Pain aux Raisins

Pain aux Raisins Danish pastry

Pain aux Raisins are like Danish pastry with vanilla cream, raisins and cinnamon! I’ve never tried to make Danish pastry before, so when I saw this recipe from one of my favorite bakers Paul Hollywood, I just had to try. So one rainy Saturday I decided to go ahead and just do it – it takes some hours all together, but it’s not difficult. I also made double up and put one of the parts in the freezer. Whether it works using them later I don’t know, but I will come back to it at a later stage. You can also make different varieties with the one part. I did and I will post it later. Good luck and enjoy!

This recipe gives about 25 pieces.

500 gr plain flour
10 gr salt
80 gr sugar
50 gr yeast fresh (you can also use 10 gr of dry yeast)
2 eggs
90 ml water
125 ml full fat milk
250 gr cold unsalted butter

Put flour, sugar and salt into a mixing bowl (I use kitchen machine with dough hook). Add the yeast into milk and water and stir until resolved add eggs, whip and pour it into the flour mix. Let it run on low speed for 2 min and increase to medium speed and let run for 6 min.

Put the dough on a slightly floured bench, make a bun of the dough and put it in a plastic bag in the fridge for 1 hour.

During the whole process it’s important to not use too much flour, because it will only get dry and taste awful.

Take the dough out and put it on the bench with a little flour and roll out a rectangle of 50 x 20 cm and about 1 cm thick. Put the butter between two sheets of plastic or greased paper and knock it out with the rolling pin to about 33 x 19 cm. Put the butter on top of 2/3 of the dough. Fold the 1/3 over and then the next 1/3 over there again. You shall now have a sandwich with dough/butter/dough/butter/dough.

Pinch the edges gently together to avoid butter to come out. Put the dough back in the plastic bag and put it back in the fridge for 1 hour.

Take out the dough again and roll out to a rectangle of 50 x 20 cm. Fold 1/3 over the dough and then the other 1/3 on top of that again. Put it in the plastic bag and back in the fridge for 1 hour.

Repeat this process twice more, and after last rolling put the dough in the plastic bag and let rest over night in the fridge.

Next day it’s ready for use.

Use half the dough at the time, keep the other half in the plastic bag in fridge.

Roll out a rectangle about 7mm thick. Spread the vanilla cream on top (leave 3 cm at the long end and brush with eggs for sealing). Sprinkle raisins and cinnamon on top. Roll together as tight as possible without vanilla cream to run out.

Cut the sausage in 3 cm thick pieces and place on a tray covered with greaseproof paper. Let rise for about 1 hour and brush with whipped eggs.

Bake in preheated oven in the middle at 200°C for about 15 min or until golden brown. Remove from oven and cool down.

Mix icing sugar with a little water and sprinkle on top of the pastry and enjoy!

Filling for 1 portion of dough:

1 portion vanilla cream or:
1  instant vanilla cream (With or without heating)
200 gr raisins
1 tbsp. cinnamon or as much as you like
Egg to brush
Icing sugar + water