Delightfully Fluffy Pain au Lait Unveiled: Indulge in Homemade French Bakery Magic!

Introduction

If you’re a fan of French pastries, then the delightfully fluffy pain au lait is a must-try. Pain au lait, also known as “milk bread,” is a classic French sweet bread that is loved for its soft, tender crumb and slightly sweet flavor. This recipe will guide you through creating your own batch of homemade pain au lait, allowing you to savor the magic of a French bakery right in your own kitchen.

Ingredients

To make this delectable pain au lait, gather the following ingredients:
– 4 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 teaspoon salt
– 2 1/4 teaspoons active dry yeast
– 1 cup whole milk, warmed to about 110°F
– 2 large eggs
– 4 tablespoons unsalted butter, softened
– 1 egg beaten with 1 tablespoon water (for egg wash)

Directions

Follow these steps to create your own batch of heavenly pain au lait:
1. In a large mixing bowl, combine 3 1/2 cups of the flour, sugar, salt, and yeast.
2. Add the warm milk and eggs to the dry ingredients. Using a dough hook attachment, mix on low speed until a shaggy dough forms.
3. Add the softened butter and continue to mix on low speed. Gradually add the remaining 1/2 cup of flour as needed until the dough pulls away from the sides of the bowl.
4. Increase the speed to medium and knead the dough for about 6-8 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Gently punch down the risen dough and transfer it to a lightly floured work surface. Divide the dough into 12 equal pieces and shape each into a smooth ball.
7. Place the dough balls on a parchment-lined baking sheet, leaving space in between each one. Cover them with a clean kitchen towel and let them rise for another 45 minutes to 1 hour, or until puffy.
8. Preheat your oven to 375°F (190°C). Brush the risen dough balls with the egg wash.
9. Bake the pain au lait for 14-18 minutes, or until they turn golden brown.
10. Once baked, transfer the pain au lait to a wire rack to cool completely before enjoying!

FAQ

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast for active dry yeast in this recipe. The general rule of thumb is to use 25% less instant yeast than active dry yeast.

Q: How can I store leftover pain au lait?
A: Place the cooled pain au lait in an airtight container or resealable plastic bag and store at room temperature for up to 2 days. For longer storage, freeze the pain au lait and reheat as needed.

Q: Can I add any flavorings to the pain au lait dough?
A: Absolutely! Consider incorporating vanilla extract or lemon zest for additional flavor. Be creative and make it your own!

Q: What is the best way to enjoy pain au lait?
A: Pain au lait is delicious on its own or with a light spread of butter and jam. It also makes for incredible French toast or bread pudding.

Q: Can I use bread flour instead of all-purpose flour?
A: While all-purpose flour yields a tender crumb, using bread flour will create a slightly chewier texture. Both options work well, so feel free to use what you have on hand!

With this simple yet irresistible pain au lait recipe, you can bring a taste of French bakery excellence to your own home. Indulge in the pillowy softness and delicate sweetness of homemade pain au lait, and delight in the joy of creating bakery-quality pastries with ease.