Classic French Pain Aux Raisin Recipes

CLASSIC FRENCH PAIN AUX RAISIN

Steps:

• Gather the ingredients.
• Stir together the raisins, water, and cognac (if using) and leave for 12 to 24 hours.
• To make the dough, dissolve the yeast in the warm water for 5 minutes in the bowl of a stand mixer .
• Add the flour, milk, sugar, melted butter, and salt to the dissolved yeast and water, and mix on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the mixture is just firm enough to hold a shape.
• Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
• Roll the dough into a 10 x 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes more.
• Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10 x 15-inch shape.
• Fold the dough into thirds, again, and then cover with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
• Roll the dough into a 10 x 30-inch rectangle and spread the frangipane across the surface of the rectangle.
• Drain the raisins, discarding the liquid, and evenly scatter them over the surface of the almond filling.
• Roll the dough into a log and cut it crosswise into 18 slices.
• Arrange each slice on a lightly greased baking sheet with at least 2 inches between each. Cover loosely with plastic wrap and allow them to rise for 60 to 90 minutes until they are nearly doubled in size.
• Preheat the oven to 375 F. Whisk the egg and 2 tablespoons milk together to make an egg wash.
• Brush the egg wash across the surface of each pastry.
• Bake the pains aux raisins for 14 to 16 minutes, until they are puffed and golden brown.

RAISIN BRIOCHE PASTRIES (PAINS AUX RAISINS)

Steps:

• Make brioche dough the day before making pastry and chill.
• Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature.
• Make pastry cream:
• Bring milk to a simmer in a 1 1/2-quart heavy saucepan. Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.
• Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
• Make pastries:
• Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge. Sprinkle raisins evenly over cream. Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.
• Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
• Chill until firm, about 1 hour.
• Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
• Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
• While pastries are rising, preheat oven to 425°F.
• Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes. Transfer pastries to a rack.
• Simmer preserves and water, stirring, 1 minute. Pour through a sieve into a bowl, pressing on solids. Brush glaze onto pastries.

PAIN AUX RAISINS

Steps:

• Line two rimmed baking sheets with parchment paper; set aside. Place raisins in a small bowl and add enough hot water to cover. Let plump for 30 minutes. Drain and set aside.
• Place dough on a sheet of lightly floured parchment paper. Roll out to a 12-by-12-inch square, about 1/8-inch thick. Using an offset spatula, spread almond cream evenly over the dough, leaving a 1/2-inch border all the way around. Sprinkle evenly with reserved raisins. Roll tightly into a log.
• Using a floured serrated knife, cut crosswise into 8 to 9 1 1/2-inch-thick slices, and transfer to prepared baking sheets, cut side up, about 3 inches apart.
• In a small bowl, whisk egg together with 1 teaspoon water. Brush tops of rounds with egg mixture. Sprinkle each with 1 teaspoon sugar. Cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until doubled in size and indentation holds when dough is gently pressed with a finger, about 2 hours.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Uncover and brush again lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, 12 to 15 minutes. Let cool on a wire rack.