Pain Aux Raisins and Cream Cheese Snails

  • Serves: Makes 16 snails (8 pain aux raisins and 8 cream cheese)
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Pain aux Raisins. Food styling and photo by Orange Piggy © Sarah Phillips

Cream Cheese Snails. Food styling and photo by Orange Piggy © Sarah Phillips
Not too sweet, these pastry snails make the perfect accompaniment to a good cup of coffee or tea. They are both made from a basic Pain au Lait dough, adapted from the Village Baker by Joe Ortiz.
BREAD RECIPE HELP

STEP I: DAY 1 - MAKE THE PAIN AU LAIT DOUGH
PAIN AU LAIT DOUGH
Pain Au Lait is essentially a Poor Man's Brioche. 
INGREDIENTS
2 teaspoons instant active dry yeast or 2 1/4 teaspoons active dry yeast*
3/4 cup warm milk*
1/4 cup granulated sugar
3 large eggs
3 to 4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened

*NOTE:
If using active dry yeast, substitute 1/2 cup of the milk with water. Proof the yeast in the water.

INSTRUCTIONS
1. Grease a medium size mixing bowl with straight sides, with butter or spray with nonstick oil and set aside.

2. In a bowl of standing mixer attach a dough hook. Add the instant active dry yeast (or the proofed active dry yeast), milk, sugar, eggs and 2 cups of the flour. Mix on low speed for 3 minutes.

3. Add the salt with the 3rd cup of the flour. Increase the mixer to medium speed and continue to mix for 4 minutes.

4. Add butter and knead until a soft dough is formed, about 3 more minutes.

5. You should have a fairly sticky, satiny dough.
If the dough is too wet, add more flour, 1/4 cup at a time. Mix thoroughly on medium speed after each addition.

6. Knead the dough on medium speed until it clears from the sides of the bowl. The dough will still stick to the bottom of the bowl.

7. When done, scrape the dough into a greased bowl. Cover tightly with a plastic wrap and let rise, in a warm place, for about 60 to 80 minutes or until doubled in size.

8. Deflate the dough and knead it briefly by hand on a lightly floured work surface.

9. Return the dough to the bowl, cover tightly with a plastic wrap and refrigerate for at least 6 hours or preferably overnight.

STEP II: DAY 2 - PREPARE THE SIMPLE EGG AND SUGAR GLAZES, PAIN AUX RAISINS , CREAM CHEESE, JAM, FRUIT PRESERVES OR CURD FILLINGS.
SHAPE AND BAKE THE PAIN AUX RAISINS AND CREAM CHEESE SNAILS.

NOTE: If using a Sarah's Fresh Lemon Curd or Orange Curd as a filling, make the day before or in advance.
1. Prepare the Simple Egg and Sugar Glazes, Cream Cheese, Jam, Fruit Preserves or Curd and Pain aux Raisins Fillings
a. SIMPLE EGG GLAZE
Used in Pain Aux Raisins and Cream Cheese Snails Recipes.
INGREDIENTS
1 large egg
1 tablespoon whole or 2% milk

INSTRUCTIONS
Whisk to combine. Reserve 1 tablespoon for CREAM CHEESE FILLING RECIPE, below. Cover remainder and place in refrigerator until needed.

b. SIMPLE SUGAR GLAZE
Used in Pain Aux Raisins and Cream Cheese Snails Recipes.
INGREDIENTS
1/4 cup water
1/4 cup granulated sugar
1/8 teaspoon vanilla extract

INSTRUCTIONS
Whisk to combine. Cover with plastic wrap and set aside.
NOTE: If you like a sweeter glaze, use Fondant Glaze, instead: 1 to 2 teaspoons of hot water combined with 2/3 cup of powdered sugar, sifted after measuring. Cover
with a piece of plastic wrap pressed on its surface and set aside.

c. PAIN AUX RAISINS FILLING
Used in the Pain aux Raisins Recipe.
INGREDIENTS
1/4 cup granulated sugar, or light or dark brown sugar (lightly packed)
1/2 teaspoon cinnamon

1 - 2 tablespoons unsalted butter, softened
1/2 cup raisins, soaked in hot water if dry, then drain

INSTRUCTIONS
Combine sugar and cinnamon in a small bowl to make a SUGAR MIXTURE. Set aside.
Set the softened butter and raisins aside until needed in the recipe.

d. CREAM CHEESE FILLING
Used in the Cream Cheese Snails Recipe
INGREDIENTS
8 ounces cream cheese, room temperature, cut into small pieces
2 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon EGG GLAZE, reserved from recipe, above.

INSTRUCTIONS
In a bowl of a standing electric mixer (or with a hand held mixer), beat the cream cheese and sugar on medium-low, until smooth.
Add the vanilla extract and 1 tablespoon egg glaze. Mix on low until smooth. Cover and refrigerate until needed in the recipe.

e. JAM, FRUIT PRESERVES OR CURD FILLING
Used with the Cream Cheese Snails Recipe.
INGREDIENTS
8 ounces Jam, fruit preserve or Sarah's Lemon Curd or Orange Curd

INSTRUCTIONS
Prepare. Refrigerate any curd, if using.

2. SHAPE AND BAKE THE PAIN AUX RAISINS AND CREAM CHEESE SNAILS
A. Prepare the Pain aux Lait dough:
1. Remove the PAIN AU LAIT DOUGH from the refrigerator. Unwrap the dough.

2. On a lightly floured surface, divide the dough in half, cutting straight down with a bench scraper or sharp knife.
If it is too hard to cut, let it rest, wrapped, at room temperature for about 10 minutes.

3. Weigh each half to make sure they are equal. Cut off any dough needed to make the halves equal; do not pull at or tear at the dough.

4. Cover the second portion of the PAIN AU LAIT DOUGH and return it to the refrigerator.

B. Shape and Bake the Pain Aux Raisins:
Makes 8

1. Cover a baking sheet with rims, with a silpat mat or parchment paper. Set aside until needed.

2. On a lightly floured work surface, roll out the first portion of the PAIN AU LAIT DOUGH into an 8x10 inch rectangle.

3. From the PAIN AUX RAISINS FILLING RECIPE, spread the dough with softened butter, and sprinkle the SUGAR MIXTURE on the dough. Sprinkle the raisins and press them lightly so they attach to the dough.

4. Roll the FILLED DOUGH as you would a jelly roll, from the long, 10-inch end.
SARAH SAYS: Start rolling at the long end.
Question: What is the long end? I am so confused?
Answer: Here's how I think of it. When you look at a rug on the floor, the narrow ends are usually the ones with the fringe on it. The long ends are the sides of the rug.

5. Pinch the long seam of the FILLED DOUGH , cover with plastic wrap and freeze the FILLED DOUGH ROLL for 10 minutes to firm. Meanwhile, remove the SIMPLE EGG GLAZE from the refrigerator,
and whisk to combine.

6. Take the FILLED DOUGH ROLL out from the freezer and cut into 8 evenly-sized SLICES. Place the PAIN AUX RAISINS SLICES on a prepared baking sheet and gently flatten them with your hand.

7. Cover the PAIN AUX RAISINS loosely with a greased-side down piece of plastic wrap. Let them rise for 40 to 60 minutes or until puffy.

8. Thirty minutes before ready to bake, position the oven shelf in the middle of the oven and preheat the oven to 375 degrees F
Prepare a wire cake rack positioned over a rimmed baking sheet, lined with waxed or parchment paper.

9. Brush them with the SIMPLE EGG GLAZE. Bake the PAIN AUX RAISINS for 15 to 17 minutes or until they are golden brown.

10. Immediately after removing from the oven, transfer the PAIN AUX RAISINS to a wire cake rack and paint them with SIMPLE SUGAR GLAZE. Let cool to room temperature.

C. Shape and Bake the Cream Cheese Snails:
Makes 8

1. Remove the second PAIN AU LAIT DOUGH portion from the refrigerator.

2. Let it sit, wrapped, on the countertop for 5 to 10 minutes until slightly warmed.
Meanwhile, cover a baking sheet with rims, with a silpat mat or parchment paper. Set aside until needed.

3. On a lightly floured work surface, roll out the PAIN AU LAIT DOUGH into an 8x10 inch rectangle. If it is too cold,
hit it with the side of the rolling pin to flatten and soften; do not microwave.

4. Using a pastry wheel cutter, slice the rectangle into eight 10-inch strips. Gently stretch each strip to about 16 to 18-inches long.
NOTE: It's ok if you can only stretch them to 12 to 15-inches long., but make each strip equal in size.

5. Loosely twist each strip and curl it to make a SNAIL shape. Place the SNAILS on the prepared baking sheet.

6. Make an indentation on each SNAIL. Brush them with the SIMPLE EGG GLAZE.
Spread with a layer of JAM, FRUIT PRESERVES OR CURD FILLING (I used Sarah's Lemon Curd) on the surface of indentation)

Spoon a generous portion of CREAM CHEESE FILLING on top of the JAM, FRUIT PRESERVES OR CURD FILLING.

7. Cover the CREAM CHEESE SNAILS loosely with a greased-side down piece of plastic wrap. Let them rise for 1 to 1 1/4 hours until they are puffy.

8. Thirty minutes before ready to bake, position the oven shelf in the middle of the oven and preheat the oven to 375 degrees F
Prepare a wire cake rack positioned over a rimmed baking sheet, lined with waxed or parchment paper.

9. Brush them with the SIMPLE EGG GLAZE. Bake the CREAM CHEESE SNAILS for 15 to 17 minutes or until they are golden brown.

10. Immediately after removing from the oven, transfer the CREAM CHEESE SNAILS to a wire cake rack and paint them with SIMPLE SUGAR GLAZE. Let cool to room temperature


Pain aux Raisins. Food styling and photo by Orange Piggy © Sarah Phillips

Cream Cheese Snails. Food styling and photo by Orange Piggy © Sarah Phillips

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