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.
133K 4.6/5 based on 28 reviews
Last modified on: September 12th 2018
Keywords for this recipe:For 36 buns, you will need:
- 1
300 ml raisins - 2
18 tablespoons rum - 3
2 litres 100 ml Brioche dough - 4
2 litres 100 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 5
60 mls beaten egg
Change measures:
Times for this recipe
Preparation: 47 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 37 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 300 ml raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 2 litres 100 ml 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 2 litres 100 ml 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 | 3,210 1,240 % | 13,920 1,310 % | 6,360 960 % | 14,110 710 % | 59,090 710 % |
| Per 100 g | 70 30 % | 290 30 % | 130 20 % | 290 20 % | 1,220 20 % |
| Per buns | 90 30 % | 390 40 % | 180 30 % | 390 20 % | 1,640 20 % |
How much will it cost?
- For 36 buns : 22.70 €
- Per buns : 0.63 €
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)
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Strawberry Verveine Tart , Yvetot Douillons, Millefeuille, Pear and lime meringue pie, ... See them all 19
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Brioche galette, St Tropez tart, Brioche feuilletée (flaky brioche), Brioche royale, Chinois, ... See them all 13
Raisins
Like these other recipes: Frozen Nougat, Raisin breads (pains aux raisins), Soft apple cookies, Panettone, Benoîton, ... See them all 20
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Gâteau Breton (Brittany butter cake), Little apple turnovers with almonds and raisins, Pogne de Romans, Sausage in brioche, ... See them all 77
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