Ingredients
Equipment
Method
Brioche
- In the stand mixer fitted with the hook attachment, combine flours, sugar, salt and yeast. Add eggs and milk; mix on low speed for 2 minutes. Increase mixer speed and continue mixing for about 10 minutes until dough comes off the sides of the bowl. To allow the fat to be incorporated faster, scrape down the sides of the bowl during mixing. Add cubed butter gradually and continue mixing until smooth and elastic; it should take 8-10 minutes more. Transfer brioche dough to an oiled bowl. Avoid using extra flour.
Bulk Fermentation
- Let brioche dough rise for 90 minutes or until it has doubled in size. Transfer dough onto the work surface with no extra flour, deflate and fold into a flat slab. Store on baking tray lined with silicon mat and wrap in plastic film, and freeze for an hour. This puts the brioche in sleeping mode – then refrigerate overnight. At this juncture, the brioche can be kept frozen for up to 2 weeks.
Shaping
- In a floured work surface, deflate the chilled brioche dough and shape into a tight log. Divide brioche into 2 cylinders, and cut each into 6 portions. Shape brioche rounds into a tight balls. Leave them to relax for 10 minutes in the refrigerator; covered. Shape brioche balls into tight half moon shape buns using a little flour as possible.
Proofing
- Arrange 6 pain au lait per tray (seam-side down), and tent with plastic wrap loosely. Let proof for about 2 hours until double in size. Egg wash pain au lait and top with pearl sugar.
Baking
- Convection oven: Bake at 380ºF/190ºC for 7-8 minutes. Avoid over baking! Conventional oven: Bake at 425ºF/220ºC for 9 minutes.
