3 good reasons to make your milk breads
Reason #1: there will be no additives. Emulsifiers, thickeners, preservatives, coloring… Some brands, especially first-price brands, contain a lot ofadditives. At home, if you want to keep your rolls in the best possible way, just freeze them as soon as they are cold. Then just pop them in the oven for a few minutes.
Reason #2: we choose our sugar. Some recipes contain a mixture of sugar and glucose-fructose syrup, a sweetener not recommended because it is easily stored by the body. Might as well do without!
Reason #3: we choose our flour. To make well puffed buns, use the whitest possible flour, T 45 or 55. But when preparing your buns at home, you can use organic flour.
The recipe for homemade milk breads
Ingredients for 8 milk breads
- 375g flour
- 75g sugar
- 1 C. c. salt
- 25 cl lukewarm whole or semi-skimmed milk
- 25 g fresh baker’s yeast
- 1 egg
- 75g soft butter
Recipe
- Mix flour with salt and sugar.
- Dissolve the yeast in a little lukewarm milk, leave to 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 around 10 minutes, until it is smooth and no longer sticks to your fingers.
- Cover with a clean cloth and leave to rise for 30 minutes at room temperature.
- Rework the dough, divide it into 8, form smooth and round balls.
- Arrange them on a plate, leave to rest for 1 hour. Preheat the oven to th. 6 (180°C).
- Beat the remaining egg with the milk, brown the loaves with a pastry brush and cook for 10 to 15 minutes.
3 ideas for flavoring your milk breads
- Chocolate milk breads: enclose a few squares of chocolate in each bun before putting them in the oven. To be tasted warm out of the oven for a chocolate that is still runny.
- Fruit milk breads: cCut dried strawberries into very small cubes and add them to the dough once you have kneaded it well.
- Cinnamon milk buns: istir in 1 tbsp. c. powdered cinnamon when mixing the flour with the sugar and salt. Then continue the recipe as directed.
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