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.
118K 27 4.7
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Last modified on: September 12th 2018

Keywords for this recipe:
For 12 buns, you will need:

Change these quantities to make: 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.
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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.
Keeping
1 or 2 days in an airtight tin.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,031 Kcal or 4,317 Kj111 gr516 gr207 gr
52 %43 %49 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
64 Kcal or 268 Kj7 gr32 gr13 gr
3 %3 %3 %2 %
Per buns
Energetic valueProteins CarbohydratesFats
86 Kcal or 360 Kj9 gr43 gr17 gr
4 %4 %4 %3 %
% 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).
Possible allergens in this recipe: Sulfites, Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 12 buns : 7.49 €
  • Per buns : 0.62 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Brioche royale, Brioche feuilletée (flaky brioche), St Tropez tart, Brioche Tatin, ... All
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 , Pistachio cream, Fraisier (French strawberry cake), Peach and green tea tart, Chinois, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Cramique, Tyrolean apple crumble, 3-fruit brioche loaf, Panettone, Frozen Nougat, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Smart plum tart, Old style brioche, Chicken pie, Cochelin d'Evreux, ... All
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