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Homemade Pain aux Raisins

Pain aux Raisins
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Pain aux Raisins, also known as a snail pastry, is a breakfast pastry that originated in France. It is typically made with a leavened butter pastry, similar to croissant dough, with raisins and pastry cream. It is a type of ‘viennoiserie’.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1/2 cup pastry cream (store-bought or homemade)
  • 1 tablespoon milk (for egg wash)

Instructions

  1. In a small bowl, combine warm milk, sugar, and yeast. Let stand for 5 minutes, until foamy.
  2. In a large bowl, whisk together flour and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. Punch down the dough and roll it into a 12×18 inch rectangle on a lightly floured surface.
  6. Spread the pastry cream evenly over the dough, leaving a 1-inch border on one long side. Sprinkle the raisins over the pastry cream.
  7. Starting from the long side with the pastry cream, tightly roll up the dough into a log.
  8. Cut the log into 12 equal slices, about 1 1/2 inches thick.
  9. Place the slices cut-side up on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until puffy.
  10. Preheat oven to 375°F (190°C).
  11. In a small bowl, whisk together 1 tablespoon milk and a beaten egg for an egg wash. Brush the tops of the pastries with the egg wash.
  12. Bake for 18-22 minutes, or until golden brown.
  13. Let cool on a wire rack before serving.

Notes

  • For a richer flavor, use full-fat milk.
  • You can make the dough and assemble the pastries the night before and refrigerate them. In the morning, let them come to room temperature for 30 minutes before baking.
  • Leftover Pain aux Raisins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.

Nutrition

Find it online: https://kitchenvan.com/pain-aux-raisins/