Pain aux Raisins (Raisin Croissant)
Pain aux Raisins, also known as a raisin croissant, is a classic French pastry. It's a spiral of flaky, buttery dough filled with a creamy pastry cream and plump, juicy raisins. Think of it like a cinnamon roll, but with a lighter, more delicate texture and a subtly sweet flavor profile.
Ingredients
- 2 1/4 cups 280g all-purpose flour, plus extra for dusting
- 1/4 cup 50g granulated sugar
- 1 teaspoon salt
- 1 packet 2 1/4 teaspoons instant dry yeast
- 1/2 cup 120ml warm milk (about 105-115°F)
- 1/4 cup 60ml warm water (about 105-115°F)
- 1/2 cup 1 stick/113g unsalted butter, cold and cut into cubes
- 1 cup 240ml whole milk
- 1/4 cup 50g granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 cup 150g raisins
- 1/4 cup 60ml warm water (to plump the raisins)
- 1 egg beaten (for egg wash)
- 2 tablespoon milk
Instructions
- Start by soaking the raisins in warm water for about 15-20 minutes. This will make them nice and plump. Drain them well before using.
- In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
- Add the warm milk, warm water, and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Roll the dough out into a large rectangle (about 12x18 inches).
- Spread the cold, cubed butter evenly over two-thirds of the dough.
- Fold the unbuttered third of the dough over the middle third, then fold the remaining buttered third over the top, like folding a letter.
- Turn the dough 90 degrees. Roll it out again into a large rectangle (about 12x18 inches).
- Fold it into thirds again, like a letter. This is your first "turn." Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Repeat the rolling, folding, and chilling process two more times. So, you'll roll, fold, and chill; then roll, fold, and chill again. Each time you repeat this step is known as turn. This will will result in three "turns" in total.
- While the dough is chilling, make the pastry cream. In a saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly. This is called tempering, and it prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
- Cook, whisking constantly, until the cream thickens enough to coat the back of a spoon. This usually takes about 3-5 minutes.
- Remove from heat and stir in the vanilla extract and 1 table spoon of butter.
- Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill completely in the refrigerator.
- Once the dough has completed its final chill, roll it out into a large rectangle (about 12x18 inches).
- Spread the chilled pastry cream evenly over the dough, leaving a small border along one long edge.
- Sprinkle the drained, plumped raisins evenly over the pastry cream.
- Starting from the long edge opposite the border, tightly roll the dough into a log.
- Using a sharp knife or dental floss, cut the log into 1-inch thick slices.
- Place the slices, cut-side up, on a baking sheet lined with parchment paper.
- Cover the Pain aux Raisins loosely with plastic wrap and let them proof in a warm place for about 1 to 1 1/2 hours, or until they are puffy and have almost doubled in size.
- Preheat your oven to 375°F (190°C).
- Mix one egg and 2 table spoon of milk. Gently brush the tops of the proofed Pain aux Raisins with the beaten egg wash. This will give them a beautiful golden color.
- Bake for 18-22 minutes, or until golden brown and cooked through.
- Let the Pain aux Raisins cool slightly on a wire rack before serving. They're best enjoyed warm, but they're also delicious at room temperature.