A sweet buttery bun also known as ‘pain au lait’, this is fairly simple to make but can be made more challenging by shaping into longer rolls and experimenting with slashing on top.
Cut the butter into cubes and leave at room temperature to soften.
Fit the Spiral dough tool to the machine.
Line the baking trays with parchment paper.
Add Ingredients 1 (milk, yeast, flour, sugar, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for 2 minutes.
Scrape down the bowl.
Add Ingredients 2 (butter) into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Divide the dough into 12 equal pieces.
Fold the edges of each piece into the centre, turn over seam side down.
Roll into tight balls using the palm of your hand.
Place the dough balls onto the large baking trays, evenly spaced out.
Leave to prove for 45 minutes.
Pre heat the oven to 220ºC.
Brush the dough balls with Ingredients 3 (egg).
Bake for 20 minutes at 220°C.
Leave to cool on a wire rack.