Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1/2 cup warm milk
- 1/4 cup butter, melted
- 1 egg
- 1/4 cup raisins (optional)
Special Equipment Needed:
- Stand mixer
- Dough hook
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.
2. Add the warm milk, melted butter, and egg.
3. Using the dough hook, mix the ingredients on low speed until a soft dough forms.
4. Increase the speed to medium and knead for 5 minutes.
5. If using raisins, add them in during the last minute of kneading.
6. Remove the dough from the bowl and shape it into a ball.
7. Place the dough in a greased bowl and cover with a damp cloth.
8. Let the dough rise in a warm place for 1 hour.
9. Preheat the oven to 375°F.
10. Line a baking sheet with parchment paper.
11. Punch down the dough and shape it into a log.
12. Place the log on the baking sheet and let it rise for 30 minutes.
13. Bake for 25-30 minutes, or until golden brown.
14. Let cool before serving.
Time:
Preparation Time: 1 hour and 30 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10 servings
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 27g
Protein: 5g
Substitutions for Ingredients
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the warm milk, you can use almond milk or soy milk.
- For the butter, you can use coconut oil or olive oil.
- For the raisins, you can use dried cranberries or chopped dates.
Variations:
- For a sweeter version, add 2 tablespoons of honey to the dough.
- For a savory version, add 1/4 cup of grated cheese to the dough.
Tips and Tricks:
- Make sure the milk is warm, but not hot, to ensure the yeast is activated.
- Let the dough rise in a warm place, such as near a sunny window or a warm oven.
- If the dough is too sticky, add a bit more flour.
Storage Instructions:
Store the Pain au Lait in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the Pain au Lait in a 350°F oven for 10 minutes.
Presentation Ideas:
Serve the Pain au Lait with butter, jam, or honey.
Garnishes:
Garnish the Pain au Lait with powdered sugar or chopped nuts.
Pairings:
Pair the Pain au Lait with a cup of coffee or tea.
Suggested Side Dishes:
Serve the Pain au Lait with a side of fresh fruit or yogurt.
Troubleshooting Advice:
If the dough is too dry, add a bit more milk.
Food Safety Advice:
Make sure the milk is not too hot, as this can kill the yeast.
Food History:
Pain au Lait is a traditional French breakfast pastry that dates back to the 19th century.
Flavor Profiles:
The Pain au Lait has a sweet, buttery flavor with hints of vanilla and cinnamon.
Serving Suggestions:
Serve the Pain au Lait for breakfast or as a snack.
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Region: French