Pain au Lait Recipe
Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.
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Ingredients
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Dough
Topping
Method
Preparation
Activate Yeast
In a small bowl, combine the warm milk (about 37°C) with sugar and yeast. Allow it to sit for about 5-10 minutes until frothy.
Mix the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the activated yeast mixture, softened butter, and the egg. Mix until a dough forms.
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Shaping and Baking
Shape the Dough
After the dough has risen, punch it down and turn it out onto a floured surface. Divide it into equal pieces (about 12-15) and shape each piece into a small oval or ball.
Second Rise
Place the shaped dough on a baking tray lined with parchment paper. Cover and let rise for another 30-40 minutes until puffy.
Preheat Oven
Preheat your oven to 180°C (350°F).
Cool and Serve
Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.
