Bruno Albouze Pain Au Lait

Pain Au Lait

Yields10 ServingsPrep Time1 hr 30 minsCook Time7 minsTotal Time1 hr 37 minsDifficultyIntermediateRating


Brioche Dough
 125 g Bread flour
 125 g All-purpose flour
 25 g Sugar
 6 g Salt
 8 g Instant yeast, or 30g fresh
 25 g Milk
 125 g Eggs
 125 g Butter, cubed
Egg Wash
 50 g Eggs (1) + pinch of salt



In the mixer fitted with the hook attachment, combine flours, sugar, salt and yeast. Add eggs and milk and mix on low speed – increase to medium for about 10 min and mix until smooth; scraping down the sides of the bowl and hook as you go. Add cubed butter gradually and continue mixing until completely smooth and elastic; it should take 10 to 12 min. The dough should not stick to the touch. Let rise for 90 min or until it has doubled in size. Transfer onto a clean (no flour still) work surface, deflate and fold into a flat slab. Store on baking tray lined with silicon mat and wrap up, and freeze for an hour. This will put the brioche to ‘sleep’ – then place in the refrigerator overnight. Though, at this juncture the brioche can be stored in the freezer for up to 2 week.

Shaping & Proofing

In a floured work surface, flatten brioche into a rectangle and shape it into a tight log. Divide log into 12 x 1.7 oz/50g portions. Roll into tight rounds and leave to relax for 10 minutes; covered – chill if room temp is too warm. Shape into half moon shapes. Arrange 6 buns per tray, seam-side down. Tent with plastic wrap loosely and proof for aout 2 hours, or doubled in size. Egg wash and top with sugar.


Bake at 450ºF/230ºC for 7 min. Cool to room temp. Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos


Subtotal: $0.00
Checkout Now
No Cart Items


No Cart Items





Enter your email address and get the FREE EBOOK

Scroll to Top