Homemade raisin roll

Ingredients

• 500 g All‑purpose flour (Sift before use)
• 80 g Granulated sugar
• 10 g Fine salt
• 10 g Baking powder (Do not let it come into direct contact with the sugar or salt before mixing)
• 1 pcs Egg (At room temperature)
• 80 g Melted butter (Let cool slightly)
• 200 ml Cold water (Divided into two additions)
• 200 g Cold butter for laminating (Keep very cold)
• 450 g Cold pastry cream (Prepared ahead and chilled)
• 150 g Currants (Soaked 30 min in 30 ml rum)
• 30 ml White rum (To soak the raisins)
• 1 pcs Beaten egg (glaze) (For the final glaze)
• 2 c. à soupe Cold water (moistening) (To moisten the rolls before the second rise)

Instructions

1. Prepare the base dough

   In the mixer bowl, add the flour, sugar and salt. Add the baking powder making sure it does not come into direct contact with the sugar or salt. Incorporate the egg, melted butter and half of the water. Begin mixing with the dough hook at medium speed.

   Time: PT5M

2. Knead the dough

   Pour the remaining water gradually while continuing to knead. The dough should lightly cling to the bowl walls. Knead at medium speed for about 10 minutes until a supple and slightly sticky dough is achieved.

   Time: PT10M

3. Shape the ball and first rest

   Dust the dough with flour, mix for 30 seconds to detach it from the bowl, then shape into a ball with floured hands. Place the ball in a container, cover with a clean kitchen towel and let rest at room temperature for 1 hour.

   Time: PT1H

4. Cold rest

   After the room‑temperature rest, gently degas the dough, reshape into a ball and place in the refrigerator for 4 hours.

   Time: PT4H

5. First simple turn

   On a lightly floured work surface, roll the cold butter into a square. Roll the dough into a rectangle, place the butter in the centre, fold the dough over the butter, then fold the whole into thirds (simple turn). Turn the dough a quarter turn.

   Time: PT15M

6. Second simple turn

   Repeat the simple turn operation a second time, keeping the same three‑fold and quarter turn.

   Time: PT15M

7. 30‑minute rest

   Wrap the dough in plastic film and let rest in the refrigerator for 30 minutes.

   Time: PT30M

8. Third simple turn and cutting the strip

   Repeat a third simple turn, then roll the dough into a strip about 25 cm long and 4‑5 mm thick.

   Time: PT15M

9. Prepare the filling

   Mix the cold pastry cream with the rum‑soaked currants. Beat an egg in a small bowl (reserved for the glaze).

   Time: PT20M

10. Assemble the raisin rolls

    Brush the edges of the dough rectangle (2‑3 cm) with a pastry brush. Spread the pastry cream over the entire surface, sprinkle the raisins, then roll the dough onto itself to form a log. Cut the log into 3‑4 cm sections and place them on a baking sheet lined with parchment paper, spaced apart.

    Time: PT20M

11. Second rise

    Lightly moisten each roll with a brush dipped in cold water, cover with a kitchen towel and let rise at room temperature for about 2 hours.

    Time: PT2H

12. Glaze and bake

    Brush the risen rolls with the beaten egg, then bake in a pre‑heated oven at 210 °C for 22 minutes, until nicely golden.

    Time: PT22M

    Temperature: 210°C

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g