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)
2 hours 40 min.
Easy
6 buns
5 IngredientsLast modified on: September 12th 2018
For 6 buns, you will need:
- 1
1.8 oz raisins - 2
3 tablespoons rum - 3
12.3 oz brioche dough - 4
12.3 oz confectioner's custard (crème pâtissière, or french pastry cream) - 5
0.4 oz beaten egg
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 40 min.
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.
Prepare 1.8 oz raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 12.3 oz brioche dough into a large square 1/2 cm (1/4 inch) thick.
Stage 3 - 3 min.
Trim off the side of the square nearest to you with a large knife to give a straight edge.
Stage 4 - 5 min.
Spread 12.3 oz 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.
Spread the raisins evenly on top.
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.
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.
Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.
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.
This is to firm up the dough and make it easier to cut.
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.
Stage 10 - 3 min.
Arrange on the baking sheet with room between them, as they need room to expand.
Stage 11 - 5 min.
Glaze the tops...
Stage 12 - 1 hour
Stage 13 - 20 min.
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 recipe | 540 RDI=210 % | 2,320 RDI=220 % | 1,060 RDI=160 % | 2,350 RDI=120 % | 9,850 RDI: 120 % |
| Per 100 g | 70 RDI=30 % | 290 RDI=30 % | 130 RDI=20 % | 290 RDI=20 % | 1,220 RDI: 20 % |
| Per buns | 90 RDI=30 % | 390 RDI=40 % | 180 RDI=30 % | 390 RDI=20 % | 1,640 RDI: 20 % |
How much will it cost?
- For 6 buns : 3.80 €
- Per buns : 0.65 €
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)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Brioche royale, St Tropez tart, Brioche Tatin, Mini apricot and pistachio brioches, Agen prune cake, ... See them all 13
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Chinois, Strawberry Verveine Tart , Pear verbena tarts, Frangipane, Paris-Brest, ... See them all 19
Raisins
Like these other recipes: You should not add raisins to recipes dry , Pecan fruit rolls , Apple Strudel, 3-fruit brioche loaf, Little apple turnovers with almonds and raisins, ... See them all 20
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Olive twists, Brioche tart with Comté cheese, Diamond biscuits, Dublin fruit scones, Tea and white chocolate biscuits, ... See them all 80
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