Raisin breads (pains aux raisins)

A recipe from cooking-ez.com
15K5 November 27th 2022
Raisin breads (pains aux raisins)
Imprimer cette page - Remove photos

For 12 pieces, you will need:


PreparationRestingCookingStart to finish
21 min.1 hour 50 min.30 min.2 hours 41 min.

Step by step recipe

1Roll 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).Raisin breads (pains aux raisins) : etape 25
2Roll 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.
Raisin breads (pains aux raisins) : etape 25
3Spread 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.Raisin breads (pains aux raisins) : etape 25
4Spread 100 g raisins over the custard only.Raisin breads (pains aux raisins) : etape 25
5This is the delicate moment, roll the dough "tightly" on itself...Raisin breads (pains aux raisins) : etape 25
6... and stop when you don't see any more cream.Raisin breads (pains aux raisins) : etape 25
7With a brush dipped in water, wet the crushed area all over.Raisin breads (pains aux raisins) : etape 25
8Finish 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.
Raisin breads (pains aux raisins) : etape 25
9After this time, cut the cylinder into slices of about 2 cm (0.8 inches).Raisin breads (pains aux raisins) : etape 25
10Place the slices on several baking sheets with a sheet of baking paper.

Don't squeeze the slices too tightly, they will swell up.
Raisin breads (pains aux raisins) : etape 25
11Check that the welds (green arrow) are well closed, if it is not the case put a brush and water to stick well.Raisin breads (pains aux raisins) : etape 25
12Put to grow in a tepid place during 1 h30 approximately, the slices double in volume.Raisin breads (pains aux raisins) : etape 25
13Once well puffed, bake at 180°C (360°F) for about 30 minutes.

Let cool on a rack.
Raisin breads (pains aux raisins) : etape 25
14Note: 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).Raisin breads (pains aux raisins) : etape 25


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.
View this recipe : https://cooking-ez.com/four/recipe-raisin-breads.php
May 20th 2024.