Pains au lait

Ingredients for Pains au lait

Instructions for Pains au lait

To prepare the Pains au lait recipe, please follow these instructions:

dissolve yeast in warm milk with salt-hand let stand 5 min for fresh yeast/15 too dry.

Mix the flour and 40 g of sugar in a bowl. Make a depression in the flour and pour the yeast in the milk and the whole thing, the rest of the eggs.

Stir together and knead on floured tabletop, to the dough is smooth. Then knead the butter into the dough.

Put the dough in a clean Bowl, cover with a damp Tea towel, and style snug 1 hour.

Set the oven at 200 degrees (185 if convection ovens)

Knead the dough again and share in 16 equal-sized pieces. Form them into oblong buns and place on wax paper or a floured baking sheet. Let them raise on the kitchen counter for 20 minutes, and behind them so for 15 minutes, in the middle of the oven.

Let them cool slightly on a wire rack.

Icing: Dissolve 2 tablespoons. sugar in 2 tablespoons. lukewarm milk and use a bagepensel to swabs dough balls.

Tips:
Pains au lait means bread of/with milk