Recipe: Yummy Pain au lait (French Milk Bread)

Pain au lait (French Milk Bread). 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.

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. Using only the finest ingredients, Brioche Pasquier's Pain au Lait has become one of their most iconic brioche products. Using absolutely no preservatives and being GMO free, this airy Brioche Roll is perfect for breakfasts, snacks and even dinner! You can cook Pain au lait (French Milk Bread) using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Pain au lait (French Milk Bread)

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

Perfect with butter, jam, peanut butter and more! Leave them to cool for a few minutes, but they are best eaten. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla French Milk Bread Painaulait Bun. Tuhansia uusia ja laadukkaita kuvia joka päivä.

Pain au lait (French Milk Bread) step by step

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!.

Pain au lait - download this royalty free Stock Photo in seconds. A recipe for Petits Pains au Lait (French) with method, ingredients, reviews and similar recipes. Chess table painted by my kids. This milk loaf has more bite than the Japanese ones. Lebanese Roasted Tomato Soup - ran out of fresh basil, garnished with.