What is the pain of ax raisins?

known French pastry, Pain Aux Raisins is a pastry butter that is loaded with raisins. Made of sweet dough is formed into a spiral shape and then baked until the edges are slightly golden. In production after a traditional French recipe, Pain Aux Raisins has a layered cream filling in its spiral. This pastry differs from the croissant in that it is made of sweet dough. Both pastries share their butter pastries together. Morning bread is complicated today because the butter must be maintained at a precise temperature to make the scaly pastry light and airy lead with lead. Chelsea Buchta has cinnamon and adding lemon peel like flavors. Aux Raisins's pain does not have added spices or flavors. While Pain Aux Raisins has butter like its adhesive agent, Chelsea bun is made of rich yeast dough.

Pain Aux Raisins is a popular addition to traditional continental breakfast. Although the most popular serves as part of the morning meal, there arePeople who enjoy this pastry throughout the day with Latte or traditional black coffee. This caloric treatment, although containing butter in the pastry itself, is often before the consumption of Slator with Slary's sweet butter.

Cinnamon Roll was stylized after Aux Rozinka pain as well as Danish pastries. Cinnamon roll uses a spiral shape, while Danish pastry uses the concept of sweetened dough. Both cinnamon and Danish pastries are most often served as part of breakfast food, but as well as raisins of AUX pain, it also enjoys from the whole day.

Pain Aux Raisins will bread its beginnings in August Zang's Vienna bakery, which for centuries remained a culinary example, followed by many. Although many still follow this ancient tradition and recipe, there are a number of different derivatives that can be found in bakeries and tables around the world. This pastry is decadent pleasure in all svThe forms, although most worshi in their traditional form of Viennoiserie.