Serious Eats: Recipes

The Fundamental Techniques of Classic Bread Baking's Pain au Lait

[Photograph: Donna Currie]

It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques of Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. The honey is subtle.

This isn't a fast recipe but it's also not difficult. Most of the time is spent on the dough rising. Because it's such a rich dough, it takes its time, but in the end you get some rich, flavorful buns. Maybe they're not for every dinner, but they're certainly a great addition to a special occasion meal.

The dough will seem too dense and dry before the butter is added, but don't be tempted to add extra water. The butter will loosen it up considerably.

As always with our Cook the Book feature, we have five (5) copies of The Fundamental Techniques of Classic Bread Baking to give away this week.

Adapted from The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

Printed from http://www.seriouseats.com/recipes/2012/01/pain-au-lait-bread-buns-recipe.html

© Serious Eats