These light, flaky Pain Aux Raisins are a quick and easy French pastry your whole family will love! A soft warm pastry filled with pastry cream, plump raisins and brushed with a tangy apricot or sugar glaze, for the perfect finishing touch on these easy pastries. So, why not make them at home, it is easier than you think with a little planning. This spiral pastry is a simple dessert that can be found at any bakery in France. These are one of my favorite French pastries. Pain aux raisins falls in the same category as pain aux chocolate and croissants because it uses a puff pastry dough. For this reason I use a pre-made the pastry dough to keep the recipe easy and enjoyable!
This recipe uses the same pastry dough used for making Croissants. I have done a video on this earlier. It so easy to make this pastry dough, store them and use as and when needed.
Here is the recipe link for pastry dough:
Also check out my recipe for making delicious Pastry Cream :
Do give it a try and let me know how it turned out to be! Please leave your valuable feedback as comments below. 🙂 I love to hear from you all!
Ingredients :
I reduced this recipe half to make 11 pain aux raisins.
Pastry Dough (makes around 22 pain aux raisins) :
500g (4 cups) unbleached bread flour or all purpose flour (protein content 11% or above)
50g (1/4 cup) fine sugar
2 tsp instant yeast (or 3 tsp active dry yeast added as instructed below )
1 tsp salt
250ml (1 cup) water (at room temperature 25 C)
50g (1/4 cup) unsalted butter ( at room temperature cubed)
For laminating the dough:
200g unsalted butter (at room temperature, with higher fat content 80% and above)
Pastry Cream (You can store the left over cream or reduce this recipe half) :
480ml (2 cups) whole milk
150g (3/4 cup) sugar
4 egg yolks
30g (3 tbsp) cornstarch
30g (3 tbsp) AP flour
1/4 vanilla bean stick
30g (2 tbsp) salted butter or (1/8 tsp salt + 30g unsalted butter)
150g Plump Raisins:
Pour enough hot water over the raisins to cover them and let them sit for 10-15 minutes, then drain and use. If raisins are not completely dry, lightly heat them in a saucepan. This will dry them out quickly. Let it cool completely before you use them as filling in the pastry dough. As heat from raisins can melt the butter in the pastry dough.
Egg Wash (1 large egg beaten + 1 tsp milk)
Sugar Glaze:
50g white sugar
50g water
1 tbsp light corn syrup or glucose
Method: Add all the ingredients into a sauce pan. Heat till sugar dissolves completely and water reduces (ie bubbling will reduce). Mixture should thicken lightly and will be easier to use as a glaze then. Cool the glaze and use as required. Store the remaining glaze in fridge.
Apricot or Pineapple glaze:
2 tbsp apricot or pineapple jam
1 tsp water
Method: Microwave for 10 sec. Use as a glaze.
Tip and Notes:
1. Pre – make the pastry dough. You can store them in refrigerator for a week. Roll out the dough, add the fillings and bake Pain Aux Raisins as and when needed.
2. Prepare the pastry cream the night before and refrigerate, with the plastic wrap touching the top layer, for faster assembly.
3. If the pastry dough is stored in freezer, make sure the puff pastry thaws at room temperature before unfolding and filling with stuffing.
4. Use a floss to slice the rolls instead of a knife, this prevents the rolls from unrolling while you slice them.
5. Roll the dough into rectangular shape, this will make even sized and shaped pain aux raisins.
6. Serve them warm! They don’t taste good when they are cold. If you are having them the next day, microwave for 20 secs or if you like them crispy, preheat the oven to 180 C and bake for 5-8 mins.
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Music: Sparkle by Roa
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