Pain aux raisins

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!

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