This fluffy almond and raisin pie is the pure embodiment of homey warmth, where the aroma of toasted almonds and warm cinnamon fills every corner of your kitchen. The yeast dough, prepared using a straight dough method, turns out incredibly pliable and tender, with a texture resembling a light cloud. The main secret lies in its striking shaping technique: the rolled dough is cut into segments and arranged like a blossoming flower bud, allowing the oven's heat to bake every single petal evenly. This beautifully portioned pull-apart bread is a perfect centerpiece for a cozy tea party, while the generous use of quality butter guarantees a deep, rich flavor and a long-lasting crumbly freshness.
Our aromatic homemade almond and raisin pie is ready! Look how incredibly fluffy and appetizing the crumb is inside.
Dough ingredients
- 250 g wheat flour
- 150 g water
- 18 g butter
- 10 g granulated sugar
- 3 g salt
- 1/2 tsp instant dry yeast
- 1 egg for egg wash
Filling ingredients
- 50 g raisins
- 50 g almonds
- 30 g granulated sugar
- 1 tsp ground cinnamon
- 30 g butter
- sliced almonds for garnish
How to make the fluffy almond and raisin pie
Pour warm water into a bowl, then add the salt, granulated sugar, and butter. Stir until the butter is completely melted.
Let's start the process: whisk warm butter, sugar, and water together until perfectly smooth.
In a separate bowl, mix extra-fine wheat flour (pastry flour equivalent) with instant dry yeast. Instant yeast doesn’t require proofing in warm water; you can mix it straight into the flour. If you are using active dry yeast, dissolve it first in warm water (30°C / 86°F) and wait 10-15 minutes until it becomes frothy.
Always use high-quality extra-fine flour and fresh yeast for the best possible dough rise.
Make a well in the center of the flour mixture and pour in the wet ingredients. Start stirring with a spoon, then transfer the mixture to a floured work surface and knead by hand. Kneading will take 8 to 15 minutes—the longer, the better. Once the dough becomes smooth and no longer sticks to your hands or the table, it is ready for proofing.
Knead the dough thoroughly until it develops a beautifully elastic texture and pulls away from your hands cleanly.
Place the dough in a bowl, cover it with a plastic bag or a dome, and let it rest for 1 hour. After an hour, punch the dough down and leave it in a warm spot for another hour. The ideal proofing temperature is 25°C (77°F).
The dough should double in volume in a cozy, draft-free spot.
Transfer the risen dough to a lightly floured board. It is now beautifully pliable and ready for shaping.
After a successful proof, gently turn the pillowy dough out onto a lightly floured work surface.
Meanwhile, finely chop the oven-toasted almonds and the plumped raisins (previously soaked in tea or warm water).
For the filling, finely chop your toasted almonds alongside the pre-soaked, plump raisins.
Roll the dough out into a 25×35 cm (10×14 inches) rectangle, about 1 cm (1/2 inch) thick.
Roll the rested dough out into a neat rectangle, keeping the thickness to roughly one centimeter (half an inch).
Melt the butter and brush the cooled liquid over the dough surface. Mix the granulated sugar with ground cinnamon, then sprinkle this sweet spice blend evenly over the buttered dough.
Brush the rolled dough with melted butter and dust it generously with an aromatic blend of sugar and cinnamon.
Scatter the chopped almonds and raisins evenly across the surface.
Scatter the finely chopped almonds and plump raisins evenly across the cinnamon-spiced surface.
Gently roll the dough into a tight log, placing it seam-side down on your work surface.
Carefully roll the filled dough into a tight log, being gentle enough not to tear the delicate structure.
Using a bench scraper or a broad knife, cut the rolled dough into 3 cm (about 1.2 inches) wide segments.
Slice the rolled dough into equal pieces about 3 cm (1.2 inches) wide to form our beautiful pull-apart sections.
Line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Arrange the dough segments in a flower pattern, leaving a little space between each piece to allow for expansion.
Arrange the cut pieces in a parchment-lined pan, making sure to leave some breathing room for the dough to expand.
Cover the pan with a plastic bag or a damp towel and let the pie proof for another 50 minutes.
Let the shaped pie proof for another 50 minutes before baking to achieve maximum fluffiness.
Crack an egg into a small bowl and whisk it with a fork. Gently brush the proofed pie with the egg wash.
Gently brush the surface with beaten egg to ensure a stunning, glossy golden crust.
Sprinkle generously with sliced almonds.
Generously sprinkle the pie with sliced almonds for an elegant look and an irresistible crunch.
Preheat your oven to 200°C (400°F). Place the pan into the hot oven and bake for 25 minutes.
Bake until it develops a confident golden-brown crust. The aroma in your kitchen will be absolutely mind-blowing!
Let the pie cool in the pan for 5 minutes, then carefully remove the outer springform ring.
Allow the pie to cool slightly in the pan before carefully transferring it to a serving platter.
To ensure your fluffy almond and raisin pie remains delightfully soft, drape a dry kitchen towel over it for ten minutes right after removing it from the oven—this traps the steam and softens the crust. If you want to elevate the flavor profile, try plumping your raisins in a strong Earl Grey tea, or mix some fresh orange zest into the filling. This creates a more complex aromatic profile that perfectly highlights the natural sweetness of the almonds.
Serve this gorgeous pastry while it still holds a pleasant warmth, pairing it with a cup of herbal tea or a glass of cold milk. If you happen to have any leftover pieces the next day, just give them a quick 15-second blast in the microwave to restore that initial pillowy texture. It is best to store the baked pie in an airtight container to prevent it from drying out and to preserve the satisfying crunch of the almond flakes on top.
0 comments