Petit Pain Viennois
  • For : 15 small buns
  • Time : 
  • Difficulty : 

Ingredients for Petit Pain Viennois :

  • 500 g flour
  • 250 g water
  • 50 g butter
  • 30 g sugar
  • 10 g salt
  • 250 g milk powder
  • 25 g baker's yeast
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Technical stages for Petit Pain Viennois :

  • Prepare levain using 50 g flour along with yeast.
  • Leave to ferment about 10 minutes.
  • Using a beater, mix the levain, rest of flour, water, sugar, salt, and milk powder.
  • Knead on medium speed until the dough comes away from the sides of the bowl.
  • Add butter and mix the dough until smooth.
  • Cover with a tea towel and leave to prove for one hour at room temperature.
  • the dough and weigh 50 g balls. Form balls and place them in a silicone cake mold.
  • Leave to rise at a temperature close to 30/35°C.
  • Bake 15 minutes at 220°C.
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