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.
145 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
12 buns
5 IngredientsLast modified on: September 12th 2018
For 12 buns, you will need:
- 1
½ cup raisins - 2
6 tablespoons rum - 3
3 cups brioche dough - 4
3 cups confectioner's custard (crème pâtissière, or french pastry cream) - 5
1 ½ tablespoon beaten egg
Change measures:
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 ½ cup raisins and put to soak in the rum.
Stage 2 - 2 min.
Roll out 3 cups 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 3 cups 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: Agen prune cake, Mini apricot and pistachio brioches, Flaky chocolate brioche, Brioche Tatin, 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: Almond cream or frangipane, Peach and green tea tart, Strawberry Verveine Tart , Puits d'amour, Fraisier (French strawberry cake), ... See them all 19
Raisins
Like these other recipes: Sweet pancake rolls from Brittany, Raisin breads (pains aux raisins), Panettone, Pecan fruit rolls , Kugelhof for Nanou, ... See them all 20
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Chinois, Old style brioche, Sausage in brioche, Chouquettes, Rolled chestnut and apple brioche, ... See them all 79
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011333 K 14 40 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018338 K4 2 hours 30 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .February 21th 2011262 K3.8 1 hour 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011536 K4.6 1 hour 35 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020302 K 24.3 2 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.