It seems that everyone and their momma has a Kitchen Aid mixer these days. That is, everyone except me. A particularly frustrating predicament to be in, particularly when there are are so many recipes for things such as delicious, butter brioches out there. They mean that a person like me can do nothing but sit on the sidelines, gnashing my teeth and sulking at my inability to create these morsels.
Now, I’d been staring at this recipe for pains aux raisins in The Cook’s Book for as long as I’d had the book, whimpering sadly as I read and reread the instructions that asked for a mixer with a dough hook. ARGH! Such delicious scroll-ness out of my grasp, how dare it exist??
These Pains Aux Raisins Recipe Are Almost Too Pretty To Eat
There must have been something in the air on Sunday, as I don’t know what it was but I just snapped. NO! I declared – I would not let the lack of a mixer stand in the way of me and this Pâte à Brioche Feuilletée that looks like cinnamon roll puff pastry, a dough which my cookbook promised would taste like a brioche, but have the crispness and lightness of a croissant (and has enough calories to take the place of both, no doubt!)
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I decided to use the plastic dough blade that came with my food processor in place of a mixer and dough hook, and to my disbelief it actually worked! I had a pliable, buttery dough that felt as soft as a lover’s embrace in my hands, and held just as many promises as a kiss. I’d like to think that I’d finally reached sweet dough nirvana – a place where croissants walk hand in hand and brioches skip merrily along butter-lined paths.
This is not a quick dough, in fact it will take you approximately three hours to make the dough alone (and a few extra hours to make the actual pains aux raisins) but the taste is definitely worth the hard slog. And an added bonus, the proofed scrolls can be frozen for up to a month, so you’ll be able to space out the calorie-rush over a few weeks, as well as hopefully being able to share them with a few friends and family alike 😉
Pâte à Brioche Feuilletée Recipe Ingredients
(from The Cook’s Book)
- 25g instant dried yeast
- 3 large eggs, very cold
- 750g strong plain white flour(white bread flour)
- 50g caster sugar
- 10g salt
- 40g full-fat milk powder
- 310mL ice water
- 300g unsalted butter, chilled
How to Make Pâte à Brioche Feuilletée
1. Place yeast, eggs, flour, sugar, salt, milk powder and water in the bowl of an electric mixer fitted with a dough hook OR into a food processor fitted with the plastic dough blade (NOT the metal one) and mix together till the dough is well combined and smooth.
2. Turn the dough onto a lightly floured surface, then wrap it tightly in plastic wrap and place in the freezer to cool.
3. While the dough is cooling in the freezer, lightly cream the butter till soft (be sure not to aerated it too much). When the butter is soft, remove the dough from the freezer and turn it onto a floured surface and roll it out into a rectangle 3x as long as it is wide.
4. Place HALF the butter on the bottom edge of the dough, then use the palm of your hand to gently and evenly push the butter over the bottom two-thirds of the dough. Don’t worry if the butter melts – it’s meant to melt, this is why you’re using your hand. The heat from your hand will soften and melt the butter so it ’spreads’ with more ease.
5. Fold the dough into thirds – folding down the top unbuttered third towards the middle first, then the buttered third on top of that (like a business letter). Wrap in plastic wrap and chill in the freezer for 30 minutes, them refrigerate for 1 hour. Roll it out and spread with the remaining butter as before, then fold into thirds and chill in the freezer and refrigerator as before.
You can use this dough to make some divine pains aux raisins it turns the divine dough into a sublime pastry! If you’ve managed to make the Pâte à Brioche Feuilletée Recipe and survive, well done! Now, as the best application for this beautiful dough, here’s the recipe for these gorgeous Pains aux raisins recipe – a truly delightful and calorific treat!
Pains Aux Raisins Recipe Ingredients
- 1x Pâte à Brioche Feuilletée dough
- 200g almond cream (frangipane)
- 250g sultanas/white raisins, soaked overnight in orange juice
How to Make Pains Aux Raisins Recipe
1. On a floured surface, roll the dough into a rectangle about 60cm long and 2.5cm thick. Spread the almond cream (also known as frangipane) over the dough, leaving 2cm clear all around the edges.
2. Sprinkle the raisins evenly over the almond cream, then roll up the dough like a swiss roll, starting from one of the long sides.
3. Using a sharp knife, cut the roll into 24 slices about 2cm thick. On each slice, tuck the end underneath to prevent the scroll from unrolling as it expands.
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4. Place the pastries 5cm apart on baking trays lined with baking paper, and place them in the freezer to chill for 30 minutes. Remove them from the freezer and let rise in a warm room until they have doubled in size (the time will differ from person to person and according to the warmth of their environment).
5. Once they have doubled, preheat the oven to 180 degrees C and bake them for 15-18 minutes or till golden brown on top. As soon as the pastries come out of the oven, brush them with some orange glaze.
6. Enjoy these whilst they’re still warm from the oven, preferably with a mug of tea or coffee, and don’t forget to make some time for a walk so you don’t feel too bad about these sinful little pastries 😉
Now, the recipe called for some very involved orange glaze that I just could not be arsed with after making the dough, so I made up my own 🙂
Orange Glaze Recipe
- 1/3 cup orange marmelade, warmed and strained of bits
- 1/4 cup soft icing mixture
- 1 tbsp hot water
Mix all three ingredients together till you have a smooth, watery mixture, and leave in a container. Heat in the microwave before spreading on the pastries 🙂