Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak the place to make pain au raisin or pain au chocolat, it’s a great substitute for either, especially when slathered with homemade chocolate spreads. I am sure that you could do many  othervariations, but I kept these simple and classic, as I love using the scissor cuts and sprinkling them with pearl sugar.