Petit Pains au Lait (French), that means small or little milk breads. They may be simple but they are elegant looking and really good. They are a beautiful golden brown on the outside, and almost flaky on the inside because of the way the dough is rolled and shaped. Then they are decorated by cutting through the top with scissors in a manner which results in the beautiful pattern typical of Petit Pains au Lait. This dough is also pretty good to shape into any pattern of your choice. Thanks Aparna (We Knead To Bake), I have learned
a new bread this month!!!
Yields :- 10 Petit Pains au Lait
Recipe Source :- Adapted from Gourmet by Kat
All Purpose Flour/Maida – 1n2/3 Cup
Warm Milk – 2/3 Cup (you might need a little more; I used milk with 3% fat)
Instant Yeast – 1tsp
Sugar – 1/4 Cup
* Bread Flour – 3/4 Cup
Salt – 1/4tsp
Butter- 60gms, soft at room temperature
Extra milk for brushing
Pearl sugar for topping (optional)**
* If you don’t have bread flour, put 2/3tsp vital wheat gluten in your 3/4 cup measure and top up with all-purpose flour. If you don’t have vital wheat gluten, then just use 3/4 cup all-purpose flour.
** This topping is optional. The pearl sugar looks pretty and adds a little crunch. You can also use large crystals of sugar or a bit of regular granulated sugar.
- You can knead by hand or use a machine, I use my hands.
- Put the warm milk, yeast and sugar in the bowl, mix it well and leave aside for 2 minutes atleast.
- Then add all the flour and the salt and mix until it looks crumbly.
- Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.
- Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.
- Shape the dough into a ball and place it in an oiled bowl, turning it over to coat with oil.
- Cover loosely and set aside to rise until double in volume, this should take about 1 1/2 hours.
- Turn the dough out onto your working surface.
- You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it.
- Deflate the dough gently, and divide it into 10 equal pieces, let them rest for 15 minutes.
- Roll out each piece of dough, one at a time, into a circle about 4” in diameter (Pic 1).
- Slowly roll up the circle from one end(Pic 2), Swiss roll/ jelly roll style into a cylinder(Pic 2).
- Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down(Pic 3).
- Cover loosely and let them rise for an hour or so till almost double in size.
- Brush them lightly with milk and using sharp scissor, make cuts (not too deep) on the top of the rolls(Pic 4).
- Sprinkle pearl sugar/ granulated sugar.
- Bake them at 200º C (400º F) for about 15 minutes or so until they’re golden brown.
- Let them cool on a rack.
- Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.
- They’re best eaten the same day, though you could warm them up and serve the next day.
I watched this video to make this shape.