Pain Au Lait

Pain Au Lait Buns Demo - Bruno Albouze - THE REAL DEAL

Pain Au Lait Recipe

Makes 12 Buns / 1.7 ounces / 50grams each.
For half brioche recipe 1.35lb. (600g)*

Make brioche dough a day ahead.
*To make your own brioche dough go to Breakfast & Brunch page. Brioche dough can also be ordered from your local baker.

In floured work surface, flatten the overnight chilled brioche into a rectangle and shape it into a tight log. Divide log into 12 portions (1.7oz/50gr ea) and place them on a floured spot. Roll into tight balls and leave to relax for 10 minutes at least; covered – if the room temp is too warm, refrigerate brioche balls. Flatten each ball and fold in half into the center and press to form a moon shape with the palm of your hand. Fold again and seal the sides together, pressing gently harder at the ends to make them slightly pointed.
Arrange 6 buns per tray, seam-side down, onto baking trays lined with baking parchment or silicon mat. Cover dough with a greased plastic or a wet kitchen towel and allow to rise in a warm area for 2 hours or until it has tripled in size. Carefully, brush each bun with egg-wash and using your scissors, make deep incisions onto each bun following its shape – if it deflates, no worries it will puff back up once in the oven. Sprinkle with pearl or grannulated sugar and drizzle some egg-wash; this will burst while baking creating a beautiful crispy finish.
Unbaked pain au lait can be stored in the freezer. Place them in the freezer first and uncovered until they have completely hardened then store them in freezer bags for up to 3 weeks.

Egg wash: 1 eggs beaten with a pinch of salt.

Most small brioche items should be baked in a very hot oven and for an short period of time in order to get an appealing color and incomparable texture. Bake pain au lait at 450ºF (230ºC) for 7 minutes or less; one tray at the time. Lower temp to 425ºF (220ºC) if using a convection oven. Transfer the baked pain au lait onto a cooling rack and let cool to room temp. Ejoy!.

For the brioche recipe click here