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Pain au Raisin with Icing Drizzle
Created by: Howcan Team
Ingredients
- 1 1/4 cups of warm milk
- 1/4 cup of white sugar
- 2 1/4 teaspoons of active dry yeast
- 4 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of raisins
- 1/4 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 cup of powdered sugar
- 1 tablespoon of milk
Instructions
- In a small bowl, combine 1/4 cup of white sugar and 1 1/4 cups of warm milk. Sprinkle the yeast over the mixture and let it sit for about 10 minutes until it becomes frothy.
- In a large bowl, mix 4 cups of flour and 1/2 teaspoon of salt. Add the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, then place it in a greased bowl, cover with a towel, and let it rise for 1 hour in a warm place.
- In a small bowl, mix 1/4 cup of brown sugar and 1 teaspoon of ground cinnamon. Set aside.
- Roll out the dough into a 16x10 inch rectangle. Spread 1/2 cup of softened butter over the dough, then sprinkle the cinnamon sugar mixture and 1/2 cup of raisins evenly over the buttered dough.
- Starting from the long edge, roll the dough into a log and cut it into 12 equal pieces. Place the pieces on a greased baking sheet, cover with a towel, and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the pain au raisin for 15-20 minutes, or until golden brown.
- While the pain au raisin is cooling, mix 1/2 cup of powdered sugar with 1 tablespoon of milk to make the icing drizzle. Drizzle the icing over the cooled pastries and enjoy!
Pain au Raisin, a classic French pastry, has a rich history dating back to the 19th century. This delectable treat, known for its flaky, buttery layers and sweet raisin filling, has been a staple in French bakeries for generations. The addition of a delicate drizzle of icing adds a touch of sweetness and elegance to this beloved pastry. Renowned chefs in regions like Paris and Provence have perfected the art of crafting Pain au Raisin, using traditional techniques and high-quality ingredients. Today, this delightful pastry can be found in bakeries and cafes across the world, but for an authentic experience, seeking out a Parisian patisserie is a must. The key to a perfect Pain au Raisin lies in the quality of the dough, which should be light, airy, and perfectly laminated, as well as the plump, juicy raisins that provide bursts of sweetness in every bite. While the classic recipe calls for a simple sugar glaze, some modern variations feature a drizzle of icing, adding an extra layer of indulgence to this timeless pastry. For those looking to recreate this delectable treat at home, mastering the art of laminating the dough and ensuring the raisin filling is just the right balance of sweet and tart are essential. Whether enjoyed with a morning coffee or as a sweet ending to a meal, Pain au Raisin with a drizzle of icing is a true delight for pastry enthusiasts everywhere.
50 min
12
280 calories
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