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Milk bread (pain de lait): recipe illustration
Snacks & baking

Milk bread (pain de lait)

A soft, slightly sweet bread made with coconut milk and enriched with butter, very common in the bakeries and breakfasts of Palau. Its stringy crumb keeps well for several days.

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Ingredients

Ingredients

Dorure

Optional extras

Nutrition facts

496 kcal per serving

Protein
14.1 g
Carbohydrates
67.9 g
of which sugars
12.1 g
Fat
17.4 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar and yeast in the stand mixer bowl.
  2. Add the lukewarm coconut milk, lukewarm water and the egg, then knead for 5 minutes.
  3. Gradually work in the softened butter, then the salt, and knead for another 10 minutes until you have a smooth, elastic dough.
  4. Leave to rise for 1 hour, covered, in a warm place, until doubled in size.
  5. Knock back the dough, divide it into 6 pieces and shape them into balls. Place them in a buttered tin.
  6. Leave to rise for a further 30 minutes, brush with the egg yolk and coconut milk mixture, then bake at 180°C for 25 to 30 minutes.

Variations and tips

Plaited milk bread. Divide the dough into 3 ropes, plait them and bake as indicated.

More ideas

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Original Ecomely recipe.