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Viennoise Bread|ヴィエノワーズのパン

Viennoise Bread (French pronunciation: ​[vjɛnwazʁi], “things of Vienna”) it’s definition is baked goods made from a yeast-leavened dough in a manner similar to bread but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character.

Yes! the Viennoise bread is a soft, yellow, egg type dough matches well with combining various fillings. I personally like to integrate dry fruits – raisins, dry mango, orange peels, dry figs into the dough on a regular basis (as these ingredients are always at avail) but the dough is quite receptive to quite a variety of fillings and can be quite creative as seen below.


  • Fig Viennoise | フィグ(無花果)・ヴィノワーズ
  • Walnut Viennoise | くるみ・ヴィノワーズ
  • Walnut and chocolate chip (or white chocolate) Viennoise | くるみ・チョコチップ・ヴィノワーズ
  • Cranberry Viennoise | クランベリー・ヴィノワーズ
  • Orange Peel Viennoise | オレンジピール・ヴィノワーズ
  • Orange Peel & dry coconuts Viennoiseオレンジピール・ドライココナッツ・ヴィノワーズ
  • Dry Mango or Apricot Viennoiseドライマンゴー・ヴィノワーズ
  • Mango, Coconuts and Hazelnuts Viennoiseマンゴ・ココナッツ・ヘーゼルナッツ・ヴィノワーズ
  • Turmeric Viennoise | ターメリック・ヴィノワーズ
  • Sweet Potatoe Viennoise| サツマイモ・ヴィノワーズ

It’s a baker friendly dough which make it fun to make with fillings of each ones taste and choice. This time integrated with dry mango, raisins and roasted walnuts.


Viennoise Bread|ヴィエノワーズのパン

Difficulty: Medium


Prep time


Cooking time





  • 【Mix | ミッキシング】
    MIx all the ingredients except the oil ingredient – butter.
  • Combine and mix for 5 minutes. The dough is a relatively wet type however as the mixing progress, the increase in gluten will let the dough start to form shape.
  • Once the dough forms into a dough, add the softened butter.
  • Once the dough starts to look shiny and elasticity produces in the dough, the dough mixing is complete. The dough temperature should be ideally about 24℃.
  • 【REST TIME/FLOOR TIME| 第1次発酵】30分パンチ 
    Grease the bowl with olive oil and cover the dough with plastic to prevent it from drying and let it rest for 30 minutes in room temperature and punch the dough. | 番重の内側全体にオリーブ油を塗り、生地を入れます。乾燥しない様に表面にもオリーブ油を塗り、発酵させます。
  • Let it rise for a further 30 minutes. 30分ほどたったら、前後左右に生地を持ち上げて中央に向けております(パンチ)。この状態で更に30分ほど発酵させます。
  • 【SHAPING | 分割・成形】150g ベンチタイム 30分
    Divide the dough into 150g each and let it rest for 30 minutes, covering the dough to avoid drying up. Shape the dough and line it along a canvas cloth.
  • 【FINAL PROOF | 第2次発酵】25℃ 80% 1時間
    Place the dough at 25C/60min.
  • 【BAKING | 焼成】If you have a gas oven like I have, preset the oven to 250C inserting steam (hot water of 50cc) onto a plate of hot rock (like a steam sauna set up), bake 180C/17~18 minutes.
    端から1/3のところに3本、切り目を入れオーブン下段 | 石にスチームを50cc投入し、オーブンを5分停止|180℃で17〜18分

Recipe Video


  • Walnut Filling) Roast the walnuts for 5 minutes at 200℃. Chop the walnuts into small pieces. | クルミは粗く刻み、200℃のオーブンで5分ローストします。
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