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Pain aux Raisins
Pain aux Raisins
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
Makes:
36 pains aux raisins
Time:
6 hours
Difficulty:
Author: Chef Philippe
33
ratings
5 comments
Ingredients:
1kg flour (T55 or 65), 25g salt, 120g castor sugar, 60g fresh baker's yeast, 200g unsalted butter, 480g milk, warm, 500g dry butter (250 + 250g), 50cl milk, 6 egg yolks, 125g castor sugar, 45g crème pâtissière powder, 65g unsalted butter...
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.
...
Easy Pain aux Raisins
Makes :
25 pains aux raisins
Time:
4 hours (+ 1 night refrigerating)
Reviews:
17 ratings