petits pains au lait

Petits pains au lait recipe with Active Dry Yeast

Kneading the dough (or not), that’s the question. Nowadays, most recipes call for the magic use of a bread machine that kneads it all… I don’t have any unfortunately, but once we do settle down and have our own home sweet home some place nice (and we’d like to know where that’ll be soon)  we’ll get one!

Petits pains au lait
Petits pains au lait

For the time being, I’m using my strength (that’ll make one laugh)… And today’s a great day to bake, it’s hot and wet in Sydney so time needed for my dough to double in volume will be shorter (45 min instead of 1hour).

Ingredients:

  • 2 cups of flour
  • 1 pack of active dry yeast (or dry yeast) I used Tanaco (7g a pack)
  • 12.5cl of warmed milk
  • 20g sugar
  • 5g salt
  • 1 egg yolk
  • 2 tablespoon butter

Just mix the flour and salt together, and in a separate bowl, the milk, sugar and yeast. Wait for the yeast to bubble (it took 5 min for me because my milk was warm). Knead the flour+salt with the milk+sugar+yeast and the egg yolk. Knead for at least 5 minutes, until the dough is no longer sticky. Then add the butter (room tempered and softened). It’ll be messy, but worthy in the end.

Petits pains au lait
Petits pains au lait

When the butter is in, let the dough rest for 1 hour or until it doubles, then flatten the dough so the air comes out (15 seconds) and cut 8 pieces. Shape them into rolls and let them sit some place warm for 1 hour til they double in size. Turn the oven on at 210°C, brush the pain au lait with milk, and bake them 15 minutes!

Petits pains au lait
Petits pains au lait

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