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Pain au Lait
Pain au Lait

Before you jump to Pain au Lait recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit And Healthy.

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While most of you have been told again and again that vegetables are good for you, and there is a really good reason why. You may already realize that the majority of of the vitamins you need each day can be found in various vegetables, but you will also be able to find necessary potassium in vegetables as well. You will find that one of the veggies we are referring to is broccoli, which is loaded with potassium. Spinach is additionally something that you may wish to start consuming more of as it has a lot more vitamins and minerals when compared with other vegetables.

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We hope you got benefit from reading it, now let’s go back to pain au lait recipe. To make pain au lait you only need 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Pain au Lait:
  1. Prepare 390 g Bread Flour
  2. Provide 175 g Whole Milk
  3. Use 85 g Eggs
  4. Use 40 g Sugar
  5. Prepare 8 g Salt
  6. Get 2.7 g Yeast
  7. You need 135 g Unsalted Butter
Steps to make Pain au Lait:
  1. Put all the ingredients but the butter in a mixer with the hook attachment and mix at medium speed for 3 minutes. Add the butter cut in 1 inch cubes and mix at medium speed for 12-13 minutes or until the dough no longer sticks to the wall of the mixer bowl.
  2. Put in a container with lid in the refrigerator for at least 12 hours. - I usually prepare it in the evening to have it ready the morning after. The dough can keep in the refrigerator up to 36 hours.
  3. When ready to shape, take the dough from the fridge and let it rest in the container at room temperature for at least one hour. - Cut into 70 gr pieces (weigh the dough, don’t trust your eyes if you want consistency in the pieces). - Shape as you like. I normally make small balls and roll them on a clean surface to have tight round shapes.
  4. Place on a baking sheet lined with parchment paper leaving enough space between each ball to allow room to grow during raise and cooking. - Cover with plastic film and let rise until doubled in size, preferably at 76-78F. A good option is place the baking sheet in the over off with just the light on.
  5. Pre-heat your over at 350F convection, brush each piece with egg white and bake for 12 minutes. They should have a nice uniform golden color and the internal temperature should be 205F. - Cool over a wire rack.

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