Vegan Pain au Lait
Soft, pillowy, and delightfully golden, Vegan Pain au Lait captures the charm of classic French milk bread in a completely plant-based recipe. Made with pantry staples like all-purpose flour, almond milk, and coconut sugar, this dairy-free rendition achieves its tender texture and subtle sweetness with the help of vegan butter and aquafaba for a shiny, irresistible crust. Perfect for breakfast, snack time, or as an accompaniment to tea, these light and fluffy rolls boast a rich vanilla aroma that melts in your mouth. With minimal effort and straightforward steps, this recipe is ideal for seasoned bakers and beginners alike. Serve warm with your favorite vegan butter or jam for a touch of indulgence!
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Ingredients
- 450 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Coconut sugar
- 10 grams Salt
- 250 milliliters Almond milk
- 70 grams Vegan butter
- 1 teaspoon Vanilla extract
- 3 tablespoons Aquafaba (chickpea water)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, coconut sugar, and salt. Stir well to evenly distribute the dry ingredients.
Step 2
In a small saucepan, heat the almond milk until it is warm to the touch, but not hot (approximately 38°C or 100°F). Remove from heat and stir in the vanilla extract.
Step 3
Melt the vegan butter in the microwave or a separate little saucepan and let it cool slightly.
Step 4
Create a well in the center of the dry ingredients. Pour in the warm almond milk and the melted vegan butter. Mix with a wooden spoon or dough hook until a sticky dough forms.
Step 5
Turn the dough out onto a lightly floured surface. Knead by hand for about 10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for about 5 minutes.
Step 6
Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free location for 1 to 1.5 hours, or until it has doubled in size.
Step 7
Once risen, punch down the dough to release the air. Turn the dough onto a lightly floured surface and divide it into 12 equal pieces.
Step 8
Shape each piece into a small loaf or ball. Place the shaped dough onto a baking sheet lined with parchment paper, spaced about 2 inches apart. Cover with a towel and let rise for another 30 minutes.
Step 9
Preheat the oven to 180°C (350°F) about 20 minutes before baking.
Step 10
Lightly brush each loaf with aquafaba to ensure a golden and shiny crust.
Step 11
Bake in the preheated oven for 20-25 minutes, or until golden brown on top and hollow-sounding when tapped at the bottom.
Step 12
Remove from the oven and cool slightly on a wire rack. Serve warm or at room temperature. Enjoy your Vegan Pain au Lait with your favorite spread or as a delightful snack on its own.
Nutrition Facts
| Serving size | (894.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2480.7 |
| Total Fat 62.8g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4537.3mg | 0% |
| Total Carbohydrate 416.3g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 69.5g | |
| Protein 51.0g | 0% |
| Vitamin D 82.5IU | 0% |
| Calcium 479.9mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 655.5mg | 0% |
Source of Calories