High Protein Pain au Lait
Elevate your bread game with this *High Protein Pain au Lait*, a modern twist on the traditional French milk bread. Infused with the nutritious power of whey protein isolate, this recipe balances the soft, pillowy texture you love with a protein-packed boost, making it perfect for fitness enthusiasts and bread lovers alike. Each bite is enriched with the delicate sweetness of warm milk and sugar, paired with the buttery richness that defines a classic pain au lait. With straightforward steps for kneading, shaping, and glazing, this recipe is ideal for both novice and experienced bakers. Whether enjoyed as a post-workout snack or a morning indulgence, these golden-brown rolls offer a healthier, satisfying alternative to traditional baked goods.
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Recipe Information
Ingredients
- 240 ml Warm milk
- 7 g Instant yeast
- 50 g Sugar
- 1 large Egg
- 250 g All-purpose flour
- 50 g Whey protein isolate
- 5 g Salt
- 60 g Unsalted butter, softened
- 1 large Egg yolk for glaze
- 15 ml Milk for glaze
Instructions
In a small bowl, combine the warm milk, yeast, and half of the sugar. Stir gently and let it sit for about 10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the egg, remaining sugar, and the activated yeast mixture.
In another bowl, mix the all-purpose flour, whey protein isolate, and salt. Gradually add this dry mixture to the wet ingredients while stirring continuously to form a sticky dough.
On a lightly floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. You may need to add a small amount of flour to prevent sticking, but avoid adding too much.
Incorporate the softened butter into the dough, a piece at a time, ensuring each piece is fully absorbed before adding the next.
Once the butter is integrated, form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm area for 1 to 1.5 hours or until it has doubled in size.
Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball or oval shape, depending on your preference for rolls or loaves.
Arrange the shaped dough pieces on a baking tray lined with parchment paper, leaving enough space between each piece. Cover with a towel and allow them to rise again for about 30 minutes.
Preheat your oven to 200°C (390°F).
In a small bowl, mix the egg yolk and milk to create a glaze. Brush this glaze over each piece of dough gently with a pastry brush.
Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and the internal temperature reaches 88°C (190°F).
Remove from the oven and let the rolls cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 65.3 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 629 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
