How to make it
8 steps. Take it one step at a time.
Combine the lukewarm milk, active dry yeast, and 1 teaspoon of the sugar
In a small bowl, combine the lukewarm milk, active dry yeast, and 1 teaspoon of the sugar. Let it sit for about 10 minutes until it becomes frothy.
10 minWhisk together the flour, the rest of the sugar, salt, and ground nutmeg
In a large bowl or the bowl of a stand mixer, whisk together the flour, the rest of the sugar, salt, and ground nutmeg.
Make a well in the center of the dry ingredients
Make a well in the center of the dry ingredients and pour in the yeast mixture, one egg, and vanilla extract. Mix until a shaggy dough forms.
Gradually add the softened butter piece
Gradually add the softened butter piece by piece while kneading. Knead for 10-15 minutes by hand or 7-10 minutes on medium-low speed with a stand mixer until the dough is smooth, elastic, and pulls away from the sides.
10 minPlace the dough in a greased bowl
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.
2 hrPunch down the dough
Punch down the dough to release air. Divide the dough into three or more equal parts. Roll them into long ropes and braid them tightly together. Place the braid on a baking sheet lined with parchment paper.
Cover the braided loaf and let it rise again
Cover the braided loaf and let it rise again for 45-60 minutes.
45 minPreheat your oven
Preheat your oven to 180°C (356°F). Beat the remaining egg and brush it generously over the loaf. Bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
35 min
A little kitchen wisdom
Pain au beurre is traditionally served with Martinican 'Chocolat Commun' (a thick, spicy hot chocolate). The braiding style can vary, with the 'pomme de pain' (pineapple/clover shape) being a popular variation.
