Pain aux raisins
Heel Holland Bakt winner Hans Spitsbaard teaches you in his book Leer bakken met Hans how to make his bakes from the show yourself. Including his version of the classic pain aux raisins, or raisin buns.
Hans: ‘Croissant dough requires patience and attention. Respect the resting and proving times and weigh everything precisely. For an extra neat result, you can also let the buns prove and bake in baking rings. Grease the rings with butter and sprinkle them with sugar. Add 5 minutes to the baking time.’
Method
Dissolve the fresh yeast in half of the water. Place the flour, brown sugar and the yeast dissolved in water in the mixing bowl of a stand mixer. Run it at the lowest speed while adding the remaining water. Always hold back a small amount of water; dough that is too wet is difficult to fix. Finally, add 100 g of the butter and the salt and knead the dough at a higher speed for about 5 minutes. Remove the dough from the bowl and shape it into a square. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Fold a sheet of baking paper into a 20x20 cm envelope. Open the sheet again and spread the remaining butter over the square. Fold the envelope closed and roll it flat with a rolling pin. Let the sheet of butter rest in the refrigerator for 30 minutes.
Rolling out and folding the dough
Dust the work surface with flour and roll out the dough into a rectangle of approximately 20 x 40 cm. Place the sheet of butter on one half of the dough and fold the other half over it. Turn the dough a quarter turn so that the open side faces upward. Roll out the dough into an elongated rectangle and fold it in half twice lengthwise. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Roll out the dough again into a rectangle approximately three times as long as it is wide. This time, fold the dough into thirds. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Filling
Bring 400 g of the milk and 50 g of the granulated sugar to a boil. Split the vanilla pod and scrape out the seeds. Add the seeds and the pod to the milk. Meanwhile, stir the remaining milk with the remaining granulated sugar, custard powder and egg yolks into a smooth mixture. While stirring, pour 1/3 of the hot milk into the mixture and stir well. Then pour this back into the hot milk in the pan and cook the pastry cream over low heat for about 1 minute, stirring continuously, until thick. Pass the pastry cream through a sieve to remove any lumps and the vanilla pod. Pour the cream into a deep plate or onto a tray and cover it with plastic wrap to prevent a skin from forming. Let the cream cool in the refrigerator.
Assembly
Soak the raisins for 20 minutes in water at approximately 30 °C (lukewarm). Then drain them and pat them thoroughly dry with paper towels. Whip the pastry cream loose in the food processor at high speed for about 2 minutes. Roll out the dough into a sheet approximately 60 x 35 cm and use a palette knife to spread a layer of pastry cream approximately 5 mm thick over it. Sprinkle with the raisins and then tightly roll up the dough from the long side. Make sure the seam is well sealed. Cut the roll into slices 2 cm thick and tuck the end underneath each roll. Place the buns on
a baking tray lined with baking paper. Brush them thinly with a little beaten egg and let them prove at room temperature for about 1hour, until they have almost doubled in size. Meanwhile, preheat the oven to 200 °C.
Bake the buns for approximately 20 minutes until golden brown and cooked through. Briefly bring the apricot jam to a boil and brush it over the baked buns.
Title: Leer bakken met Hans
Author: Hans Spitsbaard
Publisher: Kosmos
Price:€20,-
