400 g flour
½ teaspoons salt
40 g sugar
180 ml of milk (or water)
40 g butter
35 g of sunflower oil
½ cube of baker’s yeast
2 tablespoons flour or 1 egg white
Dissolve the yeast with a tablespoon of flour, 2 tablespoons of warm milk and a spoonful of sugar. Cover and let rise in a warm place.
Meanwhile, whisk the egg and sugar in a bowl. Add the milk, salt, melted butter and oil. Pour in the yeast and stir in the sifted flour. Knead until you get a soft dough. Let rest for one hour (in a covered bowl and warm place).
Split the dough into 8 balls. Roll out or stretch each ball into thin circle (about 15-18 cm in diameter). Then wrap it as a croissant and fold like the letter C. Place the buns in a large baking dish. Let rise for 40-50 minutes.
Bake the Viennese buns in the oven at 180°C until golden brown. It takes about 20 minutes. Let cool slightly and enjoy at breakfast with tea or coffee. A classical way to eat them in the 70s and 80s in Bulgaria was cut the bun into two (like a sandwich) and to grill each half on the electric stove (crumb side). Then to spread butter over each bun and sprinkle with caraway seeds.