Pain aux Raisin – Raisin Swirl

Again I have been looking for those fabulous breakfast treats, you know the ones that I mean, the sweet, sticky treats that we can get away with eating at breakfast time, instead of having to wait until the morning or afternoon tea breaks.

So this week it has been the Pain aux Raisin, a version of a danish pastry.

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As usual I started my search of the ultimate Pain aux Raisin recipe, looking for that one that ‘just feels right’ as I do with all my recipes.

I already had a few ideas and I have a sweet bread recipe that I use when nothing else feels ‘better’ but this week I thought I would try a brioche recipe. I had some time to work on it and for those of you who know, brioche dough should be made and left overnight in the fridge to firm up as it is very soft and difficult to work with if you don’t do the resting overnight in the fridge.

My search took me to Epicurious which I have been searching a lot lately, they have a great selection of recipes at the moment.

So their recipe for a brioche  was a good start, it was simple and easy to work through, I did read the various reviews and went with it as it did point out that the dough was very soft, but it did firm up after a night in the fridge.

For me the results were too soft, the dough after a night in the fridge resting, did produce a firmer dough, but it was still very soft and difficult to work with. So the next time I will go back to my trusty ‘brioche type’ dough that has all the same ingredients but different quantities and the results are always great.

My recipe for the breakfast dough can be found here.

I did follow the stages of the recipe and the recipe for the creme-patisserie was fantastic and will now be my go-to recipe for creme-patisserie. As an aside, I now have a few new ideas for this recipe and will bring them to you soon.

Make creme-patisserie: Pour the milk into a medium sized pot and place on a medium heat and allow to come to a simmer. In a jug or bowl, whisk together the yolks, sugar, and cornflour and when ready, gradually pour the hot milk into the jug while continually whisking. Pour the mixture back in to the pot and cook over a low heat, continue to whisk until the mixture begins to boil. Continue whisking until the mixture is thick and smooth, take care not to allow the custard to scorch on the bottom of the pot.

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Add the vanilla and butter and whisk until it is all combined, cover the surface with clingfilm and leave to the side and allow to cool to room temperature. (No need to place in the fridge).

Add the raisins to a small bowl and add boiling water to them and leave for 10-15 minutes to allow them to plump up.

So back to the Pain aux Raisin, once the dough was ready, I rolled it out onto a very well floured surface and spread the creme-patisserie over the dough, leaving a small border on the end, (short end), so that when it was rolled, I could seal the log ready for cutting.

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Then drain the raisins and distribute them as evenly as possible over the creme-patisserie. Gently and firmly start to roll the dough up like a swiss roll, I used my bread scraper to help, and in hindsight, it would have been useful to have placed a layer of grease-proof paper on the work top and rolled the dough out on top of it, as it would have helped with the rolling and wrapping that is needed next.

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Roll up the dough tightly and when you get to the end, wet the edge of the dough and make sure that the edge is sticking to the swiss roll/log. Now place the log onto a large piece of grease-proof paper and wrap it up, this will help with the shape while the log is resting/proving. Cover the log with some cling-film or place in a large plastic bag as I did. I also placed the log onto my baguette tray so as to keep the round shape.

Place the log into the fridge for 1 hour to prove. Remove the log and place on the worktop, slice the log into 11-12 pieces and place them onto an oven tray about 2 inches apart. Turn on the oven (220C) and while the oven was coming up to temperature I placed the tray on top of the oven to help the swirls relax and bounce back (after the cutting).

I baked the swirls in the oven for 30 minutes, I had a little peak at 25 minutes, but they needed the additional 5 minutes until they were golden brown.

I removed them from the oven and left them to cool down while I made the glaze, I placed 2 tbsp of orange marmalade into a small bowl and added about 1 tbsp of boiling water and mixed, just to thin down the marmalade, of course this will depend on how thick you marmalade is. I then brushed some of the glaze of the swirls to give them that lovely glaze and WOW they were ready.

Next time, I will make thin icing sugar glaze and drizzle some across the top, as I think it would have just finished them off, but then I do like a little drizzle of the icing sugar glaze on these types of things.

So I hope you enjoy making this recipe as much as I did and of course I do hope you enjoy eating as much as we did.

Enjoy…..

 

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Pain aux Raisin - Raisin Swirl
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Print Recipe
Delicious soft sticky buns with creme patisserie and plump raisins, ideal for breakfast and tea breaks alike. Pain aux Raisins are a great addition to any breakfast table.
Servings Prep Time
11-12 Buns 1.5 hours
Cook Time Passive Time
1 hour 14 hours
Servings Prep Time
11-12 Buns 1.5 hours
Cook Time Passive Time
1 hour 14 hours
Pain aux Raisin - Raisin Swirl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious soft sticky buns with creme patisserie and plump raisins, ideal for breakfast and tea breaks alike. Pain aux Raisins are a great addition to any breakfast table.
Servings Prep Time
11-12 Buns 1.5 hours
Cook Time Passive Time
1 hour 14 hours
Servings Prep Time
11-12 Buns 1.5 hours
Cook Time Passive Time
1 hour 14 hours
Ingredients
Servings: Buns
Units:
Instructions
  1. Make the dough the day before and allow to rest in the fridge over night.
  2. Make the creme patisserie, place the milk into a medium pot and place on a medium heat and bring it to a simmer.
  3. Add the egg yolks, sugar and corn flour to a jug/bowl and whisk together, ensure it is all fully blended. Slowly pour the hot milk into the egg mixture, whisking all the time and then pour it back into the pot and return to a low heat and gradually bring to the boil.
  4. Continue to stir the mixture while it is on the heat until it starts to thicken, once it starts to thicken, whisk hard to ensure it is smooth. Remove the pot from the heat and whisk in the vanilla essence and butter and whisk until it is fully combined.
  5. Cover the creme-patisserie with a piece of cling film, (touching the top) to stop a skin from forming. Leave to one side to cool down.
  6. Place a large piece of grease-proof paper onto the work-surface and cover well with flour, then roll out the dough to a rectangle (18 x 11 inches) and spread with the creme-patisserie, leaving a 1 inch space at one of the short ends.
  7. Drain the raisins and evenly spread the raisins over the creme-patisserie. From the short end of the dough, using the grease-proof paper, start to roll the dough up into a log. When you come to the end of the dough, wet the end with a little water and make sure the end sticks to the length of the log.
  8. Using the grease-proof paper, wrap the log up and place it into a plastic bag or cover with cling-film and place on a baguette tray to rest. All it to rest for 1 hour.
  9. When ready, remove the dough from the bag and unwrap the grease-proof paper, using a sharp knife, slice the log into 11-12 slices and place onto a baking tray with grease-proof paper.
  10. Heat the oven to 220c. Place the tray onto of the cooker until the oven is upto temperature and then place the tray into the oven and cook for 30 minutes.
  11. Remove the buns from the oven and allow to cool while you prepare the glaze. Place the orange marmalade and boiling water into a cup or a small bowl and mix together well.
  12. Using a pastry brush, brush the glaze over the buns.
Recipe Notes

The buns will keep for a couple of days in an air-tight box.

To warm them through, place in an oven 180C for 10 minutes.

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