Petits Pains au Lait |
Ingredients
Dough:
- 450g Plain Flour
- 50g Butter
- 2 tbsp Caster Sugar
- 1 Egg
- 1 tsp Salt
- 280ml Warm Milk (whole or semi-skimmed) - 45 degrees C
- 1 tbsp Dried Yeast
- 2 tbsp Warm Milk - 45 degrees C
- 2 tbsp Caster Sugar
- Mix yeast with 3 tbsp of warm milk, and leave to stand for about 15 minutes
- Into a mixing bowl, add flour, salt, sugar and butter, and then rub together with fingertips until smooth like breadcrumbs. Alternatively you can mix together in a food processor
- Hollow out the center and pour in milk/yeast mixture, the remaining milk and egg. Mix together to form dough. Alternatively, follow step as stated with a food processor
- Lightly coat a clean surface with flour and knead dough continuously for about 5 minutes. Until smooth and elastic
- Oil mixing bowl lightly and place dough back in and cover with clingfilm or damp clean tea cloth and leave for 1 hour to double in size (Tip: Leave in warm place)
- Turn dough back onto floured surface and knead to reduce the size
- Divide into 12 equal pieces and mould into rolls, and using a sharp knife, cut a cross on top of each one
- Pre-heat oven to 200 degrees C
- Arrange on a baking sheet covered baking tray and leave to prove for 20 minutes before placing in oven and baking for 15 minutes
- Place on a wire rack to cool
- To glaze, dissolve 2 tbsp of sugar in 2 tbsp of milk and brush over the hot buns to glaze, then allow to dry out
Baked and Unglazed |
Glazed |
Bon Apetit
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