Pain au lait

C’est l’histoire de Monsieur et moi un jour de congé. Nous avions envie de bruncher car nous allions nous faire cocooner au spa en début d’après midi et ne voulions pas faire deux repas distincts. Mais sans pain, viennoiseries, brioche… sous la main et une flemmardite aiguë pour sortir et marcher 10 minutes pour accéder à la meilleure boulangerie du quartier, il fallait bien trouver une solution !

C’est là que je me suis dis (illumination… oui oui la petite ampoule au dessus de ma tête !) que je n’avais jamais fait de pain au lait. Pas grave me direz vous, but that's what I wanted to do that morning. And hop, here I go with my hands in the flour to make these good homemade buns.

Pain au lait

Well what history does not say, it's that I hadn't planned large enough and that we only ate them for a snack, and that we finished at breakfast’ with rice cakes (Luckily I always have some in the cupboard just in case. !)…, well yes I was a little too optimistic on this one !!!

Semi-complete milk bread

Ingredients (for ten)

400 g semi-whole wheat flour (T80)
15 cl of milk + 1 c. to s.
110 g of butter
3 eggs + 1 jaune
40 g cane sugar
1 packet of baker's yeast
2 g de sel

Description

Put the yeast with the lukewarm milk, let it rest 10 min then stir.

For the dough, put the flour in a bowl, make a well and add the yeast-milk mixture in the center. Work the dough between your fingers and incorporate the eggs, sugar and salt. Knead the dough and stretch it, then add the butter. Knead the dough until it comes away from the bowl (you can transfer it to the worktop for more convenience).

Let the dough rise covered under a tea towel for 2 hours.

Degas the dough with the point then form a dozen balls. Shape them into buns (welding below), then place them on a baking sheet and let rise 1 hour.

Preheat the oven to 170°.

Glaze the milk breads with the egg yolk diluted with 1 tablespoon of milk then form cuts in the length with scissors.

Bake 12 minutes.

Pain au lait