Pains aux raisins

Step by step recipe:

  1. 10 min.Pains aux raisins : Photo of step #1
    Prepare 100 g raisins and put to soak in the rum.
  2. 2 min.Pains aux raisins : Photo of step #2
    Roll out 700 g Brioche dough into a large square 1/2 cm (1/4 inch) thick.
  3. 3 min.Pains aux raisins : Photo of step #3
    Trim off the side of the square nearest to you with a large knife to give a straight edge.
  4. 5 min.Pains aux raisins : Photo of step #4
    Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) evenly all over the dough. Use a palette-knife, if you have one, as it will make this easier.
  5. 3 min.Pains aux raisins : Photo of step #5
    Spread the raisins evenly on top.
  6. 5 min.Pains aux raisins : Photo of step #6
    Then roll the dough up.

    This is the trickiest part of the recipe. You can use a palette knife to help you, as shown in the photo, or slip a sheet of paper under the dough to help you lift it up.
  7. 3 min.Pains aux raisins : Photo of step #7
    Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.
  8. 30 min.Pains aux raisins : Photo of step #8
    Place the roll with the seam underneath on a baking sheet and put in the freezer for 30 minutes.

    This is to firm up the dough and make it easier to cut.
  9. 8 min.Pains aux raisins : Photo of step #9
    After this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thick.
  10. 3 min.Pains aux raisins : Photo of step #10
    Arrange on the baking sheet with room between them, as they need room to expand.
  11. 5 min.Pains aux raisins : Photo of step #11
    Use a brush dipped in beaten egg to glaze the tops...
  12. 1 hourPains aux raisins : Photo of step #12
    ...and sides of the buns.

    Cover with a plastic sheet and leave to rest for 2 hours.

    plastic sheet
  13. 20 min.Pains aux raisins : Photo of step #13
    After this, heat the oven to 240°C (460°F).

    Glaze the buns again and bake for about 20 minutes.

Remarks:

Those who like their buns even richer and sweeter add chocolate chips to the custard.

Source:

Home made.

Grade this recipe

Grade this recipe