Pain aux Raisins - Cuisinez avec soin

      This well-loved French breakfast delight is often informally called “escargot” (meaning “snails”) because of its spiral design. By laminating salted butter into a rich yeast dough, the beautifully golden and flaky outside gives way to a filling made of raisins soaked in brandy and a decadent vanilla seed-infused Pastry Cream.

      **Pains aux Raisins**

      ⅓ cup (80 grams) warm whole milk (105°F/41°C to 110°F/43°C)

      4 tablespoons (48 grams) granulated sugar, divided

      1½ teaspoons (5 grams) active dry yeast

      2 to 2¼ cups (250 to 281 grams) all-purpose flour, divided

      2 large eggs (100 grams), at room temperature

      ¼ teaspoon kosher salt

      ½ cup (113 grams) salted butter, softened

      ⅔ cup (114 grams) raisins

      3 tablespoons (45 grams) warm brandy (100°F/38°C to 110°F/43°C)

      Pastry Cream (recipe follows)

      1 large egg (50 grams)

      1 tablespoon (15 grams) water

      Swedish pearl sugar, for sprinkling

      In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of granulated sugar, and yeast. Let it sit until it becomes foamy, roughly 10 minutes. Add 1 cup of flour and the room temperature eggs to the yeast mixture; using the paddle attachment, mix on medium-low speed until a shaggy dough forms, about 2 to 3 minutes, pausing to scrape down the bowl's sides.

      Switch to the dough hook attachment. Add another cup of flour, salt, and the remaining 3 tablespoons of sugar; mix on low speed until just blended. Increase the speed to medium, and mix until the dough is smooth and elastic, around 7 to 10 minutes, stopping occasionally to scrape the bowl. If the dough is too sticky, incorporate up to the remaining ¼ cup of flour, 1 tablespoon at a time.

      Gradually add the butter, one tablespoon at a time, mixing until combined after each addition. Continue to mix until the dough pulls away from the bowl's sides and bottom, becomes smooth and elastic, and passes the windowpane test, which should take about 6 to 8 minutes.

      Coat a large bowl with cooking spray. Place the dough in the bowl, turning it to coat the top. Cover and let it rise in a warm, draft-free area (around 75°F/24°C) until it has doubled in size, taking about 45 minutes to 1 hour.

      Once risen, punch down the dough and turn it out onto a floured surface. Flatten into a rectangle measuring 10x6 inches and transfer it to a baking sheet lined with parchment paper. Cover and refrigerate for at least 5 hours or overnight.

      In a medium bowl, combine the raisins and warm brandy; let sit for 20 minutes. Line a baking sheet with parchment paper.

      Turn the dough out onto a heavily floured surface and lightly dust the top with flour. Roll the dough into a rectangle measuring 14x11 inches. Using a small offset spatula, dollop the Pastry Cream onto the dough, spreading it into an even layer while leaving a ½-inch border on one long side. Drain the raisins and sprinkle them over the Pastry Cream.

      Starting from the long side opposite the border, roll the dough into a 14-inch log. If necessary, gently stretch and shape the log to lengthen and even out the thickness. Trim the ends of the log if needed using a serrated knife or unflavored dental floss, and cut the log into 12 slices (about 1⅛ inches thick). Place the slices, cut side down, on the prepared pan. Loosely cover and let rise in a warm, draft-free area (around 75°F/24°C) until they are puffed, which will take about 30 to 45 minutes.

      Preheat the oven to 375°F (190°C).

      In a small bowl, whisk together the egg and 1 tablespoon of water; brush this mixture onto the slices. Sprinkle with pearl sugar.

      Bake until golden brown, and an instant-read thermometer inserted in the center registers 190°F (88°C), typically for 12 to 15 minutes. Allow to cool on the pan for 10 minutes. Transfer from the pan and let cool on a wire rack for 5 minutes. Best enjoyed warm. Store in an airtight container for up to 2 days.

      Let us know how it turned out!

      **Pastry Cream**

      ¾ cup (180 grams) whole milk

      6 tablespoons (72 grams) granulated sugar, divided

      ½ teaspoon kosher salt

      ½ teaspoon vanilla bean paste

      4 large egg yolks (74 grams), at room temperature

      1½ tablespoons (12