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Homemade Pain au Lait: Sweetness and Simplicity

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This homemade Pain au Lait recipe brings back warm memories of family gatherings with its soft, fluffy texture and sweet flavor. Perfect for breakfast or a snack, these delightful rolls are easy to make and sure to please everyone.

Ingredients

Scale
  • 500 g of T45 flour
  • 80 g of sugar
  • 1 packet of vanilla sugar
  • 1 packet of dry baker's yeast (or 20 g of fresh yeast)
  • 250 ml of warm milk
  • 1 egg
  • 80 g of soft butter
  • 1 teaspoon of salt
  • 1 egg yolk (for glazing)
  • 1 tablespoon of milk (for glazing)

Instructions

  1. Dissolve the yeast: In a bowl, pour the warm milk and add the yeast. Let it rest for 10 minutes. You will know it's ready when bubbles appear on the surface.
  2. Mix the dry ingredients: In a large bowl, combine the flour, sugar, vanilla sugar, and salt. Mix well to incorporate all the dry ingredients.
  3. Add the egg: Make a well in the center of the dry ingredients and add the egg. Gently incorporate it with a spatula.
  4. Add the milk-yeast mixture: Pour the milk and yeast mixture into the bowl. Mix until a homogeneous dough forms.
  5. Incorporate the butter: Add the soft butter cut into small pieces to the dough. Knead for about 10 minutes until the dough is smooth and elastic.
  6. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth and let it rise in a warm place for about 1 hour, until the dough doubles in volume.
  7. Degas the dough: Once risen, lightly knead the dough to degas it, pushing out the air.
  8. Divide the dough: Divide the dough into 12 equal portions. Shape each portion into an oval roll.
  9. Second rise: Place the rolls on a baking sheet lined with parchment paper, spacing them apart. Cover with a cloth and let rise again for 30 minutes.
  10. Preheat the oven: During the second rise, preheat your oven to 180°C (thermostat 6).
  11. Glaze: In a small bowl, mix the egg yolk with a tablespoon of milk. Brush the rolls with this mixture using a pastry brush.
  12. Bake: Bake the rolls for 15 to 20 minutes, until they are golden brown. Keep an eye on them to prevent burning.
  13. Cool: Once baked, let the rolls cool on a rack before enjoying. This allows the steam to escape and prevents the rolls from becoming soggy.

Nutrition

Keywords: Do not rush the rising process; ensure the dough doubles in size for a fluffy texture. You can use a stand mixer for kneading, but hand kneading works too. Measure ingredients accurately for best results. Feel free to experiment with flavors by adding citrus zest or spices like cinnamon.

Find it online: https://engosify.com/pain-au-lait-maison-douceur-et-simplicite/