Pain au Lait: French rich soft buttery ro...

• 분량: (Makes 8 rolls)

재료

• 300 g AP Flour • 140 ml of warm milk • 10 g active dry yeast • 1 egg (plus 1 egg yolk for brushing) • 36 g white granulated sugar • 5 g salt • 60 g cold butter • Pearl sugar for topping (Optional, can also use regular white sugar)

방향

1. Prove the lukewarm milk with the yeast until foamy, then add a beaten egg to the mixture.

2. Mix flour with white granulated sugar and salt.

3. Add wet mix to dry mix, then knead until a soft elastic dough forms, about 5-10 minutes.

4. Cut the butter into small cubes, about 12 cubes for 60g, then gradually add a cube of butter at a time to the dough, knead til fully incorporated, then add another, repeat until all butter has been incorporated and dough no longer sticks to the work surface.

5. Leave to rise until doubled in size, approx. 2-3 hours or overnight in the fridge.

6. After doubled in size, take out and cut dough. Y

6. After doubled in size, take out and cut dough into 8 equal pieces, then shape into Pains au Lait, about 4 inches long. As you can see from the photo, Pains au Lait are shaped kind of like fat cigars, so try to taper the ends while you roll so the middle is the widest part.

7. Cover and leave to rest until doubled in size again, approx. 1 hour. Preheat over to 400.

8. Brush the rolls with the remaining egg yolk mixed with a tablespoon of water, then cut slashes into the top of rolls, and sprinkle with pearl sugar. As mentioned, the pearl sugar is optional, but if you don't have it l'd highly recommend replacing with a sprinkling of granulated sugar, as it's traditional for Pains au Lait to have a sweet crunch on top

9. Bake in the oven for 10-15 minutes, until tops