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+ servings
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.