The recipe for the perfect French Pain aux Raisins: flaky, buttery, soft yet crunchy on the outside!
Knead the dough only until all the ingredients are just combined (do not overwork it as you do not want to develop the gluten in the flour). Add the remaining water as required to obtain a smooth dough.
As making pains aux raisins is quite time consuming, I suggest you make the above full dose. You can freeze them after you bake them, just let them cool down completely before wrapping them in foil. When you want to eat them, simply take them out of the freezer and put them in a pre-heated oven at 190°C – 375°F for 5 minutes.