This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
158 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
7.50 €
12 buns
5 IngredientsLast modified on: September 12th 2018
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.
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.
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 | 1,070 RDI=410 % | 4,640 RDI=440 % | 2,120 RDI=320 % | 4,700 RDI=240 % | 19,700 RDI: 240 % |
| 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 12 buns : 7.60 €
- 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: Chinois, Nanterre brioche, Brioche Tatin, Flaky chocolate brioche, St Tropez tart, ... 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: Strawberry tart, Pistachio cream, Puits d'amour, Paris-Brest, Fraisier (French strawberry cake), ... See them all 19
Raisins
Like these other recipes: Caramel semolina pudding with raisins, Panettone, You should not add raisins to recipes dry , Chocolate cereal bars, Tyrolean apple crumble, ... See them all 20
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Galette berrichone, Mouna, Milk rolls, Chinois, Pecan fruit rolls , ... See them all 80
Other recipes you may also like
Leek and potato soup
A classic of French family cooking. October 3rd 2010507 K5 45 min.
Thin spinach and potato tart
A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese. June 13th 202144 K5 60 min.
Croque-monsieur potatoes
A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven. August 4th 202141 K 40 min.
Green beans and potatoes with Morbier cream sauce
For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream. September 15th 202423 K 35 min.
Angevin plum pâté
The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France). July 31th 202240 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.