Back to blogging with Petit Pains Au lait
  • 2/3cup milkwarm (you might need a little more;)
  • 1tsp yeastinstant
  • 1/4cup sugar
  • 1 2/3cup all-purpose flour
  1. 3/4 cup bread flour (or use 2/3 tsp vital gluten+Maida to make it to xbe 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) u2013I 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 thatu2019s 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 shouldnu2019t 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 4u201d 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 theyu2019re golden brown.
  21. Cool on a rack.
Recipe Notes

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.