Milk bread


The memory of going to the bakery after school has been ingrained in me. And especially that wonderful smell of bread, buns and pastries just out of the oven. Even now, I am ecstatic when I smell those delicious smells in the air. So I have to admit it; baking is the culinary specialty that I am most passionate about. Unfortunately, I don’t always have enough time to make my own bread, but I do make all my own buns. Although the buns’ preparation is generally relatively easy, it’s the rising time that is long. So it would be best if you had patience but believe me, the wait is worth it.

Today, the milk bread will be in the spotlight, childhood delicacy par excellence! I like to sprinkle the top with large grains of sugar, but that’s optional. You could add an even more gourmet touch with chocolate chips. But objectively (or not), this bun doesn’t need anything more. It is divine just by itself.

Pains au lait

Milk Bread

Delicious childhood memory
Course: Brioches
Keyword: Milk bread
Portions 12 buns
Prep Time: 20 minutes
Temps de repos: 2 hours 30 minutes
Cooking time: 15 minutes
Print Recipe


  • 500 g of flour
  • 300 ml of milk lukewarm
  • 15 g fresh baker's yeast
  • 80 g of butter temperate
  • 40 g of sugar
  • 6 g of salt
  • 1 tablespoon of milk powder (optional)

For glazing

  • 1 egg yolk
  • a little bit of milk
  • lot of sugar (optional)


  • Mix the flour, sugar, salt and powdered milk in the bowl of an electric mixer, fitted with the hook.
  • Make a well in the middle and add the crumbled yeast and warm milk. Knead until you get a smooth dough that comes off from the sides of the bowl.
  • Add the butter gradually. Work the dough for about 10 minutes. You must obtain a smooth and homogeneous paste.
  • Shape into a ball, cover with a cloth and let it sit in a warm (and draft-free) place for 1.5 to 2 hours, until doubled in size.
  • At the end of the rising time, de-gas the dough. Form 12 rolls, place them on a baking sheet covered with parchment paper or a silicone mat. Be careful to leave some space between the dough pieces, as they will expand. Leave to rise for about 40 minutes (always in a warm, draft-free place).

Preheat oven to 200°C (400°F)

  • Using a brush (or paper towel), baste with egg yolk mixed with a little milk, and sprinkle with large grains of sugar, if desired.
  • Make small incisions on the top (with a baker's knife, a knife or even a scissor).
  • Bake for 15 minutes, until golden brown. Let cool.


1) If you have trouble finding a warm, draft-free place to bake, a good option would be to turn your oven off while still keeping the light on.
2) Bread pudding freezes very well, I often prepare double the quantity and freeze a part of it.
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