Raisin Danish Pastry Spirals Pain Aux Raisins Recipes

RAISIN DANISH PASTRY SPIRALS - PAIN AUX RAISINS

Steps:

• In a heavy bottom saucepan, add the egg yolks, sugar, flour, and vanilla bean paste. Combine until smooth. Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps. Pro tip - Gradually, add the milk a little at a time to prevent lumps.
• Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all. The cream must be thick so it can be spread in the pastry.
• Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap. Chill in the fridge for 4 to 6 hours.Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids. The cream must be thick so it can be spread in the pastry.
• Soak the raisins in rum for 4 hours up to overnight. Drain well before using it
• Heat the apricot jam and water on low heat until dissolved. Strain through a sieve - set aside until ready to use. Pro tip - If necessary, warm in the microwave for 10 seconds before using it.
• Dry ingredients - In the bowl of a stand mixer with the hook attachment combine flour and salt. Set aside. You can also use a food processor to make this dough. Pro tip - Salt slows fermentation so we add it to the flour rather than directly into the wet mixture.
• Yeast mixture - In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla extract. Pro tip - you don't need to activate the instant variety but, I like to ensure my yeast is good. So, I leave the mixture aside for 3 to 5 minutes, if it foams it's good to go.
• Wet to dry - Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.Pro tip - the dough will be soft and sticky but do not add any more flour just yet.
• Knead - Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium Alternatively, you can knead by hand for 5 to 7 minutes.
• Rest - The dough will be soft and slightly sticky. Remove from the mixer, and shape into a ball. Place in an oiled bowl, cover with plastic wrap and chill for 15 minutes.Pro tip - Unless the dough is too soft and sticky you do not need to add any more flour. Also, if necessary add a few tablespoons only.
• Template - Use a parchment paper to create a template 12 x 6-inches (see video) - set aside.
• Cream - In the same bowl of the electric mixer bowl (no need to wash), cream the butter and flour just until combined. Transfer to the prepared parchment paper template. Spread evenly with a spatula. Use a rolling pin to guide it inside of the template towards the corners (see video)
• Divide - Use a ruler to mark them at 6 inches. So, now this will give you two 6 x 6-inch blocks (see video). Pro tip - we need 2 sheets of butter 6 x 6 inches each. You can use a 6-inches square baking pan to make two such blocks. This 12 x 6 method ensures the blocks are even. Pro tip - be gentle with the rolling pin using a spreading motion so the butter doesn't come out of the corners.
• Chill in the fridge for 15 minutes.Pro tip - We want the fat to be cold but still be flexible so that when we roll it will spread between the folds. If you chill too long it will break rather than spread.
• Roll - Transfer the dough to a lightly floured surface. Roll to a long rectangle of 7 x 18-inches.
• Fold - Open the butter block and divide it into 2 at the mark you created. Now you should have two - 6 x 6-inch blocks. Place one block over the center. Fold one side over. Then, place the second block on top and fold the other side over. Pro tip - Now you should have layers of dough, butter, dough, butter, dough - makes sense?
• Chill - Wrap the dough, place it on a baking sheet, and into the refrigerator - chill for 15 minutes.Pro tip - if the dough and butter are still cold when you wrap you can continue with the first fold. Also, in warm places, you may need more cooling time.
• Turn the dough - Roll the chilled pastry dough into a rectangle - with the short side facing you. Roll to a rectangle approximately 6 x 12-inches.
• First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap in plastic on a baking sheet and place into the fridge to chill for 30 minutes.
• Second fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
• Third fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video).
• Chill - After the third fold, chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.Pro tip- it is very important that the dough be well cold before using; otherwise, the folds will blend ruining all your effort.
• Divide - Roll the dough into a 6 x 12-inches rectangle. Divide into 2. Place one in the fridge while you work on the second one.Pro tip - you want to work in batches so the dough stays cold at all times. Also, it means you won't roll too thick.
• Rectangle - Roll the dough to about a 10 x 12-inch rectangle.Pro tip - it is very important that the dough is very chilled when you roll otherwise the butter can ooze out of the sides and you will not have a flaky pastry.
• Fill - Spread a generous amount of pastry cream over the dough making sure to get all the corners as well. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).Pro tip - this process is similar to making cinnamon rolls. If necessary chill the dough in the fridge again before slicing.
• Divide - Cut into 1 1/2-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces. Place on a silicone mat or parchment-lined baking tray
• Proof - Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.
• Oven - Preheat the oven at 375°F/ 190°C / Gas Mark 5. Brush the pastry with a beaten egg.
• Bake - Bake in the hot oven for 20to 25 minutes until rich golden brown. Pro tip - if the pastries become too dark while baking, tent them with an aluminum foil.
• Glaze- Remove from the oven and let cool on the tray for 10 minutes. Then, using a pastry brush glaze them with the prepared apricot glaze. (below) Pro tip - if you brush while the pastry is very hot it will absorb all the glaze and become too sweet and you won't have that shiny appearance.
• Cool - Transfer to a cooling rack and cool them completely before storing. These pastries are best enjoyed on the day they are baked. But, they also freeze well for months.

RAISIN BRIOCHE PASTRIES (PAINS AUX RAISINS)

Steps:

• Make brioche dough the day before making pastry and chill.
• Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature.
• Make pastry cream:
• Bring milk to a simmer in a 1 1/2-quart heavy saucepan. Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.
• Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
• Make pastries:
• Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge. Sprinkle raisins evenly over cream. Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.
• Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
• Chill until firm, about 1 hour.
• Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
• Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
• While pastries are rising, preheat oven to 425°F.
• Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes. Transfer pastries to a rack.
• Simmer preserves and water, stirring, 1 minute. Pour through a sieve into a bowl, pressing on solids. Brush glaze onto pastries.

RAISIN DANISH PASTRY SPIRALS - PAIN AUX RAISINS

Steps:

• In a heavy bottom saucepan, add the egg yolks, sugar, flour, vanilla. Combine until smooth.
• Gradually add the milk and cream stirring with a whisk to prevent lumps.
• Then, place on medium heat - cook stirring continuously until thick and coats the back of a wooden spoon.
• Strain through a sieve or mesh to remove any curdled eggs.
• Cover with a plastic wrap making sure the plastic touches the surface of the pastry cream to prevent a skin.
• Chill in the fridge for 4 to 6 hours.Tip - You do want to ensure this pastry cream is thicker than pouring consistency - so it will be spreading consistency when cooled.
• Soak the raisins in rum for 4 hours up to overnight. Drain well before using it
• Heat the apricot jam and water on low heat until dissolved.
• Strain through a sieve - set aside until ready to use.
• If necessary, warm in the microwave for 10 seconds before using it.
• Dry ingredients - Combine flour and salt in the bowl of a stand mixer with the paddle attachment
• Yeast mixture - In a measuring cup, combine milk, sugar, yeast, egg, and vanilla.
• Add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
• Then, gradually add the room temperature butter one tablespoon at a time.
• Once all the butter is in, knead for 3 minutes on medium (or 5 to 7 minutes by hand). The dough will be soft and slightly sticky.
• Remove from the mixer bowl, shape into a ball. Place in an oil bowl and chill for 15 minutes.
• Use parchment paper to create a template 12 x 6-inches. (see video) - set aside.
• In the same mixer bowl with the paddle attachment (no need to wash), cream the butter and flour just until combined.
• Transfer the creamed butter to the prepared parchment paper template.
• Spread evenly with an off-set spatula. Use a rolling pin to guide the butter inside the template towards the corners (see video)
• Use a ruler to mark the butter at 6 inches so you can late use this as two 6 x 6-inch blocks (see video). Chill in the fridge for 15 minutes.
• Transfer the dough to a lightly floured surface. Roll to a long rectangle 7 x 18-inches
• Open the butter block and divide the butter into 2 at the mark you created. Now you should have two - 6 x 6-inch butter blocks.
• Place one butter block over the center. Fold one side over.
• Then, place the second butter block on top and fold the other side over.
• Wrap the dough - chill for 15 minutes.
• Roll the chilled pastry dough into a rectangle - with the short side facing you.
• Roll to a rectangle approximately 6 x 12-inches.
• First fold - Fold the dough lengthways into thirds like a business letter (see video).
• Wrap and place into the fridge to chill for 30 minutes.
• Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again.
• Second fold - Fold the dough into thirds again like a business letter (see video).
• Place in the fridge for 30 minutes if necessary.
• Then, roll the dough again lengthways with the short side facing you to about 6 x 12-inches long.
• Third fold - Fold the dough one last time into thirds again like a business letter (see video).
• Chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.
• Roll the dough into a 6 x 12-inches rectangle. Divide into two. Place one in the fridge while you work on the second one.
• Roll the dough to about 10 x 12-inch rectangle.
• Spread a generous amount of pastry cream over the dough. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).
• Cut into 1 1/2-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces.
• Place on a parchment or silicone mat lined baking tray
• Cover the Danish with a clean kitchen cloth - let poof for 45 minutes.
• Preheat the oven at 190 C / 375 F.
• Brush the danish pastries with beaten egg.
• Bake in the hot oven for 20 to 25 minutes until rich golden brown.
• Cool on the tray for 10 minutes,
• Then, glaze them with the prepared apricot glaze.
• Danish pastries are best enjoyed on the day they are baked. But, they do freeze well too.

SPIRAL RAISIN DANISHES

Steps:

• On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes - they will almost double in size.
• Preheat the oven to 375 °F (190 °C). Brush the risen Danishes with eggwash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
• To glaze the Danishes, melt the apricot jam or jelly in a small saucepot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.Note: The Danishes should be enjoyed the day they are baked.