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Pain au Raisin
Created by: Howcan Team
Ingredients
- 1 1/4 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of warm water
- 2 1/4 teaspoons of active dry yeast
- 1/4 cup of whole milk
- 1/4 cup of heavy cream
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/2 cup of raisins
- 1/4 cup of powdered sugar for dusting
Instructions
- In a large bowl, combine 1 1/4 cups of flour, 1/4 cup of sugar, and 1/2 teaspoon of salt.
- Cut in the cold butter pieces using a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a small bowl, dissolve 1/4 cup of warm water and yeast. Let it sit for 5 minutes until foamy.
- Add the yeast mixture to the flour mixture and stir until a dough forms.
- Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- In a small saucepan, heat 1/4 cup of milk and 1/4 cup of heavy cream over low heat until warm.
- Stir in 1/4 cup of sugar, vanilla extract, and ground cinnamon until the sugar is dissolved. Remove from heat and let it cool.
- Punch down the risen dough and roll it out into a 12x9 inch rectangle on a floured surface.
- Spread the cooled pastry cream mixture over the dough and sprinkle with 1/2 cup of raisins.
- Starting from the long side, roll the dough into a log and cut into 12 equal pieces.
- Place the pieces on a greased baking sheet, cover with a kitchen towel, and let them rise for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the pain au raisin for 18-20 minutes or until golden brown.
- Let them cool on a wire rack and dust with powdered sugar before serving.
Pain au Raisin, a classic French pastry, has a rich history dating back to the 19th century. This delectable treat is made from a laminated dough, similar to croissants, and is filled with pastry cream and plump raisins. The origins of Pain au Raisin can be traced to the boulangeries of France, where skilled pastry chefs perfected the art of creating flaky, buttery pastries. Today, this delightful pastry can be found in bakeries and cafes across the world, but the best versions are often found in France, particularly in Paris and the Loire Valley. The key to a perfect Pain au Raisin lies in the quality of the dough and the balance of sweetness from the raisins and pastry cream. For a twist on the traditional recipe, some chefs incorporate almond cream or flavored glazes. Whether enjoyed with a cup of coffee for breakfast or as a sweet indulgence any time of day, Pain au Raisin continues to delight pastry lovers with its irresistible combination of flavors and textures.
50 min
12
280 calories
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