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.
133K 4.6/5 based on 28 reviews
Grade this recipe:

Last modified on: September 12th 2018

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

Change these quantities to make:
Times for this recipe
Preparation: 47 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 37 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.
Pains briochés aux raisins
Prepare 100 g raisins and put to soak in the rum.

Stage 2 - 2 min.
Pains briochés aux raisins
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
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
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
Spread the raisins evenly on top.

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

Stage 11 - 5 min.
Pains briochés aux raisins
Glaze the tops...

Stage 12 - 1 hour
Pains briochés aux raisins
...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
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1,070 410 %4,640 440 %2,120 320 %4,700 240 %19,700 240 %
Per 100 g70 30 %290 30 %130 20 %290 20 %1,220 20 %
Per buns90 30 %390 40 %180 30 %390 20 %1,640 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk, Egg, Gluten, leaven
How much will it cost?
  • For 12 buns : 7.57 €
  • Per buns : 0.63 €

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
Brioche dough

You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Agen prune cake, Flaky chocolate brioche, Brioche royale, St Tropez tart, ... See them all 13

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: Peach and green tea tart, Chinois, Strawberry Verveine Tart , Pear and lime meringue pie, Strawberry tart, ... See them all 19

Beaten egg
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Ham "friand" pie, Apple Strudel, Smart plum tart, Elsa's Comtoise galette, ... See them all 77

Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011351K4.0 1 hour 11 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018364K 14 1 day 1 hour 21 min.
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022526K4.5 1 hour 4 min.
How to dust
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
October 13th 2010146K5 2 min.
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
September 7th 2012307K 24 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page