Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat.

It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
15K 3 5
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Last modified on: November 27th 2022

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For 12 pieces, you will need:

Change these quantities to make: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.1 hour 50 min.30 min.2 hours 41 min.
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Step by step recipe

Stage 1 - 5 min.
Raisin breads (pains aux raisins)
Roll out the cold 300 g Yeast-based flaky dough (for croissants) in front of you (take it out of the fridge at the last minute), to a thickness of 3 mm, into a large rectangle of about 30 x 40 cm (12 x 16 inches).

Stage 2 - 2 min.
Raisin breads (pains aux raisins)
Roll out very thinly, 1 mm or less, the last 5 cm (2 inches) of the dough indicated by the blue arrow.

You are literally going to crush this part, to make it very very thin, don't worry about the puffiness there, it's a crush intended for later.

Stage 3 - 3 min.
Raisin breads (pains aux raisins)
Spread with the metal spatula 200 g Confectioner's custard (Crème pâtissière, or French pastry cream) on the paste, stop you at the level of the last 5cm which you will have crushed in the preceding stage, and which must them be without cream.

Stage 4 - 2 min.
Raisin breads (pains aux raisins)
Spread 100 g raisins over the custard only.

Stage 5 - 2 min.
Raisin breads (pains aux raisins)
This is the delicate moment, roll the dough "tightly" on itself...

Stage 6
Raisin breads (pains aux raisins)
... and stop when you don't see any more cream.

Stage 7 - 2 min.
Raisin breads (pains aux raisins)
With a brush dipped in water, wet the crushed area all over.

Stage 8 - 20 min.
Raisin breads (pains aux raisins)
Finish rolling the dough, check that the seam with the wet dough is well done and leave it still, seam (or key) underneath.

You should obtain a nice, regular cylinder, put it on a baking sheet, wrap it, and put it in the freezer for 20 minutes (or 1 hour in the fridge) to cool it down.

Stage 9 - 5 min.
Raisin breads (pains aux raisins)
After this time, cut the cylinder into slices of about 2 cm (0.8 inches).

Stage 10
Raisin breads (pains aux raisins)
Place the slices on several baking sheets with a sheet of baking paper.

Don't squeeze the slices too tightly, they will swell up.

Stage 11
Raisin breads (pains aux raisins)
Check that the welds (green arrow) are well closed, if it is not the case put a brush and water to stick well.

Stage 12 - 1 hour 30 min.
Raisin breads (pains aux raisins)
Put to grow in a tepid place during 1 h30 approximately, the slices double in volume.

Stage 13 - 30 min.
Raisin breads (pains aux raisins)
Once well puffed, bake at 180°C (360°F) for about 30 minutes.

Let cool on a rack.

Stage 14
Raisin breads (pains aux raisins)
Note: If you want to make a "mini" version, it's exactly the same recipe, only the size of the dough cylinder changes, make a longer one with a smaller diameter (by at least half).
As always with pastries, cold is your friend, if you feel that the dough is getting too soft and unmanageable, put everything on a plate for 15 minutes in the freezer, and pick up where you left off.

You will notice that we do not glaze the raisin breads, this is the exception in viennoiserie which is explained by the presence of pastry cream.

The quantities of custard and raisins are indicative, feel free to adapt to your taste.

Staying on the same principle, a roll of croissant dough and a cream, you can decline this recipe according to your desires by replacing the pastry cream by a pistachio or chocolate version, and/or the grapes by cranberries, goji berries, etc. Let your imagination run wild.
To be enjoyed preferably during the day.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,621 Kcal or 6,787 Kj36 gr245 gr89 gr
81 %14 %23 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
251 Kcal or 1,051 Kj6 gr38 gr14 gr
13 %2 %4 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
135 Kcal or 565 Kj3 gr20 gr7 gr
7 %1 %2 %1 %
% 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: Milk, Egg, Gluten, Sourdough, Sulfites
How much will it cost?
  • For 12 pieces : 2.46 €
  • Per piece : 0.21 €

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)
Yeast-based flaky dough (for croissants)Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example: Baker's apple soles, French croissants, Pistachio and goji pinwheels, Croissant dough apples, Mirlitons of Guipavas, ... 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: Pear verbena tarts, Strawberry Verveine Tart , Millefeuille, Strawberries with mint and cream, Peach and green tea tart, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: 3-fruit brioche loaf, Kugelhof for Nanou, Chocolate mendiants, Benoîton, Panettone, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Bacon rolls, Morel risotto with Vin Jaune and Mont d'Or, How to use gelatin, Lemon tart, ... All
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