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Pains briochés aux raisins

This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.

72,4024.8/5 for 23 ratings

Last modified on: September 12^th 2018

For 12 buns, you will need:

1 100 g raisins
2 6 tablespoons rum
3 700 g Brioche dough
4 700 g Confectioner's custard (Crème pâtissière, or French pastry cream)
5 20 g beaten egg
Total weight: 1,610 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
47 min.	1 hour 30 min.	20 min.	2 hours 37 min.

Keeping:

1 or 2 days in an airtight tin

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Pains briochés aux raisins : Photo of step #1

Prepare 100 g raisins and put to soak in the rum.

Stage 2 - 2 min.

Pains briochés aux raisins : Photo of step #2

Roll out 700 g Brioche dough into a large square 1/2 cm (1/4 inch) thick.

Stage 3 - 3 min.

Pains briochés aux raisins : Photo of step #3

Trim off the side of the square nearest to you with a large knife to give a straight edge.

Stage 4 - 5 min.

Pains briochés aux raisins : Photo of step #4

Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) evenly all over the dough. Use a palette-knife, if you have one, as it will make this easier.

Stage 5 - 3 min.

Pains briochés aux raisins : Photo of step #5

Spread the raisins evenly on top.

Stage 6 - 5 min.

Pains briochés aux raisins : Photo of step #6

Then roll the dough up.

This is the trickiest part of the recipe. You can use a palette knife to help you, as shown in the photo, or slip a sheet of paper under the dough to help you lift it up.

Stage 7 - 3 min.

Pains briochés aux raisins : Photo of step #7

Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.

Stage 8 - 30 min.

Pains briochés aux raisins : Photo of step #8

Place the roll with the seam underneath on a baking sheet and put in the freezer for 30 minutes.

This is to firm up the dough and make it easier to cut.

Stage 9 - 8 min.

Pains briochés aux raisins : Photo of step #9

After this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thick.

Stage 10 - 3 min.

Pains briochés aux raisins : Photo of step #10

Arrange on the baking sheet with room between them, as they need room to expand.

Stage 11 - 5 min.

Pains briochés aux raisins : Photo of step #11

Glaze the tops...

Stage 12 - 1 hour

Pains briochés aux raisins : Photo of step #12

...and sides of the buns.

Cover with a plastic sheet and leave to rest for 2 hours.

plastic sheet

Stage 13 - 20 min.

Pains briochés aux raisins : Photo of step #13

After this, heat the oven to 240°C (460°F).

Glaze the buns again and bake for about 20 minutes.

Remarks

Those who like their buns even richer and sweeter add chocolate chips to the custard.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 12 buns : 7.89 €
Per buns : 0.66 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Apple and Blackcurrant Brioche Pies, St Tropez tart, Eggs in brioche nests, Mini apricot and pistachio brioches, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Paris-Brest, Saint Honoré cake, Yvetot Douillons, Strawberry Verveine Tart , ... All
	Raisins: You can check-out other recipes which use it, like for example: Pecan fruit rolls , Cramique, Little apple turnovers with almonds and raisins, Chocolate cereal bars, Benoîton, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Eggs in brioche nests, Paté en croute (terrine in a pie crust), Sicilian Epiphany Pie, Gâteau Breton (Brittany butter cake), ... All

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