Pains au lait (Milk bread finger buns) | TMix+
Cakes & Bakes

Pains au lait (Milk bread finger buns)

Time: 101 minutes in the Thermomix; 2 - 2 ½ hours proving; 15 minutes baking
Yield: 16 finger buns

Bread, as we noted in the Up Front section, is the fundamental of a great sandwich, and that bread can be firm or soft. These classics of the French baker are brilliant for times when you have a firm filling and need the balance of a soft bread: think Prosciutto and Gruyère, for a melt in the mouth sandwich/bun.

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Pains au lait (Milk bread finger buns)