vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vienna Brioches
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
Give good proof and bake to a nice golden color.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 132. The excerpt below is the record exactly as published.
VIENNA BRIOCHES. The Vienna Brioches are not made as rich as the French kind, but make a nice roll. It is made in many fancy shapes, like twists, snails, knots, small crescents, etc. A small round roll is made with sultana raisins. The rolls are baked on pans, and washed with eggs before baking. Take one pint of milk, two ounces of yeast, one ounce of sugar, a pinch of salt, eight ounces of butter,
Cook this with the app: pantry check, scaling, and the assistant.