This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
150 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
12 buns
5 IngredientsLast modified on: September 12th 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 measures:
Times for this recipe
Preparation: 50 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 100 g raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 700 g brioche dough into a large square 1/2 cm (1/4 inch) thick.
Stage 3 - 3 min.
Trim off the side of the square nearest to you with a large knife to give a straight edge.
Stage 4 - 5 min.
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.
Spread the raisins evenly on top.
Stage 6 - 5 min.
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.
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.
Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.
Stage 8 - 30 min.
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.
This is to firm up the dough and make it easier to cut.
Stage 9 - 8 min.
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.
Arrange on the baking sheet with room between them, as they need room to expand.
Stage 11 - 5 min.
Glaze the tops...
Stage 12 - 1 hour
Stage 13 - 20 min.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,070 RDI=410 % | 4,640 RDI=440 % | 2,120 RDI=320 % | 4,700 RDI=240 % | 19,700 RDI: 240 % |
| Per 100 g | 70 RDI=30 % | 290 RDI=30 % | 130 RDI=20 % | 290 RDI=20 % | 1,220 RDI: 20 % |
| Per buns | 90 RDI=30 % | 390 RDI=40 % | 180 RDI=30 % | 390 RDI=20 % | 1,640 RDI: 20 % |
How much will it cost?
- For 12 buns : 7.60 €
- Per buns : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: 3-fruit brioche loaf, Brioche royale, Agen prune cake, Brioche galette, Flaky chocolate brioche, ... See them all 13
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Paris-Brest, Millefeuille, Strawberry tart, Raisin breads (pains aux raisins), ... See them all 19
Raisins
Like these other recipes: Dublin fruit scones, Raisin breads (pains aux raisins), Frozen nougat, Sweet pancake rolls from Brittany, You should not add raisins to recipes dry , ... See them all 20
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Icelandic-style fish and vegetable pie, Toasted-flour biscuits, Croissant dough apples, Yvetot Douillons, ... See them all 80
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025475 K 25 20 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019642 K 24.4 2 hours 35 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert. August 1st 2011157 K4.6 1 hour 55 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with... March 18th 2013249 K4.8 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.