Pain aux Raisins

Ingredients

• ½ cup whole milk, warm (110°F)
• 2.5 tsp active dry yeast
• 3.5 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp salt
• 2 large egg yolks
• 6 tbsp butter, cold + cubed
• 3 tbsp butter, softened
• ½ cup brown sugar
• 1.5 tsp ground cinnamon
• ¾ cup raisins
• ¾ cup powdered sugar
• 1.5 tbsp milk

Instructions

1. 1

   Stir warm milk with yeast in a small bowl. Let sit 5 minutes until foamy.

2. 2

   In a large bowl, whisk flour, sugar, and salt. Create a well in the center.

3. 3

   Pour yeast mixture and egg yolks into well. Mix with a wooden spoon until shaggy.

4. 4

   Knead on a floured surface for 5 minutes until smoother, then add cold butter.

5. 5

   Knead another 5–7 minutes, working butter in gradually, until dough is smooth.

6. 6

   Shape into a ball, place in an oiled bowl, cover with plastic wrap.

7. 7

   Let rise in a warm spot for 90 minutes until doubled.

8. 8

   Punch down dough. On a floured surface, roll into a 16×12 inch rectangle.

9. 9

   Spread softened butter over dough, leaving a 0.5-inch border on all sides.

10. 10

    Mix brown sugar and cinnamon in a small bowl. Scatter evenly over butter.

11. 11

    Sprinkle raisins evenly over sugar mixture. Press gently to adhere.

12. 12

    Roll dough tightly into a log starting from the long side. Seal seam with your finger.

13. 13

    Cut log into 6 equal pieces with a sharp knife (clean between cuts).

14. 14

    Place rolls cut-side up in a greased 9×13 baking dish, spacing slightly apart.

15. 15

    Cover with plastic wrap and let rise 45 minutes until puffy.

16. 16

    Preheat oven to 375°F. Uncover pastries and bake for 20–25 minutes until golden.

17. 17

    Whisk powdered sugar with milk until smooth. Cool pastries 5 minutes.

18. 18

    Drizzle glaze generously over warm rolls. Serve warm or at room temperature.

Tools you’ll need

• large mixing bowl
• small bowl
• wooden spoon
• rolling pin
• plastic wrap
• 9×13-inch baking dish
• sharp knife
• whisk
• measuring cups and spoons
• floured work surface
• oven thermometer (optional but recommended)

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