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.
108K 27 4.7
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Last modified on: September 12th 2018

Keywords for this recipe:PastriesBriocheCustard creamDry grape
For 12 buns, you will need:

Change these quantities to make: 4 buns 6 buns 12 buns 24 buns 36 buns
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
47 min.1 hour 30 min.20 min.2 hours 37 min.
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Step by step recipe


Stage 1 - 10 min.
Pains briochés aux raisins : Photo of step #1
Prepare 100 g raisins and put to soak in the rum.

Stage 2 - 2 min.
Pains briochés aux raisins : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #5
Spread the raisins evenly on top.

Stage 6 - 5 min.
Pains briochés aux raisins : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #10
Arrange on the baking sheet with room between them, as they need room to expand.

Stage 11 - 5 min.
Pains briochés aux raisins : Photo of step #11
Glaze the tops...

Stage 12 - 1 hour
Pains briochés aux raisins : Photo of step #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 : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,010 Kcal or 4,229 Kj104 gr495 gr193 gr
51 %40 %47 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj6 gr31 gr12 gr
3 %2 %3 %2 %
Per buns
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj9 gr41 gr16 gr
4 %3 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 12 buns : 7.49 €
  • Per buns : 0.62 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
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: St Tropez tart, Saint Honoré cake, Puits d'amour, Strawberry Verveine Tart , Pear verbena tarts, ... All
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, St Tropez tart, Chinois, Nanterre brioche, Snails in a brioche, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: You should not add raisins to recipes dry , Kugelhof for Nanou, Moist cereal bars, Caramel semolina pudding with raisins, Cramique, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Koulibiak in pie dish, Vol-au-vent cases, Brioche Tatin, French croissants, ... All
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