bread sweet bread dough: map sugar Switzerland
by Sandra
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- 500g flour T55
- 180 to 200g milk
- 15g fresh yeast
- 2 eggs means
- 55g sugar
- 10g salt
- 100g butter or margarine
In the bowl of the map or in the bowl of the robot, grind crumbled yeast in milk (180ml). Add sifted flour mixed in advance with the salt and sugar and eggs and mix well to combine and knead until dough forms a ball that comes off the walls around 10min. Adjust if necessary by adding milk or flour depending on the consistency of the dough should not be sticky.
Then add the softened butter piece by piece and continue to knead until full inclusion: the dough is soft, smooth, elastic and not sticky.
Cover and let rise 1 hour. Fold the dough (the raise and make it back) then put the cold for 30 to 60min.
Pour the dough on a lightly flour, divided into pieces of 65-70g, let relax 10min. Bouler each song to transfer to a baking sheet lined with parchment paper and let rise 1h30.
Gild the whole egg beaten with a pinch of salt, possibly pimples with scissors purposes.
Bake in preheated oven TH7 (210 ° C) for about 15min.
Adapted from the recipe of petitboulanger
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by small talk
They are superb. Embracing.
by Choupette
Beautiful! I will also try me!
by San
Yum! Our saffron buns (http://miam.over-blog.net/article-760577.html), we may well try these delicious buns milk 
by Gracianne
Oh they are cute! Thank you for this revenue and this wonderful blog.
by omelet
touches the heart of chocolate soft?! it is too! I took!
by Mimosa
it seems perfect for a snack next!
by Zoubida
Ohhh super fine small bread in milk!!
I realize by reading the recipe that my homemade bread has almost the same ingredients except milk (!!!) and the ratio egg / flour is different. Obviously, this makes a difference ... I can see in the picture. Now I will check if the taste is different than the appearance (mischievous wink!)
by Line
Selut, and thank you for this wonderful blog ..
is it that I can use the traditional leveurs the famous V .... instead of fresh because leveurs all nearby patisserie do more?
by Avital
Line, you can replace the fresh yeast by the hair: there are generally dry yeast 1cc = 8g of fresh here, 2cc should do the trick!
by Mic.lrx
Many thanks for this recipe. These breads are delicious milk. I just added some chocolate chips. Recipe to make and remake.
by gigi
All these delicious recipes, bravo!
by Panecillo
Thank you for this recipe, it has allowed me to make excellent bread to milk. I love your blog, I discovered thanks to this recipe but others have the air just as appetizing.
by nadia
m afait this recipe won a prize at an agricultural competition in England, they love it!
by Anonymous
what can we say other qu'exellents! I have tested and adopted really famous, I enjoy every morning, as I do and I freeze them to access all day. thank you.
by mickymath
they are really beautiful your buns! I note the recipe! bises micheline
by aflaoui
Dear PETRIN Hello,
For breads milk you mention art. 145 requiring that all milk of water. But the recipe in your water is not mentioned. I do not understand?
Thank you for your recipes
by Bat cheva
Hello,
First of all thank you for this blog. True work of art!
Can I replace the milk with water or soy milk?
Thank you in advance
by Bat cheva
Hello,
First of all thank you for this blog. True work of art!
Can I replace the milk with water or soy milk?
Thank you in advance
by loulou
go there to their heart, without fear of losing your time or something, I just finished the 2nd batch (ben yes I have a little gas) they are soft enough for the gold I expected a little more, (as in the photo!) filling that they will be better, after many attempts, the first time I passed a bun!
by sophia
Good evening,
We have already tried the recipe for French bread rolls to fall! buns and milk, they are two really great recipes, we do not get bored. Our children of 3 and 6 years feast. Long live this blog and a very big thank you for such good recipes
by Anonymous
HELLO, I just discovered your wonderful blog on your recipe buns trying to milk me ...
But how to get to the bread to chocolate I can not even optenir the clicking
is there a trick ....
Thank you in advance for your reply
leila
by Coco de la Plume
Ooooh the bread in milk is good air! Your blog is full of wonderful and I want to take a long and good breakfast! J'adoooore ....
by Surprise
HELLO
VERY GOOD RECIPE. CAN YOU SAY ME HOW DO YOU KEEP THE BREAD FOR?
Thank you ....
I note the recipe!
Thank you, they look great!