Ingredients
- Flour: 500g (Fluid wheat flour (type T45 or T55) or strength flour/T55)
- Milk: 250ml (Lukewarm)
- Sugar: 60g
- Yeast: 1 sachet (about 7g-10g) dehydrated baker's yeast
- Butter: 60g (Softened)
- Egg: 1 egg for the dough + 1 egg yolk for the glaze
- Salt: 1 teaspoon
- Optional: Powdered milk (1-2 tablespoons) for more creaminess
Instructions
- Activate the yeast: In a bowl, mix the lukewarm milk, a tablespoon of sugar and the yeast. Let sit for about 5 to 10 minutes until the mixture becomes foamy.
- Prepare the dough: In a large bowl, mix the flour, remaining sugar, salt and powdered milk. Make a well in the center and add the egg and the yeast mixture.
- Knead: Mix by hand or in a food processor until a dough forms. Add the softened butter and continue to knead for about 10 minutes until the dough is smooth, elastic and no longer sticky.
- First growth: Form a ball, place it in an oiled bowl, cover with a damp cloth and leave to rise in a warm place for about 1 hour to 1 hour 30 minutes (or until doubled in size).
- Shape the buns: Degas the dough by pressing on it. Divide it into equal pieces (about 10 to 12). Roll each piece into an oval or small stick shape.
- Second shoot: Place the loaves on a baking sheet lined with parchment paper. Cover and let rise again for 30 to 45 minutes.
- Decorative cuts and gilding: Use clean kitchen scissors to make small diagonal cuts on the top of each loaf for the classic “milk bread” look. Brush the top with the egg yolk mixed with a drizzle of milk.
- Cooking: Bake in a preheated oven at 180°C for 15 to 20 minutes or until golden brown.
- Cool: Let them cool on a rack before serving.