Vienna Bread

For 5

250 g lukewarm milk

500 g bread flour

60 g butter, room temperature

40 g brown sugar

15 g fresh baker's yeast

2 whole eggs +1 yolks to brush

10 g salt

Dissolve the yeast in the lukewarm milk. In the bowl of a food processor, fitted with a dough hook, add flour, sugar, eggs, the yeast with the milk and a pinch of salt. Knead for at least 10 minutes, until the dough is very elastic. Cover with a damp cloth and let rise, in a warm place, for about 2 hours, or until is doubled in size.

When the dough has risen, break the dough, turn out onto a floured surface and divide into 5 equal pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage . Roll out dough to a baking tray covered with parchment paper, spacing them well as they will swell a lot. Brush the vienna breads with the beaten egg, then use a sharp kitchen shears to cut some angled slashes into the top of each loaf. Cover with a cloth and let rise again for about 50 minutes. Preheat the oven to 180/200°. Bake for 8-10 minutes until the loaves get a golden brown color. Serve with jam or cold cuts and scrambled eggs.