Hi! I’m Cassandre, and today on Caramel Loafing, I’m excited to share a timeless bakery favorite: Vienna Bread (Pain Viennois). This elegant, slightly sweet milk bread is delicious on its own or as the base for both savory and sweet sandwiches—it pairs beautifully with soups and stews too.
Vienna Bread is a timeless classic that originated in 19th-century Austria, known for its soft crumb, subtle sweetness, and beautiful golden crust. Back then, Vienna was a true hub of bread innovation—bakers developed the steam oven technique that inspired what we now know as the French baguette, giving bread a crisp exterior and an airy, tender inside.
Traditionally, Vienna bread is shaped into a long loaf with signature deep slashes on top that bake to a gorgeous golden finish. You can make the classic fine-slash pattern or just a few cuts for a baguette-like look—either way, the result is beautiful and delicious.
Flavor-wise, Vienna bread is wonderfully balanced—its thin, crisp crust and soft, pillowy crumb make it easy to eat every day. A touch of sugar and plenty of milk give it a subtle sweetness that’s perfect all by itself. Bread lovers, don’t miss this one!
More tasty recipes to pair with your homemade Vienna Bread:
Try a classic New York Deli Tuna Salad Sandwich, Japan’s beloved 7-11 style Egg Salad Sandwich, a family favorite French Toast, ultra-soft Brown Sugar Cinnamon Rolls, or the trendy Italian sweet bun: Maritozzo.
Vienna Bread (Pain Viennois) Recipe
Ingredients
Makes about 5 small loaves (each dough ball weighs about 90–92g / 3.2 oz).
- Warm milk at 95–100°F (35–38°C) 165g (5.8 oz)
- Instant dry yeast 7g (0.25 oz)
- Granulated sugar 25g (0.9 oz)
- Bread flour 125g (4.4 oz)
- All-purpose flour 125g (4.4 oz)
- Salt 5g (0.18 oz)
- Unsalted butter, softened 30g (1 oz)
- 1 beaten egg (for egg wash)
Use our Nutrition Calculator to check the nutrition info for this recipe.
How to Make Vienna Bread
- Start by combining the warm milk, instant yeast, and sugar in a small bowl. Stir well and let sit for 10 minutes until foamy.
- Sift the bread flour and all-purpose flour into a large bowl, add the salt, and mix well.
- Pour the milk and yeast mixture into the dry ingredients. Use a scraper or your hand to mix until a rough dough forms. Transfer to a work surface and knead for 1–2 minutes.
- Once the dough comes together with no dry bits, add the softened butter. Knead for about 8–10 minutes until the butter is fully absorbed and the dough is smooth. This dough is easy to work with and shouldn’t stick much—avoid adding extra flour.
- Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour or until tripled in size.
- Gently deflate the dough and divide it into 5 equal pieces, about 90–92g (3.2 oz) each.
- Shape each piece into a ball, cover with a damp cloth, and let rest for 15 minutes.
- Take one dough ball, flatten it gently to remove air, fold and roll it into an 18cm (7-inch) log. Place on a baking sheet, leaving space between each roll for rising.
- Brush the tops with beaten egg, score with a sharp knife, and let rise again for about 1 hour.
- Preheat the oven to 390°F (200°C) and bake for 18–20 minutes until golden brown. Let cool on a wire rack. Enjoy warm or sliced for sandwiches with butter, cream, or your favorite fillings—so good!
Watch the full step-by-step video: Vienna Bread Recipe
Vienna Bread FAQ & Tips
Here are some common questions and helpful tips for making Vienna Bread successfully:
Can I use a mixer instead of kneading by hand?
This recipe uses the hand-kneading method because Vienna bread dough is easy to work with and not sticky. The butter absorbs quickly and the kneading time is fairly short. If you prefer, you can absolutely use a stand mixer for faster results.
Any tips for kneading the dough?
Keep an eye on the dough’s temperature—try to keep it below 75°F (24°C). If it gets too warm, cover it with a damp cloth and chill briefly, then continue kneading. A great trick is to chill your flour or mixing bowl ahead of time to help prevent overheating.
Why does my baked bread have gaps inside?
This often happens when the dough isn’t sealed tightly while shaping. Make sure you fold and pinch the seams well when rolling the log shape. If not sealed properly, air pockets can form inside, or the base may crack during baking.
Remember to brush egg wash and score before the final proof
Always brush the egg wash and make your cuts before the second proof. If you score the dough after the final rise, it won’t expand nicely in the oven and the cuts won’t open up cleanly.
Do I need a special knife for scoring?
You don’t need a special blade, but it must be very sharp to avoid tearing the dough. Some bakers use scissors instead of a knife to snip the surface—just make sure each slash is made in one confident cut to keep the dough shape intact.
How many slashes should I make?
It depends on the size. For these small loaves, a few cuts work well. A traditional Vienna loaf over 8 inches long can have about 18 fine slashes, but you can adapt it—just two or three cuts can give it a lovely baguette-like look too.
How should I store Vienna Bread and how long does it last?
Vienna bread gets more fragrant after sitting for a while! Once completely cooled and moisture has dissipated, store in an airtight bag or container. It keeps well for up to 3 days at room temperature or about a week in the fridge. To reheat, bake at 300°F (150°C) for 6–7 minutes or slice and warm in a skillet.