Milk Bread Pain au Lait

First, prepare the bread improver... Place the flour and water in a saucepan over the heat until the mixture boils and thickens.

Turn off the heat and set it aside for an hour in the fridge, or 6 hours at room temperature.

Start making the dough... Mix the yeast, sugar, and warm milk together and leave them for ten minutes to activate.

Add the rest of the ingredients and the improver, except the butter, and knead well for ten minutes.

Finally, add the softened butter at room temperature and knead well for at least ten minutes until you get a smooth, elastic dough.

Cover the dough with plastic wrap and let it rise for one hour.

Divide the dough into medium pieces, حسب رغبتنا بأن تكون الحبات او الحصص

On a floured surface, roll each piece into a rectangle. Then start folding the rectangle from top to bottom (take the top edge and fold it to the middle of the rectangle, then fold again to get a rectangular roll, and seal the edge by pressing the dough together with your fingertips).

Once more, take this rectangular roll and press it lightly with a rolling pin so it becomes a rectangle again, but do not roll it too thin, because we want to keep the layers folded in the first step.

Fold the rectangle again exactly as in the first step and get another rectangular roll.

Continue with all the pieces in the same way.

Arrange the pieces in a baking tray and let them rest for half an hour after shaping, covered.

Before putting them in the oven, brush the tops with the milk, egg yolk, and Nescafe mixture.

Bake in a preheated oven at 180°C for 20 minutes or according to your oven, until puffed and golden on both sides.