Pains aux raisins

Pains aux raisins

If you’ve managed to make the Pâte à Brioche Feuilletée and survive, well done! Now, as the best application for this beautiful dough, here’s the recipe for these gorgeous Pains aux raisins – a truly delightful and calorific treat!

Pains Aux Raisins
(from The Cook’s Book)

Ingredients
1x Pâte à Brioche Feuilletée dough
200g almond cream (frangipane)
250g sultanas/white raisins, soaked overnight in orange juice

1. On a floured surface, roll the dough into a rectangle about 60cm long and 2.5cm thick. Spread the almond cream (also known as frangipane) over the dough, leaving 2cm clear all around the edges.

2. Sprinkle the raisins evenly over the almond cream, then roll up the dough like a swiss roll, starting from one of the long sides.

3. Using a sharp knife, cut the roll into 24 slices about 2cm thick. On each slice, tuck the end underneath to prevent the scroll from unrolling as it expands.

4. Place the pastries 5cm apart on baking trays lined with baking paper, and place them in the freezer to chill for 30 minutes. Remove them from the freezer and let rise in a warm room until they have doubled in size (the time will differ from person to person and according to the warmth of their environment).

5. Once they have doubled, preheat the oven to 180 degrees C and bake them for 15-18 minutes or till golden brown on top. As soon as the pastries come out of the oven, brush them with some orange glaze.

6. Enjoy these whilst they’re still warm from the oven, preferably with a mug of tea or coffee, and don’t forget to make some time for a walk so you don’t feel too bad about these sinful little pastries ;)

Now, the recipe called for some very involved orange glaze that I just could not be arsed with after making the dough, so I made up my own :)

Orange Glaze

1/3 cup orange marmelade, warmed and strained of bits
1/4 cup soft icing mixture
1 tbsp hot water

Mix all three ingredients together till you have a smooth, watery mixture, and leave in a container. Heat in the microwave before spreading on the pastries :)

[tags]pains aux raisins, sultana scroll, butter bread, croissants, brioche, french cuisine, sticky bun, recipes[/tags]

Comments

  1. Hi Ellie
    I have just started reading your blog and I love it! Your recipes and pictures are great, now I just have to start trying them out. I too do not have a kitchen aid, but have a food processor with a dough hook, so it’s good to know it actually works! p.s. I don’t have an ice cream maker either!

  2. It won’t work quite as well as an actual kitchen aid or other heavy duty mixer, but it will work enough to make something like this :)

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