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.
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