Pain Aux Raisins Recipe
Indulge in our Pain Aux Raisins, a delightful spiral pastry filled with sweet, plump raisins and enveloped in a rich buttery dough. Each bite offers a perfect balance of flaky texture and sweet richness, making it an irresistible treat for breakfast or as a mid-day snack. Enjoy it warm for an extra touch of melty goodness!
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Ingredients
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Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk (not hot) with sugar and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine flour and salt. Add melted butter, eggs, and the yeast mixture. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
Filling Preparation
- 4
Assembly and Baking
- 5
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12x18 inches).
- 6
Add Filling
Spread the raisin mixture evenly over the dough, leaving a small border around the edges.
- 7
Roll and Cut
Starting from one long side, roll the dough tightly into a log. Cut into 1-inch slices and place on a lined baking sheet.
- 8
Second Rise
Cover the rolls with a kitchen towel and let rise for another 30 minutes.
- 9
Prepare Egg Wash
In a small bowl, whisk together the egg and milk. Brush the tops of the rolls with the egg wash.
- 10
Bake
Preheat oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown.
