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Pains Au Lait

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Pains Au Lait

The perfect pains au lait recipe with a picture and simple step-by-step instructions.

Pains au lait

  • 330 ml Milk 3.5% lukewarm
  • 10 g Fresh yeast
  • 500 g Wheat flour T65 / alternatively wheat flour 550
  • 40 g Finest sugar
  • 2 tsp Salt
  • 75 g Butter in pieces at room temperature

Additionally

  • 1 Egg yolk
  • Milk 3.5% to taste
  • Hail sugar to your taste
  1. Take a mixing bowl / food processor and add the crumbled fresh yeast. Add the lukewarm milk, then stir in the wheat flour, the finest sugar, salt and the butter in pieces. Now knead the whole thing (leave) for about 3 minutes.
  2. Flour the work surface lightly and place the dough on top. Knead once with your clean hands, shape and return to a bowl. Cover these and place in a warm place, let RISE for about 20 minutes. Put the flour again and the proofed dough on top of the work surface.
  3. Weigh the dough into 12 small pieces (approx. 80 gr.) And shape into a round shape. Then place this on a lightly greased baking stone dusted with flour (for me, Magic Stone Plus). Cover with a cloth and let RISE again, about one (1) hour.
  4. Now mix a mixture of egg yolk and milk. Brush the bread rolls with it and sprinkle with the granulated sugar. Now put the whole thing in the cold oven and heat it to 200 degrees top / bottom heat, bake for about 25 to 30 minutes. Remember that every oven bakes differently.
  5. Take out and place on a rack to cool. Then cut open with butter and spread your favorite jam (my apricot) and enjoy. Of course, they also taste delicious on their own.
Dinner
European
pains au lait

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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