This would bewonderful for Mother's Day
* Exported from MasterCook *
Rolls, Pain au Raisin Sweet
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 tablespoons warm whole milk -- (105F/41C to 110F/43C), (52.5 g)
3 1/2 tablespoons granulated sugar -- divided, (42 g)
1 1/4 teaspoons active dry yeast -- (3.75 g)
2 cups all-purpose flour -- divided, (250 g)
3 large eggs -- room temperature (150 g)
1/2 teaspoon kosher salt -- (1.5 g)
9 tablespoons unsalted butter -- softened, (126 g)
2/3 cup raisins -- (114 g)
1/3 cup golden raisins -- (60 g)
3 tablespoons warm brandy -- (45 g)
1 tablespoon unsalted butter -- melted, (14 g)
Frangipane:
7 tablespoons unsalted butter -- very softened, (98 g)
1 cup very finely ground almond flour -- (96 g)
1/2 cup granulated sugar -- (100 g)
1 large egg -- (50 g)
2 1/2 tablespoons all-purpose flour -- (20 g)
3/4 teaspoon kosher salt -- (2.25 g)
3/4 teaspoon almond extract -- (3 g)
Egg wash & glaze:
1 large egg white -- (30 g)
2 tablespoons water -- divided, (30 g)
1 1/2 teaspoons Swedish pearl sugar -- (6 g)
1/3 cup apricot preserves -- (107 g)
Win Mother's Day brunch with this French-inspired pastry. Pillowy,
buttery, and packed with brandy-soaked raisins, our Pain au Raisin
Sweet Rolls make the perfect pièce de résistance. These rolls are
inspired by the pain au raisins, a swirl of puff pastry filled with
raisins and pastry cream. Adapted into a home baker-friendly recipe -
we used brioche instead of laminated dough and our quick Frangipane
instead of pastry cream - these rolls are Mother's Day brunch made easy.
In the bowl of a stand mixer fitted with the paddle attachment,
combine warm milk, 1 tablespoon (12 grams) granulated sugar, and
yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup
(125 grams) flour and eggs; beat at medium-low speed until mostly
smooth, 2 to 3 minutes, stopping to scrape sides of bowl. (Some small
lumps remaining are OK.) Cover and let stand in a warm, draft-free
place (75F/24C) until slightly puffed with small bubbles forming over
top and at edges, 30 to 45 minutes.
Using the dough hook attachment, add salt, remaining 1 cup (125
grams) flour, and remaining 2 1/2 tablespoons (30 grams) granulated
sugar; beat at low speed just until combined. Increase mixer speed to
medium, and beat until dough is elastic and quite smooth, 7 to 10
minutes, stopping to scrape sides of bowl. Add softened butter, 1
tablespoon (14 grams) at a time, letting each piece incorporate
before adding the next. (Dough should pass the windowpane test; see
PRO TIP.) Spray a large bowl with cooking spray. Place dough in bowl,
turning to grease top. Cover and let rise in a warm, draft-free place
(75F/24C) until doubled in size, 40 minutes to 1 hour.
On a lightly floured surface, turn out dough; fold dough 4 to 6 times
to knock out air. Return dough to bowl; cover and refrigerate for at
least 5 hours or up to 8 hours. (You can also do an overnight proof
for a maximum of 12 hours. Make sure to place the dough in a large
bowl, giving it room to grow.)
In a medium bowl, combine raisins and warm brandy; let soak for 20 minutes.
Line a rimmed baking sheet with parchment paper. Using a pastry
brush, coat 6 (3") copper soufflé molds* with melted butter, using
vertical strokes up sides. Flour molds, shaking out excess. Place
molds on prepared pan.
Turn out dough onto a heavily floured surface; lightly sprinkle top
of dough with flour. Roll dough into a 16x10" rectangle. Using a
small offset spatula, dot Frangipane onto dough; spread into an even
layer, leaving a 1/2" border on one long side. Sprinkle soaked
raisins over Frangipane. Starting with borderless long side, roll
dough into a 16" log. Gently shape log with hands to right length and
more even thickness, if necessary. Using a serrated knife dipped in
flour, cut log into 6 (2 1/2" thick) slices, trimming ends if
necessary. Place rolls, cut side down, in prepared molds. Loosely
cover and let rise in a warm, draft-free place (75F/24C) until dough
springs back when touched, 20 to 35 minutes.
Preheat oven to 350F (180C).
In a small bowl, whisk together egg white and 1 tablespoon (15 grams)
water. Using a pastry brush, brush egg wash onto top of rolls;
sprinkle with pearl sugar.
Bake until golden brown and an instant-read thermometer inserted in
center registers 190F (88C), 20 to 30 minutes. Let cool in molds for
5 minutes. Carefully remove from molds, and place on a wire rack.
In a small microwave-safe bowl, combine preserves and remaining 1
tablespoon (15 grams) water. Microwave on high in 10-second
intervals, stirring between each, until melted. Pour mixture through
a fine-mesh sieve; discard solids. Using a pastry brush, glaze top of
rolls with apricot mixture. Serve warm.
Notes: *We used Mauviel M'Passion Mini Copper Souffllé Molds. This
recipe also works in tall (2" high) 8 oz ramekins or jumbo muffin cups.
Pro Tip: Test the dough for proper gluten development. Pinch off
(don't tear) a small piece of dough. Slowly pull dough out from
center. If dough is ready, you will be able to stretch it until it's
thin and translucent. If dough tears, it's not quite ready.
Frangipane: In a large bowl, whisk butter until creamy. Add all
remaining ingredients, and whisk until well combined. Use
immediately, or cover with a piece of plastic wrap, pressing wrap
directly onto surface of paste to prevent a skin from forming.
Refrigerate for up to 4 days. Microwave refrigerated Frangipane in
5-second intervals just until spreadable.
S(Internet address):
"https://www.bakefromscratch.com/pain-aux-raisins-sweet-rolls/";
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Per Serving (excluding unknown items): 858 Calories; 47g Fat (48.8%
calories from fat); 15g Protein; 95g Carbohydrate; 5g Dietary Fiber;
230mg Cholesterol; 472mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 2 1/2 Other Carbohydrates.
NOTES : 2019 - 0508