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LOCATION: Recipes >> Breads Yeast >> PAINS AUX RAISINS (Raisin Rolls)

Print this Recipe    PAINS AUX RAISINS (Raisin Rolls)

Ingredients for the brioche dough:
250 g / 8.75 oz / 2 1/4 cups flour
150 g / 5.25 oz / 2/3 cup butter, softened
3 eggs
30 g / 1 oz / 1/8 cup sugar
10 g / 0.35 oz fresh yeast or 1 1/4 tsp dry yeast
1/2 teaspoon salt

Ingredients for the creme patissiere:
1/4 l / 1/2 pint / 1cup milk
50 g / 1.75 oz / de sucre en poudre
1 packet vanilla sugar or 2 tsp vanilla extract
20 g / 0.7 oz / 2 1/2 Tbsp flour
2 egg yolks

150g / 5.25 oz / 1 1/4 cups raisins *
5 cl / 3.5 fl.oz / 1/5 cup rum
5 cl / 3.5 fl.oz / 1/5 cup lukewarm water

Preparation of the brioche dough: Dissolve the yeast in 2 tablespoons
of lukewarm water. In a small bowl, mix the milk, the salt and
the sugar. Put the flour in a large bowl. Make a well and add the
yeast and the milk. Mix. Then add the eggs one by one, mixing
after each. Knead to make the dough elastic. Add the butter, a
small piece at a time. Cover the bowl with a towel. Let the dough
rest for about 12 hours in the fridge. Incorporer le beurre par
petits morceaux.

Knead again and let rise in a lukewarm place.

Let the raisins soak in the rum/water mixture while you prepare
the creme patissiere.

Boil the milk. Beat the sugar, the vanilla sugar, and the egg
yolks until creamy white. Incorporate the flour. Add the hot milk.
Pour the whole mixture into a clean saucepan. Cook over low heat
until it starts to simmer. Take off the heat and sprinkle with
sugar. Let it cool completely.

Flour your working surface generously. Drain the raisins. Roll
out the dough into a large rectangle. Spread with the creme and
sprinkle the raisins. Roll the dough into a log. Cut 1" slices.
Place on cookie sheet with parchment paper. Let rise for about 1

Bake 15 minutes in a preheated oven (220 C, 425 F, gas 7).


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