Petits French milk breads
Prep time
Cook time
Total time
This is very easy to make with a stand mixer such as the Kenwood Chef or KitchenAid. You can do it by hand but the kneading will take you about 30 mins.
Recipe type: Bread
Cuisine: French
  • 500g flour
  • 250g milk (cold or at room temperature)
  • 100g liquid bread starter or sour-dough or 20g of fresh baker's yeast
  • 40g raw sugar
  • 1 cap of rum
  • 1 cap of orange blossom water
  • 5g salt
  • 80g cold butter
  • 2 egg yolks
  • A handful of nibbed sugar
  1. Put all ingredients except butter in the stand-mixer's bowl. Knead for 4 mins at low speed.
  2. In the meantime cream butter by cutting it in little cubes, putting it in a microwavable bowl and heating it for 20 sec or until only 1 cm of melted butter appears at the bottom of the bowl. Take out immediately and whisk energetically to obtain a thick custard texture. Leave aside.
  3. Then knead dough in mixer for 6 more mins at medium to high speed. It needs to form a ball which will occasionally flap the sides of the bowl.
  4. Raise mixer's head. Add creamed butter. At very low speed for 2 mins, then medium for 3 mins and finally 3 mins at high speed. Dough must form a ball again. It looks like the butter will never mix to the dough but it will don't worry. The low speed is to avoid any splatting.
  5. Lightly flour a silicon mat or your clean bench/table. Empty the dough on it, form a ball. Cover with a humid cloth. Leave to rise for 1 hour.
  6. Divide in 8 equal pieces. Leave to rise for 15 mins covered.
  7. Prepare an oven tray covered with baking paper.
  8. Proceed as follow for each piece: on the mat, press it down with you palm and bring the dough from the sides to the centre, pressing with your fingers in the middle. It forms a sort of ball. Roll it between your palms and put it on the oven tray, folds facing down. Do the same for each ball making sure they are not placed too close to each other.
  9. Break 1 egg, keep the white covered in the fridge for another recipe (ideal cooked in a frying pan and cut in cubes in a salad). Brush each ball with yolk.
  10. Let rise for 2h, uncovered.
  11. Pre-heat oven to 200°C.
  12. Glaze the rolls once again with the second egg yolk. Brush the tip of a pair of scissors. Cut the top of the ball twice forming a cross. Not too deep.
  13. Sprinkle nibbed sugar.
  14. Bake for 15 mins.
  15. Let cool on a wire rack.
Recipe by The Flo at