Vegan Pains aux Raisins
Everyone deserves a little something sweet here and there. So to finish off this month on a sweet note, I dove straight back to my French roots to give you my favourite viennoiserie: pain au raisin. Lesser known than the famous croissant or pain au chocolat, the pain au raisin is a spiral-shaped pastry filled with raisins. Indulgence, sweetness & joy all in one bite - what more could you ask for to start the weekend?
My take on this French classic is the perfect addition to your next weekend breakfast or brunch table. Its fluffy and delectable vegan brioche base (dairy free & egg free) and low amount of sugar make for a truly pleasurable feast for you and your guests.
As you know by now, with all my recipes creativity is key. So with a little extra time on my hands this weekend, I had a play around with flavour combinations which gave the Pain au Miel & Curcuma (i.e: honey & turmeric). In this version the raisins are replaced with crushed almonds and a sprinkling of turmeric for extra crunch & colour.
What flavour combinations would you like to try out?
- Vegan Recipe -
PAINS AUX RAISINS
125g of lukewarm water
250g of whole-wheat flour
4g of active dry yeast
20g of unrefined brown sugar
20g of olive oil
3g of salt
3 tablespoons of liquid honey*
25g of crushed pecan nuts
35g of raisins
1 tablespoon of almond milk**
Add the water and yeast to a medium bowl. Lightly stir and set aside until the top of the mixture appears foamy.
In the same bowl, add the flour, sugar, oil and salt. Knead the dough for approximately 10 minutes, until it pulls away from the bowl while remaining slightly wet.
Cover the bowl with a damp cloth and leave in a warm place for 1 hour 30 minutes to 2 hours (the dough should at least double in size).
Knock the dough back by folding it inwards over and over again(about 2-3 times), until all the air is knocked out.
Lightly flour a clean surface and turn the dough out onto it. Flour a rolling pin and roll out the dough to roughly form a 30x40cm rectangle.
Spread the honey onto the entire surface of the dough, using a spatula to evenly coat. Sprinkle the pecan nuts and raisins on top.
Roll the dough into a log and using a sharp knife, gently cut it crosswise into 12 rolls.
Place the slices, filling side up, on a baking tray lined with parchment paper, spacing them apart. Cover the baking tray with a damp cloth and leave in a warm place for 45 minutes.
Preheat the oven to 180°C.
Brush the pastries across the surface and sides with the almond milk and bake in the oven for 15 minutes.
Remove from the oven and leave to cool approx. 10 minutes before eating.
Notes: *You can sub. the honey with agave syrup or maple syrup.
**You can sub. the almond milk for any other sort of dairy-free beverage alternative.
PAINS AU MIEL & CURCUMA
125g of lukewarm water
250g of whole-wheat flour
4g of active dry yeast
20g of unrefined brown sugar
20g of olive oil
3g of salt
3 tablespoons of liquid honey*
25g of crushed pecan nuts
25g of crushed & roasted almonds**
2 teaspoons of ground turmeric
1 tablespoon of almond milk***
Follow instructions and measurements as above.
Replace the raisins with almonds & ground turmeric. Sprinkle the turmeric over the surface of the rolled out dough once the honey, almonds and pecan nuts are evenly spread.
Notes: *You can sub. the honey with agave syrup or maple syrup.
**You can sub. the almonds with any other sort of grains or seeds of your choice - i.e: pistachios, sesame seeds, etc.
***You can sub. the almond milk for any other sort of dairy-free beverage alternative.
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