Petit Pains au lait (French Milk Bread)
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Petit Pains au lait which means small or little milk breads. These small milk bread rolls are very simple to bake at home. The dough for making these pains au lait is slightly rich but not as rich as brioche dough. The dough is prepared only with milk and water or anything else as liquid is avoided for making this cute bread rolls. Generous amount of butter is used in this pains but still not too much as like in Brioche dough. Pains au lait typically have just a hint of sweetness in them. Once baked they gets a beautiful golden brown on the outside and almost flaky inside because of the way the dough is rolled and shaped
ingredients
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serves: 5
2/3 cup Warm milk –
1 tsp Yeast –
1/4 cup Sugar –
1 cup Flour –
3/4 cup Bread flour –
1/4 tsp Salt –
60 g Butter –
Nutrition Facts
Petit Pains au lait (French Milk Bread)
Servings Per Recipe: 5
Amount per Serving
Calories: 356
- Total Fat: 12.5 g
- Saturated Fat: 7.7 g
- Trans Fat: 0.4 g
- Cholesterol: 34.6 mg
- Sodium: 272.8 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 2.5 g
- Sugars: 12.2 g
- Protein: 7 g
preparation
1. Combine warm milk, yeast and sugar in a big bowl.
2. Add flours and salt. Then mix well until looks crumbly.
3. Add butter and knead until you have a soft, smooth and elastic dough. Add a little more milk ( 1 tsp at a time ) if your dough is dry.
4. Shape dough into a ball and place it in a well oiled bowl. Cover loosely and set aside until it double in volume.
5. Lightly flour your working surface and deflate the dough gently. Divide the dough into 10 equal pieces.
6. Roll each piece into a circle. Then slowly roll up the circle from one end into a cylinder or just roll it like a ball.
7. Pinch the end neatly and place them on greased parchment paper with the seam side facing down.
8. Cover loosely and let them rise till almost double in size.
9. Brush them lightly with milk and make diagonal cuts on top of the breads with sharp scissors. Sprinkle some pearl sugar or granulated sugar.
10. Bake at 200 degree for 15 – 20 minutes or till top golden. Let them cool on a rack. Serve warm or at room temperature.
11. They are best eaten the same day , though you could warm them up and serve the next day.
12. Note:
13. I filled them with raisins and sprinkled some flaked almonds.
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