Pains individuels surprenants
- 2 teaspoons dry instant yeast
- 1 tablespoon sugar or honey
- 100ml warm milk
- 500g all-purpose flour, plus extra for kneading and flouring
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 150 ml warm milk (extra)
- 2 tablespoons olive oil
- 1/2 teaspoon vinegar or lemon juice
- 100 g butter, melted and cooled
For the Glaze
- 1 egg yolk
- 2 tablespoons milk
Follow the steps:
Step 1. Dissolve the yeast and the sugar in 100 ml warm milk, cover and leave the composition in a warm place to rise for 10 minutes.
Step 2. In another bowl, sift the flour and the salt
together. Make a well in the middle and add into it the beaten eggs, the
remaining warm milk, olive oil, vinegar and the yeast mixture. Knead
the dough with your hands or in your mixer until it separates from the
sides of the bowl. Remove the dough, place it on a lightly floured
surface and knead for about 10 minutes until it becomes a soft, pliable
dough. Place it in a greased bowl, covered with a towel and leave it to
rise in a warm place until doubled in volume – about an hour.
Step 3. Punch the risen dough and transfer it on a
floured surface, then divide the dough into 2 equal parts. Divide each
of them again into 4 parts, so to have 8 pieces of dough altogether.
Step 4. Roll each piece of dough out into a roughly
rectangular shape with a thickness of 3-5 mm. Brush cooled, melted
butter over each piece. Set aside the remaining butter for later use.
Step 5. Place one piece of rectangular dough over
another one and start to roll a cylinder. Do the same with the rest of
the dough; you will end up with 4 cylindrical rolls altogether.
Step 6. Cut each roll into three pieces this way –
slice both the ends of the roll (about 1.5 inch long each end), and put
these two pieces aside. Then cut the middle part of the roll into 4
Step 7. Preheat the oven to 180C. Grease or line a
large baking tray. In the middle of the tray, arrange the cut ends of
the rolls around each other to form a circle, placing the cut sides
down. Arrange the cut triangles to surround completely the middle
circle. Cover it with a towel and leave the dough to rise in a warm
place for about 30-40 minutes.
Step 8. Beat the yolk and the milk with a fork to form a
glaze and brush the top of the bread with this glaze. (You can sprinkle
with sesame seeds or other dry toppings at this point.) Bake the bread
for 20-30 minutes, reducing the temperature to 160C after 10 minutes in
Step 9. Brush the bread with melted butter as soon as
it comes out of the oven, cover it with a towel and leave it to cool for
10-15 minutes before eating.