Panaché de baguettes viennoises gourmandes
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Panaché of gourmet Viennese baguettes

1 baguette with candied fruit pieces ; 1 baguette with chocolate chips and lime zest ; 1 baguette with 4 spices and granulated sugar 

  • Preparation 25 min
  • Cooking time 25 min

Ingredients

    • 340g / 12oz / 1.5 cups type 55 wheat flour 
    • 7g / 2 tsp fine salt 
    • 5g / 1.5 tsp dried yeast 
    • 30g / 1oz caster sugar 
    • 15g / 1/2 oz powdered milk 
    • 200ml / 7 fl oz warm water 
    • 60g / 2oz butter 
    • 1 egg (for glazing) 

  • Fillings

    • 50g / 1.7 oz multicoloured candied fruit pieces and candied cherries 
    • 1 lime 
    • 50g / 1.7 oz dark chocolate chips 
    • 50g / 1.7 oz granulated sugar 
    • 1 tsp 4-spice powder 

1/ Take the butter out of the fridge a little in advance so that it softens. 

2/ Warm the water (to approx. 40°C / 100°F). In a mixing bowl, mix the flour with the salt, sugar, powdered milk and dry yeast. Pour in the warm water, mix together, add the softened butter and knead well into a smooth dough. 

3/ Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature, away from draughts. 

4/ Knead the dough again to let the air out, then divide into 3 sections. Flatten each section with a rolling pin to make rectangles 10cm / 4» wide, the same length as the baguette baker. 

5/ Sprinkle the pieces of candied fruit onto the first section. Arrange the chocolate chips in the second section with the finely grated lime zest. On the third section, sprinkle the 4-spice powder and half of the sugar. 

6/ Roll each section into an even cylinder and place in the floured bread moulds. 

7/ Put the lid on top and leave to rise for 20 minutes at room temperature. Preheat the oven to 240°C /475°F / Gas Mark 9. 

8/ Brush the baguettes with the beaten egg. Decorate the candied fruit baguette with the cherries, the 4-spice baguette with the remaining sugar, and leave the chocolate one plain on top. Make deep, regular incisions on each baguette. 

9/ Cover with the lid and bake for 25 minutes. Remove the lid and let them brown in the oven for 2 minutes.