3 good reasons to make your pains au lait
Reason # 1: there will be no additives. Emulsifiers, thickeners, preservatives, coloring … Some brands, especially low cost brands, contain a lot ofadditives. At home, if we want to keep our buns optimally, just freeze them as soon as they are cooled. It will then suffice to iron them for a few minutes in the oven.
Reason # 2: we choose our sugar. Some recipes contain a mixture of sugar and glucose-fructose syrup, a sweetening material that is not recommended because it is easily stored by the body. You might as well do without it!
Reason # 3: we choose our flour. To make well puffed rolls, you must use the whitest possible flour, T 45 or 55. But by preparing your rolls at home, you can take organic flour.
The recipe for homemade milk breads
The ingredients for 8 milk breads
- 375 g of flour
- 75 g sugar
- 1 C. to c. salt
- 25 cl of warm whole or semi-skimmed milk
- 25 g fresh baker’s yeast
- 1 egg
- 75 g of soft butter
Recipe
- Mix the flour with the salt and sugar.
- Dissolve the yeast in a little lukewarm milk, let rise for 10 minutes then pour it into the flour with the egg.
- Start kneading, gradually incorporating the rest of the milk. Then add the soft butter and work the dough for about 10 minutes, until it is smooth and no longer sticks to your fingers.
- Cover with a clean cloth and let rise for 30 minutes at room temperature.
- Rework the dough, divide it into 8, form smooth and round balls.
- Place them on a baking sheet, let stand for 1 hour. Preheat the oven th. 6 (180 ° C).
- Beat the remaining egg with the milk, brown the breads with a brush and cook for 10 to 15 minutes.
3 ideas for flavoring your milk breads
- Chocolate milk breads: eEnclose a few squares of chocolate in each bun before placing them in the oven. To be enjoyed lukewarm out of the oven for a still runny chocolate.
- Fruit milk breads: cOpen dried strawberries in very small cubes and fold them into the dough once you have kneaded it well.
- Cinnamon pudding: incorporate 1 tbsp. to c. of cinnamon powder when mixing the flour with the sugar and salt. Then continue the recipe as directed.
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