Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pain au lait (french milk bread). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pain au lait (French Milk Bread) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Pain au lait (French Milk Bread) is something that I have loved my entire life. They’re nice and they look fantastic.
Hello and Welcome to Universality Cuisine. No need to travel to France to enjoy a good " Pain au Lait". This is the easiest recipe you can use to make your. Pain au lait are sweet, buttery buns and are perfect for breakfast.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pain au lait (french milk bread) using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Pain au lait (French Milk Bread):
- Prepare A. Bread
- Get 230 g all purpose flour
- Take 60 g bread flour
- Make ready 125 g whole milk
- Prepare 40 g sugar
- Prepare 4 g instant yeast
- Prepare 3 g salt
- Get 1 egg (50g)
- Make ready 65 g unsalted butter
- Prepare B. Topping
- Take 30 g pearl sugar
- Prepare 1 egg +15ml water
It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques. I love to make these small French bread rolls, enriched with milk. If you prefer milk bread that's less fluffy, this one is for you.
Instructions to make Pain au lait (French Milk Bread):
- In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.
- Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing.
- Let it proof 30 minutes.
- Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’.
- Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’).
- Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven.
- Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut.
- Sprinkle pearl sugar on top.
- Bake for 10-12 minutes or until the bread is golden brown.
- Ta da…
- So soft inside!
- Best served with a cup of milk coffee.
- Lovely bread!
I love to make these small French bread rolls, enriched with milk. If you prefer milk bread that's less fluffy, this one is for you. Chess table painted by my kids. This milk loaf has more bite than the Japanese ones. Beth Hensperger; bread used to make grilled sandwiches such as Croque Monsieurs.
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