Whole wheat “pain au raisin”

Last time when I did blueberry roll, I mentioned about “pain au raisin”, one of my favorites among many many viennoiseries, this time I’d love to make a “pain au raisin” or “Roll with dried grape” with the whole wheat flour. I mixed half and half – the whole wheat flour with the bread flour. It turned out very good, partly thanks to the “raisin” soaked in hot rum sirup a night before and especially the lemon custard ( click here for how to make lemon custard)


Step 1  Preparation for croissant dough 

  • Bread flour  125 gr.
  • Whole wheat bread flour 125 gr.
  • Salt 5 gr.
  • Dry yeast  4 gr. (dehydrated in 10-15 ml. of warm milk for 10 minutes)
  • Sugar  30 gr.
  • Butter  25 gr. (cold butter, cut in cubes, add at the end) 
  • Water  70 ml.
  • Milk  50 l.
  • Dusting flour  50 gr.

For the turns (tourage)

  • Butter  125 gr.

Knead all together except the tourage butter, at first speed for 5′ then 10′ at the second speed, until we get very smooth dough. Cover it with film and keep in the fridge overnight.

With baking paper or plastic, make 125 gr. of tourage butter into  thin, square shape. Keep it in the fridge until next day use.

Next day, put the tourage butter on the croissant dough , cover it as an envelope, then do either 5 single turns or 3 double turns. We need to do it quickly, we need to use the dusting flour to avoid the melted butter which may damage the dough, but please don’t forget to brush dusting flour off from the dough when we fold it. After each turn, keep the dough in the fridge, wait for 15-20′ for next turn. In the hot weather we may need more time and have to do it very fast!


Step 2  Roll the dough & baking

Roll out the croissant dough to 3,5 mm in thickness into a rectangle 40 cm x 25 cm, do egg brush at one edge (25 cm side), overspread a thin layer of lemon cream on the dough, then raisin (please do soak raisin in hot rum sirup, a nigh before) and roll from the top to the egg-brushed bottom, seal it carefully, cover in film and keep in the fridge for 1 or 2 hours, then cut into 2 cm-thick slices, place it in the buttery ring of Ø 10 cm, it depends on how big the roll. Do egg brush on top.


Now time for the final fermentation, leave the dough to ferment at 25°C for at least 2 hours. Then bake at 170°C for 20-25 minutes


We probably love croissant so much and almost forgot how many other good stuffs also made of croissant dough, pain au raisin is one of those, and I would love from time to time to share how to create the other viennoiseries with the croissant dough. Never disappointed!

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