These mini milk baguettes are just truly delicious. They are really soft and fluffy on the inside, plus they look really cute! They are milk based and go great with pretty much everything, to eat with something sweet or savory. We love them with some cream cheese and peach jam on top, or just toasted with butter.
I learned something new with this recipe; If we boil the water and mix it with sugar to then mix in the yeast, the bread´s consistency and structure is so much better, totally tested and confirmed. It may seem silly but this small step makes so much difference to make this and other breads turn out great.
By now you may have realized how fond we are of bread; all of our family in reality. And not just of eating it, but the whole process of making it, from scratch. It is wonderful how you can get these amazing things basically just flour, water and salt.
The kneading process is something we truly enjoy, because we find it relaxing, becasue doughs are soft and smooth. If kneading or making bread from scratch is something you’re scared of, you just have to be patient and give the dough time and love. Each bread recipe is different, but you only have to follow the recipe and as our mom says, add the extra secret ingredient: love. Which I think really makes a difference always.
And this recipe is like that, basic ingredients to get basic mini breads, fluffy and delicate; enjoy it fully and remember that nothing´s better than a homemade, fresh out of the oven bread.
If you like rhis recipe, you have to see our milk loaf bread.
- 2 C (0.5 lbs) (250 gr) all purpouse flour
- 2 tbsp milk powder
- 1/2 C (4.5 fl oz) (135 ml) whole milk
- 2 tbsp water lukewarm
- 1 egg yolk
- 0.08 oz (2.5 gr) dry active yeast or 0.25 oz (7 gr) fresh yeast
- 1 tbsp white sugar
- 1 tsp salt
- 0.8 oz (25 gr) unsalted butter
- Some extra whole milk
In a big bowl place 1/2 (60gr) of the flour, previously sifted and set aside.
In a pot, pour the milk and bring to a boil. Once it is boiling pour over the flour and mix using a fork. Set aside and let it cool.
In a small bowl, place the yeast and add a third of the sugar and the water. Stir a little and let it sit for 15 min.
Passed that time, add the yeast, the egg yolk and left sugar to the flour misture and mix with a fork. Add in the rest of the flour, milk powder and salt and mix again, fisnishing by making a ball using your hands, kneading a little. Cover it up and let it rise for 20 minutes.
Place the dough on a clean and dry surface and knead until soft, for about 5 minutes. Streching and folding it into itself for air to get in. After the 5 minutes add the butter and incorporate by keading. Then keep on kneading some more minutes. All of this can also be done by using a dough hook on a standing mixer.
Finish kneading by forming a ball with the dough. Place it in a bowl and cover to then let it rest for it to double it´s size, about 40 minutes. Pinch the dough and knead a little, then cover it again and let it rise once more for another 40 minutes.
Now place the dough on a floured surface and knead for 2 minutes. Cut the dough into eight equal pieces.
Shape the birotes. Take each of the pieces, flatten using your fingers and start to roll the dough over itself, bringing the side edges in too while rolling still until you form an oval shape, like a small baguette. Roll the oval to make the creases less noticeable. Do this with all eight pieces.
Place then on a baking sheet lined with parchment paper, or greased and floured, and cover them with kitchen plastic wrap. Let them rest for 40 minutes to double their size.
Before the 40 minutes are over, preheat the oven to 374°F (190°C).
Make three cuts on each bread using a razor blade or a really sharp knife.
Using the extra milk, brush the breads so that they turn golden when baking.
Bake for 15 min. aprox or until they start to turn brown.
Take them out of the oven and let them cool for 15 minutes before eating.