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Pain aux raisins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • bread flour
  • cake flour
  • confectioner's sugar
  • active dry yeast
  • golden raisins
  • eggs
  • all-purpose flour
  • milk
  • butter

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Notes about this recipe

  • anya_sf on June 24, 2017

    I used 1/4 recipe of brioche dough to yield 6 pastries (there are 3 of us in the house). I baked 3 right away and froze 3 to bake later. Pains aux raisins are possibly my favorite French pastry, and these are delicious, although my favorite version is made with croissant dough.

  • Carpecookie on April 09, 2016

    Good version of this classic. The brioche dough is easy to handle when chilled. The pastry cream has a nice flavour and the finished product is as good as any French patisserie.

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