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1
In a standing mixer fitted with the dough hook, dissolve the yeast in 1 cup of the warm milk and let stand for 5 minutes.
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2
Add the bread flour, salt and 3 tablespoons of the sugar and mix at medium-low speed until a soft dough forms, about 5 minutes.
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3
Add the softened butter and mix at medium-low speed until completely incorporated, about 5 minutes longer.
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4
Cover the bowl with plastic wrap and let stand at room temperature until the dough has risen slightly, about 1 1/2 hours.
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5
Line two baking sheets with parchment paper.
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6
Punch down the dough and divide into 8 pieces.
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7
Roll each piece into a narrow 8-inch-long baguette and transfer to the prepared baking sheets.
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8
In a small bowl, whisk the egg yolk with 1/2 tablespoon of the sugar and the remaining 2 tablespoons of milk.
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9
In another small bowl, combine the cinnamon with the remaining 3 tablespoons of sugar.
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10
Brush the tops of the loaves with the egg wash and sprinkle generously with the cinnamon sugar.
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11
Let stand at room temperature until slightly puffy, about 30 minutes.
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12
Preheat the oven to 375 and position racks in the lower and middle thirds of the oven.
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13
Bake the loaves for about 20 minutes, until golden and risen, shifting the pans from top to bottom and front to back during baking.
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14
Transfer the pane al latte to racks to cool slightly, then serve warm.
