Pain aux Raisins

Step 1

Stir warm milk with yeast in a small bowl. Let sit 5 minutes until foamy.

Step 2

In a large bowl, whisk flour, sugar, and salt. Create a well in the center.

Step 3

Pour yeast mixture and egg yolks into well. Mix with a wooden spoon until shaggy.

Step 4

Knead on a floured surface for 5 minutes until smoother, then add cold butter.

Step 5

Knead another 5–7 minutes, working butter in gradually, until dough is smooth.

Step 6

Shape into a ball, place in an oiled bowl, cover with plastic wrap.

Step 7

Let rise in a warm spot for 90 minutes until doubled.

Step 8

Punch down dough. On a floured surface, roll into a 16×12 inch rectangle.

Step 9

Spread softened butter over dough, leaving a 0.5-inch border on all sides.

Step 10

Mix brown sugar and cinnamon in a small bowl. Scatter evenly over butter.

Step 11

Sprinkle raisins evenly over sugar mixture. Press gently to adhere.

Step 12

Roll dough tightly into a log starting from the long side. Seal seam with your finger.

Step 13

Cut log into 6 equal pieces with a sharp knife (clean between cuts).

Step 14

Place rolls cut-side up in a greased 9×13 baking dish, spacing slightly apart.

Step 15

Cover with plastic wrap and let rise 45 minutes until puffy.

Step 16

Preheat oven to 375°F. Uncover pastries and bake for 20–25 minutes until golden.

Step 17

Whisk powdered sugar with milk until smooth. Cool pastries 5 minutes.

Step 18

Drizzle glaze generously over warm rolls. Serve warm or at room temperature.