Pains Au Lait – Tartelette
Pains Au Lait
30.06.2006
Helene Dujardin
(Senior Editor)
4 Comments
These are also called Viennese Rolls, but literally translate from the French as “Milk Rolls”. They are traditionally made like a brioche, with less butter and a higher amount of liquid, milk instead of water, hence the name. You can go for regular old milk, but I chose almond milk this time and it added a nice softness to the bread. You could use orange blossom water or a touch of orange juice to perk it up, instead of the almond milk. I added dried raspberries, but you could use chocolate chips, or again…leave them plain.
They are traditionally of oval shape, but you can make rolls or pretend they are palying bagels…!
They are awesome served warm for breakfast or toasted for foie gras and pates.
Recipe to come later on today…I am beat.
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