Classic French Pain Aux Raisin
A classic French patisserie, Pain aux Raisin, features frangipane-filled raisin pastries that are delightful when served warm.
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Instructions
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Combine raisins, water, and optional cognac; soak for 12-24 hours.
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Dissolve yeast in warm water for 5 minutes in a stand mixer bowl.
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Add flour, milk, sugar, 3 tablespoons melted butter, and salt; mix on medium speed for 2 minutes. Add extra flour (1 tablespoon at a time) if dough is too sticky, until firm.
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Shape dough into a ball, cover, and rest at room temperature for 30 minutes.
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Roll dough into a 10x15-inch rectangle, cover, and let rise for 40 minutes.
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Spread 8 ounces softened butter onto the dough, fold into thirds (like a letter), then roll back into a 10x15-inch rectangle.
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Fold dough into thirds again, cover, and refrigerate for 1 hour. Repeat this process once more.
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Roll dough into a 10x30-inch rectangle and spread frangipane across the surface.
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Drain raisins, discard liquid, and scatter evenly over the almond filling.
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Roll dough into a log and cut crosswise into 18 slices.
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Arrange slices on a lightly greased baking sheet, 2 inches apart. Cover and let rise for 60-90 minutes until nearly doubled.
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Preheat the oven to 375 F. Whisk egg and 2 tablespoons milk to create an egg wash.
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Brush egg wash over each pastry.
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Bake for 14-16 minutes until puffed and golden brown.