Pain au lait

Pain Au Lait

Haven’t been baking any bread for quite sometimes now … I guess just do not have the mood to do it. But today is my lucky day… the mood suddenly drop by he he he. So… before I’m off to pick up my girls today I would like to share a bread recipe that I baked this morning, it’s called “Pain au lait” or milk bread. I loved the smell of this bread while they were in the oven; sweet and buttery. I like how these bread turned out, soft and fluffy. Will definitely bake this again but next time may be I will divide the dough into 15 smaller buns. You can check out the original recipe here.


  • 230g All purpose flour
  • 60g Bread flour
  • 125g Whole milk
  • 4g Instant yeast
  • 50g Egg (about 1)
  • 38g Sugar
  • 5g Salt
  • 63g Unsalted butter
  • Pearl sugar, for sprinkle at the top


  1. Mix the milk and yeast together, set aside.
  2. Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again. Pour the liquids mixture and egg into the bowl. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.Take the dough out of the bowl and knead.Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Until all the dough are moisten.
  3. Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
    Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.
  4. Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove for about 30 minutes…..OR you can do like I do….dump everything in the BM and wait till the cycle finish!
  5. Preheat the oven to 210°C
  6. Gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
  7. Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. Sprinkle the pearl sugar on top.Bake for 10-12 minutes, or until the bread is golden.

Fresh from my oven


2 thoughts on “Pain au lait

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s