Baking Classics: Pain Aux Raisins

How To Make Croissants & Danish Pastry Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Pastry Pin Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLIpstick Pastry Chef TV Cooking Personality How To Make Laminated Dough Pastry Dough Croissant Dough Classic Baked Goods Pastries Breakfast Danish Pastry Birmingham AlabamaBaking Classics

The Technique

Pain Aux Raisins

Pain Aux Raisins may be most closely described as the French answer to an American cinnamon roll. These irresistible breakfast pastries are prepared using a yeast-risen laminated dough that is thinly rolled then topped with frangipane & raisins. A simple spiral shaping & cutting give them a similar appearance however once baked, the buttery-crisp layers often resemble a snail as the very tip of the pastry generally releases ever so slightly. Make no mistake, if ever there were a breakfast specialty you were wishing to try in your own kitchen, this should make the list. It looks a bit complex however they are more straightforward to prepare than you think. Learn how to make a delicious classic French pastry that is ideal to serve for a number of entertaining gatherings all throughout the year.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickOrange Scented-Buttermilk Pain Aux Raisins
makes 2 dozen 

1/4 cup warm water
1 {1/4-oz} packet active dry yeast
1/4 cup sugar
3 cups all purpose flour
1 1/2 tsp kosher salt
1 1/3 cups room temperature buttermilk
1 lb unsalted butter, frozen
1 cup raisins
1 cup water
Orange Scented Frangipane
1 egg, lightly beaten
1/3 cup sugar
1/3 cup freshly squeezed orange juice

 Whisk together the 1/4 cup warm water & the yeast. Set aside. Whisk together the flour, 1/4 cup sugar & the salt in the bowl of a stand mixer. Add the buttermilk & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will be very soft & cling to the sides. Increase the speed to Medium. Blend 5 minutes. Sprinkle the dough generously with flour around the top & the sides. Use a rubber spatula to shimmy between the edges as it will be sticky. Allow it to tumble onto a well floured surface. Generously dust the top of the dough with flour & knead several times until smooth & elastic. Use a rubber spatula to begin the process then switch & use your hands. Dust with flour as necessary to prevent any sticking. The dough will feel light but springy. Shape it into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray. Cover with plastic wrap. Chill 8 hours or overnight. 

Press the air out of the dough all over the surface. Transfer to a well floured surface. Press & shape the dough into a 10 x 15-inch rectangle. Run two sticks of the frozen butter down the large holes of a box grater. Place it in the center third portion of the dough in an even layer leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 15-inch rectangle. Place the dough in the freezer. Run the remaining two sticks of the frozen butter down the large holes of a box grater. Remove the dough from the freezer & place the butter in the center third portion of the dough in an even layer leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds. Make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds. Make a 1/4 turn counterclockwise. Wrap the dough in plastic & chill 1 hour. It should measure approximately 9 x 4 1/2-inches. If the dough becomes warm & the butter is exposed at anytime during the process, cover & chill 30 minutes before proceeding.

Remove the dough from the refrigerator. Place the dough on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds. Make a 1/4 turn counterclockwise. Repeat the process two additional times. The dough will have a total of 6 turns. Wrap the dough in plastic & chill 8 hours or overnight.

Microwave the raisins & the water in a glass bowl on High power 1 minute. Let stand 1 hour. Drain. Prepare the Orange Scented Frangipane as directed. Cut the dough in half. Wrap one piece in plastic & chill. Roll the remaining dough into an 11 x 15-inch rectangle. Spread 1 cup of the Orange Scented Frangipane over the surface. Sprinkle with 1/2 cup raisins. Roll the dough lengthwise jelly roll fashion. Using a sharp, floured knife, cut the dough into 12 {1 1/4-inch} pieces. Place the portions 2-inches apart on parchment paper-lined half sheet pans. Six portions will fit per pan & will fill it once baked. Cover loosely with plastic wrap. Repeat with the remaining dough. Let stand 1 1/2 to 2 hours. Blend the egg with a smidgen of water. Brush the egg wash over the shaped dough portions. 

Preheat the oven to 400 degrees. Bake 18 to 20 minutes, in batches, or until golden brown. Repeat with the remaining pans of dough. Meanwhile, combine the remaining 1/3 cup granulated sugar & the orange juice in a small saucepan. Cook 3 minutes, stirring occasionally, or until the sugar dissolves. Remove from the heat. Brush the warm syrup over the Orange Scented Buttermilk Pain Aux Raisin. Let stand until set.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pain Aux Raisin

Once the butter has been incorporated into this irresistible laminated dough, buttery-rich, flaky croissants & pain aux raisins are just a short technique away. Although the butter is folded & rolled into the dough in two steps as opposed to just one when preparing Orange Scened-Buttermilk Pain Aux Raisins, Tutorial No. 2: Danish Pastry Dough offers a visual guide as to how it should be accomplished properly. When complete, rolling, cutting, shaping & proofing may then take place before baking them. 

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern EntertainingNo. 1

Remove the dough from the refrigerator & place it on a lightly floured surface.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining1a

Cut the dough in half. Wrap one piece in plastic & chill.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham AlabamaNo. 2

Roll the remaining dough into an 11 x 15-inch rectangle.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham Alabama2a

Spread 1 cup of the Orange Scented Frangipane over the surface.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham Alabama2b

Sprinkle with 1/2 cup raisins.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham Alabama2c

Roll the dough lengthwise jelly roll fashion. Using a sharp, floured knife, cut the dough into 12 {1 1/4-inch} pieces.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham AlabamaNo. 3

Place the portions 2-inches apart on parchment paper-lined half sheet pans. Six portions will fit per pan & will fill it once baked. Cover loosely with plastic wrap. Repeat with the remaining dough. Let stand 1 1/2 to 2 hours.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham Alabama3a

Blend the egg with a smidgen of water. Brush the egg wash over the shaped dough portions.

Southern Entertaining Orange Scented Buttermilk Pain Aux Raisins By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Pastries cooking baking tutorials modern southern socials RebeccaGordon Pastry Chef TV Cooking Personality Southern Hostess Spring Entertaining Birmingham AlabamaNo. 4

Preheat the oven to 400 degrees. Bake 18 to 20 minutes, in batches, or until golden brown. Repeat with the remaining pans of dough. Meanwhile, combine the remaining 1/3 cup granulated sugar & the orange juice in a small saucepan. Cook 3 minutes, stirring occasionally, or until the sugar dissolves. Remove from the heat. Brush the warm syrup over the Orange Scented-Buttermilk Pain Aux Raisins. Let stand until set.

The Tune
“All Or Nothing At All” Billie Holiday 

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.  

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

,

No comments yet.

Leave a Reply