빵오레(우유빵) Pain au lait Recette de Alain ducasse SUB EN/FR

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Put all the sugar, salt, flour, and fresh yeast in a mixer.

Gradually add the milk and start kneading.

Knead for about 5 minutes at 1st speed.

When the dough comes off, add the butter.

Knead for about 8 minutes at 2nd speed.

Scrape the bottom of the mixer to help kneading.

Check if the dough is kneaded enough by taking a piece and stretching it between fingers to check for the presence of the veil.

Flour the bowl and ball the dough.

Put in a container and cover with film.

Leave for 30 minutes at room temperature.

Put the dough after the first fermentation on the workbench and crush it.

Leave in the fridge for 12 hours.

Divide into 70g pieces, making about 5 and a half pieces.

Bring the edges of the dough to the middle and form a ball.

Turn the dough and repeat folding and crushing for navette shape.

Roll it by hand to shape it and place the seal down on a plate.

Brown in beaten egg.

Let it grow at room temperature for about 1 hour.

Brown a second time and dip scissors in water to avoid sticking.

Counterboring with scissors.

Bake for about 15 minutes at 160°C in a ventilated oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens