Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Vienna Bread (yeast buns)

A simple Vienna yeast dough from 1900: ½ kg wheat flour, salt, 30 g butter, 15 g yeast, sugar, 1 egg, 2.5 dl milk. Stirred together, risen 1½–2 h, shaped, brushed with egg and baked about ½ hour. From Erken & Caroline Steen.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 276 (falt i det fri)

Be the first to rate

About the dish

«Viennabrød» hos Erken og Caroline Steen (1900) er ikke det butterdeigsbaserte wienerbrødet vi kjenner i dag, men et enkelt, lett gjærbakst av wiener-type – nærmest en fin bolle- eller loffdeig. Navnet viser til den «wienske» bakemåten med melk, egg og smør i en gjærdeig.

How to make it

  1. 1

    Mix flour and butter

    Sift the flour into a bowl and mix in the salt. Rub the butter into the flour.

  2. 2

    Stir out the yeast

    Stir the yeast with the sugar, add the lukewarm milk and the beaten egg.

  3. 3

    Strain into the flour

    Strain the mixture into the flour little by little and work into a smooth dough.

  4. 4

    Rise

    Let the dough rise 1½–2 hours until double in size.

  5. 5

    Shape and bake

    Knead the dough, shape into loaves or buns, brush with egg and bake in the oven about ½ hour at 200 °C (390 °F).

Changes from the original

Fersk gjær beholdt (15 g) med tørrgjær-omregning tillagt. «Sættes til brød» er tolket som forming til brød eller boller. Steketemperatur lagt til som moderne estimat; originalen angir bare «ca. ½ time». Enheter standardisert (theske → ts).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900Modernised
To1900Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Is this the same as today's Danish pastry?
No. In 1900 "Viennabrød" meant a simple, light Vienna-type yeast baking, not the puff-pastry Danish pastry we know today.
How much dry yeast is equivalent to 15 g fresh yeast?
About 5 g dry yeast, that is, around one and a half teaspoons.
Can the dough rise longer?
Yes. The original says 1½–2 hours at room temperature; a slower rise in the refrigerator gives even better flavor.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!