Back to blogging with Petit Pains Au lait

‘Get back to blogging’- That’s what I have been telling myself for a long long time. Easier said than done though! It has taken me the longest time to get back to my little space here.

A lot has changed since I last shared my thoughts on My Foodcourt – giving up my full time job being the most significant of those changes. A few early health scares made me take this very important decision of my life. From a full time working mother, I have now gone on to become a budding enterprenuer! Early in 2014 I started my dream venture -Lavender & Basil. Apart from making customized celebration cakes (mostly the non-fondant types), on popular demand we have also been conducting a few baking/dessert workshops at Lavender & Basil. This dream venture is still in its nascent stage, since I am still dabbling into different culinary avenues, before I actually decide what I am most comfortable with.

Back to blogging with Petit Pains Au lait

The blog had moved to another virtual space, but unfortunately there are some technical issues there, which will take quite a while to get sorted out . I will be posting here till that happens.

One thing that has been constant, while all these major changes were happening is –my love for Food! I have had plenty of time to try out new recipes.I have posting all my trials here on My Foodcourt's FB page take a look if you haven’t already.

Back to blogging with Petit Pains Au lait

Also I would like to thank all of you, who have messaged and mailed me during my hiatus to ask me if everything was ok. Thank you! It is your support and love that made me get back here!Also all the pending recipe requests will be soon posted here.

I am currently on a home baked bread bandwagon. From pav’s to pizza rolls to Pitas, I have been baking them all! We knead to bake is now into its 17th month      (I have missed many though)

Back to blogging with Petit Pains Au lait

This month Aparna wanted us to bake a very Elegant looking French bread-Petit Pains Au lait . In her words ‘The dough for Pains au Lait is slightly rich but not as rich as brioche dough.’ The kids loved the pretty looking mildly sweet, flaky bread. They just allowed me to take a few photos and it just vanished :)

Thank you Aparna for such a fabulous bread and bringing such lovely breads to us month after month.

Back to blogging with Petit Pains Au lait

Here’s the recipe for Petit Pains Au lait (French Milk Bread/ Rolls)

(Adapted from Gourmet by Kat -http://gourmetbykat.blogspot.in/2013/10/pain-au-lait-milk-bread.html )

Back to blogging with Petit Pains Au lait‘Get back to blogging’- That’s what I have been telling myself for a long long time. Easier said than done though! It has taken me the longest time to get back to my little space here. A lot has changed since I last shared my thoughts on My Foodcourt – giving up my full time job being the most signi...

Summary

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  • Yield10 petit pains au lait.s 10 petit pains au lait.

Ingredients

Warm milk (you might need a little more;)
2/3 cup
Instant yeast
1 tsp
Sugar
1/4 cup
All-purpose flour
1 2/3 cup

Steps

  1. 3/4 cup bread flour (or use 2/3 tsp vital gluten+Maida to make it to ¾ cup)
  2. 1/4 tsp salt (I used salted butter, so skipped this)
  3. 60gm butter, soft at room temperature
  4. Extra milk for brushing
  5. Pearl sugar for topping (optional) –I used crushed sugar balls used for distributing for Sankrant)
  6. In the bowl of your food processor (or knead with hands), put the warm milk, yeast and sugar. Pulse a couple of times to mix.
  7. Then add all the flour and the salt and run the processor until it looks crumbly.
  8. Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.
  9. Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.
  10. Take out the dough on a flat working surface and knead for 2-3 mins.
  11. Shape the dough into a smooth ball and place it in an oiled bowl, turning it over to coat with oil.
  12. Cover loosely and set aside to rise until double in volume. This should take about 1 1/2 hours.
  13. 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.
  14. Deflate the dough gently, and divide it into 10 equal pieces. Let them rest for 15 minutes.
  15. Roll out each piece of dough, one at a time, into a circle about 4” in diameter.
  16. Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.
  17. Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down.
  18. Cover loosely and let them rise for an hour or so till almost double in size.
  19. Brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls. Sprinkle pearl sugar/ granulated sugar.
  20. Bake them at 200degC (400F) for about 15 minutes or so until they’re golden brown.
  21. 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.

Back to blogging with Petit Pains Au lait
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