Photograph of the finished Pain viennois

France · Bánh mì sữa Vienna Pain viennois

Pain viennois

55 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Fresh milk Fresh milk 1 ⅛ cups
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Dry yeast Dry yeast 0.4 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Dark chocolate Dark chocolate 2.8 oz

Method

  1. 1 Mix the yeast with warm milk and sugar, then let it sit for 10 minutes until it froths.
  2. 2 Knead with flour, eggs, and salt for 10 minutes, then add softened butter and knead for another 8 minutes.
  3. 3 Let it rest for 1 hour and 30 minutes, then mix in the chocolate chips at the end and stir for only 1 minute.
  4. 4 Shaped into an 18 cm elongated form, then scored with eight parallel horizontal lines 3 mm deep — these shallow, thick scores are what give pain viennois its distinctive shape.
  5. 5 Let it rest for 30 minutes, brush with egg wash, then bake at 180 degrees for 16 minutes until the surface is glossy and light brown.

With an appliance

  • Air fryer 50 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 10 minutes, rotating the tray at minute 5. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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