Vienna bread (pain viennois)

Combine warm water, yeast and sugar, add the dry ingredients and mix until just combined.

Turn out onto the work surface, add the softened butter and knead with the palms and heels of the hands until completely smooth, about 8 to 10 minutes; add no extra flour.

Place in a greased container and rise 30 minutes or until tripled in size.

Make the egg wash by blending one egg with a pinch of salt.

Divide into nine pieces of about 100 g and shape into tight balls; cover with a damp towel or plastic wrap and rest 15 minutes.

Flatten each ball to remove air bubbles and shape tightly into 8-inch (20 cm) buns, still with no extra flour.

Arrange four to five buns per tray with plenty of space, brush with egg wash and score about 20 horizontal slashes with a razor blade or sharp paring knife, before proofing.

Proof about an hour, then bake at 450F / 230C about 15 minutes, rotating the trays halfway; cool to room temperature.