Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pain au lait (french milk bread). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pain au lait (French Milk Bread) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Pain au lait (French Milk Bread) is something that I have loved my whole 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 have to first prepare a few components. You can cook 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):
- Get A. Bread
- Take 230 g all purpose flour
- Prepare 60 g bread flour
- Prepare 125 g whole milk
- Get 40 g sugar
- Take 4 g instant yeast
- Take 3 g salt
- Prepare 1 egg (50g)
- Prepare 65 g unsalted butter
- Get B. Topping
- Take 30 g pearl sugar
- Make ready 1 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.
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!
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. French blue cheese Roquefort, made from sheep milk in caves of Roquefort-sur-Soulzon and glas with red wine. Funny dog ginger french bulldog hold a milk shake in a glass and show a sign approx. The outside is more crackery.the combination of textures is delightful.
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