LOCATION: Recipes >> Breads Yeast >> Raisin Rolls 02
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Raisin Rolls 02
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PAIN AUX RAISINS
600 gr flour
16 gr salt
60 gr sugar
30 gr fresh yeast
4 eggs
220 cl milk
180 gr butter
200 gr sultanas
20 cl rum
225 cl milk
65 gr sugar
2 egg yolks
20 gr corn flour
25 cl milk
1/4 pod vanilla
30 cl rum
Boil 225cl milk with the vanilla. Meanwhile mix the sugar the yolks
the corn flour the rum and the remainning 25 cl of milk. When the
milks starts to boil, pour the mixture, and whisk. Continue stirring
on low heat 2 - 3 minutes till the cream thickens. Cool.
The previous night soak the sultanas in the rum.
Put in a mixing bowl in this order : salt, sugar, flour, eggs,
milk, yeast, and mix 5-7 minutes; add the softened butter, mix
again 5-7 minutes.
Let rest at room temperature 2-3 hours. Keep in refrigerator for
the next day.
Roll the dough (it should be 5mm), spread on top the creme patissiere,
the raisins. Roll the dough and cut at 1cm slices. Glaze and let
raise 1/2 an hour in an oven at 450C, then bake 10-15 minutes at
200C.
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