Pains aux Noix et aux Raisins

  • Tranches-pain-noix-raisins
  • Pate-pain
  • Pate-miches-pain
  • Cerneaux-noix
  • Raisins-secs
  • Panier-pains

For 8 rolls :

◾350 g ordinary sifted wheat flour

◾50 g crushed walnuts

◾40 g raisins

◾12 g fresh baker’s yeast

◾20 cl tepid water (+/- 30°)

◾1.5 teaspoon salt

Opening day(s)

- In a bowl, mix the fresh yeast in the 20 cl tepid water.

- On the worktop, pour out the 350 g flour, make a well into which you will add the mixed yeast.

- Mix thoroughly.

- Add the salt and knead your dough thoroughly for 5 minutes.

- Then fold in the crushed walnuts and raisins.

- Continue to knead for 5 minutes (your dough must form a smooth and homogeneous ball).

- Place it all in a dish, cover with a dry cloth and leave it sit for 45 minutes in a warm place away from draughts (to allow the dough to rise).

- Then place your dough on your worktop, break it several times with your hands and shape 8 small round rolls with floured hands.

- Place them on a floured baking tray, cover with a cloth and leave them to sit in a warm place again for 2 and a half hours.

- Preheat your oven to 240° C.

- Wet the rolls a little and cut a cross in the top of them.

- Bake for 25 min. at 240°, lowering the temperature to 210° for the final 10 minutes.

- Allow to cool on a rack...

Bon appétit!

PS: To make sure that your rolls are thoroughly cooked, tap on them: if it sounds hollow, it’s the perfect time to stop baking!

You can of course use this dough to make a single loaf; but, in that case, you will need to extend the baking time a bit...

  • Level of difficulty :
    • Easy
  • Nombre de personnes :
    • Number of people 8
  • Temps de préparation :
    • Preparation time 3:30
    • Cooking time 0:35
  • Classification :
    • 1 portion
  • Category :
    • Dish