Pain au lait moelleux maison
Original in French
Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 12 pains au lait
Against 249 dinner roll recipes
More egg than 92% of recipes and less liquid than 83%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More egg than 92% of recipes: 24% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- Less liquid than 83% of recipes: 50% of the flour weight against the typical recipe's 61%.
- Less yeast than 81% of recipes: 1.1% of the flour weight against the typical recipe's 1.6%.
- More butter than 79% of recipes: 22% of the flour weight against the typical recipe's 14%.
Ingredients (11)
- 12 g de levure fraîche (ou 5,5 g de levure sèche)12 g
- 180 g de lait entier (froid)180 g
- 38 g d’œufs entiers battus ((un peu moins d'un oeuf entier))38 g
- 360 g de farine T45 de qualité ((type Gruau))360 g
- 7 g de sel fin7 g
- 45 g de sucre semoule45 g
- 80 g de beurre doux ((tempéré))80 g
- Optionnel : vanille en poudre ou concentré, pépites de chocolats…n/a
- 1 d’œufs entiers battus≈ 50 g
- 1 de sel finn/a
Toppings and extras
Listed, but not counted in the percentages below.
- sucre en grainn/a
flour 360 gbatter 772 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid50% · 16th percentile · median 61%
- Butter22% · 80th percentile · median 14%
- Sugar13% · 74th percentile · median 10%
- Egg24% · 93rd percentile · median 10%
- Yeast1.1% · 16th percentile · median 1.6%
- Salt1.9% · 81st percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 19 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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