrant buns with chocolate and coconut flakes. 
And also an airy poppy seed pie, but these are just a few of the options. Viennese dough is considered very practical; by rolling it thin, you will get almost flaky products; if the thickness of the dough is more than 1 centimeter, you will get rich, delicate products, it all depends on your desire. Cook with pleasure and enjoy! Bon appetit! - – If desired, you can add some ingredients to the Viennese dough that will give the finished products a pleasant aroma, this can be vanilla sugar or liquid vanilla extract, cinnamon, cloves or nutmeg.
- – Do not overcook the dough in the refrigerator, do not forget that it is half yeast, cooling for too long threatens you with the fact that your flour products may not rise, 2 batches of 15 - 20 minutes in the refrigerator are quite enough.
- – Instead of butter, you can use premium margarine and the highest fat content!
- – Instead of dry yeast, you can use pressed fresh yeast, for the above amount of ingredients 20 - 25 grams of fresh yeast.
- – When preparing the dough, chicken eggs and butter should be at room temperature!
- – You can adjust the taste of the dough by adding the right amount of salt and sugar to it. If you are preparing sweeter products with jam, condensed milk or cottage cheese, add more sugar to the dough; if you are preparing rolls or pies with stewed mushrooms, salted cheese, feta cheese, boiled meat, in this case you can make the dough less sweet.
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