Sunday, 5 May 2013

Pains aux Raisins

Recipe from Mu Shi Tza

Pains aux Raisins

Makes 12


For the raisins
100g raisins
40ml brandy
For the crème patissiere
2 egg yolks
50g granulated sugar
20g plain flour
250ml milk
1tsp vanilla extract
For the pastry
150ml lukewarm milk
6g fresh yeast or 2g powered dry yeast
250g plain flour, sifted
4g salt
35g granulated sugar 
125g unsalted butter
For glazing
1 egg yolk
1tbsp milk
apricot jam

1. Soak the raisins in the brandy and leave overnight. Drain excess liquid.

2. For the crème patissiere, whisk together the yolks, sugar and flour together in a heatproof bowl until pale and creamy. Place the milk and vanilla in a saucepan and bring to a simmer. Slowly pour into the egg mixture, whilst continually whisking. Transfer the mixture to the saucepan and heat until the mixture reaches 85C and has thickened. Pour into a heatproof bowl, cover with cling film and leave to cool.

3. For the pastry, mix together the milk and yeast. Mix in the flour, salt and sugar. Once well-combined, knead the dough for two minutes, return to the bowl and cover with cling film. Leave to double in size (one or two hours). Briefly knead the dough to knock out the air, cover with cling film and refrigerate for half an hour.

4. Roll out the butter between two sheets of greaseproof paper and chill.

5. Lightly dust a surface with flour, and roll the dough out to a rectangle, approximately 30x35cm. Spread a thin layer of the crème patissiere over the pastry, and distribute the raisins evenly over the top. Roll up the pastry, starting from the short side. Slice the roll into rolls 3cm wide. Place on a baking tray lined with baking paper. Cover with cling film and leave to for 40-50 minutes

6. Preheat the oven to 180C/350F/mark 4. Mix together the egg yolk and milk for the glaze in a small bowl and brush over the pastry. Bake for 20-25 minutes, or until golden brown. Glaze generously with the jam.


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