How to Make Pain Viennois: Soft and Sweet French Bread

 

--- published by foodie Parmod.

Introduction: What Is Pain Viennois?

Pain Viennois (Viennese bread) is a light, tender French bread enriched with milk, butter, and a touch of sugar. Originating from Austria and adapted by French bakers, it sits somewhere between a traditional baguette and a brioche. With its soft crumb and golden crust, pain viennois is perfect for breakfast, snacking, or as a base for sweet or savoury sandwiches.

This blog post will guide you through how to make pain viennois at home, using British ingredients and simple techniques. It’s a must-try recipe for anyone who loves French baking or wants a break from everyday loaves.

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Ingredients (Makes 2 Loaves)

500g strong white bread flour

10g salt

40g caster sugar

10g instant yeast

300ml warm whole milk

60g unsalted butter, softened

1 medium egg (for egg wash)

Optional: pearl sugar or chocolate chips for topping/filling

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Equipment

Large mixing bowl or stand mixer with dough hook

Dough scraper

Baking trays

Baking parchment

Pastry brush

Sharp knife or razor blade for scoring

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Step-by-Step: How to Make Pain Viennois

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Step 1: Prepare the Dough

In a mixing bowl, combine the flour, sugar, and salt. Add the yeast on the opposite side of the salt (they shouldn’t touch directly). Gradually pour in the warm milk and mix to form a soft dough.

Knead the dough for 10–12 minutes by hand, or 6–8 minutes in a stand mixer, until it becomes smooth and elastic.

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Step 2: Incorporate the Butter

Add the softened butter, a bit at a time, kneading continuously until fully incorporated. The dough may become slippery but will eventually come together into a glossy, smooth ball.

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Step 3: First Rise (Proving)

Place the dough in a lightly greased bowl, cover with cling film or a tea towel, and leave to rise for 1–1.5 hours in a warm spot until doubled in size.

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Step 4: Shape the Loaves

Turn the dough out onto a lightly floured surface. Divide into two equal parts. Roll each piece into a log about 25–30cm long. Place on a baking tray lined with parchment, leaving space between them to rise.

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Step 5: Final Proving

Cover the shaped loaves loosely with cling film or a damp towel. Allow them to rise again for 30–45 minutes until puffy but not over-inflated.

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Step 6: Preheat the Oven

Preheat your oven to 200°C (180°C fan)/Gas Mark 6.

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Step 7: Score and Glaze

Beat the egg and gently brush it over the risen loaves. Using a sharp knife or lame, score diagonal slashes across the top—typically five to seven lines on each loaf.

Optional: Sprinkle with pearl sugar or chocolate chips before baking for a sweet variation.

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Step 8: Bake the Pain Viennois

Bake in the preheated oven for 18–22 minutes until the loaves are golden brown and sound hollow when tapped underneath.

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Step 9: Cool and Serve

Let the loaves cool on a wire rack. Enjoy slightly warm, or once cooled, slice for sandwiches or toast.

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Serving Ideas

Breakfast: Serve with butter and jam or honey

Sandwiches: Makes a soft and sweet sandwich base for ham, cheese, or chicken

Tea-time treat: Add Nutella, berries, or whipped cream for indulgence

For kids: Turn into mini rolls or filled buns with chocolate or jam

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Tips for Perfect Pain Viennois

Use whole milk for the richest texture and flavour

Don’t skip the second rise—this helps achieve a light, airy crumb

Add-ins: Try filling the dough with chocolate chips or dried fruit before shaping

Glaze well: The egg wash gives pain viennois its signature shiny finish

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Storage Advice

Keep in an airtight container at room temperature for up to 2 days

Best enjoyed fresh, but can be toasted after the first day

Freezes well—wrap tightly in cling film and foil, then thaw and reheat before serving

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Conclusion: A French Classic Made Easy

Now you know how to make pain viennois, you can bring a touch of Parisian café culture into your home. Whether you enjoy it for breakfast, lunch, or dessert, this soft and sweet bread is both versatile and impressive. It's a brilliant recipe for those learning French baking or simply wanting to try something more elegant than a standard white loaf.

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Learn how to make pain viennois – a soft and sweet French bread – with this easy step-by-step recipe using British ingredients. Perfect for breakfast, sandwiches, or a teatime treat.

--- write ✍️ by foodie Parmod.