Soft milk bread with olive oil
Photo credit: Céline de Cérou
A recipe idea for your homemade breakfasts or afternoon snacks! These milk buns are wonderfully soft, not too sweet and absolutely delicious (especially if you add chocolate squares to the dough!).
Ingredients
For
10
pains
- 375 g T45 flour
- 75 g caster sugar
- 7 g of fine salt
- 25 g whole egg, i.e. half an egg, with the rest for glazing
- 250 ml whole milk
- 25 g fresh baker’s yeast
- 45 g of soft unsalted butter
- 30 g Nice olive oil PDO
- Chocolate squares (milk or dark) ((optional))
Astuce
For this recipe for soft milk bread, we recommend using PDO olive oil from Nice in the dough, which is one of the olive oils with a subtle flavour. The time of harvest (at full maturity), the variety (Cailletier) and the terroir give this olive oil its mild flavour, with aromas reminiscent of almonds, raw artichokes, broom flowers and hay… You can also use another French olive oil from the same flavour family: Nyons olive oil PDO, Languedoc olive oil PDO, olive oil made from the Tanche, Cailletier and Lucques varieties…
Instructions
- Warm the milk in the microwave for 30 seconds (it should be between 22 °C and 30 °C, no higher).
Dissolve the fresh baker’s yeast in lukewarm milk and stir until it has completely dissolved.
- In the bowl of your food processor fitted with the dough hook, add the following in this order: salt, sugar, flour and the egg. Start kneading on a low speed.
- Next, add the milk and yeast mixture and continue kneading for 5 minutes on speed 1.
- Increase the speed to 2 and knead for a further 10 minutes.
- Add the softened butter and olive oil, then knead again for 10 minutes until you have a smooth, elastic dough that comes away from the sides of the bowl.
- Transfer the dough to a lightly floured bowl, cover it and leave it to rise for 30 minutes at room temperature (or in an oven set to a maximum of 40 °C, switched off).
- Once it has risen, knock the dough back by pressing down on it to release the air. Dust the work surface very lightly with flour.
Divide the dough into balls weighing 80 to 100 g each; if desired, add 2 squares of chocolate to each brioche, and arrange them on two baking trays lined with baking paper or a silicone mat.
- Leave to rest for 1 hour at room temperature (or in a switched-off oven at 40 °C) until the loaves have doubled in size.
- Preheat the oven to 180 °C. Brush the bread rolls with a mixture of beaten egg and a tablespoon of milk or water, then bake for about 15 minutes, keeping a close eye on the colour.
- Once out of the oven, leave to cool on a wire rack. Enjoy whilst still warm… they’re a real treat!
Astuce
For this recipe for soft milk bread, we recommend using PDO olive oil from Nice in the dough, which is one of the olive oils with a subtle flavour. The time of harvest (at full maturity), the variety (Cailletier) and the terroir give this olive oil its mild flavour, with aromas reminiscent of almonds, raw artichokes, broom flowers and hay… You can also use another French olive oil from the same flavour family: Nyons olive oil PDO, Languedoc olive oil PDO, olive oil made from the Tanche, Cailletier and Lucques varieties…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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