I like to eat these Mini Baguettes with the buttery Milk Cream, that’s why I included the recipe for the Milk Cream. However, these Mini Baguettes can be enjoyed with any fillings, such as ‘Nutella’, Peanut Butter, Custard Cream, Jam, or etc. You may wish to make sandwiches using these Mini Baguettes.
8 Mini Baguettes
1 & 1/2 cups Bread Flour *plus extra for kneading
*Note: 1/2 cup can be replaced with Plain Flour for softer texture
1 teaspoon Dry Yeast
1/2 teaspoon Salt
1 tablespoon (3 teaspoons) Sugar
200ml Warm Water
60g Butter *softened
2 to 3 tablespoons Condensed Milk
2 tablespoons Icing Sugar *OR 1 tablespoon Caster Sugar
- Place Bread Flour (OR Bread Flour & Plain Flour), Dry Yeast, Salt and Sugar in a large bowl, and mix well to blend evenly. Add Warm Water (OR Warm Milk) and stir using a spoon or spatula. It is a very soft and gooey dough. Don’t try to knead it. When the dough comes together, cover with a large plate or plastic food wrap, and rest for 15 minutes in a warm place.
- After 15 minutes, wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat 10-20 times. This process makes the dough elastic. Cover and rest again for 15 minutes.
- After 15 minutes, repeat the process. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat 10-20 times. Cover and set aside in a warm place for 1 hour or until doubled in size.
- Turn onto a well floured surface. Divide the dough into 8 even portions. Roll each portion into a stick. Place on baking paper on a baking tray. Set aside for 30 minutes to rise. Pre-heat oven to 200°C.
- Score the top of the Mini Baguettes, and bake for 15 minutes or until nicely browned. Transfer to a wire rack and cool.
- To make Milk Cream, combine softened Butter, Condensed Milk and Icing Sugar.
- When Mini Baguettes are cooled, cut them open and fill with Milk Cream, OR your favourite filling. Today I used a piping bag to fill the cream.