Pain Aux Raisin Recipe

Activate yeast

In a small bowl, combine warm water and 1 tsp of the sugar; sprinkle yeast on top and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the paddle or dough hook, combine flour, remaining sugar, and salt. Mix briefly to combine.

Add warm milk, eggs, soft butter (4 tbsp) and the activated yeast. Knead on medium-low with the dough hook for 6–8 minutes until a smooth, slightly sticky but elastic dough forms. Dough temperature should be about 75–78°F (24–26°C).

Shape dough into a rectangle, place in a lightly oiled bowl, cover, and chill 1 hour until slightly firm (chilling helps with later lamination).

Meanwhile, prepare the butter block. Place cold butter between two sheets of parchment and bash/roll into a square about 7 x 7 inches and about 1/4 inch thick. Keep chilled but pliable—refrigerate until same firmness as dough (firm but not rock-hard).

On a lightly floured surface, roll chilled dough into a rectangle roughly 10 x 14 inches. Center the butter block onto the dough so its long edge is parallel to the long edge of the dough leaving a 1/2-inch border.

Fold the dough edges over the butter to enclose it like an envelope. Seal edges gently so butter is enclosed.

Roll the enclosed dough into a rectangle about 10 x 20 inches. Do one single turn (fold the dough into thirds like a business letter). Rotate 90°, wrap in plastic, and chill in refrigerator for 30–45 minutes until firm.

Repeat the rolling and single fold two more times for a total of three single folds, chilling 30–45 minutes between folds. After the final fold chill at least 1 hour or overnight to relax gluten and firm butter—this produces distinct layers.

Bring 1 cup milk to a simmer in a small saucepan over medium heat.

Whisk together egg yolks, 1 tbsp sugar, and cornstarch until pale and smooth.

Temper the yolk mixture by whisking a few tablespoons of hot milk into the yolks, then slowly whisk the tempered yolks back into the saucepan with the remaining hot milk.

Return to medium heat and whisk constantly until the mixture thickens and comes to a gentle boil. Cook 30–60 seconds more while whisking to cook out starch taste.

Remove from heat, whisk in 1 tbsp butter and vanilla. Transfer to a bowl, cover surface with plastic wrap to prevent skin forming, and chill until cool.

Soak raisins in rum or warm water for 15–30 minutes to plump them, then drain and pat dry.

On a lightly floured surface, roll chilled laminated dough into a rectangle about 12 x 20 inches and approximately 1/8–3/16 inch thick.

Trim the edges to make even sides. Spread an even layer of cooled pastry cream over the dough leaving a 1-inch border on the long side closest to you.

Sprinkle the drained raisins evenly over the pastry cream, and lightly sprinkle 1 tsp sugar over the raisins for a slight caramelization.

Starting from the long side closest to you, roll the dough tightly into a log. Use a bench scraper to help keep the roll tight and even.

Using a sharp serrated knife, cut the roll into 12 slices about 1 to 1 1/4 inches thick. Place each spiral cut side up on a parchment-lined baking sheet or into paper-lined muffin tins spaced about 1 inch apart.

Cover loosely with plastic and proof at room temperature for 45–60 minutes until puffy but not doubled. Preheat oven to 375°F (190°C) during the last 20 minutes of proofing.

Whisk the egg for the egg wash and brush the tops of each spiral lightly, taking care not to let wash drip into the spirals excessively (this can glue layers).

Bake in the preheated oven on the center rack for 18–22 minutes until golden brown and well risen. Rotate the sheet pan halfway through for even color.

While hot, warm apricot jam with 1 tsp water until smooth and brush over the warm pastries to give a shiny glaze. If you prefer, strain the jam to remove any fruit bits for a smooth finish.

Let cool 10 minutes on the pan then transfer to a cooling rack. Serve warm or at room temperature.