You may be wondering what the hell is ‘Pains au Lait‘?! Pains au Lait literally translates for ‘Milk Bread‘ – they simply are French sweet, buttery buns that taste very similar to Brioche. In English I believe they are often referred to as ‘Vienna Bread’ or ‘Viennese Bread’. They are traditionally served for breakfast in France, and like brioche they sometimes contain choc chips, or they can be served with jam (or Nutella).
This Pains au Lait Recipe is inspired from the Viennese Bread in ‘Tefal Cuisine Companion 1 Million Menus’.
Pains au Lait
- 100 ml milk
- 5 g dry yeast
- 1 egg (+1 yolk)
- 250 g plain flour
- 25 g raw sugar
- 5 g sea salt
- 35 g soft butter, diced
- Place the milk and yeast in a bowl and mix.
- Pour the mixture into the bowl fitted with the kneading/crushing blade. Add the egg, flour, sugar, salt and butter. Launch the P2 pastry program (with the stopper on), and leave to work for 40 mins.
- At the end of the program, transfer the dough to a bowl using a spatula, cover with a cloth and leave to rest for 1 hr.
- Preheat the oven to 210°C. Form small rolls and place on a tray lined with baking paper. Make slits using a knife tip.
- Brush with the egg yolk and bake for 15 mins.
Do you make bread at home? What do you think of French brioche? Do you like it?