Raisin Danish Pastry Spirals - Pain Aux Raisins
Calories: 15
Adjust Servings Here: 24 Spirals
Description
These Danish pastry spirals use the classic Danish pastry dough. Then, filled with pastry cream and rum-soaked raisins. The laminated dough results in a rich, buttery, tender yet flaky pastry.
Ingredients
Pastry cream
- 1 cup (240 ml) Whole Milk
- ½ cup (120 ml) Whipping cream
- 4 large Egg yolks
- ¼ cup (50 g) Sugar
- 2 tbsp All-purpose flour
- 1 tsp Vanilla bean paste
Danish dough
- 4 cups (500 g) All-purpose flour
- 2 tsp Salt
- 1 cup (240 ml) Milk
- ¼ cup (50 g) Sugar
- 2¼ tsp Instant dry yeast (1 packet)
- 1 Egg large
- 1 tsp Vanilla
- ¼ cup (60 g) Butter (1/2 stick), unsalted, room temperature
Butter block
- 1 ½ cup (340 g) Butter (3 sticks) unsalted, room temperature
- 4 tbsp (30 g) All-purpose flour
Rum raisins
- ¾ cup (100 g) Raisins
- ½ cup (120 ml) Rum (or water) for soaking
Apricot glaze
- ½ cup (120 ml) Apricot jam
- ¼ cup (60 ml) Water
Plus
- 1 Egg beaten
Instructions
Pastry cream
- In a heavy-bottomed saucepan, add the egg yolks, sugar, flour, and vanilla bean paste. Combine until smooth. Then, add the salt and vanilla extract. Followed by the milk and heavy cream. Stirring constantly to avoid lumps.1 cup Whole Milk, ½ cup Whipping cream, 4 large Egg yolks, ¼ cup Sugar, 2 tbsp All-purpose flour, 1 tsp Vanilla bean paste
- Then, place the pan on medium-low heat and continue to cook the pastry cream, stirring all the time. When the thick pastry cream coats the back of a wooden spoon or spatula, add the butter and take it off the heat.
- Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap. Chill in the fridge for 4 to 6 hours.
Raisins
- Soak the raisins in rum for 4 hours up to overnight. Drain well before using it.¾ cup Raisins, ½ cup Rum
Apricot glaze
- Heat the apricot jam and water on low heat until dissolved. Strain through a sieve - set aside until ready to use.1/2 cup Apricot jam, 1/4 cup Water, 1 Egg
Danish dough
- Dry ingredients - In the bowl of a stand mixer with the hook attachment, combine flour and salt. Set aside. You can also use a food processor to make this dough.4 cups All-purpose flour, 2 tsp Salt
- Yeast mixture - In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla extract.1 cup Milk, ¼ cup Sugar, 2¼ tsp Instant dry yeast, 1 Egg, 1 tsp Vanilla
- Wet to dry - Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
- Knead - Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium. Alternatively, you can knead by hand for 5 to 7 minutes.1/4 cup Butter
- Rest - The dough will be soft and slightly sticky. Remove from the mixer and shape into a ball. Place in an oiled bowl, cover with plastic wrap, and chill for 15 minutes.
Butter blocks
- Template - Use a parchment paper to create a template 12 x 6 inches (see video) - set aside.
- Cream - In the same bowl of the electric mixer bowl (no need to wash), cream the butter and flour just until combined. Transfer to the prepared parchment paper template. Spread evenly with a spatula. Use a rolling pin to guide it inside the template towards the corners (see video).1 ½ cup Butter, 4 tbsp All-purpose flour
- Divide - Use a ruler to mark them at 6 inches. So, now this will give you two 6 x 6-inch blocks (see video).
- Chill in the fridge for 15 minutes.
Laminate the dough
- Roll - Transfer the dough to a lightly floured surface. Roll to a long rectangle of 7 x 18 inches.
- Fold - Open the butter block and divide it into 2 at the mark you created. Now you should have two 6 x 6-inch blocks. Place one block over the center. Fold one side over. Then, place the second block on top and fold the other side over.
- Chill - Wrap the dough, place it on a baking sheet, and put it in the refrigerator - chill for 15 minutes.
Folds / turn
- Turn the dough - Roll the chilled pastry dough into a rectangle, with the short side facing you. Roll to a rectangle approximately 6 x 12 inches.
- First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap in plastic on a baking sheet and place into the fridge to chill for 30 minutes.
- Second fold - Roll the dough lengthways again with the short side facing you (see video) to about 6 x 12 inches long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
- Third fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12 inches long again. Fold the dough into thirds again like a business letter (see video).
- Chill - After the third fold, chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.
- Divide - Roll the dough into a 6 x 12-inch rectangle. Divide into 2. Place one in the fridge while you work on the second one.
Shape the dough
- Rectangle - Roll the dough to about a 10 x 12-inch rectangle.
- Fill - Spread a generous amount of pastry cream over the dough making sure to get all the corners as well. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).
- Divide - Cut into 1 1/2-inch slices (about 12). Cut each half in half until you have 12 pieces. Place on a silicone mat or parchment-lined baking tray.
- Proof - Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.
Bake the danish
- Oven - Preheat the oven at 375°F/ 190°C / Gas Mark 5. Brush the pastry with a beaten egg.
- Bake - Bake in the hot oven for 20 to 25 minutes until rich, golden brown.
- Glaze- Remove from the oven and let cool on the tray for 10 minutes. Then, using a pastry brush, glaze them with the prepared apricot glaze. (below)
- Cool - Transfer to a cooling rack and cool them completely before storing. These pastries are best enjoyed on the day they are baked. But they also freeze well for months.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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