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Pains briochés aux raisins

Name: Pains briochés aux raisins
Prep time: 2 h 17 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.

159 K 4.6/5 (28 reviews)558567

Duration

2 hours 40 min.

Difficulty

Easy

Last modified on: September 12^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Stage 1 - ⌛ 10 min.

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

Stage 2 - ⌛ 2 min.

Roll out 700 g 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 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.

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.

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.

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

...and sides of the buns.

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

plastic sheet

Stage 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: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	66 g RDI=102 %	288 g RDI=109 %	131 g RDI=180 %	292 kcal RDI=15 %	1,223 kJ RDI=15 %
Per buns	89 g RDI=137 %	386 g RDI=146 %	176 g RDI=242 %	392 kcal RDI=20 %	1,641 kJ RDI=20 %
Whole recipe	1,071 g RDI=1,649 %	4,639 g RDI=1,751 %	2,119 g RDI=2,904 %	4,704 kcal RDI=235 %	19,697 kJ RDI=235 %