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Extra Raisin Pain au Raisin
Created by: Howcan Team
Ingredients
- 1 1/2 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
- 1/2 cup of warm milk
- 2 1/4 teaspoons of active dry yeast
- 1/4 cup of raisins
- 1/4 cup of extra raisins for filling
- 1/2 cup of pastry cream
- 1 egg yolk
- 1 tablespoon of water
- Powdered sugar for dusting
Instructions
- In a small bowl, dissolve 1/4 teaspoon of sugar in the warm milk. Sprinkle the yeast over the top, and let it stand for about 10 minutes until it becomes frothy.
- In a large bowl, mix together 1 1/2 cups of flour, 1/4 cup of sugar, and 1/2 teaspoon of salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the yeast mixture until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough and roll it out into a 12x9 inch rectangle. Spread the pastry cream evenly over the dough, then sprinkle with 1/4 cup of raisins.
- Starting from the long side, roll up the dough tightly and cut into 12 equal slices. Place the slices onto a greased baking sheet, cover with a kitchen towel, and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and water. Brush the tops of the pain au raisin with the egg wash.
- Bake for 15-20 minutes or until golden brown. Allow to cool on a wire rack, then dust with powdered sugar before serving. Enjoy your extra raisin pain au raisin!
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 become a beloved staple in bakeries worldwide. Legend has it that Pain au Raisin was first created by a talented pastry chef in the heart of Paris, who sought to elevate the traditional raisin bread by incorporating it into a delicate, spiral-shaped pastry. Today, this delightful pastry can be found in renowned bakeries across France, with some of the best versions hailing from the charming streets of Paris and the picturesque regions of Provence. To achieve the perfect Pain au Raisin, bakers emphasize the importance of using high-quality raisins and a buttery, laminated dough to achieve that signature flakiness. For those looking to indulge in a truly exceptional Pain au Raisin, seeking out a reputable French bakery or patisserie is essential. Whether enjoyed with a morning coffee or as a sweet afternoon treat, Pain au Raisin continues to captivate pastry enthusiasts with its irresistible blend of buttery pastry and plump, juicy raisins.
50 min
12
280 calories
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