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Pain au Lait Buns

Pain au Lait Buns
Pain au Lait Buns
Pain au Lait Buns
Pain au Lait Buns
Makes : 10 pain au lait buns
Time: 3 hours
Difficulty:
Published on : 4 Mar. 2016
Author: Chef Philippe
83 ratings
4 comments
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Ingredients for 10 pain au lait buns:

  • For the batter:
  • 500g flour
  • 25g fresh baker's yeast or 10g instant dry yeast
  • 120g unsalted butter, soft
  • 70g castor sugar
  • 200g whole milk (20 cl)
  • 5g salt
  • 2 whole eggs, at room temperature
  • 1.5 to 2cl vanilla flavouring (10 to 15g)
  • For the finish:
  • 1 egg yolk + 1 tablespoon water (egg wash)
  • Pearl sugar
  • Chocolate chips

Method for Pain au Lait Buns:

1

Before starting this Pain au Lait recipe, make sure you have organised all the necessary ingredients.

2

In the stand mixer bowl, place the flour.

3

Add the castor sugar on one side of the bowl...

4

... and the salt on the other side. Place the instant dry yeast in the centre.

5

If you're using fresh baker's yeast, dilute in warm milk.

6

Place the recipient in the stand mixer and start mixing the ingredients with the dough hook. Fresh yeast should always be diluted beforehand in warm water or milk, depending on the recipe. Instant dry yeast can be added right at the start to the flour.

7

Add the warm milk (or the warm milk and yeast).

8

Add the whole eggs (at room temperature) and the vanilla flavouring...

9

... and continue kneading until the dough is shaped into a firm ball.

10

Add the soft butter, cut into cubes.

11

Knead the dough...

12

... until it comes away from the sides of the bowl. This operation should take about 10 minutes.

13

Remove the bowl from the mixer and remove the dough hook.

14

This is what the dough should look like.

15

Cover with a tea towel and leave the dough to prove in a warm room (35 or 40°C maximum) for at least one hour.

16

The dough should double in volume.

17

Knock the dough back and transfer onto a floured surface.

18

Knead the dough, folding it a few times with your hands.

19

Shape the dough into a sausage...

20

... and divide it into portions of 80 grams. I recommend using a kitchen scale to obtain identical bread rolls.

21

For plain pains au lait, shape the dough into a long roll that will fit in the cavities of a Flexipan long brioche silicone mould.

22

Place the dough rolls in the mould cavities. There is no need to grease the mould beforehand.

23

Make three incisions on the surface of the rolls with kitchen scissors..

24

For chocolate pains au lait, add chocolate chips (one tablespoon) to the dough...

25

... before shaping into long rolls. Place the dough rolls in the mould cavities.

26

We now have 2 different versions of pains au lait.

27

Leave to prove in a warm place for 30 or 45 minutes.

28

Combine the egg yolk with water (one tablespoon). Brush the glaze over the surface of the rolls...

29

... using a pastry brush.

30

Sprinkle a few chocolate chips over the chocolate rolls...

31

... and some pearl sugar over the plain rolls.

32

Bake at 175°C (gas 3) for 15 preferably in a fan assisted oven, on the middle rack.

33

Reduce the temperature down to 170°C and cook for a further 5 minutes.

34

The pains au lait are ready when golden, puffed and super soft.

35

Remove from the oven and leave to cool. You can see the pearl sugar version...

36

... and the bread rolls with chocolate chips.

37

You can also bake plain rolls, without added sugar sprinkled on the surface.

User reviews:

Pain Au Lait Bun Calculations
Math is fun. 500g of flour + 70g sugar + 5g salt + 10g yeast + 200g milk + ~100g eggs + 10g vanilla + 120g butter = ~1015g total. How does dividing that into 10 equal 80g each? 80g each would be 12.7 rolls. Just tossing out 215 grams of dough? For 10 buns should be ~100g each. Also, a standard stick of butter is 113grams which works fine.
4 out of 6 users found this review helpful.
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DaveIsCooking 17 September 2022
pain au lait buns
Hi chef Philippe your recipe states 500g flour can you tell me what flour you use for this recipe. many thanks...
2 out of 3 users found this review helpful.
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CazzyMooo 14 October 2021
Pain au lait buns
Cher chef Phillipe cette recette était facile à préparer et délicieuse. J'ai utilisé un moule à muffins avec 6 grands trous, et chaque petit pain pesait environ 166 grammes. Nous les mangerons avec de la confiture de framboises quand ils refroidiront.
Merci beaucoups de New York!

Herman
3 out of 5 users found this review helpful.
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Hermsovenxxx 23 February 2020
Informative
Look forward to making this recipe
0 out of 2 users found this review helpful.
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Zannal 28 September 2019