Viennese Buns
Viennese Buns - soft, airy, and slightly sweet, these homemade buns are perfect for breakfast. The dough rises overnight, creating a delicate and fluffy texture.
Updated : 13 May, 2025
About 1 hour.
Ingredients
3
Eggs
100 grams
Sugar
200 milliliters
Milk
40 grams
Butter
40 grams
Vegetable oil
24 grams
Fresh yeast
40 grams
Potato
600 grams
Wheat flour
20 grams
Vanilla sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice 1
You can substitute dry yeast with fresh compressed yeast at a 1:3 ratio. That means for every 1 gram of dry yeast, use 3 grams of fresh yeast.
Advice 2
Be prepared to adjust the amount of flour. Follow the dough's consistency rather than the exact measurement in the recipe.
Preparation
Step 1
You can use either fresh or dry yeast. Boil the potatoes in advance and mash them into a purée. You can also pass them through a sieve. The amount of flour is approximate—it may require more or less. Melt the butter using any method you prefer, and let it cool.
Step 2
Viennese buns are considered "morning" pastries—the dough is prepared in the evening and baked in the morning. Alternatively, you can make the dough in the morning and bake it in the evening. Crack 2 eggs into a bowl and separate 1 additional egg, keeping only the white. Store the yolk in the fridge for brushing the buns later.
Step 3
Add sugar to the eggs and whisk them together (a manual whisk is enough; a mixer is not necessary).
Step 4
Pour warm milk, melted butter, and vegetable oil into the bowl. If using fresh yeast, crumble it in; if using dry yeast, sprinkle it in. Add the mashed boiled potato.
Step 5
Mix everything with the whisk. Cover the bowl with plastic wrap and leave it at room temperature for about 10 hours. The exact time depends on the room temperature.
Step 6
During this time, the dough will bubble and form a crust, developing a strong yeasty aroma.
Step 7
Add salt and vanilla sugar to the risen dough. Gradually add sifted flour in portions—first about half, then little by little. Start mixing with a spoon, then knead with your hands. The dough should become smooth, homogeneous, and start pulling away from the bowl’s sides. Adjust the flour amount as needed—if the dough is soft, the buns will be fluffy.
Step 8
Transfer the dough onto a work surface and divide it into 16 equal pieces. For uniform and beautiful buns, weigh them—each should be 50-55 grams.
Step 9
Shape the dough pieces into round buns and place them on a baking sheet lined with parchment paper. Leave space between them as they will expand. Cover with a towel and let them proof for 30-40 minutes. Preheat the oven to 180°C (356°F).
Step 10
After proofing, the buns will increase in size. Brush them with the reserved egg yolk mixed with milk.
Step 11
Bake the buns in a preheated oven at 180°C (356°F) for 15-25 minutes. The exact time depends on your oven and bun size. They should turn golden brown on top.
Step 12
Serve warm and enjoy your meal!