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How to Prepare Ultimate Pain au lait (French Milk Bread)

By Simply Recipes 20 May 2020
How to Prepare Ultimate Pain au lait (French Milk Bread)
How to Prepare Ultimate Pain au lait (French Milk Bread)

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Pain au lait (French Milk Bread). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Pain au lait (French Milk Bread) Recipe. Hello and Welcome to Universality Cuisine. No need to travel to France to enjoy a good " Pain au Lait".

You can cook Pain au lait (French Milk Bread) using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Pain au lait (French Milk Bread)

  1. Make ready of A. Bread.
  2. Make ready 230 g of all purpose flour.
  3. Take 60 g of bread flour.
  4. Make ready 125 g of whole milk.
  5. Make ready 40 g of sugar.
  6. It’s 4 g of instant yeast.
  7. Prepare 3 g of salt.
  8. It’s 1 of egg (50g).
  9. Take 65 g of unsalted butter.
  10. Prepare of B. Topping.
  11. Take 30 g of pearl sugar.
  12. Make ready 1 of egg +15ml water.

I let my bread machine do the hard work, and fashion the small loaves, with the precious help of my children, before baking them until golden in the oven..Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. [Photograph: Donna Currie].It's hard to resist a bun recipe with honey, milk, and butter.These pain au lait buns from The Fundamental Techniques.

Pain au lait (French Milk Bread) instructions

  1. 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..
  2. 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..
  3. Let it proof 30 minutes..
  4. Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’..
  5. 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’)..
  6. Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven..
  7. Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut..
  8. Sprinkle pearl sugar on top..
  9. Bake for 10-12 minutes or until the bread is golden brown..
  10. Ta da….
  11. So soft inside!.
  12. Best served with a cup of milk coffee..
  13. Lovely bread!.

For plain pains au lait, shape the dough into a long roll that will fit in the cavities of a Flexipan long brioche silicone mould.Leave them to cool for a few minutes, but they are best eaten.I love to make these small French bread rolls, enriched with milk.

In texture, this Braided Cardamom Pain au Lait reminds me of the traditional French brioche from Vendee.Audrey With its elegant braided look and subtle hints of cardamom, this Braided Cardamom Pain au Lait is the Finnish version of the milk buns French kids love to devour for breakfast.Petit Pains au Lait (French), that means small or little milk breads.They may be simple but they are elegant looking and really good.They are a beautiful golden brown on the outside, and almost flaky on the inside because of the way the dough is rolled.

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