Pain Aux Raisins
Buttery, flaky and flaky croissant dough filled with pastry cream and raisins
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Cups + 2 Tablespoons Soft unsalted butter sliced into 1/2-inch slices ((350g))
- 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))
- 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
- 1
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.
- 2
Put all the ingredients into the bowl of a standing mixer and mix to combine.
- 3
Once the dough forms a cohesive mixture, mix it for 3-4 minutes.
- 4
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.
- 5
Remove the butter from the refrigerator about 20 minutes before starting the lamination process.
- 6
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.
- 7
Place the butter block over the left side of the dough.
- 8
Fold the right side over the butter.
- 9
Fold the left side over the center. Cover with plastic wrap and refrigerate for 25 minutes.
- 10
Remove from the oven, tap the dough again to a 1/2-inch, then roll it into a 21x10-inch rectangle.
- 11
Divide the dough into three parts in your head, then fold the left part over the center part.
- 12
Fold the right part over the center. Cover and refrigerat for 25 minutes.
- 13
Repeat the third fold twice more. Refrigerating after every fold.
- 14
Soak the raisins with the rum about 30 minutes before assembling. (optional)
- 15
Remove the dough from the refrigerator, and cut it in half (return one half to the refrigerator)
- 16
Roll one part into a 10x16-inch rectangle.
- 17
Spread about 3/4 cup of pastry cream over the dough, leaving about 1/2 inch bare dough from the edges.
- 18
Sprinkle half of the raisins over the cream.
- 19
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.
- 20
Brush with egg wash, and set aside for about 60 minutes.
- 21
Bake at 350F for about 18-22 minutes.
- 22
Brush the warm rolls with some apricot jam and serve.