Raisin breads , a well-known French pastry, are delicious spiral-shaped pastries traditionally combining leavened 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. This gluten-free version brought back the joys of my childhood. A huge thank you to Katarina Cermelj, from whom I borrowed most of the recipe published on her superb website: The Loopy Whisk . The technique for leavened puff pastry is a bit longer and more difficult than brioche dough (recipe here) , but I assure you it's worth it. These raisin breads regain their airy texture and almost original flavor. They didn't last long at the kids' afternoon snack time, so give it a try!
Ingredients
For the leavened puff pastry
For the pastry cream
For the grapes
Preparation
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1. Soak the raisins and prepare the dough
- Soak the raisins in rum and/or warm water. Set aside
- Mix the psyllium, and if using, the chia and flax seeds, with the water. They will form a gel in a few minutes. Set aside
- Mix together all the dry ingredients (flours, starch, guar gum or xanthan gum (if used), bicarbonate, sugar and salt).
- Crumble the yeast into the lukewarm milk.
- In the bowl of your food processor, put the psyllium, the dissolved yeast, the milk with the yeast and the eggs. Mix well.
- Add the dry ingredients and knead well (1 or 2 minutes, until the dough is smooth). Let the dough rise for one to one and a half hours, covered with a tea towel, in a warm place. I use my Ninja Foodi on the "prove" setting until the dough has risen (50 minutes).
- Meanwhile, prepare the pastry cream and the courage butter.
- Cut the butter into 9 thin slices.
- Shape it into a square between two sheets of parchment paper and roll it out with a rolling pin to obtain a nice square of about 20 cm. Refrigerate.
- After rising, spread the dough on parchment paper or on a floured work surface, in a long rectangle or in a cross, wider than the square of butter.
- Place the butter in the center and fold the dough over the butter to completely enclose it. Place a sheet of parchment paper on the dough and roll it out into a long rectangle.
- Fold the dough like a letter (fold the two short sides towards the middle, then fold them inwards like a letter, one over the other). Turn it a quarter turn and refrigerate the dough for 30 minutes.
- After 30 minutes, roll out your dough again into a long rectangle and repeat the folding process. Refrigerate.
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2. Prepare the pastry cream
- In a bowl, whisk the egg and egg yolk with the sugar until the mixture turns white.
- Stir in 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-sugar-cornstarch mixture, whisking constantly to avoid lumps.
- Put everything back in the saucepan and heat over low heat, stirring constantly until the cream thickens (a few minutes).
- Transfer the cream to a bowl, cover with cling film and let it cool.
- In the Cook Expert, 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 raisin buns
- Spread the risen dough into a large rectangle on a lightly floured surface (use rice flour).
- Spread an even layer of pastry cream over the dough, then sprinkle with raisins.
- Roll the dough (along the width) into a tight log. Place in the freezer for 30 minutes to make slicing easier.
- Then cut into slices 2 to 3 cm thick.
- Arrange the slices on a baking sheet lined with parchment paper, leaving a little space between them.
- Let it rise for 30 to 40 minutes.
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4- Baking the raisin bread
- Preheat the oven to 180°C.
- Brush the raisin buns with a beaten egg mixed with a tablespoon of milk for the glaze.
- Bake for 20 to 25 minutes, until golden brown and cooked through.
- If you want to achieve a glossy finish, brush the raisin buns 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 dissolved).
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