Pain Aux Raisin Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine 3.25 cups all-purpose flour, 0.25 cup sugar, 1 tsp salt and 2 tsp instant yeast. Whisk briefly to distribute. Keep yeast and salt on opposite sides of the bowl until mixing begins if your salt is coarse.

Add liquids and eggs

Warm 0.5 cup milk to about 95–105°F (slightly warm to the touch). Add 0.25 cup lukewarm water and 2 large eggs. Pour into the flour mixture and mix on low until incorporated, about 1–2 minutes.

Knead and incorporate butter

Increase mixer speed to medium and knead for 3–4 minutes until a shaggy dough forms. Add 6 tbs softened unsalted butter in 2 additions, allowing each addition to incorporate fully before adding the next. Continue kneading 6–8 minutes until dough is smooth, slightly tacky but not overly sticky, and passes the windowpane test.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 60–90 minutes depending on room temperature.

Prepare butter block

While the dough is proofing, make the butter block. Coarsely grate or finely chop 10 tbs cold unsalted butter and place in a bowl with 1 tbsp flour. Work the flour into the butter quickly with a pastry cutter or spatula until homogenous. Shape into a 7x8 inch rectangle (roughly) between two sheets of plastic wrap, tapping/rolling to an even 1/4-1/2 inch thickness. Chill in the refrigerator until firm but pliable, about 20–30 minutes.

Roll out dough and enclose butter

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll into a rectangle roughly 10x18 inches. Place the chilled butter block centered on the lower half of the dough. Fold the top half of dough over the butter, sealing edges, then pinch seams to fully enclose the butter. Chill the enclosed dough seam-side down for 20 minutes to relax.

Perform folds

Roll the dough seam-side up into a 10x18 inch rectangle again. Perform a letter (single) fold: fold the top third down and the bottom third up so the dough has three layers. Rotate dough 90 degrees, chill 15–20 minutes if butter softens. Repeat the letter fold two more times for a total of three single folds, chilling 15–20 minutes between folds if necessary. After final fold, chill for 30 minutes until easy to roll but the butter is not hard.

Heat milk

In a medium saucepan, heat 2 cups whole milk and 1 tsp vanilla extract over medium heat until just simmering and small bubbles form around the edge. Do not boil.

Mix yolks and starch

In a bowl, whisk 4 egg yolks with 0.5 cup sugar until slightly thickened and pale. Whisk in 4 tsp cornstarch until smooth.

Temper and thicken

Slowly pour about one-third of the hot milk into the yolk mixture, whisking constantly to temper. Return the tempered mixture to the saucepan and cook over medium-low heat, whisking constantly, until it thickens and comes to a gentle boil, about 2–4 minutes. Continue cooking 30–60 seconds while whisking to ensure cornstarch is cooked.

Finish pastry cream

Remove from heat and whisk in 2 tbsp unsalted butter until smooth. Transfer to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold, at least 1 hour.

Soak raisins

Place 1 cup raisins in a small bowl and cover with 3 tbsp rum or hot water. Let soak for 15–20 minutes, then drain well and pat dry.

Roll, spread and sprinkle

On a lightly floured surface roll the laminated dough into an approximate 12x18 inch rectangle, about 1/8–1/4 inch thick. Spread the chilled crème pâtissière evenly over the dough, leaving a 1/2 inch border along the long edge closest to you. Evenly sprinkle the drained raisins and 1 tbsp granulated sugar over the pastry cream.

Roll into a log and portion

Starting from the long edge away from you, tightly roll the dough into a log (jelly-roll style) to the near edge, keeping a consistent tension so the spiral is even. Seal the seam by pinching. With the seam side down, chill the log 20–30 minutes to firm (this makes slicing cleaner). Using a sharp serrated knife, slice the log into 12 equal rolls (about 1 to 1-1/4 inch thick).

Second rise

Place rolls cut-side up on a parchment-lined baking sheet or into two 9x13-inch pans, leaving space between for expansion. Cover loosely with plastic wrap and let rise in a warm area until puffy and nearly doubled, about 45–60 minutes.

Egg wash and bake

Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tsp cold water to make egg wash and brush gently over the exposed spirals and edges. Bake in the preheated oven 18–22 minutes, rotating halfway through, until golden brown and the centers are set. If bottoms brown too quickly, reduce temperature to 350°F and extend time slightly.

Apricot glaze

If glazing, warm 0.25 cup apricot jam with 1 tbsp water in a small saucepan or microwave until fluid. Strain if desired. Immediately brush the warm glaze over the hot buns for a shiny finish. Let cool on a rack to warm or room temperature before serving.