Vienna Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    272
based on 83 ratings

Soft light rolls perfect for breakfast or an afternoon snack. The characteristic horizontal slashes make this recipe a little challenging but very satisfying.

recipe updated 16 Jul. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    80 g
  • Milk icon
    Milk
    300 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Plain flour icon
    Plain flour
    500 g
  • Caster sugar icon
    Caster sugar
    30 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Line a clean baking sheet with parchment paper
  2. Attach Spiral Dough Tool
  3. Add milk, dried yeast, plain flour, caster sugar and salt to the Kenwood Bowl
  4. Knead with splashguard fitted until dough forms - 10 min, Speed 1
  5. Add unsalted butter to the Kenwood Bowl bit by bit while machine is running
  6. Knead with splashguard fitted until combined - 5 min, Speed 1
  7. Cover with kitchen towel
  8. Prove until doubled in size - 1 hr 30 min
  9. Carefully transfer the dough from the Kenwood mixer bowl to a lightly floured work surface
  10. Flatten the dough carefully with your wrist
  11. Take the far edge and roll it back towards you
  12. Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure
  13. Divide the dough into 80 g pieces
  14. Cover with kitchen towel
  15. Let rest - 10 min
  16. Take one piece of dough
  17. Carefully use finger tips to press out into a rectangle
  18. Take the long edge and roll the dough up tightly
  19. Tuck the ends underneath
  20. Repeat this action with the rest of the dough pieces
  21. Place the dough onto a baking tray lined with parchment paper
  22. Cover with kitchen towel
  23. Prove until doubled in size - 1 hr
  24. Pre-heat oven - 220°C
  25. Brush with egg
  26. Use a sharp knife or blade to make horizontal slashes down the length of the dough
  27. Bake until hollow-sounding when tapped - 20 min, 220°C
  28. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes
  29. Transfer onto cooling rack and let cool
  30. Serve
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