Pain Aux Raisin Recipe
Make Pain Aux Raisin Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (laminated brioche-style)
Butter block (for lamination)
Crème pâtissière (pastry cream)
Raisin filling & assembly
Method
Dough (laminated brioche-style)
- 1
Mix and knead dough
Warm the 3 tablespoons of milk slightly (finger-warm, ~95°F/35°C). In the bowl of a stand mixer fitted with a dough hook, combine 3 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1/2 tsp salt. Add the warmed milk and 2 whole eggs, then mix on low until a shaggy dough forms. Increase speed to medium and knead 4–6 minutes until it starts to become elastic.
- 2
Incorporate butter
With the mixer running on low, add 6 tablespoons room-temperature unsalted butter a tablespoon at a time, allowing each to incorporate before adding the next. Continue mixing 6–8 minutes until the dough is smooth, glossy, and slightly sticky but holds its shape. If dough is too wet, add up to 1–2 tbsp flour.
- 3
First chill
Shape the dough into a rectangle about 1 inch thick, wrap in plastic, and chill in the refrigerator while you prepare the butter block, 20–30 minutes. This firms the dough for lamination.
Butter block (for lamination)
- 4
Prepare butter block
While the dough chills, place 10 tablespoons cold unsalted butter and 1 tsp flour on a piece of parchment. Using a rolling pin, bash and roll the butter into a 6x8 inch rectangle about 1/4 inch thick. Keep it cold but pliable; if it softens too much, chill briefly 5–10 minutes.
Lamination & shaping
- 5
- 6
Turns
Roll the dough into a 16x8 inch rectangle. Fold into thirds (book or letter fold) and rotate 90°. Wrap and chill 30 minutes. Repeat rolling to 16x8 and folding into thirds two more times for a total of 3 turns, chilling 30 minutes between turns. After final turn, chill at least 1 hour or preferably overnight (up to 24 hours) to relax gluten and firm butter.
Crème pâtissière (pastry cream)
- 7
- 8
Mix yolks and starch
In a bowl whisk together 3 egg yolks, 1/2 cup granulated sugar and 3 tbsp cornstarch until pale and smooth.
- 9
Temper and cook
Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Return tempered mixture to the saucepan with the remaining milk and cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil (~2 minutes). Remove from heat, whisk in 2 tbsp unsalted butter until smooth.
- 10
Chill pastry cream
Transfer pastry cream to a shallow bowl, cover surface with plastic wrap to prevent skin, and chill until cold, at least 1 hour. For easier spreading, whisk to loosen before assembly.
Raisin filling & assembly
- 11
Soak raisins
While pastry cream chills or during last dough rest, combine 1 cup raisins and 3 tbsp rum (or orange juice) in a small bowl. Let soak 20–30 minutes, then drain any excess liquid (reserve a teaspoon if you like richer flavor).
- 12
Roll dough for assembly
On a lightly floured surface, roll the chilled laminated dough into a rectangle about 12x16 inches and approximately 1/8–1/4 inch thick. Trim edges to make straight sides.
- 13
Spread pastry cream
Evenly spread the chilled pastry cream over the dough, leaving a 1/2 inch border on the long edge nearest you.
- 14
Add raisins and roll
Scatter the soaked, drained raisins evenly across the pastry cream layer. Starting from the long edge closest to you, tightly roll the dough into a log, sealing the far edge with a little water or egg wash.
- 15
Slice and proof
Trim the ends for a clean look, then slice the log into 12 equal pieces about 1 1/4 inches thick. Place slices cut-side up on a parchment-lined baking sheet or in a muffin tin, leaving space between them. Cover lightly with plastic and proof at warm room temperature until puffy and nearly doubled, about 60–90 minutes (time varies with ambient temperature).
- 16
- 17
Bake
Bake in the preheated oven 18–22 minutes until golden brown, puffed, and the centers are cooked. If bottoms brown too fast, rotate sheet halfway through baking.
- 18
Glaze
Warm 3 tbsp apricot jam with 1 tbsp water until smooth and brush generously over hot rolls to give a shiny glaze. Allow to cool slightly before serving.