The Friday Baking Project
Pain aux Raisins

Yield: 10 to 12

# of servings: 6

1 recipe Croissant dough

½ recipe Pastry Cream

½ cup dark (2.5 oz / 71 g) raisins or currants¹

1 egg, beaten (for egg wash)

½ cup apricot jam, strained, optional

Special equipment needed:

• Half sheet pan or other baking pan with parchment or silpat
• Heavy duty rolling pin, preferable French style
• Offset spatula
• Pastry brush  

Pre-recipe preparations:

Beat the egg in a 1-cup measuring cup, or small bowl. Refrigerate.

Directions

Forming the Pain aux Raisins:

1. On a lightly floured surface, roll the croissant dough to a 22†by 8†rectangle.
2. Trim all edges with a knife, pastry cutter, or metal bench scraper to achieve straight lines.
3. Using an offset spatula, spread a â…› “ thick layer of pastry cream over the dough, leaving a ¼â€ border.
4. Sprinkle with dark raisins or currents.
5. Starting with the top, roll the pastry toward you, keeping the roll tight. Place the seam on the bottom.
6. Using a sharp knife, cut the roll in half, place on a cookie sheet or cutting board and refrigerate for 30 minutes to firm up, making it easier to cut.
7. Remove one half at a time, place on a cutting board and cut into 1†pieces. Place each piece on the parchment or silpat lined baking pan, with 2†of space between them. 
8. Continue with the second roll, or freeze it for future use.
9.  Place a piece of plastic wrap over the dough pieces, and push down on each to widen.  The unbaked Pain aux Raisins can be left on the pan, with the plastic film in place and refrigerated overnight.

Proofing and baking:

1. Remove plastic wrap, brush each piece with egg wash and let rise in a warm spot until they have expanded about twice their original size.
2. Preheat oven to 400 °F.
3. Brush again with egg wash and bake until golden brown, approximately 12 to 15 minutes.
4. Remove each piece from the pan and place on a cooling rack.  
5. Enjoy warm or at room temperature.
6. If glazing with apricot, bring the strained preserves to a boil with a few droplets of water and lightly brush over each Pain aux Raisins.  Let cool.

Notes:

¹ If your raisins are a bit dry, soak in warm water for 15 minutes. Strain and pat dry