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Pain Au Lait Buns

The honey is subtle.
Pain au lait buns. Spinneys hamburger buns 6 pieces 6 pc by spinneys bakery. In a floured work surface flatten brioche into a rectangle and shape it into a tight log. Cover with a cloth to prevent the dough drying out and leave to rest at room temperature for 1 hour 15 minutes.
Remove from the oven and leave to cool. Petit pains au lait step by step pictures. Spinneys submarine sandwich 5 pieces 5 pc by spinneys bakery.
Harry s pain mie extra complet 280g 280 g by harrys. Pour in the yeast and milk mixture. Bake for 30 minutes at 160 c.
In a large bowl mix the flours sugar and salt until thoroughly combined. This braided cardamom pain au lait requires less sugar and fewer eggs than a classic brioche. The pains au lait are ready when golden puffed and super soft.
Knead by hand for 10 15 minutes or by an electric dough mixer for 8 10 minutes until you have a smooth and elastic dough. Let the yeast proof for a bit. Shape into half moon shapes.
Mix the milk sugar and yeast. The recipe relies mostly on milk to create the signature pillowy texture which is actually the same method used for the french pains au laits meaning milk buns. Most of the time is spent on the dough rising.
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