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Classic French Pain Aux Raisin

Classic French Pain Aux Raisin

thespruceeats.com
Pain aux raisin warm from the oven is a delight of French patisserie. Make your own frangipane filled raisin pastries with this easy-to-follow recipe. You will be so glad you did.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 18 persons

Ingredients

Instructions

  1. Step 1

    Gather the ingredients.

  2. Step 2

    Stir together the raisins, water, and cognac (if using) and leave for 12 to 24 hours.  

  3. Step 3

    To make the dough, dissolve the yeast in the warm water for 5 minutes in the bowl of a stand mixer .

  4. Step 4

    Add the flour, milk, sugar, 3 tablespoons 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.

  5. Step 5

    Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

  6. Step 6

    Roll the dough into a 10 x 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes more.

  7. Step 7

    Spread the 8 ounces (1 cup) softened butter onto the rectangular dough and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10 x 15-inch shape.

  8. Step 8

    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.

  9. Step 9

    Roll the dough into a 10 x 30-inch rectangle and spread the frangipane across the surface of the rectangle.

  10. Step 10

    Drain the raisins, discarding the liquid, and evenly scatter them over the surface of the almond filling.

  11. Step 11

    Roll the dough into a log and cut it crosswise into 18 slices.

  12. Step 12

    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.

  13. Step 13

    Preheat the oven to 375 F. Whisk the egg and 2 tablespoons milk together to make an egg wash.

  14. Step 14

    Brush the egg wash across the surface of each pastry.

  15. Step 15

    Bake the pains aux raisins for 14 to 16 minutes, until they are puffed and golden brown.
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