Wednesday, 18 February 2009

This recipe is adapted from a recipe on the freshloaf website.
Since I finished baking them in the evening we had one each as dessert. I tried making pain au raisins from a different recipe before, but the dough was far too wet. These turned out very nicely.
Pain au lait
1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast
3/4 cup water
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
2 Tablespoons powdered milk
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

If using active dry yeast, proof it in 1/2 cup of warm water for 10 minutes. If you are using instant yeast, as I did, it can just be mixed in with the dry ingredients in the next step.

In a large bowl combine the flour, salt, powdered milk, and sugar. Add the yeast, water, and eggs and mix until ingredients are combined. Add the softened butter and mix or knead until the ingredients are thoroughly combined. You should have a fairly sticky, satiny dough.

Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size (approximately 1 to 1 1/2 hours). Punch the dough down, return it to the bowl and cover it again, and place it in the refrigerator overnight.

The next day divide the dough in half and, while still cold, roll out each piece into a large rectangle, approximately 10 by 12 inches. I put a different filling on each piece.

1: I spread the dough with Black and Greens Chocolate hazelnut spread. I left a 1" margin which I brushed with egg wash. The rolled up log was sliced across into about 10 pieces, each flattened slightly and brushed with egg wash. Let rise. Follow cooking directions below.

2:Pain au raisins

For this I made creme patissiere and soaked a handful of raisins in a mixture of brown rum and water.

Spread the rectangle with the creme patissiere again leaving a 1" margin. Sprinkle the drained raisins over.

Roll the the dough up into a large log and then slice it into about 10 pieces. Place each of the pieces onto a parchment-lined or well greased baking sheet, press down on them with the palm of your hand to flatten them, and then paint them gently with the egg glaze.Let  rise for 45 minutes to 1 hour until they are puffy. Preheat the oven to 180C and bake for between 15 to 17 minutes, until they are golden brown.

Creme Patissiere

1/2 pint milk

2 egg yolks

2oz caster sugar

3/4 oz plain flour

3/4 oz cornflour

vanilla essence

Heat the milk to just below boiling. Cream the egg yolks with the sugar until pale, mix in the two flours then the milk. Put back into the pan and bring slowly to the boil stirring continuously with a whisk. Continue until it thickens, add vanilla essence and let cool.

from: Leith's Cookery Bible

Egg Wash

Beat one egg with one tablespoon milk

I have submitted this post to YeastSpotting

1 comment:

  1. Thanks for sending these lovely snails to YeastSpotting!


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