With this simple recipe, you can make this classic French treat Pain aux Raisins in the comfort of your own kitchen. The buttery dough, sweet raisins and creamy custard are sure to impress your family and friends.
You’ve probably seen the mouthwatering Raisins rolls if you enjoy French pastries. This delightful pastry, often referred to as a raisin swirl or raisin bun. Pain Aux Raisins has become a well loved pastry in bakeries all over the world. In France, Pain aux Raisins can be found in local bakeries (boulangeries) and pastry shops (patisseries) throughout the country. It is also a staple of French bakeries and is often eaten for breakfast or as a snack.
History
Pain Aux Raisins, which translates to “raisin bread” in French, is believed to be originated in Austria in the 19th century. The puff pastry made its way to France, where it evolved into the popular pastry we know today. The French version usually consists of a rolled-out croissant dough filled with a delicious spread of pastry cream and sprinkled with juicy raisins. Different variations have evolved over time, with some bakers adding a touch of rum, almonds or even apples to enhance the flavor profile.
How its made
The pastry’s base is made of croissant-like layers. The dough is then flattened into a thin sheet, and then raisins are sprinkled on top. Once made, the dough is then rolled in a spiral to resemble a swirl. The swirl-shaped pastry is then glazed with a sweet sugar glaze, which gives it a lovely gloss. Finally, the pastry is then baked to a golden brown crust that coats the delicate, flaky layers inside.
Pain Aux Raisins is so versatile that you can enjoy it at any time of day. Whether you enjoy it with a cup of coffee for breakfast or in the afternoon, this pastry will definitely satisfy your cravings. It is so popular that you can find it in bakeries and pastry stores all over the world.
Pain Aux Raisins
Ingredients
For the dough
- 2½ cups All-purpose flour
- 2 tbsp Sugar
- 2 tsp Instant yeast
- 1 tsp Salt
- ½ cup Milk
- 2 tbsp Unsalted Butter Softened
- 1 Egg Large
For the filling
- ¾ Cup Raisins Soaked (optional)
- ¼ Cup Fine Grain Sugar
- 1 tsp Cinnamon ground
For the custard
- 1 Cup Milk
- 3 tbsp Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 Egg Yolk
For the glaze
- ¼ Cup Powdered Sugar
- 2 tbsp Milk
Instructions
- In a small bowl, mix well warm milk, sugar, and active dry yeast. Let it sit for 10 minutes until it becomes foamy.
- In a large mixing bowl, whisk together flour and salt. Create a well in the center and pour in the yeast mixture, softened butter, and egg. Stir the ingredients together on a stand mixer on low speed or by hand until a rough dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
- Meanwhile, prepare the filling by mixing soaked raisins,(Drain the soaked raisins) sugar, and ground cinnamon in a small bowl. Mix until well combined & keep aside.
- To make the custard, heat the milk in a saucepan over medium heat until it reaches a gentle simmer. In a separate bowl, whisk together sugar, cornstarch, and egg yolk until smooth. Slowly pour the hot milk into the sugar mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens. Remove from heat, stir in the vanilla extract, and let it cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release any air. Roll it out on a floured surface into a rectangle approximately 12×16 inches.
- Spread the prepared custard filling evenly over the dough, leaving a small border around the edges. Sprinkle the raisins mixture on top.
- Starting from the long side, roll the dough tightly into a log. Cut the log into 8 equal pieces.
- Place the rolls on the prepared baking sheet, cut-side up, and gently press them down to slightly flatten. Cover the baking sheet with a kitchen towel and let the rolls rise for another 30 minutes.
- Bake in the preheated oven for 20-25 minutes, or until the rolls turn golden brown.
- While the pain aux raisins are baking, prepare the glaze by combining powdered sugar and milk in a small bowl. Mix until smooth.
- Once the rolls are baked, remove them from the oven and let them cool slightly. Drizzle the glaze over the rolls while they are warm.
- Serve the pain aux raisins warm or at room temperature. Enjoy!
Notes
- Roll out the dough evenly and carefully, creating thin layers. Be careful not to overwork the dough, as this can result in a harder texture. When you fold the dough with the filling, make sure it is rolled up tightly so that the filling does not leak out during baking.
- When the pastry is shaped and filled, allow it sufficient time to rise before baking. This helps to their light and airy consistency.
Check out our Vintage Strawberry Cake recipe here !!!
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