Petits Pains au Lait (Small Milk Buns)

Petits Pains au Lait (Small Milk Buns) ingredients

• 1 cup warm milk (105-115°F / 40-46°C)
• 2.25 tsp active dry yeast
• 1/4 cup granulated sugar
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened and cut into small pieces
• 1 large egg
• 1 tbsp milk

How to make Petits Pains au Lait (Small Milk Buns)

1. In a large bowl, combine 1 cup warm milk (105-115°F), 2.25 teaspoons active dry yeast, and 1 teaspoon of the 1/4 cup granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add the remaining 1/4 cup minus 1 teaspoon granulated sugar, 3 cups all-purpose flour, and 1/2 teaspoon salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Add 1/4 cup softened unsalted butter, piece by piece, incorporating it into the dough. Knead the dough on a lightly floured surface or with a stand mixer for 8-10 minutes until it is smooth, elastic, and no longer sticky.
4. Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces.
6. Shape each piece of dough into a smooth, round bun. Pinch the seams at the bottom to ensure they hold their shape. Arrange the shaped buns on a parchment-lined baking sheet, leaving some space between them.
7. Cover the baking sheet loosely with plastic wrap or a kitchen towel and let the buns rise again in a warm place for another 30-45 minutes, or until they have visibly puffed up and are nearly doubled in size.
8. While the buns are proofing for the second time, preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 large egg and 1 tablespoon milk for the egg wash.
9. Gently brush the tops of the risen buns with the egg wash, being careful not to deflate them.
10. Bake for 18-22 minutes, or until the Petits Pains au Lait are beautifully golden brown on top. The internal temperature should reach 200-205°F (93-96°C) if checked with a thermometer.
11. Remove the buns from the oven and transfer them to a wire rack to cool slightly. Serve warm with butter and jam, or plain.

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