Name: Viennese Baguettes
Prep time: 30 min
Cook time: 20 min
Total time: 90 min
Ingredients: 100 g Manitoba or Type 0 flour; 400 g all-purpose flour (Type 00); 2 tsp instant dry yeast (about 9 g); 300 ml whole milk (room temperature); 60 g sugar (can reduce to 50 g if desired); 1 tsp fine salt; 60 g cold butter (cubed); 1 tbsp milk; 1 tbsp water

Elevate your mornings with these delicate, buttery Viennese Baguettes. With a texture that combines the airy lightness of a brioche with the classic baguette form, they’re perfect on their own or with a sweet chocolate filling. Enjoy these soft, versatile baguettes for breakfast, as a light snack, or paired with your favorite spreads!

Ingredients Checklist

For the Dough:

100 g Manitoba or Type 0 flour
400 g all-purpose flour (Type 00)
2 tsp instant dry yeast (about 9 g)
300 ml whole milk, room temperature
60 g sugar (adjustable to 50 g if preferred)
1 tsp fine salt
60 g cold butter, cubed

For the Glaze:

1 egg yolk
1 tbsp milk
1 tbsp water

Let’s Get Cooking

1. Prepare the Dough

In a stand mixer bowl, combine the room-temperature milk, yeast, and sugar. Start mixing on a low setting for a few minutes until the ingredients are well blended. Add the flours and salt, mixing briefly to incorporate.

2. Incorporate the Butter

Gradually add in the cold butter cubes, continuing to mix on medium speed for 10-15 minutes. The dough should become smooth, elastic, and begin to detach from the bowl’s sides—a sign it’s ready.

3. First Rise

Transfer the dough to a large bowl and cover it with a towel. Place it in a switched-off oven with the light on, allowing it to rise for about 2 hours and 15 minutes, or until tripled in size.

4. Shape the Dough

Once risen, divide the dough into six equal portions (around 150 g each). Gently shape each piece into a slightly elongated oval. Cover with a damp cloth and let rest for 15 minutes.

5. Form the Baguettes

Flatten each piece slightly, fold it in thirds, and roll into a 10-12 inch (25-30 cm) log shape. Place the baguettes on two baking sheets lined with parchment paper.

6. Glaze and Score

In a small bowl, whisk together the egg yolk, milk, and water. Brush each baguette with this glaze. Use a sharp knife to score the top of each baguette diagonally.

7. Second Rise

Allow the baguettes to rise in the switched-off oven with the light on for another 40 minutes, or until visibly doubled in size.

8. Bake

Preheat the oven to 170°C (338°F). Brush the baguettes with a second layer of glaze and bake for 20 minutes on the middle rack. Rotate the tray during the last 5 minutes for an even golden color.

9. Cool and Store

Once baked to a golden finish, remove the baguettes and let them cool on a wire rack. Enjoy warm, or store in an airtight container for up to three days. For a just-baked feel, reheat briefly at 50°C (122°F) before serving.

Tips for the Best Viennese Baguettes

Perfecting the Glaze: A double coating of glaze adds a subtle shine and color. Be gentle when applying to avoid deflating the baguettes.
Achieving Even Browning: Rotating the baking tray in the last few minutes helps ensure all sides are evenly browned.
Keeping Freshness: These baguettes are best enjoyed fresh, but a quick reheat can revive them for up to three days.

Serving Ideas

Viennese Baguettes are delicious on their own, but try pairing them with butter and jam, hazelnut spread, or even a drizzle of honey. For a twist, slice them open and fill with a chocolate spread for an indulgent treat. 🥖🍫

Viennese Baguettes

A delightful twist on traditional baguettes, Viennese Baguettes offer the soft, sweet texture of brioche, making them perfect for breakfast or an afternoon snack. Enjoy on their own or with a chocolate filling for an extra treat!

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Prep Time 30

Cook Time 20

Second Rise 40

Total Time 1 30

Course Breakfast, Snack

Cuisine French

Servings 6 baguettes

Ingredients

For Dough

100 g Manitoba or Type 0 flour
400 g all-purpose flour (Type 00)
2 tsp instant dry yeast about 9 g
300 ml whole milk room temperature
60 g sugar can reduce to 50 g if desired
1 tsp fine salt
60 g cold butter cubed

For Glazing

1 tbsp milk
1 tbsp water

Instructions

Prepare the Dough

In the bowl of a stand mixer, combine room-temperature milk, dry yeast, and sugar. Mix on low speed for a few minutes until blended. Add the flours and salt, and mix for a few more minutes until ingredients are incorporated.
Gradually add cold butter cubes, mixing on medium speed for 10-15 minutes, until the dough becomes smooth, elastic, and detaches easily from the bowl’s sides.

First Rise

Transfer the dough to a large bowl, cover with a towel, and let it rise in a switched-off oven with the light on for about 2 hours and 15 minutes, until it has tripled in size.

Shape the Dough

Divide the dough into six portions of approximately 150 g each. Shape each piece into a slightly elongated oval. Cover with a damp cloth and let rest for 15 minutes.

Form the Baguettes

For each piece, flatten slightly, fold in thirds, and roll into a 25-30 cm (10-12 inches) log shape. Place the shaped baguettes on two baking sheets lined with parchment paper.
In a small bowl, whisk the yolk, milk, and water together, and brush over each baguette. Score the top diagonally with a sharp knife or razor.

Second Rise

Allow the baguettes to rise in the switched-off oven with the light on for 40 minutes, or until visibly doubled.

Bake and Cool

Preheat the oven to 170°C (338°F). Brush the baguettes with the glaze once more. Bake for 20 minutes on the middle rack, rotating the tray in the final 5 minutes for even browning.
Once golden, remove from the oven and let cool on a wire rack. Enjoy warm, or store in an airtight container or food bag for up to 3 days. For fresh warmth, briefly heat at 50°C (122°F) before serving.