Raisin Vanilla Plaits
Delicate, golden, and irresistibly aromatic, Raisin Vanilla Plaits are the perfect treat for breakfast, brunch, or an afternoon indulgence. These braided pastries feature a melt-in-your-mouth dough enriched with butter, infused with vanilla extract, and studded with plump, juicy raisins for a burst of natural sweetness. A touch of yeast lends a light and airy texture, while a luscious drizzle of vanilla bean glaze adds an elegant finishing touch. With a crisp exterior and soft, pillowy interior, these intricately twisted delights are as beautiful as they are delicious. Whether served warm with a cup of coffee or enjoyed as a standalone snack, Raisin Vanilla Plaits are both showstopping and satisfying. Perfect for anyone looking to bake homemade delights with a touch of sophistication!
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 150 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 7 grams Active dry yeast
- 120 milliliters Whole milk (lukewarm)
- 1 large Egg (beaten)
- 1 teaspoon Vanilla extract
- 100 grams Raisins
- 50 grams Powdered sugar
- 1 teaspoon Vanilla bean paste
- 2 tablespoons Milk (for brushing)
Instructions
In a small bowl, dissolve the active dry yeast in lukewarm milk. Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the diced cold butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Make a well in the center of the flour mixture and pour in the frothy yeast mixture, beaten egg, and vanilla extract. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
Meanwhile, soak the raisins in warm water for 10 minutes to plump them up, then drain and set aside.
Once the dough has risen, roll it out on a floured surface to a rectangle approximately 30x40 cm. Sprinkle the raisins evenly over the dough and gently press them into place.
Slice the dough into 8 even strips lengthwise. Take one strip and twist it gently into a rope shape, then form the rope into a loose braid or plait. Repeat with the remaining strips.
Place the plaits on a parchment-lined baking sheet, leaving space between each. Cover them loosely with a kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 180°C (350°F). Brush the plaits lightly with milk and bake for 18-20 minutes, or until golden brown.
While the plaits are baking, mix powdered sugar, vanilla bean paste, and a few drops of water to create a glaze with drizzling consistency.
Once the plaits are out of the oven and slightly cooled, drizzle the vanilla glaze over the top. Serve warm or at room temperature.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 189 mg | 4% | |
*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.
