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)...
Before starting this Pain au Lait recipe, make sure you have organised all the necessary ingredients. In the stand mixer bowl, place the flour. Add the castor sugar on one side of the bowl... ... and the salt on the other side. Place the instant dry yeast in the centre. If you're using fresh baker's yeast, dilute in warm milk. 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. ...