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Pain au raisin
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Pain Aux Raisins Recipe

Buttery, flaky and flaky croissant dough filled with pastry cream and raisins
Course Breakfast, Dessert, Snack
Cuisine French
Prep Time 45 minutes
Cook Time 20 minutes
Servings 24 Rolls
Author Dikla Levy Frances

Ingredients

For the Butter Block

  • 1 1/2 Cups + 2 Tablespoons Soft unsalted butter sliced into 1/2-inch slices (350g)

Dough

  • 2 Cups Bread flour (240g)
  • 2 Cups All-purpose unbleached flour (240g)
  • 1/3 Cup Sugar (70g)
  • 1 tablespoon Instant yeast
  • 1/2 teaspoon Salt
  • 2 Large Eggs, at room temperature
  • 3/4 Cup Lukewarm water (180ml)
  • 2 tablespoons Unsalted butter, soft (25g)

Fillin

  • 1 Batch Pastry Cream
  • 1 Cup Raisins (140g)
  • 1/2 Cup Rum, whisky or brandy (optional) (120ml)
  • 1 Large Beaten egg for egg wash
  • Apricot jam, for glaze

Instructions

Prepare the Butter Block

  • Arrange the butter pieces in a row inside a large freezer bag. Then, use a rolling pin to flatten and merge the pieces into a larger cohesive sheet.

Make the Dough

  • Put all the ingredients into the bowl of a standing mixer and mix to combine.
  • Once the dough forms a cohesive mixture, mix it for 3-4 minutes.
  • Transfer the dough to an oiled bowl, spray the top with oil spray, cover it with plastic wrap, and let it rest for 1 hour, then refrigerate overnight.

Laminating the dough

  • Remove the butter from the refrigerator about 20 minutes before starting the lamination process.
  • Lightly dust your work surface. Use the rolling pin to tap the dough a few times from top to bottom, then roll the dough into a 10x15-inch rectangle.
  • Place the butter block over the left side of the dough.
  • Fold the right side over the butter.
  • Fold the left side over the center. Cover with plastic wrap and refrigerate for 25 minutes.
  • Remove from the oven, tap the dough again to a 1/2-inch, then roll it into a 21x10-inch rectangle.
  • Divide the dough into three parts in your head, then fold the left part over the center part.
  • Fold the right part over the center. Cover and refrigerat for 25 minutes.
  • Repeat the third fold twice more. Refrigerating after every fold.

Assembling and Baking

  • Soak the raisins with the rum about 30 minutes before assembling. (optional)
  • Remove the dough from the refrigerator, and cut it in half (return one half to the refrigerator)
  • Roll one part into a 10x16-inch rectangle.
  • Spread about 3/4 cup of pastry cream over the dough, leaving about 1/2 inch bare dough from the edges.
  • Sprinkle half of the raisins over the cream.
  • Use a sharp knife to cut the dough into 12 equal stripes, then roll each stipe into a swirl. Place each roll over a baking sheet lined with parchment paper swirls facing up.
  • Brush with egg wash, and set aside for about 60 minutes.
  • Bake at 350F for about 18-22 minutes.
  • Brush the warm rolls with some apricot jam and serve.

Notes

  • Store at room temperature in an airtight container for up to two days, or freeze for up to six weeks.
  • Soaking Raisins: Enhance the plumpness and juiciness of the raisins by immersing them in warm water or rum for approximately 15 minutes before incorporating them into the recipe.
  • Variations of Creme Patissiere: Feel free to explore various flavors for the custard, such as almond, lemon, or even chocolate.
  • Optimal Dough Handling: For the best results, refrigerate the dough for a minimum of 2 hours (or overnight) before working with it.
  • Achieving Uniform Slices: To achieve evenly cut slices, utilize a serrated knife and gently saw through the dough.
  • When using active dry yeast or fresh yeast, ensure that you activate the yeast by combining it with 1/2 cup of the warm water and one teaspoon of sugar.