Elle se trouve ici donc je ne la recopie pas - je l'ai traduite pour les non francophones plus bas.
J'ai divisé les proportions par deux et j'en ai fait en tout 16 en divisant la pâte en deux, puis en deux, puis en deux, puis en deux - 4 fois. Parce que je préfère les formats pas trop gros pour apprécier au goûter.
Pour la recette, c'est par là.
This weekend I made Pains au Lait - I don't know if we can translate it in english, this literally means "milk bread" but they're more like brioche-style buns. I can't believe you don't have that somewhere in your country, they must be called something else.
Anyway those ones are soft, really soft, and you can eat them as they are - or you can add jam or chocolate I guess it won't spoil the fun... Just be aware that they're fine alone too.
And, last but not least - you won't believe me - they're light - I mean they're less than 200 calories*, which means less than a TWIX bar or two yoghurts... (but yoghurt is still best though I think). And if you look the list of ingredients below you will see butter, flour and sugar, but there's milk too and that's the thing. Besides, it makes 16 buns, which is quite a lot when you think I divided the recipe by two. Lucky for me, you can froze them.
Recipe from here - makes 16
- 500g flour (T55)
- 180g to 200g milk, room temperature
- 15g fresh yeast
- 2 eggs
- 55g sugar
- 10g salt
- 100g butter, softened
Add salt and sugar, then mix. In the center, add fresh yeast (crumbled), 180g of milk and eggs (lightly beaten if your work by hands).
Your dough should be smooth, soft and homogene.
Place in the fridge for the night, well covered with plastic film to avoid formation of a crust.
Put the dough on a lightly floured surface, and divide it in 16 pieces (in two, in two, in two, in two - 4 times). Or you can make bigger buns if you wish - but I prefer not too big.
Cover with a clean cloth and let it rest 5 to 10mn.
Place them on prepared baking sheets 5cm apart. Cover with clean cloth and let them rise for 2h.
Preheat the oven to 200°C. Brush them with beaten egg (or egg yolk+milk), cut the surface as for a baguette if you wish (I should have cut more for the ones on pictures).
Bake for about 15mn, let it rest on a grill.
Note : can be frozen in a plastic bag - best eaten on the day, they are still soft the day after if kept in a plastic bag.