A flaky, laminated raisin bread swirl filled with vanilla pastry cream and raisins, brushed with egg wash and finished with a shiny sugar syrup, baked until golden.
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Adapted from a video by Deli Cuisine
FAIRE DES PAINS AUX RAISINS COMME À LA BOULANGERIE, C'EST FACILE EN SUIVANT CETTE RECETTE 😉
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1
Dissolve the dry yeast in lukewarm milk, mix gently, and let rest for 5 minutes.
2
In a mixing bowl, combine flour, sugar, and salt, then make a well in the center.
3
Pour the yeast mixture and melted butter into the well and knead by hand until smooth and homogeneous, about 5 minutes.
4
Form the dough into a ball, place it in the bowl, cover with a cloth, and let rise for 1 hour 30 minutes in a warm place.
5
Place cold butter between two sheets of parchment paper, fold the edges to enclose it, flatten with a rolling pin to approximately 20 cm square, and freeze.
6
In a bowl, beat egg yolks with sugar for 2-3 minutes until pale, then add cornstarch and mix until smooth and thick.
7
Bring 300 ml milk with vanilla powder to a boil, remove from heat, then gradually pour into the egg mixture while stirring constantly.
8
Transfer back to the pot, heat over medium heat while stirring constantly until the first boiling bubbles appear. Pour into a container or cover with plastic film directly on the cream and refrigerate.
9
After the dough has risen for 1 hour 30 minutes, remove the cloth, gently degas the dough, and roll it out into a large rectangle large enough to enclose the butter.
10
Place the frozen butter square in the center of the dough and fold the four sides over to wrap it. If the dough is too warm, refrigerate for 30 minutes.
11
Flour the surface and roll out the dough lengthwise, perform a double turn by folding both ends to the center and then in half, wrap with plastic film, and freeze for 30 minutes.
12
After 30 minutes, roll out the dough lengthwise again and perform a single turn, wrap with plastic film, and freeze for another 30 minutes.
13
After 30 minutes, flour the surface and roll out the dough into a square, refrigerating briefly if needed if the dough gets too warm.
14
Loosen the pastry cream with a mixer and spread evenly over the dough without reaching the edges. Sprinkle raisins and roll the dough tightly.
15
Cut the rolled dough at 2 cm intervals with a sharp knife. If needed, keep the dough roll in the refrigerator for easier cutting.
16
Place the raisin buns on a parchment-lined baking sheet, spacing them 5 cm apart, cover with a cloth, and let rise for 45 minutes.
17
Mix one egg yolk with 1 tablespoon of milk to make an egg wash and brush it onto the raisin buns.
18
Bake in a preheated oven at 180°C for 12 minutes until golden.
19
Make a syrup by combining 50g water and 50g sugar, bringing it to a boil for 5 minutes, and brush it on the hot raisin buns straight from the oven to make them shine.
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