Raisin Brioche Pastries (Pains aux Raisins)

Name: Raisin Brioche Pastries (Pains aux Raisins)
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 11
Cuisine: Global
Ingredients: 59 milliliters apricot preserves; 567 grams cold Brioche Dough; 2 Tbsps cornstarch; 3 larges egg yolks; 237 milliliters raisins; 79 milliliters sugar; 1 Tbsps unsalted butter; 1 teaspoons vanilla; 237 milliliters boiling-hot water; 2 Tbsps water; 237 milliliters whole milk

Raisin Brioche Pastries (Pains aux Raisins)

Raisin Brioche Pastries (Pains aux Raisins) requires approximately 25 hours from start to finish. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 323 calories, 8g of protein, and 14g of fat. This recipe serves 11. It is a good option if you're following a vegetarian diet. A mixture of sugar, milk, egg yolks, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Make brioche dough the day before making pastry and chill.

Ingredients you will need

Brioche

Dough

Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes.

Ingredients you will need

Pastry Cream

Raisins

Water

Drain, pressing out excess liquid, and cool to room temperature.

Bring milk to a simmer in a 1 1/2-quart heavy saucepan.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.

Ingredients you will need

Corn Starch

Sugar

Egg Yolk

Milk

Equipment you will use

Wooden Spoon

Whisk

Bowl

Frying Pan

Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.

Ingredients you will need

Vanilla

Butter

Wrap

Equipment you will use

Plastic Wrap

Bowl

Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you.

Ingredients you will need

Brioche

Dough

Roll

Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge.

Ingredients you will need

Pastry Cream

Spread

Dough

Sprinkle raisins evenly over cream.

Ingredients you will need

Raisins

Cream

Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.

Ingredients you will need

Dough

Water

Roll

Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Cutting Board

Baking Sheet

Plastic Wrap

Chill until firm, about 1 hour.

Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.

Equipment you will use

Baking Sheet

Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)

While pastries are rising, preheat oven to 425°F.

Equipment you will use

Oven

Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes.

Equipment you will use

Oven

Transfer pastries to a rack.

Simmer preserves and water, stirring, 1 minute.

Ingredients you will need

Preserves

Water

Pour through a sieve into a bowl, pressing on solids.

Equipment you will use

Sieve

Bowl

Brush glaze onto pastries.

Ingredients you will need

Glaze

·Uncut log can be chilled overnight if desired.·Pains aux raisins can be frozen 1 month, thawed, and reheated in a 350°F oven. However, the pastries really are best when eaten the day they are made.

Ingredients you will need

Raisins

Equipment you will use

Oven