Pain au raisins

Pain au raisins

By
From
How to Cook Bread
Makes
8-10
Photographer
Peter Cassidy

These raisin spiral buns are made with a basic croissant dough for a flaky, buttery texture, but they are also very good made with the same quantity of brioche dough for a more ‘cakey’ texture. Make the crème pâtissière (as well as the dough) the day before you are shaping the pain au raisin to make the assembly more relaxed.

Ingredients

Quantity Ingredient
1 quantity Croissant dough
100g raisins
50ml rum or brandy
100ml warm water
1 egg
see method for ingredients, made with an extra 1 tbsp sugar
see method for ingredients, to glaze

Method

  1. Have the croissant dough prepared and ready.
  2. Put the raisins in a small bowl. Mix the rum or brandy with the water, pour over the raisins and leave to soak for 1–2 hours. Lightly beat the egg in a small bowl with a fork and set aside.
  3. Using a large knife, trim the dough to a large rectangle, about 5mm thick, and spread the crème pâtissière evenly over the dough. Drain the raisins and scatter them evenly over the crème pâtissière.
  4. Starting from the narrower end, roll the dough up into a thick roll, brushing a little of the beaten egg across the end of the dough before finishing rolling to seal the edge.
  5. Trim off the ends of the roll using a large, sharp knife, then cut the roll into 2cm slices. Place these cut side up on a baking tray and flatten them a little with your fingers.
  6. Cover loosely with lightly oiled cling film and leave to prove in a cool place for 50–80 minutes until puffed up. They mustn’t warm up too much or the butter in the layers will melt, causing greasiness and a poor rise.
  7. Meanwhile, heat the oven to 210°C. When the pastries have puffed up and a small indentation remains when you press one gently with a finger at the base, they are ready to be glazed with beaten egg and baked.
  8. Brush the top of the pastries carefully with the beaten egg. Bake in the top of the oven for 8–10 minutes, then lower the oven setting to 190°C and bake for a further 15–20 minutes, or until a deep golden brown. If they appear to be browning too quickly, cover with greaseproof paper and continue cooking.
  9. Remove from the oven, brush carefully with the sugar syrup to glaze and cool on a wire rack.
Tags:
bread
Leiths
baking
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