Best Raisin Brioche Pastries Pains Aux Raisins 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.