📝 About This Recipe
A cornerstone of the French 'goûter' or afternoon snack, Pain au Lait is a tender, pillowy brioche-style roll that bridges the gap between bread and pastry. These rolls feature a delicate, thin crust and an incredibly soft, shreddable crumb enriched with whole milk and high-quality butter. Perfectly sweet and subtly buttery, they bring the authentic aroma of a Parisian boulangerie straight into your home kitchen.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high protein for better structure)
- 280 ml Whole Milk (lukewarm, approximately 35°C/95°F)
- 7 grams Active Dry Yeast (one standard sachet)
- 60 grams Granulated Sugar (provides sweetness and aids browning)
- 10 grams Fine Sea Salt (essential for flavor balance)
Enrichment
- 80 grams Unsalted Butter (softened at room temperature and cubed)
- 1 teaspoon Vanilla Bean Paste (optional, for a fragrant aroma)
The Glaze and Finish
- 1 Egg Yolk (large)
- 1 tablespoon Whole Milk (to mix with the yolk)
- 2 tablespoons Pearl Sugar (for traditional decoration)
- 50 grams Semi-sweet Chocolate Chips (optional, for 'Pain au Lait aux Pépites de Chocolat')
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk together the lukewarm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
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2
Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed for about 2-3 minutes until a shaggy dough forms.
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3
Increase the speed to medium-low and begin adding the softened butter, one cube at a time. Ensure each piece is incorporated before adding the next. Add the vanilla paste now if using.
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4
Knead the dough for 8-10 minutes on medium speed. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. It should pass the 'windowpane test' (stretch a small piece until translucent without tearing).
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide into 12 equal portions (roughly 75-80g each).
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7
To shape, flatten a portion into a small rectangle. Fold the top third down and the bottom third up, then roll it into a tight cylinder about 4 inches long. Pinch the seam shut.
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8
Place the rolls on a baking sheet lined with parchment paper, leaving at least 2 inches between each roll. Cover loosely and let rise for another 45-60 minutes until puffy.
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9
Preheat your oven to 180°C (350°F). Prepare the egg wash by whisking the egg yolk and tablespoon of milk together.
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10
Gently brush the tops of the rolls with the egg wash. Using sharp kitchen shears, make 4-5 small diagonal snips across the top of each roll to create the signature 'hedgehog' look.
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11
Sprinkle with pearl sugar or press in a few chocolate chips if desired. Bake for 12-15 minutes until the rolls are a deep golden brown.
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12
Transfer to a wire rack to cool slightly. These are best enjoyed warm when the crumb is at its most tender.
💡 Chef's Tips
Always use room temperature butter; if it's too cold, it won't emulsify into the dough properly, and if it's melted, the texture will be oily. Don't rush the first rise; the slow development of yeast is what creates the characteristic flavor of French boulangerie bread. If you don't have pearl sugar, you can use decorative coarse sanding sugar or leave them plain for a savory application. For the softest crust, you can brush the rolls with a little melted butter immediately after they come out of the oven. To store, keep in an airtight bag for up to 2 days, or freeze and reheat in a low oven for 5 minutes.
🍽️ Serving Suggestions
Serve warm with a thick layer of high-quality salted French butter and strawberry jam. Split them open and tuck in a bar of dark chocolate for a classic 'goûter' snack. Pair with a bowl of Café au Lait for a traditional French breakfast experience. Use them as the base for gourmet sliders or small ham-and-cheese sandwiches for a chic brunch. Serve alongside a creamy hot cocoa topped with whipped cream for the ultimate afternoon treat.