Pains briochés aux raisins


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)
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Last modified on: September 12th 2018
For 12 buns, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 40 min.
When should you start or finish this recipe?
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.
Pains briochés aux raisins : Stage 1
Prepare 100 g raisins and put to soak in the rum.

Stage 2 - 2 min.
Pains briochés aux raisins : Stage 2
Roll out 700 g brioche dough into a large square 1/2 cm (1/4 inch) thick.

Stage 3 - 3 min.
Pains briochés aux raisins : Stage 3
Trim off the side of the square nearest to you with a large knife to give a straight edge.

Stage 4 - 5 min.
Pains briochés aux raisins : Stage 4
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.
Pains briochés aux raisins : Stage 5
Spread the raisins evenly on top.

Stage 6 - 5 min.
Pains briochés aux raisins : Stage 6
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.

Stage 7 - 3 min.
Pains briochés aux raisins : Stage 7
Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.

Stage 8 - 30 min.
Pains briochés aux raisins : Stage 8
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.

Stage 9 - 8 min.
Pains briochés aux raisins : Stage 9
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.
Pains briochés aux raisins : Stage 10
Arrange on the baking sheet with room between them, as they need room to expand.

Stage 11 - 5 min.
Pains briochés aux raisins : Stage 11
Glaze the tops...

Stage 12 - 1 hour
Pains briochés aux raisins : Stage 12
...and sides of the buns.

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

plastic sheet

Stage 13 - 20 min.
Pains briochés aux raisins : Stage 13
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.
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 recipe1,070 RDI=410 %4,640 RDI=440 %2,120 RDI=320 %4,700 RDI=240 %19,700 RDI: 240 %
Per 100 g70 RDI=30 %290 RDI=30 %130 RDI=20 %290 RDI=20 %1,220 RDI: 20 %
Per buns90 RDI=30 %390 RDI=40 %180 RDI=30 %390 RDI=20 %1,640 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, milk, egg, Gluten, leaven
How much will it cost?
  • For 12 buns : 7.60 €
  • Per buns : 0.65 €

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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)
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: Pistachio cream, Raisin breads (pains aux raisins), Strawberry tart, Chinois, Diplomat cream, ... See them all 19

Beaten egg
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Gisèle's Pasties, St Tropez tart, Vegetable pie, Lumberjack turnovers, ... See them all 80

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