Pain Au Lait

Ingredients

230g All purpose flour
60g Bread flour
125g Whole milk
4g Instant yeast
50g Egg (about 1)
38g Sugar
5g Salt
63g Unsalted butter
Pearl sugar, for sprinkle at the top

Method :

1. Mix the milk and yeast together, set aside.
2. Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again. Pour the liquids mixture and egg into the bowl.
3. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
4. Take the dough out of the bowl and knead.
5. Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Until all the dough are moisten.
6. Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
7. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.
8. Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove for about 30 minutes.
9. Preheat the oven to 210°C
10. Gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
11. Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. Sprinkle the pearl sugar on top.
12. Bake for 10-12 minutes, or until the bread is golden.

Source : Resepi C&P drp daily delicious