I will have to confess that I prefer raisin buns to croissants! Well, aren’t they made with the same dough? You even get to have a custard with it.
In Morocco, I grew up eating raisins buns under the name of shneiks, where they come with dry raisins or with candied fruits. I’ve never seen buns with cinnamon until I moved to Dubai where there was cinnabon
. Since then, I’ve seen it in different countries and of course In Canada.
That concept of drowning the buns in sugar and butter is still not my thing, but I picked the idea of adding cinnamon to the bun and used it with the pastry cream. It was just wonderful. I also like Kanelbullar (cinnamon roll posted here
, or there
), from time to time. They have the amont of cinnamon I can enjoy without the heavy soaking I see in cinnabon
Besides the sweet versions of the buns, we make (back home) some savoury rolls which have mushroom and cheese, tomato sauce and black olives instead of the sweet cream. A nice treat during the afternoon!
Back to raisin rolls. They’re really easy to make. Again, once the croissant dough is mastered, everything else is just as easy as 1,2,3.
More than 20 small buns
Prep: 10 min – Proofing: 2 hrs- Baking: 20 min
- 500 g of croissant dough (here or here)
- 250 g of homemade vanilla crème pâtissière (pastry cream used here)
- 1 cup of dry sultanas (pre-soaked)
- Or 1 cup of candied fruits, diced
- 1 egg
- 1 to 2 tbsp of milk
- Apricot jam or any other clear glazing
Roll the croissant dough into a rectangle. Cover with cream except about 1.5 cm at the very end.
Sprinkle sultanas and/or candied fruits (this option is widely available in Morocco).
Roll gently until you get to the other edge. You should get a sort of log. Cover it with a cling-film and freeze for about 30 min (I do it to make sure I cut the buns evenly).
Shaping Pains aux raisins / raisin buns/raisin rolls/schneiks.
Slice the roll every 1 cm with a sharp knife.
Place the buns in a baking sheet covered with parchment paper. Leave some space between the pieces because they’ll puff while baking.
Also, make sure you pick that last bit of the dough and place it under the bun to have a perfect cirle when it’s baked, or you will have something looking like the one I’m glazing in the picture down here (not really perfect). But that’s just a detail.
Flatten them slightly by gently pressing with your fingers.
Egg wash nicely but without excess. Let proof for about 2 hours (unless you live in a very warm area).
Preheat the oven at 200 degrees C and bake at 170 degrees C for about 20 min.
Glaze while still hot (or dust with icing sugar once cooled, or keep it as it is).
Serve at room temperature within the next couple of hours.
You can also freeze the buns before baking/proofing them. You just need to thaw them in the fridge and let them proof at room temperature as previously mentioned. This way, you will always have freshly baked raisin buns.
Try this version of brioched raisin buns
if you don’t feel like making a croissant dough.
Note: I have to tell you that this dough has received 5 to 6 “tours” during the lamination process, which is why you see all these layers..
Update on June 2013: Dough with 4 tours only..amazing results!