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Pains briochés aux raisins

Name: Pains briochés aux raisins
Prep time: 47 min
Cook time: 20 min
Total time: 2 h 37 min
Yield: 12 buns
Cuisine: French
Ingredients: 100 g raisins; 6 tablespoons rum; 700 g brioche dough; 700 g confectioner's custard (crème pâtissière, or french pastry cream); 20 g beaten egg

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.

164 K 4.6/5 (28 reviews)558567

Duration

2 hours 40 min.

Difficulty

Easy

Last modified on: October 24^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 12 buns, you will need:

1 100 g raisins
2 6 tablespoons rum
3 700 g brioche dough
4 700 g confectioner's custard (crème pâtissière, or french pastry cream)
5 20 g beaten egg
Total weight: 1,610 grams

Times for this recipe

Preparation

50 min.

Resting

1 hour 30 min.

Cooking

20 min.

All in all

2 hours 40 min.

Preparation 50 min.

Resting 1 hour 30 min.

Cooking 20 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

Step 1 - ⌛ 10 min.

Prepare 100 g raisins and put to soak in the rum.

Step 2 - ⌛ 2 min.

Roll out 700 g brioche dough into a large square 1/2 cm (1/4 inch) thick.

Step 3 - ⌛ 3 min.

Trim off the side of the square nearest to you with a large knife to give a straight edge.

Step 4 - ⌛ 5 min.

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.

Step 5 - ⌛ 3 min.

Spread the raisins evenly on top.

Step 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.

Step 7 - ⌛ 3 min.

Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.

Step 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.

Step 9 - ⌛ 8 min.

After this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thick.

Step 10 - ⌛ 3 min.

Arrange on the baking sheet with room between them, as they need room to expand.

Step 11 - ⌛ 5 min.

Glaze the tops...

Step 12 - ⌛ 1 hour

...and sides of the buns.

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

plastic sheet

Step 13 - ⌛ 20 min.

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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	30 g RDI=11 %	12 g RDI=17 %	280 kcal RDI=14 %	1,172 kJ RDI=14 %
Per buns	9 g RDI=14 %	41 g RDI=15 %	17 g RDI=23 %	375 kcal RDI=19 %	1,568 kJ RDI=19 %
Whole recipe	111 g RDI=170 %	488 g RDI=184 %	200 g RDI=273 %	4,494 kcal RDI=225 %	18,816 kJ RDI=225 %