Pan de Leche Recipe
Pan de leche-warm, sweet bread rolls made with milk and butter
Servings 12 rolls
- 100 ml milk
- 7 g dry yeast or instant yeast
- 50 grams butter softened
- ⅓ cup sugar caster or superfine
- 1 egg
- 200 grams flour plain or all-purpose
- 2 tablespoons milk extra for brushing
Gently warm the milk on the stovetop or microwave. Do not boil! Add the yeast to the milk and give it a good stir ensuring everything is dissolved. Cover with a towel and set aside, whilst the yeast does its magic.
Using a hand mixer or mix master (Kitchen Aid) cream the butter and sugar until it’s nice and creamy and add the egg ensuring it’s incorporated well.
Add the milk/yeast mixture and again ensure it mixes well with the other ingredients. (at this point you may want to switch to a dough hook-if you don’t have one a baking spatula or wooden spoon will work fine)
Start by adding the flour half a cup at a time until the dough forms a smooth ball. If necessary add a tablespoon of flour until you achieve the right consistency. Place the dough in a bowl and cover with a damp tea towel and let it rise for half an hour.
Once the dough has risen, lay it on a bench and knead it for one minute. (you may want to use some oil on your hands as the dough might be a little sticky to handle)
Form into little balls and place side by side in a well oiled baking tray. Allow the pan de leche to rise for approximately 15 mins.
Brush with a little milk and place in a preheated 200 deg C oven and cook them until they are browned (about 10 mins-depending on your oven this may take a little longer)
Serving: 1roll | Calories: 126kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g