Vienna bread turned into a baguette and filled with chocolate chips. Can anyone resist this delight?

Vienna bread is a bread reminiscent of brioche, tender and rather sweet. In its preparation, it incorporates milk, butter and eggs, and it is a dough that can easily remind you of brioche.

Originally from Vienna, it quickly spread to France and from there throughout Europe, and is one of the most popular breads today.

Due to its tenderness and soft aroma , it is an ideal bread for all kinds of elaborations: you can combine it both with sweet (chocolate, jams, butter and sugar...), as well as it is an ideal bread to prepare savory sandwiches, or even sandwiches depending on what appetizers

Although its most popular form is that of a bun, ideal for eating individually, Vienna bread has taken different forms. Today we shape it into baguettes, and fill it with chocolate chips. It will be the star of breakfasts or snacks!

Note: If you prefer to make the baguettes without the chocolate chips, you can. Just skip that step: make the baguettes without filling and enjoy them later with whatever you like.

Vienna baguettes with chocolate


  • 485 g of flour
  • 230 ml of milk
  • 65g butter
  • 60g sugar
  • 20 g fresh yeast (or 5 g dry baker's yeast)
  • 1 egg
  • 1 tsp salt
  • 100 g chocolate chips or drops (or chopped chocolate)
  • For the glaze: 1 egg yolk and 1 tablespoon of milk


  1. Heat the milk for a few seconds in a saucepan or in the microwave, so that it is somewhat hot (but not burning, at about 35-40 ºC. Dilute the yeast in it and reserve a few minutes. (Note: if you want to make the bread with preference, see notes at the end).
  2. In the bowl of the KitchenAid stand mixer , add the salt, flour and sugar. Start mixing on low speed.
  3. Add the milk with the yeast.
  4. Add the egg and knead with the dough hook accessory for about 6 minutes, at medium speed.
  5. Meanwhile, cut the butter into cubes. After the first few minutes of kneading and when you already have a compact dough, add the butter into the bowl and continue kneading, without stopping. You will see that as the butter is integrated into the dough, it softens and takes on a smoother air.
  6. Now begins the time to work the dough, providing some kneading times (3-5 minutes of kneading with the hook at medium/high speed), and a few minutes of rest (stop the machine and let the dough relax, covering the bowl with a cotton cloth). Do this process of kneading and resting again 2 to 3 times, you will see that the dough is becoming more elastic and smooth when you take it and stretch it with your fingers.
  7. Once the kneading is done, transfer the dough to a bowl smeared with oil and let it rest in a warm place without drafts (the oven, standing, is an ideal place for this). Above all, keep the bowl covered with a cloth so that the dough does not dry out. Let it rise for 60-90 minutes.
  8. Once the dough has risen, remove it from the bowl and leave it on a floured surface.
  9. Degas by squeezing with your fist, and divide it into three equal parts. Give each part a little long and flat, and add the chocolate chips in the center and on the edges, and roll them into a baguette shape (as shown in the video).
  10. Place the baguettes on the perforated baking tray (exists individually , or in a pack for bread ) and make a few cuts in each one with a weaving blade .
  11. Mix the milk with the egg yolk to make a glaze and brush the baguettes with it.
  12. Let rise again, in the warm but stopped oven, for about another hour.
  13. Bake at 180 ºC for 17 minutes, heat up and down (as they are narrow pieces and when using a perforated tray, the heat penetrates quickly and that is why they are done so quickly).

Notes: make Vienna bread with preferment

You can make the exact same recipe, with the same amount of total ingredients, but using preferment. The preferment , used in any type of bread, helps to improve the flavor, extends its conservation and helps the yeast work more vigorously (it attacks the ingredients of the dough more intensely, so that it rises more and more quickly), especially in breads with a lot of fat (as is the case with Vienna bread, which includes butter, or other breads with a lot of oil).

How to make the preference?

Change step number 1 of the recipe, for this step:

In a bowl, mix 100 g of strong flour with 100 ml of milk and 5 g of dry yeast. Cover and let it rest until the dough is bubbly . Then, add the rest of the ingredients (continue with step 2 of the recipe).

If you make the recipe with preferment, the amount of ingredients does not vary. In other words, you will have already incorporated 100 g of flour and 100 ml of milk, and therefore you will only have to add the remaining amount to the recipe (in our case, 385 g of flour and 130 ml of milk).

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