Pain au Raisin

Another french classic, using basic croissant dough from Anna Olson.

Pain au Raisin

Ingredients :

Basic croissant dough

Preparation:

Roll the dough into a rectangle and spread the frangipane across the surface of the dough. Scatter evenly the raisin.

Roll the dough into a log and cut it crosswise. Arrange each slice on a lightly greased baking sheet with at least 2 inched between each pastry. Cover them loosely with plastic wrap and allow them to rise for about 2 hrs, or until they are doubled in size.

Preheat oven at 170*C.  Brush the egg wash across he surface of each pastry.

Bake the pastry for 15 minutes or until they are puffed and golden brown.

For Fillings (make ahead):

1 cup dried raisin, soaked and drained

Frangipane Cream:

1/2 cup almond meal

1/4 cup sugar

1 egg

3 tbsps butter, softened

3/4 tsp vanilla extract

1 tbsp flour

Using a food processor, combine all the ingredients until a smooth creamy paste is formed.

Keep aside until it ready for use.

Egg wash:

1 egg yolk

2 tbsps milk

 Whisk the egg and 2 tablespoons milk together to make an egg wash.