Name: Raisin Brioche Pastries (Pains aux Raisins)
Cook time: 1 1/2 hrs
Total time: 18 1/4 hrs
Yield: Makes 11 buns
Ingredients: 1 1/4 pounds cold Brioche Dough; 1 cup raisins; 1 cup boiling-hot water; 1 cup whole milk; 3 large egg yolks; 1/3 cup sugar; 1 1/2 tablespoons cornstarch; 1/2 teaspoon vanilla; 1/2 tablespoon unsalted butter; 1/4 cup apricot preserves; 2 tablespoons water; 1 1/4 pounds cold Brioche Dough; 1 cup raisins; 1 cup boiling-hot water; 1 cup whole milk; 3 large egg yolks; 1/3 cup sugar; 1 1/2 tablespoons cornstarch; 1/2 teaspoon vanilla; 1/2 tablespoon unsalted butter; 1/4 cup apricot preserves; 2 tablespoons water

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Raisin Brioche Pastries (Pains aux Raisins)Rita Maas

Along with croissants and pains au chocolat, these buns are ubiquitous in the morning bread basket that arrives after you order your express or café crème in Paris. It's the pastry cream that makes them unique. We used our favorite brioche recipe (by Sally Darr, a former gourmet editor) as the base.

Cooks' notes:

·Uncut log can be chilled overnight if desired.
·Pains aux raisins can be frozen 1 month, thawed, and reheated in a 350°F oven. However, the pastries really are best when eaten the day they are made.

Recipe notes

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