Pain aux Raisins

Makes: 36 pains aux raisins

Time: 6 hours

Difficulty:

Author: Chef Philippe

30 ratings

2 comments

Ingredients:

1kg flour (T55 or 65), 25g salt, 120g castor sugar, 60g fresh baker's yeast, 200g unsalted butter, 480g milk, warm, 500g (250 + 250g), 50cl milk, 6 egg yolks, 125g castor sugar, 45g crème pâtissière powder, 65g unsalted butter, 1 vanilla pod, 5cl dark rum, 125g currants...

Method

Before starting this Pain aux Raisins recipe, make sure you have organised all the necessary ingredients.
Tip the flour in the stand mixer recipient.
Add the yeast on one side of the bowl.
On the other side, add the salt...
... and castor sugar.
The sugar and salt should not come into direct contact with the yeast, as it would lose its rising properties.
Add the warm milk (30°C) and the butter at room temperature.
...

See the recipe