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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.

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Last modified on: November 27^th 2022

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For 12 pieces, you will need:

1 10.6 oz Yeast-based flaky dough (for croissants)
2 0 kg 7 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 0 kg 3 g raisins
4 3 tablespoons water

Change these quantities to make: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
21 min.	1 hour 50 min.	30 min.	2 hours 41 min.

At what time:

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Step by step recipe

Stage 1 - 5 min.

Roll out the cold 10.6 oz 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.

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.

Spread with the metal spatula 0 kg 7 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.

Spread 0 kg 3 g raisins over the custard only.

Stage 5 - 2 min.

This is the delicate moment, roll the dough "tightly" on itself...

Stage 6

... and stop when you don't see any more cream.

Stage 7 - 2 min.

With a brush dipped in water, wet the crushed area all over.

Stage 8 - 20 min.

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.

After this time, cut the cylinder into slices of about 2 cm (0.8 inches).

Stage 10

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

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.

Put to grow in a tepid place during 1 h30 approximately, the slices double in volume.

Stage 13 - 30 min.

Once well puffed, bake at 180°C (360°F) for about 30 minutes.

Let cool on a rack.

Stage 14

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).

Remarks

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.

Keeping

To be enjoyed preferably during the day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
17,009 Kcal or 71,213 Kj	360 gr	2,089 gr	1,062 gr
850 %	138 %	197 %	161 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
2,637 Kcal or 11,041 Kj	56 gr	324 gr	165 gr
132 %	21 %	31 %	25 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
1,417 Kcal or 5,933 Kj	30 gr	174 gr	89 gr
71 %	12 %	16 %	13 %

% 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, leaven, 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): You can get more informations, or check-out other recipes which use it, for example: Baker's apple soles, Mirlitons of Guipavas, Pistachio and goji pinwheels, French croissants, Croissant dough apples, ... 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: St Tropez tart, Strawberry Verveine Tart , Millefeuille, Pear verbena tarts, Saint Honoré cake, ... All
	Raisins: You can check-out other recipes which use it, like for example: Pecan fruit rolls , Indian rice pudding, Pains briochés aux raisins, You should not add raisins to recipes dry , Caramel semolina pudding with raisins, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Quince compote, Natural leaven, Bacon rolls, Yeast-based flaky dough (for croissants), Caramel semolina pudding with raisins, ... All

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