Milk bread

Pour the flour into a whisk tank, then add the sugar and the salt. Also, add the baking powder but it must not touch the sugar or the salt.

Break the eggs then add the milk.

Using a hook, start mixing everything together then knead the dough for 10 minutes or so.

We always knead at low speed to ensure that the dough doesn’t get hot.

During the kneading, feel free to remove the dough glued on the hook from time to time to obtain a smooth dough.

After the 10 minutes have passed, add the softened butter, then continue the kneading until the butter is completely blended. We have to obtain a smooth and flexible dough.

Lower the dough and scrub the edges of the whisk tank during the kneading.

At the end of the kneading, dust the dough with flour to remove it from the tank, then put it on your working area.

Make a nice dough ball by folding up the edges into the center. Cover it with a dish towel and leave it to rest for 1 hour at room temperature .

One hour later, fold up again the dough to release the carbon dioxide made by the baking powder. Make a nice dough ball and leave it to rest in the refrigerator for 1 h.

Cut the dough into small pieces (approximately 70 g each) and leave them to rest for 5 to 10 minutes.

To shape the milk breads, with each of them, make a ball and roll it up with your palm. The milk bread has to be approximately 12 cm long.

Place each milk bread on a baking tray covered with a baking sheet.

You can also make a ball for all of them, then roll them up one by one.

Humidify each milk bread with a paint brush and a bit of water, then let them rise at room temperature for 1 hour and 30 minutes.

Glaze each milk bread with some beaten egg and a paint brush. Bake them for 15 min or so in a 210°C oven within which we place a cup of water to make some mist.

Remove the milk breads from the oven and place them on a metal grid to let them cooling down.