Recipe: Pain aux raisins (French Raisin Buns)
January 23, 2010
These raisin and custard cream buns were delicious served warm at breakfast, for a sweet awakening!
I'm hosting Tried and Tasted, an event started by Zlamushka.
The choosen blog for January edition is Akal´s Saappadu.
I choose the recipe Pain aux raisins, with half dose.
Pain aux raisins (French Raisin Buns)
Makes 8 buns:
225 all-purpose flour
1 pinch of salt
1 tsp dry yeast
2 tbsp raisins
150ml crème patissière (custard cream)
Mix yeast with milk and let it dissolve.
Meanwhile mix together the flour, the sugar and the salt. Add the beaten egg and melted butter.
Finally add the yeast solution and knead until soft and non-sticky. Let it rise for an hour in a warm place.
Meanwhile you can prepare the custard cream.
Roll the dought in a rectangular shape (20*40 cm).
Apply the cream all over the pastry and sprinlke with some raisins.
Roll it in a cylinder shape, then cut into 8 spirals (5 cm thick).
Place the buns on a baking pan, garnish with raisins and let them rise for another hour.
Bake in preheated 180° C (356 F) oven 20 minutes.
Link: Custard Cream recipe on Il Meglio in Cucina - Best Cuisine.
Two years ago:
Spices and herbs: sprouting
I'm sending this to Susan for her Yeast Spotting event.
This is my contribution for Sugar High Fridays, a monthly event handled by The Domestic Goddess, this month hosted by A Merrier World.
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