| Prep: 45 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| 3 cups of all-purpose flour | 2 teaspoons of active dry yeast | 1/3 cup of granulated sugar | 1/2 teaspoon of salt |
| 1/2 cup of milk | 3 large eggs | 1 teaspoon of pure vanilla extract | 14 tablespoons of unsalted butter, at room temperature |
| 1 cup of raisins | 1/2 cup of granulated sugar | 1 tablespoon of ground cinnamon | 1 large egg, beaten (for egg wash) |
| kcal | fat | saturates | carbs |
| 587 | 22g | 13g | 86g |
| sugars | fibre | protein | salt |
| 38g | 3g | 10g | 0.41g |
About Pain aux Raisins
Delightfully tender on the inside with just a hint of a soft crust, the Pain aux Raisins is an enchanting sweet treat. Originating from France, this delectable pastry has found its way across the globe and into the hearts (and stomachs) of food enthusiasts everywhere. The dough, mildly sweet and subtle in taste, acts as the perfect canvas for the sweetness of the raisins, and the warmth of cinnamon. This dish presents a lovely dance of flavors and textures that once tried, will have you craving for more.
A Gourmet Journey with Pain aux Raisins
With its interesting blend of ingredients, the Pain aux Raisins recipe opens up a whole new world of taste exploration. From the soft buttery dough to the burst of sweet raisins enveloped in a subtle cinnamon flavor, each mouthful is a journey to relish. This pastry can be best compared to the world-renowned cinnamon rolls, albeit an elevated, fruit-enhanced version of it. Offering more than just a dessert or snack option, it works splendidly well as a breakfast pastry, making it a versatile recipe. Savored alongside a mug of hot coffee or tea, it’s an experience unlike any other.It’s an inspired choice to accompany a spread of French breakfast recipes .
Understanding Pain aux Raisins Ingredients
In creating this rich pastry, every ingredient plays its part. The basic dough ingredients – flour, yeast, sugar, and salt – create a malleable, slightly sweet base. The milk, eggs, and vanilla extract work together to impart the base with a deeper richness, while the generous dollops of room-temperature butter lend a velvety smooth texture. Raisins and granulated sugar bring in the zest and sweetness, and the cinnamon lends a faint warming kick. Lastly, a well-beaten egg is used to give the Pain aux Raisins its recognizable glistening finish.
This French pastry recipe might be a tad more elaborate than your average bread recipe, but it is well worth every effort. It shares similar preparation steps with other well-known pastries like the Kouign Amann and the Brioche, but its unique flavor profile sets it apart. From the kneading of the dough to the careful folding in of the raisins and cinnamon, this recipe encourages bakers to not just follow rigid steps but to trust their instincts and enjoy the art of baking.
The Pain aux Raisins is not just a recipe, it is a work of art that encourages culinary exploration and creativity. Pair it with a cup of strong tea or coffee, or serve it as a final note to an elaborate multi-course meal, this versatile bread will delight your palate whichever way you choose to enjoy it.
What You’ll Need
- 3 cups of all-purpose flour
- 2 teaspoons of active dry yeast
- 1/3 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 3 large eggs
- 1 teaspoon of pure vanilla extract
- 14 tablespoons of unsalted butter, at room temperature
- 1 cup of raisins
- 1/2 cup of granulated sugar
- 1 tablespoon of ground cinnamon
- 1 large egg, beaten (for egg wash)
Method
Step One
Begin by combining the all-purpose flour, active dry yeast, granulated sugar, and salt in a large mixing bowl.
Step Two
Heat the milk in a small saucepan over medium heat until it is warm. Take your time with this step. Rushing could cause the milk to overheat, which can kill the active yeast, affecting the texture of the pastry.
Step Three
Crack three large eggs into the dry ingredients, followed by the warm milk and the pure vanilla extract. Mix until just combined.
Step Four
Add room-temperature butter to the dough in increments, kneading well after each addition. This process, called laminating, gives the pastry its characteristic flaky texture. Cover the dough with a cloth and leave it to rise in a warm place until it doubles in size. After rising, chill the dough in the refrigerator for at least two hours.
Step Five
While the dough is chilling, combine the raisins, granulated sugar, and ground cinnamon in a bowl and set aside.
Step Six
Once chilled, divide the dough into two equal parts. Roll out each part into a rectangle, then evenly sprinkle over half of the raisin mixture. Roll up the dough tightly from the long edge, like a Swiss roll.
Step Seven
We’re almost there! Slice the roll into pieces about an inch wide. Place these pieces, cut side down, on a baking sheet. Repeat steps six and seven with the second part of the dough and the remaining raisin mixture. Leave the prepared pastries to rise again until they double in size.
Step Eight
Preheat your oven to 375 degrees. Brush each pastry with the beaten egg (this is your egg wash) to give them a beautiful, shiny finish as they bake. Bake for 15 to 20 minutes, or until the pastries are golden brown. Allow them to cool slightly on a wire rack before serving.
Step Nine
Now comes the best part of all – enjoy your homemade Pain aux Raisins!
