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Pain au lait
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1/2 cup of granulated sugar
- 1 teaspoon of salt
- 2 1/4 teaspoons of instant yeast
- 1 cup of warm milk
- 1/4 cup of unsalted butter, melted
- 1 egg, beaten
- 1 teaspoon of vanilla extract
Instructions
- In a large bowl, combine 4 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of salt, and 2 1/4 teaspoons of instant yeast.
- Add 1 cup of warm milk, 1/4 cup of melted unsalted butter, 1 beaten egg, and 1 teaspoon of vanilla extract to the dry ingredients.
- Mix until a dough forms, then knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Punch down the dough to release the air, then divide it into 12 equal pieces and shape each piece into a ball.
- Place the dough balls on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the pain au lait for 12-15 minutes, or until they are golden brown.
- Allow the pain au lait to cool on a wire rack before serving. Enjoy!
Pain au lait, a French pastry, has a rich history dating back to the 19th century. Its name translates to "milk bread," reflecting its key ingredient. This soft, slightly sweet bread is a staple in French bakeries and households, often enjoyed at breakfast or as a snack. Renowned chefs like Pierre Hermé and Dominique Ansel have put their own spin on this classic treat, elevating its status in the culinary world. The best pain au lait can be found in Parisian boulangeries, where the dough is carefully crafted and baked to perfection. The key to a delicious pain au lait lies in using high-quality flour, butter, and milk, ensuring a light and fluffy texture. While traditional recipes call for shaping the dough into small rolls, some bakers opt for braiding or other creative techniques to add a unique touch. Whether enjoyed on its own or used as a base for sandwiches, pain au lait continues to be a beloved indulgence for food enthusiasts worldwide.
35 min
12
180 calories
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