Using the other half batch of brioche dough, I went on to bake Pain Aux Raisins for breakfast tomorrow. It’s really convenient to have Brioche dough in the fridge as standby but the problem is, as with all other types of bread dough, you need to let it proof for the second time which takes time. I would much prefer to have freshly-baked bread/pastries for breakfast but it’s a bit impossible unless I have brekky at 11am?
Nonetheless, the smell of bread in the oven is the most inviting and satisfying moment for me; it just makes me happy! Oh! By the way, the pastries taste real good just by heating it up in a 300F oven for 5 minutes. I think I’ve nailed this!
Before and after baking
1 cup (140g) confectioners’ sugar
2 to 3 tbsp water
1/4 tsp vanilla extract
1. Line a baking sheet with parchment paper.
2. On a floured work surface, roll out the dough into a rectangle 16 by 12 inches and 1/4 inch thick. Position the rectangle so that the long side is facing you. Spread the pastry cream evenly over the entire surface of the dough. Sprinkle the raisins evenly over the cream. Starting from the long side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll it tightly, so you have a nice round spiral. Even off the ends by trimming about 1/4 inch from either side.
3. Use a bench scraper or a chef’s knife to cut the roll into 8 to 10 equal pieces, each about 1 1/2 inch wide.
4. Space the pieces, cut-side down, evenly on the prepared baking sheet. Cover the pastries lightly with plastic wrap and place in a warm spot to proof for about 2 hours, or until the dough is puffy, pillowy and soft.
5. Position a rack in the centre of the oven, and heat the oven to 350 F.
6. Bake for 30 to 40 minutes, or until the pastries are golden brown on the edges of the spiral and pale brown in the centre. Let cool on the baking sheet on a wire rack for 20 to 30 minutes.
7. To make the glaze: While the pastries are cooling, in a small bowl, whisk together the sugar, 2 tbsp of the water and vanilla until smooth. Add more water as needed to thin the glaze enough to make it spreadable. The glaze can be made up to 1 week in advance and stored in an airtight container at room temperature.
8. Generously brush the tops of the still-warm pastries with the glaze.
9. The pastries are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 300F oven for 5 minutes before serving.