When we were in Boston last year we visited the much lauded Flour Bakery where we got to sample some of Joanne Chang’s delicious baked treats. Unfortunately by the time we got there for lunch Joanne’s famous Sticky Sticky Buns had run out, boo! The other items we ended up choosing were amazingly delicious but I knew the only chance I had of trying the sticky buns was to buy the Flour Bakery cookbook and make them myself.
Pain aux raisins has got to be my absolute favourite pastry. I loved it before we moved to Paris and while we lived there I almost ate one of these on a daily basis (god knows how I was still able to fit through a doorway by the time I left Paris). I noticed while in Paris that pain aux raisins was typically made one of two ways, either with a brioche type dough or with croissant dough which is more common. Prior to making this recipe, I had a strong preference for the pain aux raisins made with croissant dough, but these, warm, straight out of the oven, I have to say are one of the best things I’ve eaten for a while. I think the Dr and I even did a fist bump after our first mouthful!
I’ve learnt something about myself in the last year that has taken me a really long time to come to terms with and admit about myself….