Samoon Bread (Milk Bread, Pain au Lait)

Name: Samoon Bread (Milk Bread, Pain au Lait)
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups warm milk (about 480 ml); 20 grams (about 1 1/2 tablespoons) butter; 2 tablespoons vegetable oil; 1 large egg, at room temperature; 1/4 teaspoon salt; 2 teaspoons instant yeast; 2 tablespoons sugar; 1/4 teaspoon mahlab (optional); 1 teaspoon white vinegar; 2 tablespoons powdered milk; 1 kilogram (about 8 cups) all-purpose flour, or as needed; 1 large egg, at room temperature; 2 tablespoons milk; 1 teaspoon instant coffee; 1/4 teaspoon white vinegar; 1 pinch salt (about 1/8 teaspoon); 2 tablespoons quick oats; 1/4 cup Lebanese za'atar blend (ready-mixed); 2 tablespoons peanut butter; 20 grams (about 2 tablespoons) grated milk chocolate; 50 grams (about 1/2 cup) shredded cheddar cheese or any melting cheese

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

We all need milk bread to make school sandwiches, and it's best to make it at home to show our family how much we care.

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

We all need milk bread to make school sandwiches, and it's best to make it at home to show our family how much we care.

Saved

Ingredients

1 hour

10 servings

2 cupswarm milk (about 480 ml)
20 grams(about 1 1/2 tablespoons) butter
2 tablespoonsvegetable oil
1large egg, at room temperature
1/4 teaspoonsalt
2 teaspoonsinstant yeast
2 tablespoonssugar
1/4 teaspoonmahlab (optional)
1 teaspoonwhite vinegar
2 tablespoonspowdered milk
1 kilogram(about 8 cups) all-purpose flour, or as needed
Egg wash mixture
1large egg, at room temperature
2 tablespoonsmilk
1 teaspooninstant coffee
1/4 teaspoonwhite vinegar
1 pinchsalt (about 1/8 teaspoon)
2 tablespoonsquick oats
Fillings
1/4 cupLebanese za'atar blend (ready-mixed)
2 tablespoonspeanut butter
20 grams(about 2 tablespoons) grated milk chocolate
50 grams(about 1/2 cup) shredded cheddar cheese or any melting cheese

Saved

Steps

1 hour

1

To prepare the dough:
Place all the ingredients except the flour in a large bowl and mix well.
Gradually add the flour while mixing until the dough starts to come together.
2

Knead the dough well until it becomes soft, shiny, and just slightly sticky to the touch. This texture is key for very fluffy bread.
Cover the dough and let it rise for 1 hour or until doubled in size.
3

Divide the dough into equal balls. For the ones you want to fill with cheese, add 1 tablespoon za'atar to the dough and knead it in.
4

To shape the classic samoon:
Roll each ball into a rectangle, then roll it up into a log. Place on a baking sheet lined with parchment paper and let rise until doubled in size.
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To shape za'atar croissants:
Cut the dough into croissant shapes, pinch the first end closed to keep the filling inside, and roll up like a croissant.
7

Do not add oil to the za'atar, just use dry za'atar.
8

To shape chocolate croissants:
Spread peanut butter, then sprinkle chocolate, and roll up like a croissant. Let rise until doubled in size.
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To shape cheese balls:
Place two pieces of cheese (or as desired) in each ball, seal well, and let rise until doubled in size.
11

Mix the egg wash ingredients and brush over all the pastries after they have risen. Sprinkle oats on the samoon.
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Bake the pastries in a preheated oven at medium heat until golden brown and cooked through.
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