Perfect Pains aux Raisins
Time:
16h (split over 2d)
Difficulty:
Challenging
Loot:
18 pastries
The London Marriott (OXBO in South Bank, thanks y’all) is what gave me my first taste…
I remember that my dad just sort of snuck it onto my plate behind two other little pains aux chocolats. Honestly, I was skeptical at first. I’m not usually a fan of raisin pastries (to hell with oatmeal-raisin cookies). But when I took that bite, a new world opened up to me.
Flaky layers, a refreshingly light almond cream, and the soft, spiced, sweet little morsels that failed to register as the sin of dried fruit. And now, I’m here to spread the gospel of raisin pastries to all the picky eaters of the world. Even my younger siblings who never touch dried fruit couldn’t eat less than 2-3 of these. This one’s definitely a bit more of a challenge. But trust me: the recipe won’t disappoint.
*Before the French get mad:
To any French readers, there are some techniques in here that are not particularly traditional. I made this one with a US audience in mind, to adapt to what we have available. If you see something I can do differently, let me know in the comments. I’m always open to learn.
Word to the Wise
Soak your raisins the night before: You need at least 10 hours for these to be prepped right.
Clear out a full day for this recipe: With all the proofs/rises, these are a day project. I’m not gonna lie. Block out your schedule.
Mix your ingredients until JUST able to hold shape. This is not bread dough. Croissant dough requires a lot less mixing since you want it to be soft and flexible enough to fold multiple times.
If the dough is dry/has deep cracks, add 1 tsp water. If too sticky add 2 tsp flour: Make sure when you’re done, it feels rough and wet to the touch, but not too sticky.
Cut your logs in a back-and-forth motion: Pause. Think of it like how lumberjacks used to saw apart logs. Be gentle and don’t apply too much pressure.
Microwave hard almond paste for around 30 seconds: It happens when you have inconvenient leftovers. To breathe life back into old almond paste, just microwave it.
Tips for Folding
Roll out your dough into a 10×15-inch sheet.
Fold the dough into thirds, with one side over the center.
Fold the other side over the middle “letter-style.” Repeat.
Ingredients
Raisins (night before)
¾ cup raisins
¾ cup water
⅓ cup cognac OR brandy OR
⅓ cup dry sherry
1 tsp vanilla extract
Dough
4 tsp instant dried yeast
½ cup warm water
1-2 tsp water
3 ½ cups all-purpose flour
½ cup milk
⅓ cup white granulated sugar
3 tbsp unsalted butter, melted
1 ½ tsp salt
1 cup unsalted butter, cold (2 sticks)
Frangipane
⅓ cup almond paste
1 egg
2 tbsp unsalted butter
2 tbsp sugar
1 tbsp all-purpose flour
Egg Wash
1 large egg
2 tbsp milk
Instructions
Raisins (night before):
Add your raisins to a medium sized bowl.
Add your water, dry sherry, and vanilla extract and give it a little stir.
Seal the top of the bowl with saran wrap and store at room temperature for at least 10 hours.
Dough
Pour your yeast and warm water into a mixing bowl. Let it rest for 5 minutes until frothy.
Melt 3 tbsp of butter in the microwave. Make sure it is warm to the touch, but not burning.
Add in flour, sugar, salt, melted butter, and milk.
Using the dough hook attachment on a stand mixer (or your own arm and a spatula), mix the dough until just combined at medium speed (roughly 3 minutes).
If the dough is dry, cracked, or crumbly, add in 1 tsp of water and mix for about 20 seconds. If it’s still too dry, do this again. The dough will be done when it is rough and wet to the touch. If it’s solid and sticks together, take it off the hook IMMEDIATELY.
Shape your dough into a sticky ball, and seal with saran wrap loosely. Let it rest at room temperature for 40 minutes.
On a lightly floured cutting board, with a lightly floured rolling pin, roll out your dough into a 10x15-inch sheet.
Using a cheese grater, shred all of your cold butter onto your sheet of dough. Make sure it is distributed evenly by spreading it with a spoon or butter knife.
Loop (2x):
Fold the dough letter-style in thirds (fold the shortest side over the middle third, then the other side over that). Think of it like folding a shirt.
Roll the dough back out into a 10x15-inch sheet.
Fold the dough letter-style again back into thirds (repeat step 9). Reseal the dough with saran wrap and store in the fridge for 1 hour before taking it out again.
Frangipane (while chilling dough)
Melt 2 tbsp of butter in a microwave. Make sure its roughly the temperature of bathwater so it doesn’t cook the egg.
Add ⅓ cup almond paste and your melted butter to a medium mixing bowl. Stir with a spatula until creamy and combined.
Add in your sugar and stir until thoroughly combined.
Crack your egg and stir until fully combined into the mixture. The volume should have expanded and the mix should start to look liquidey.
Add your flour and mix until combined. The mixture should now be a little thicker.
Assembly
Remove your dough from the fridge and roll out into a 10x30 sheet on a lightly floured cutting board.
Using a spatula, spread your frangipane evenly across the entire surface of the dough.
Using a sieve or a strainer, drain your raisins from the night before. Scatter the raisins in an even layer above the surface of your dough, but keep them away from the edges.
Grabbing the longer side of the dough, carefully roll your sheet into a long cylinder. Once you get to the end, try to pinch the seam closed.
Using a kitchen-knife or a bench scraper, cut your dough “log” into roughly 18 pieces. If using a knife, be sure to go back and forth in a sawing motion to avoid squishing down the logs.
Place your cut pastries into a baking sheet lined with parchment paper and cover with a damp towel for 1 hour. Preferably put them someplace warm (75-80 degrees Fahrenheit) and make sure they are all spaced roughly 2 inches apart.
Preheat the oven to 375 degrees Fahrenheit.
Prepare your egg wash by beating together your egg and 2 tbsp of milk.
Remove the towel to check on your pastries. They should have risen and about doubled in size.
Brush each pastry with egg wash.
Bake each tray in the oven. Baking times may vary, but for a good rule of thumb. Check to make sure the tops are completely golden. Here is a guide of baking times:
12 pastries: 20-22 minutes
6 pastries: 18 minutes
Take out of the oven and enjoy hot.