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Pains briochés aux raisins

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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.

88,9574.8/5 for 23 ratings

Grade this recipe:

54321

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

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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...

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Step by step recipe

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Stage 1 - 10 min.

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

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Stage 2 - 2 min.

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

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Stage 3 - 3 min.

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

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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.

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Stage 5 - 3 min.

Spread the raisins evenly on top.

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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.

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Stage 7 - 3 min.

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

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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.

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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.

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Stage 10 - 3 min.

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

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Stage 11 - 5 min.

Glaze the tops...

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Stage 12 - 1 hour

...and sides of the buns.

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

plastic sheet

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Stage 13 - 20 min.

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 value	Proteins	Carbohydrates	Fats
4,398 Kcal or 18,414 Kj	104 gr	481 gr	193 gr
220 %	40 %	45 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
273 Kcal or 1,143 Kj	6 gr	30 gr	12 gr
14 %	2 %	3 %	2 %

Per buns
Energetic value	Proteins	Carbohydrates	Fats
367 Kcal or 1,537 Kj	9 gr	40 gr	16 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?

• For 12 buns : 7.36 €
• Per buns : 0.61 €

Note : These prices are only approximate

Change currency:

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: Chinois, Apple and Blackcurrant Brioche Pies, Mini apricot and pistachio brioches, Brioche feuilletée (flaky brioche), Brioche Tatin, ... 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: Diplomat cream, Fraisier (French strawberry cake), Pear and lime meringue pie, Strawberry tart, Chinois, ... All
	Raisins: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Moist cereal bars, Kugelhof for Nanou, Frozen Nougat, Benoîton, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Apple Pie, Gâteau Breton (Brittany butter cake), 3-fruit brioche loaf, Agen prune cake, ... All

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