French breakfast dishes are equally indulging and sinful as their other dishes. But the French breakfast recipe that is mentioned in this particular article is simply outstanding. Very few breakfast dishes in any other country may be as exquisite and tasty as the “pain aux raisin” of France.
Pain aux raisin is a coiled pastry which resembles a snail and is filled with a pastry filling and lots of inflated raisins. The food in itself is quite versatile but it is normally served with a cup of coffee. So, follow this recipe to prepare pain aux raisins in your home and to bring down French breakfast right on your dining table.
Difficulty level: Medium
Yields per recipe: 8-10
Time required for preparation: 25-26 hours
Time required for baking: 12-14 minutes
250 grams of all-purpose flour
1 large egg
3/4th cup of milk, warmed
2 cups + ½ cup of golden raisins
1 teaspoon of milk
2 sticks of unsalted butter, at room temperature
1 tablespoon of active dry yeast
1 teaspoon + ½ teaspoon of salt
½ cup of water, warmed
4 tablespoons of white granulated sugar
For the Crème Pâtissière
3 egg yolks
2 cups of milk (at room temperature)
1 teaspoon of pure vanilla extract
5 tablespoons of all-purpose flour
½ cup of white granulated sugar
A pinch of salt
5 tablespoons of powdered sugar
1 large mixing bowl
1 sauce pan
1 rolling pin
Plastic cling film
2 cookie sheets
1 wire whisk
2 parchment papers
1 rubber spatula
1 sharp knife
1 medium sized bowl
Method of Preparation
1. Put the raisins in a bowl and pour some water over them so that the raisins get completely submerged in the water. Let the raisins sit in the water overnight before they can be used. Next, take a large mixing bowl and put the yeast in it. Pour ½ cup of warm water over the yeast and then give the solution a nice mix with a wire whisk.
Follow that by adding the flour a little at a time, so that you can mix it nicely with the water and yeast. Once all the flour is combined, add the salt, 1 egg and sugar to the dough and then knead the dough once again to combine everything.
2. Finally, add-in 3/4th cup of milk and mix it with the dough to form sticky dough. Once the dough is prepared, transfer it to a lightly floured surface to knead it until it becomes soft. The dough should not stick to the hands after kneading it in the flour.
Once done, put the dough in a lightly oiled bowl and coat the dough with oil. Then cover the bowl with plastic cling film to allow the dough to rise for 1-1 ½ hours or until the dough doubles up in size.
3. While the dough is resting, take a saucepan and place it on the stove. Light up the flame and maintain it on medium. Pour 2 cups of milk in the saucepan and add ½ cup of granulated sugar to it. Turn up the flame to set it on medium high and wait for the milk to come to a boil. While the milk comes to a boil, take a large bowl and put the eggs and egg yolk in it.
4. Whisk the eggs with a wire whisk and then add the powdered sugar and flour to it. Whisk the mixture once again to combine the sugar and the flour with the eggs and then set aside. Once the milk comes to a boil, turn off the flame and let the milk mixture cool down. Once cooled, pour the milk mixture over the eggs mixture and then whisk to combine.
5. Once mixed, pour the egg and milk mixture into the saucepan and place the saucepan on the stove. Cook the sauce stirring occasionally until it thickens up to achieve a thick sauce like consistency. Once done, add the vanilla extract and then turn off the flame to cool down the sauce.
Next, place a plastic wrap on your working table and place the butter on one side of it. Cover the butter with the other half of the plastic wrap and then press it down into a ½-inch thick square. Once done, insert the covered butter into the refrigerator to harden it up.
6. Now take out the risen dough from the bowl and transfer it to a lightly floured surface. Press the dough with your fingers and then roll it out into a large circle. Then place the hardened butter slab at the center of the rolled out dough. Then pull the sides of the dough one by one and fold them over the butter slab just like an envelope. Next, roll out the dough envelope into a rectangle.
Then pull up the side of the dough nearest to you and fold it over to press it down at the center of the dough. Pull up and fold the opposite side in the same manner and then fold the dough in half through the center to make it look like a closed book.
7. Once done, cover the dough with a plastic wrap and place it in the refrigerator for 30 minutes. Take out the dough after 30 minutes and then roll it out to fold it 6 more times by maintaining an interval of 30 minutes after every fold. Once all the folds are completed, take the folded dough and wrap it up with a plastic film. Place the dough in the refrigerator to refrigerate it overnight.
8. Once the time elapses, take out the dough and unwrap it. Then roll out the dough into a rectangle while trying to make it as large and as thin as possible. Once done, spread the crème pâtissière over the entire dough and then drain the raisins to spread them all over the rolled out dough.
Then carefully lift the side of the dough opposite to you to roll it. Continue rolling the dough until you get a thick rope like thing. Once done, brush the other end of the dough with the egg yolk and 1 teaspoon of milk mixture to stick the dough.
9. Once done, cut the dough rope horizontally into 1- 1½ inch thick pieces, so that you get small coils. Then place the coils on parchment paper lined cookie sheets and allow them to rise for 1 hour. Once done, brush the top and sides of the coils with the remaining egg wash and then insert the cookie sheets into a 400 degrees Fahrenheit preheated oven to bake them for 12-14 minutes or until the top turns into a light brown color.