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Homemade raisin roll
Classic raisin roll made with a chemically leavened dough, cold pastry cream and rum‑soaked currants. A French viennoiserie ideal for breakfast or a snack.
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Critical Success Points
- • Kneading should last about 10 minutes and the dough should lightly cling to the bowl walls.
- • The butter must stay very cold during the turns to achieve good lamination.
- • Observe the refrigerator rest times (4 h then 30 min) to prevent the dough from tearing.
- • Moisten the rolls before the second rise to prevent drying.
- • Final glaze with beaten egg just before baking for a beautiful color.
Safety Warnings
- • Handle melted butter carefully to avoid burns.
- • The oven reaches 210 °C: use kitchen gloves.
- • Use a sharp knife to avoid slipping.
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