Lovely served straight from the oven just as they are, these little buns are wonderfully versatile and can easily be transformed into an indulgent sweet or savoury treat. Split and served warm with a variety of fillings pain au lait is equally delicious with hot sausage or bacon tucked inside or spread with jam and clotted cream. For the best of both worlds, divide your dough in half and add chopped bacon or olives to one batch and leave the other plain. Try adding cinnamon powder or saffron to the mixture to make these little buns extra special.
You can easily bake your pain au lait the day before and store in an airtight container. Otherwise, give them a couple of minutes in the toaster to regain their softness.