HOW TO MAKE BRAZILIAN FRENCH ROLL | PÃO FRANCÊS CASEIRO | Brazilian Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, water is more economical.

Warm 30 milliliters of water to 110-115°F (43-46°C) in the microwave for about 15 seconds.

Combine the warm water with 30 grams of flour and 4 grams of yeast to create a sponge, then cover it with a damp towel and let it rest in a warm place for 30 to 60 minutes.

Check the sponge texture after 30 minutes; it should have air bubbles and be higher in the middle.

After the sponge is ready, add the remaining flour, sugar, salt, and water little by little, mixing until a dough forms.

Knead the dough by pressing and spreading it, then bringing it back together until it becomes elastic, which may take about 15 minutes.

If the dough is too dry, let it rest for 5 minutes before kneading again to achieve the right texture.

Divide the dough into 6 equal portions, aiming for about 90 grams each, using a scale for accuracy.

Shape each portion into a ball and let them rest for another 15 minutes.

Model the dough by flattening it gently, then roll it into a smooth shape, ensuring the top is higher than the edges.

Grease a baking tray to prevent sticking and place the shaped dough on it, leaving space for them to grow.

Cover the dough and let it rest for another hour while preheating the oven to 450°F (232°C).

Add boiling water to a baking tray in the oven to create steam before baking.

Uncover the dough 5 minutes before baking to dry the tops slightly for easier cutting.

Make a single 45-degree angle cut on top of each loaf with a sharp knife.

Splash water on the bread before placing it in the oven.

After 15 minutes, remove the water tray and turn the baking tray for even cooking.

Bake for an additional 10 minutes until golden brown, then let the bread cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens