ÉRIC KAYSER PRESENTS THE RECIPE FOR REAL HOMEMADE BREAD PUDDING

Éric Kayser presents the recipe for the companion of our childhood snacks.

A buttery bread sprinkled with pearl sugar, perfect for breakfast and afternoon treats.

Whether plain, spread with jam, or filled with a chocolate bar, this childhood pleasure can be enjoyed at any age.

Recipe Steps

Pour the milk into the bottom of the mixing bowl and add the baker’s yeast.

Cover with the flour to prevent the yeast from coming into direct contact with the salt or sugar, which could damage it.

Finish by adding the salt on one side and the sugar on the other.

The butter can be added either at the beginning of kneading or halfway through. (For such a small amount, the taste will not be affected).

Start your mixer at low speed until you get a homogeneous dough ball.

Increase the speed to incorporate air for about ten minutes.

Remove the dough from the mixer, lightly flour your work surface, and shape the dough into a pre-ball. You can score a cross on it with a dough scraper to help with fermentation.

Cover with a cloth or plastic wrap and let it ferment for one to two hours. If the room is too warm, you can place it in the refrigerator for two to three hours.

Divide your dough into 150g portions.

Shape them either into balls if you are familiar with the technique or into small baguette-like rolls.

Lightly flatten the dough to prevent excessive degassing and press the edges together.

Let the dough pieces rest for about thirty minutes, with the seam side down.

Take your dough pieces and shape them into their final fusain (small baguette) shape.

Again, lightly flatten the dough to avoid removing too much air. Stretch your dough and roll it into a pointed shape. Make sure the seam is sealed, pinching the edges together if necessary.

If your dough was shaped into a ball, lightly degas it. Fold the dough over itself two or three times and roll it into a fusain shape with pointed ends. Ensure that the seam is well sealed.

Place the dough pieces on a baking sheet lined with parchment paper.

Leave a space of four fingers between each piece, as they will double or even triple in size.

Let the dough pieces rise again for two hours.

Beat the whole egg.

Moisten your pastry brush slightly with water to soften the bristles.

Dip your brush into the beaten egg and glaze the top of the dough pieces.

Dip your scissors in water or the remaining beaten egg.

Make small scissor cuts with the tips pointing downward. Move the scissors along the dough to prevent sticking.

Dip your scissors in liquid between each cut.

Sprinkle the dough with pearl sugar.

Bake for 13 to 15 minutes at 200°C until your milk bread develops a beautiful caramelized color.

Enjoy tender homemade milk bread for breakfast or as an afternoon treat.

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