Pain au lait (French Milk Bread)
Pain au lait (French Milk Bread)

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, pain au lait (french milk bread). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pain au lait (French Milk Bread) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pain au lait (French Milk Bread) is something which I have loved my entire life.

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.

To begin with this recipe, we must first prepare a few components. 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):
  1. Take A. Bread
  2. Take 230 g all purpose flour
  3. Make ready 60 g bread flour
  4. Make ready 125 g whole milk
  5. Prepare 40 g sugar
  6. Prepare 4 g instant yeast
  7. Prepare 3 g salt
  8. Get 1 egg (50g)
  9. Get 65 g unsalted butter
  10. Get B. Topping
  11. Make ready 30 g pearl sugar
  12. Take 1 egg +15ml water

Funny dog ginger french bulldog hold a milk shake in a glass and show a sign approx. 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.. 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].

Instructions to make Pain au lait (French Milk Bread):
  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!

It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques. The outside is more crackery.the combination of textures is delightful. Although milk and butter is in the dough, it isn't as rich as you would imagine. It has more of a light texture, but not quite airy, and nearly flakey.

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