Pain aux Raisins
Indulge in the buttery decadence of Pain aux Raisins, a classic French pastry that combines the artistry of laminated dough with the sweet allure of plump raisins and creamy pastry cream. Perfectly golden and flaky, these spiral-shaped delights are prepared with rich layers of unsalted butter, giving them a heavenly melt-in-your-mouth texture. Each roll is generously filled with silky pastry cream and dotted with juicy raisins, creating a delightful balance of sweetness and richness. Finished with a delicate apricot glaze for a radiant shine, Pain aux Raisins makes a sophisticated addition to any breakfast spread or afternoon tea. Whether enjoyed warm from the oven or at room temperature, their irresistible combination of flavors and textures is a testament to the craftsmanship of French baking.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Salt
- 50 grams Granulated sugar
- 50 grams Unsalted butter (room temperature)
- 300 ml Whole milk
- 10 grams Active dry yeast
- 2 Eggs
- 250 grams Unsalted butter (for laminating)
- 150 grams Raisins
- 500 grams Pastry cream
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
In a bowl, mix together the flour, salt, and sugar. Add in the 50 grams of room temperature butter, and blend until crumbly.
Warm the milk slightly and dissolve the yeast in it. Pour the milk-yeast mixture into the dry ingredients, add the eggs, and mix until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Wrap it in plastic wrap and chill it in the fridge for 1 hour.
While the dough chills, prepare the butter for laminating. Place 250 grams of cold butter between two sheets of parchment paper and roll it out to a rectangle about 20x15 cm. Refrigerate until firm but pliable.
Roll out the chilled dough on a floured surface to a rectangle twice the length of your butter slab but the same width. Place the butter in the center and fold each side of the dough over to envelop the butter.
Turn the dough 90 degrees and roll out again, being careful to keep the butter contained. Fold the dough into thirds, wrap it, and chill for 30 minutes.
Repeat the rolling, turning, folding, and chilling process two more times for a total of three folds.
After the final chill, roll the dough out to a large rectangle roughly 30x60 cm.
Spread the pastry cream evenly over the surface, then distribute the raisins on top.
Roll the dough up tightly from one long side, trim the ends, and slice into 12 equal rounds.
Place the rounds on baking sheets lined with parchment paper, leaving enough space for them to expand. Cover and let rise at room temperature for about 2 hours, until puffy.
Preheat the oven to 200°C (390°F). Bake the pain aux raisins for 15-20 minutes, until golden brown.
In a small saucepan, heat the apricot jam with 1 tablespoon of water until runny. Brush the warm pastries with the apricot glaze for shine.
Allow to cool slightly before serving warm or at room temperature.
Nutrition Facts
Calories |
6159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 194.6 g | 973% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1449 mg | 483% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 735.8 g | 268% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 290.9 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 15.3 mcg | 77% | |
| Calcium | 1139 mg | 88% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
