Ecomely

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Pão francês: recipe illustration
Breakfast

Pão francês

A small crispy-crusted, soft-centred Brazilian bread roll, almost always eaten at breakfast with butter or cheese. Despite its name, it is an everyday Brazilian staple, sold fresh every morning in the padarias.

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Ingredients

Ingredients

Finition

Optional extras

On the side

Nutrition facts

518 kcal per serving

Protein
17.6 g
Carbohydrates
89.7 g
of which sugars
5.2 g
Fat
8.1 g
Fiber
4.6 g

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

Instructions

  1. In a large bowl, dissolve the yeast and sugar in the lukewarm water, then leave to rest for 5 minutes.
  2. Add the flour and oil, then knead for 5 minutes until you have a soft dough.
  3. Incorporate the salt and knead for another 5 minutes until smooth and elastic.
  4. Cover and leave to rise for 1 hour in a warm place, until doubled in size.
  5. Divide the dough into small pieces of about 50 g, then shape them into balls and flatten them slightly.
  6. Roll each piece on one side to form a small roll and arrange them on a tray, spaced apart.
  7. Leave to rise for 30 minutes, then brush with egg yolk if you like.
  8. Bake at 220 °C for 15 to 18 minutes until golden, then cool on a rack.

Variations and tips

Pão de sal version. Sprinkle a little fine breadcrumbs on top before baking for a crispier, more traditional crust.

Wholemeal version. Replace 100 g of white flour with wholemeal flour for a more rustic flavour.

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Original Ecomely recipe.