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Cinnamon Swirl Pain au Raisin
Created by: Howcan Team
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 egg
- 2 to 2-1/2 cups all-purpose flour
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 1/2 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1/4 teaspoon vanilla extract
Instructions
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the warm milk, granulated sugar, butter, salt, egg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; roll into a 12x10-in. rectangle. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Sprinkle with raisins and walnuts. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
- Place cut side down in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°.
- Bake 20-25 minutes or until golden brown. Cool on a wire rack.
- In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over rolls.
Pain au Raisin, a classic French pastry, has a rich history dating back to the 19th century. This delectable treat, with its flaky, buttery layers and sweet raisin filling, has been a staple in French bakeries for generations. The addition of a cinnamon swirl adds a delightful twist to this traditional pastry, infusing it with warm, aromatic flavors. Renowned chefs in Paris, such as Pierre Hermé and Dominique Ansel, have put their own unique spins on this beloved pastry, elevating it to new heights of culinary excellence. Today, the best versions of Pain au Raisin with a cinnamon swirl can be found in artisanal bakeries and patisseries across France, where skilled bakers meticulously craft each pastry to perfection. To achieve the ideal Pain au Raisin with a cinnamon swirl, it's crucial to use high-quality ingredients, including plump, juicy raisins and fragrant cinnamon. For those looking to experiment, alternative methods for making this dish may involve incorporating a cinnamon-infused butter into the pastry layers, resulting in a more pronounced cinnamon flavor. Whether enjoyed with a steaming cup of coffee in a cozy café or as a delightful indulgence at home, Pain au Raisin with a cinnamon swirl is a true delight for pastry enthusiasts.
55 min
12
280 calories
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