Else, the days are gloomy, which again, mean pathetic pictures. I camp in my kitchen - Proudly Powered by WordPress I would never tell you they weren’t golden enough, because I think they are. It’s gorgeous. The end result was a lovely …

In fact, the next batch I am making tomorrow will be brought to my new neighbors who just moved in a week ago. I just don’t get around to posting them or writing about them. Look here for help converting your recipe. Sometimes I don’t even get around to photographing them. Turn the dough out onto your working surface. Put the warm milk, yeast and sugar in the bowl of your stand mixer.Add all the flour and the salt and mix until it looks crumbly. If you feel the dough is dry, add little more milk a tsp at a time to get the dough consistency right.Shape the dough into a ball and place it in a well-oiled bowl and let it rest for 90 minutes or until doubled in size.

Serve them warm or at room temperature with coffee. You want it. Let them rest for 15 minutes.Roll out each piece of dough, one at a time, into a circle about 4” in diameter.

(About 1.5 hours to 2 hours)Deflate the dough gently, and divide it into 10 equal pieces. Great stuff — thanks.I love petit milk bread for breakfast. Petit Pains au Lait literally translates to small milk bread. I wondered how you got that neat pattern and scissors are the trick– neat!Oh. Here is the Pearl sugar for topping (i used normal crystal sugar)Take together both the flours, salt, sugar, instant yeast in the food processor bowl.

Transfer the dough on to flat kneading surface and knead a couple of minutes to a have soft, smooth and non-sticky dough. I’ll have to give this one a try. Now slowly add milk and butter to get a smooth and elastic dough.

You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it. And for me memories around food are always the best kind.With a crisp exterior and really cloudy soft interiors, speckles of sugar on top and a sometimes a filling of your choice – these little breads though named simply are divine in taste. Yes, these are a must try!I often cook at night, which means pathetic pictures. I am Ansh - the cook, baker and wine enthusiast behind this blog. The bread is mildly sweet and so the toppings of pearl sugar adds a little more texture and also that missing sweetness of the milk bread to it. Switch to the dough hook, Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.Shape the dough into a ball and place it in an oiled bowl, turning it over to coat with oil. And I would invite you in to share them with me. The slow fermentation allowed the flavors to develop. Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down. I do cook and bake a lot. It’s been happening a lot lately. I am a few days late in posting the Petit Pain au Lait – the bread of the month for the “We Knead to Bake project”. The shape of the bread is what makes even more attractive than the pearl sugar, the crust is sniped with scissors to make a criss-cross pattern on them. Slowly roll up the circle from one end to another like a swiss roll into a cylinder. But i wasn’t lucky enough to get pearl sugar when i baked them, so i went on with normal sugar crystals. Recipes.

So I converted the recipe to accommodate the starter.