Step-by-Step Guide to Make Quick Pain au lait (French Milk Bread)

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Steps to Prepare Speedy Pain au lait (French Milk Bread). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pain au lait (French Milk Bread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pain au lait (French Milk Bread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pain au lait (French Milk Bread) is 6servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pain au lait (French Milk Bread) estimated approx 150’.

To get started with this recipe, we have to prepare a few ingredients. You can have Pain au lait (French Milk Bread) using 12 ingredients and 13 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Pain au lait (French Milk Bread):

1. A. Bread
2. 230 g all purpose flour
3. 60 g bread flour
4. 125 g whole milk
5. 40 g sugar
6. 4 g instant yeast
7. 3 g salt
8. 1 egg (50g)
9. 65 g unsalted butter
10. B. Topping
11. 30 g pearl sugar
12. 1 egg +15ml water

Instructions to make to make Pain au lait (French Milk Bread)

1. In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.
2. Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing.
3. Let it proof 30 minutes.
4. Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’.
5. Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’).
6. Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven.
7. Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut.
8. Sprinkle pearl sugar on top.
9. Bake for 10-12 minutes or until the bread is golden brown.
10. Ta da...
11. So soft inside!
12. Best served with a cup of milk coffee.
13. Lovely bread!

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