There’s something exceptionally comforting about the aroma of freshly baked bread wafting through the kitchen, especially when it’s a classic French recipe that combines simplicity with rich flavor. One such delight is the traditional French milkflavored small bread, or “petits pains au lait.” These charming little loaves, with their golden crust and soft, pillowy interior, are a beloved staple in French households, perfect for breakfast, snack time, or as a side for any meal.
The Legacy of Petits Pains au Lait
Originating from France, petits pains au lait are soft milk rolls that often grace breakfast tables and bakeries across the country. Their delightful slightly sweet flavor and tender crumb come from a combination of milk, butter, and a hint of sugar, making them an irresistible treat. Traditionally made with a gentle touch, these small breads capture the essence of French culinary artistry, where every ingredient is treated with respect and each recipe is handed down through generations.
Ingredients to Gather
To replicate this French classic at home, you’ll need several carefully chosen ingredients:
500g allpurpose flour
250ml whole milk (room temperature)
60g granulated sugar
10g salt
10g instant yeast
50g unsalted butter (melted and cooled)
1 egg (for egg wash)
All these ingredients harmonize to create a delectably soft and fluffy bread, perfect for enjoying on its own or slathered with butter, jam, or your favorite spread.
StepbyStep Guide to Making Petits Pains au Lait
1. Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast, making sure the yeast does not come into direct contact with the salt. This ensures proper activation. Gradually add the milk and melted butter, mixing until a shaggy dough forms.
2. Knead the Dough:
On a lightly floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. Alternatively, if you have a stand mixer, you can use the dough hook attachment on medium speed.
3. First Rise:
Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draftfree area until it has doubled in size, which usually takes about 12 hours.
4. Shape the Bread:
Once the dough has risen, punch it down to release the air. Divide it into equal portions—about 50g each works well for small rolls. Shape each piece into a small round ball or oval shape, depending on your preference. Place them on a lined baking tray, leaving space in between for expansion.
5. Second Rise:
Cover the shaped dough with a towel and let them rise again for about 3045 minutes, or until they have puffed up nicely.
6. Preheat and Prepare for Baking:
Preheat the oven to 180°C (350°F). While the oven heats, beat the egg and brush it over the tops of the risen bread for a lovely golden finish.
7. Bake:
Bake the petits pains au lait for 1520 minutes or until they are golden brown and sound hollow when tapped on the bottom. Allow them to cool slightly before serving.
Enjoying Your Creations
The result of your efforts will be a batch of delightful petits pains au lait—light, airy, and subtly sweet. They are perfect warm from the oven, but they also freeze beautifully if you want to save some for later. Just pop them in the oven for a few minutes to bring back their freshly baked charm.
The Joy of Homemade Bread
Making petits pains au lait at home is more than just baking; it’s an opportunity to bring a piece of French tradition into your kitchen and create lasting memories with family and friends. So gather your ingredients, roll up your sleeves, and experience the joy of creating this beloved French classic that adds a touch of warmth and nostalgia to any meal. Bon appétit!