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Pain aux Raisins
The recipe for the perfect French Pain aux Raisins: flaky, buttery, soft yet crunchy on the outside!
Servings: 25
Course:
Breakfast
Cuisine:
French
Ingredients
Dough
- For the dough
- 750 gms – 3 cups all purpose flour
- 14 gms – 2 packets yeast
- 110 gms – 4 oz. + 2 tsp sugar
- 70 gms – 5 tbsp milk
- 18 gms – ¾ tbsp salt
- 53 gms – 3 ¾ tbsp butter at room temperature
- 23 gms – 1 ½ tbsp milk powder
- 300 gms – 1 ¼ cup water
- For the beurrage
- 490 gms – 4 1/3 sticks butter divided in two (at room temperature)
- For the egg wash
- 2 eggs
- 1 egg yolk
- 1 pinch of salt
Filling
- 1 lt – 4 cups Crème pâtissière made with 1 lt – 4 cups of milk
- raisins softened in warm water
Glaze
- 1 cup sugar
- 1 cup water
Instructions
Dough
Shaping
Glazing
Notes
- As making pains aux raisins is quite time consuming, I suggest you make the above full dose. You can freeze them after you bake them, just let them cool down completely before wrapping them in foil. When you want to eat them, simply take them out of the freezer and put them in a pre-heated oven at 190°C – 375°F for 5 minutes.