Photograph of the finished Pain aux raisins

France · Bánh cuộn nho khô

Pain aux raisins

1 hr 30 min Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Raisins Raisins 100 g
  • Photograph of Fresh milk Fresh milk 320 ml
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sugar Sugar 80 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Vanilla Vanilla 4 g

Method

  1. 1 Soak raisins in warm water for 20 minutes to soften them, then drain well.
  2. 2 Knead the flour with milk, sugar, yeast, and eggs, then roll it out three times with unsalted butter, and let each roll rest in the refrigerator for 30 minutes.
  3. 3 To make custard: heat milk with vanilla, beat eggs and sugar, then stir over low heat for 5 minutes until thickened, let cool.
  4. 4 Roll the dough into a rectangular sheet, spread with egg cream, sprinkle with raisins, then roll tightly and cut into 2 cm thick slices.
  5. 5 Arrange the dough slices on a tray and let them rise for 1 hour and 30 minutes until they puff up.
  6. 6 Bake at 180°C for 20 minutes, brushing the surface with sugar syrup while still hot.

With an appliance

  • Air fryer 1 hr 44 min

    Replace step 6: spray the tray with oil, bake the grape rolls in a 195-degree hot air oven for 12 minutes and rotate the tray after 6 minutes; reduce by 8 minutes, the oven is small so you have to divide the slices into several batches.

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