Comments on: Pinwheels & pain aux raisins

By: Garry Marshall

Garry Marshall — Thu, 28 Nov 2024 01:19:58 +0000

I make pain au raisin quite often and I have a good tip – to cut them easily without squishing them, use a length of dental floss. Slide under the rolled-up dough and then pull the ends across the top to cut the dough. Works beautifully! Also I soak my raisins in hot tea to plump them up before using. Lastly, I sprinkle with pearl sugar and paint with an apricot jam glaze for a nice finish.

By: Weekend Bakers

Weekend Bakers — Tue, 02 Apr 2019 18:58:33 +0000

In reply to Ross. Hello Ross, This is cone to make the dough stick / glue together when you roll it up.

By: Ross

Ross — Fri, 29 Mar 2019 17:07:06 +0000

Why do we brush the far edge with water?

By: Zanzoona

Zanzoona — Mon, 18 Dec 2017 13:36:40 +0000

In reply to Weekend Bakers.

By: Weekend Bakers

Weekend Bakers — Mon, 11 Dec 2017 15:20:49 +0000

In reply to Zanzoona. Such happiness makes us humble. Thank you so much!

By: Zanzoona

Zanzoona — Fri, 08 Dec 2017 13:10:56 +0000

I used the Croissant dough always when I made Danish, and I thought till now this is not the ULTIMATE CHIEF MADE, but now while I'm reading ur recipe I felt my self flying in the sky, I was soooooooo happy coz I thought I was wrong to use the dough of a recipe to another recipe.. I dn't know what to say to express my feelings now, I'm so grateful for you my friends THANK YOU SO MUCH . Wish youalways best of the best

By: Abino

Abino — Sun, 02 Mar 2014 13:53:46 +0000

Making the croissants were my first attempt at baking. They were fabulous !

Can’t Waite to try your suggestion .

Thanks for your interest!

Abino.