Pains briochés aux raisins


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.
87,6004.8/5 for 23 ratings
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Last modified on: September 12th 2018

For 12 buns, you will need:

Change those ingredients for: 4 buns 6 buns 12 buns 24 buns 36 buns

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart 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?
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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

Whole recipe
Energetic valueProteins CarbohydratesFats
4,398 Kcal or 18,414 Kj104 gr481 gr193 gr
220 %40 %45 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
273 Kcal or 1,143 Kj6 gr30 gr12 gr
14 %2 %3 %2 %
Per buns
Energetic valueProteins CarbohydratesFats
367 Kcal or 1,537 Kj9 gr40 gr16 gr
18 %3 %4 %2 %
% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)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 Verveine Tart , Puits d'amour, Saint Honoré cake, Pistachio cream, Almond cream or frangipane, ... All
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Brioche Tatin, Apple and Blackcurrant Brioche Pies, Nanterre brioche, Brioche galette, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Frozen Nougat, Sweet pancake rolls from Brittany, 3-fruit brioche loaf, Moist cereal bars, Little apple turnovers with almonds and raisins, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Cochelin d'Evreux, Paté en croute (terrine in a pie crust), 3-fruit brioche loaf, Dublin fruit scones, ... All

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