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Pain au Raisin

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  • Yields

    12 pastries

  • Ease of preparation

    Medium

Ingredients

  • 1 cup (240 ml) raisins
  • 1 cup (240 ml) boiling water
  • 2 ¼ teaspoons (11 ml) yeast
  • ¼ cup (60 ml) warm water
  • 1/3 cup (80 ml) butter, divided
  • 1 cup (240 ml) milk
  • 2 eggs
  • 1/3 cup (80 ml) sugar
  • 4 cups (960 ml) bread flour

Almond cream

  • 1/3 cup (80 ml) unsalted butter, room temperature
  • 1 cup (240 ml) ground almonds
  • 2 tablespoons (30 ml) flour
  • ½ cup (120 ml) sugar
  • 2 eggs
  • 1 teaspoon (5 ml) almond extract
  • 2 teaspoons (10 ml) vanilla extract

Buttery icing glaze

  • ½ cup (120 ml) butter, melted
  • 1 cup (240 ml) icing sugar
  • 2 tablespoons (30 ml) milk

Directions

  1. Add the raisins to a bowl. Pour the boiling water over top. Let the raisins sit to rehydrate.
  2. To the bowl of a stand mixer, add yeast and warm water and shake the bowl a little to agitate. Let sit 10 minutes until mixture is bubbly.
  3. In a saucepan, melt 1/3 cup (80 ml) butter with the milk. Remove from heat and let cool. Pour into bowl with yeast mixture and mix. Add eggs and whisk in. Add 1/3 cup (80 ml) sugar and mix in. Slowly add bread flour with the dough hook running. Stop adding flour when dough is tacky. Cover and let rise 1 hour, or until doubled.

To make almond cream

  • Add butter, ground almonds, flour, sugar, eggs, almond extract, and vanilla extract a bowl. Mix until smooth.

To make buttery icing glaze

  • Add melted butter to a bowl. Add icing sugar and milk a bit at a time, stirring, until it reaches a drizzle consistency.

To finish

  1. Drain raisins.
  2. Roll out dough into a large rectangle. Spread the almond cream on top. Sprinkle the raisins on top of the almond cream. Roll rectangle tightly along longest side to form a filled log. Cut into slices. Place on a baking tray. Let rise, uncovered, for 1 hour.
  3. Melt remaining butter. Brush on pastries. Bake at 375 F (190 C) for 12-15 minutes.
  4. Remove pastries from the oven. Drizzle with icing glaze while they’re still warm.
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