Shobha's Food Mazaa: PETIT PAINS AU LAIT ( French Milk Bread Rolls )

Saturday, May 24, 2014

PETIT PAINS AU LAIT ( French Milk Bread Rolls )

This month's choice of bread in the baking group - We Knead To Bake is - Petit Pains Au Lait , which are Classic French milk rolls. They are very simple to bake but elegant looking and really good. The dough is slightly richer than other breads as there is a generous amount of butter and only milk is used for kneading. These are not too sweet but pearl sugar or sugar cristals are sprinkled on the crust and this adds to the sweetness.
The bread has a beautiful design on the top which is created by cutting through the top with scissors before baking them. These attractively shaped breads are so soft and flaky on the inside because of the way they are rolled during the process.
You can have a look at these videos to see how the bread is cut to create the signature pattern.

Video 1
Video 2

Ingredients:
All purpose flour ... 1 & 2/3 cups
Bread flour / self raising flour .... 3/4 cup
Instant yeast ..... 1 tsp
Sugar ....... 1/4 cup
Salt ........... 1/4 tsp
Butter ........ 60 gms (room temperature)
Milk ..... 2/3 cup (warm )
Egg white .... for brushing ( Vegetarians can use milk instead)
Pearl sugar or cristal sugar / for topping (optional)

Method:

1. Put the warm milk, sugar and yeast in a bowl and whisk it.

2. Take the flour in a large bowl and add salt.

3. Add this milk and yeast mixture to this and mix until crumbly.

4. Add the butter and knead it to a soft and elastic dough.

5. If you think your dough is dry add a little milk to get it to the desired texture.

6. Place the dough in an oiled / buttered dish and cover it.

7. Set it aside in a warm place to rise until it is double in volume. It takes about 2 hours but may take more time in cold weather.

8. Take the dough on your working platform and deflate it .

9. Divide it into 9-10 equal pieces. Let them rest for 10 - 15 minutes.

10. Roll out each piece into a circle of about 4 inches diameter.

11. Carefully roll up the circle from one end to the other like a swiss roll and pinch the edges to seal.

12. Place them in a greased tray or on the baking sheet, seam side facing down and leaving enough space for them to rise.

13. Cover loosely and let them rise until double. Brush them with egg white or milk.

14. With the help of scissors make diagonal cuts on the surface (not too deep)Sprinkle pearl sugar or granulated sugar.
Bake in a pre-heated oven at 200 degrees C or 400 degrees F for 15 - 20 minutes until they are done.

Note: The time may vary depending on the size of the oven. So keep checking.