Raisin breads , a well-known French pastry, are delicious spiral-shaped pastries traditionally combining puff pastry, pastry cream, and raisins. Back in the day, they were truly my favorite pastry. But since going gluten-free, I'd been deprived of them. In this gluten-free version, although the texture is brioche-like, I rediscovered the pleasures of my childhood. The puff pastry technique is a bit longer and more difficult (but you can find the recipe here ), so I preferred to make a brioche dough, but I assure you it's worth the effort. And a big thank you again to Katarina Cermelj, from whom I borrowed most of the recipe published on her superb website: The Loopy Whisk . These raisin breads regain their airy texture and almost original flavor. In any case, they were a hit with the whole family, so give them a try!
“Make delicious gluten -free grapes with this traditional recipe revisited.”
Ingredients
For the dough
For the pastry cream
For grapes
Preparation
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1- Soak the grapes and prepare the dough
- Soak the grapes in rum and/or in lukewarm water. Reserve
- Mix psyllium, and if used, chia and linen, with water. They will form a gel in a few minutes. Reserve
- Mix all dry ingredients (flours, starch, guar or xanthan gum (if used), bicarbonate, sugar and salt).
- Crumble the yeast in warm milk.
- In the bowl of your food processor, put psyllium, diluted yeast, milk with yeast, butter in pieces and eggs. Mix well.
- Add the dry ingredients and knead well (1 or 2 minutes, until the dough is homogeneous (it will remain very soft). Let the dough swell an hour and a half, under a cloth, in a warm place. 'Use my ninja food for this: I transfer the dough to a bowl that I put in the ninja, depending on "from", until the dough has swollen (about 50 minutes).
- Meanwhile, prepare the pastry cream.
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2- Prepare the pastry cream
- In a bowl, whisk the egg and the egg yolk with the sugar until the mixture whitens.
- Add the cornstarch and mix well.
- In a saucepan, bring the milk to a boil with the vanilla extract.
- Gradually pour the hot milk over the egg-succre-fucked mixture, while whisking to avoid lumps.
- Put everything back in the pan and heat over low heat, stirring constantly until the cream thickens (a few minutes).
- Transfer the cream to a bowl, cover with cling film on contact and let cool.
- With an expert cook, put all the ingredients in the bowl and cook in expert mode, speed, temperature 95 degrees, for 12 minutes.
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3- Shape the grape breads
- Spread the raised dough in a large rectangle on a well floured surface (use rice flour). I spread this with my hands or a spatula because it is quite soft.
- Spread a uniform layer of pastry cream on the dough, then sprinkle with raisins.
- Roll the dough (side of the width) in a tight sausage. Put in the freezer for 30 minutes to facilitate cutting.
- Then cut slices 2 to 3 cm thick.
- Place the slices on a baking sheet covered with baking paper, leaving a little space between them.
- Let rise for 30 to 40 minutes.
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4- Cooking grape breads
- Preheat the oven to 180°C.
- Brush the breads with grapes with a beaten egg mixed with a spoon of milk for gilding.
- Bake for 20 to 25 minutes, until golden and well cooked.
- If you want to get a shiny touch, brush the buns with grapes with a sugar syrup as soon as they come out of the oven (mix 2 tablespoons of sugar with 2 tablespoons of water and heat until dissolution).
