Pain aux Raisins

Indulge in the irresistible allure of authentic French bakery delights with this Pain aux Raisins recipe—perfectly flaky, buttery croissant dough rolled with a luscious swirl of silky pastry cream and plump, sweet raisins. This classic pastry, also known as a raisin swirl, combines the artistry of lamination with the warmth of homemade decadence, resulting in a golden, spiral-shaped treat that’s as stunning as it is delicious. Finished with a glossy apricot glaze, these pastries offer a delightful contrast of crisp layers and creamy filling, making every bite a celebration of texture and flavor. Whether enjoyed during brunch or as an afternoon pick-me-up, Pain aux Raisins is a timeless indulgence that transforms your kitchen into a Parisian patisserie. Make your mornings unforgettable with this iconic pastry recipe!

Nutriscore Rating: 47/100

Prep Time:540 mins

Cook Time:20 mins

Total Time:560 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 10 grams Salt
• 50 grams Granulated sugar
• 50 grams Unsalted butter (room temperature)
• 300 ml Whole milk
• 10 grams Active dry yeast
• 2 Eggs
• 250 grams Unsalted butter (for laminating)
• 150 grams Raisins
• 500 grams Pastry cream
• 2 tablespoons Apricot jam
• 1 tablespoon Water

Directions

Step 1

In a bowl, mix together the flour, salt, and sugar. Add in the 50 grams of room temperature butter, and blend until crumbly.

Step 2

Warm the milk slightly and dissolve the yeast in it. Pour the milk-yeast mixture into the dry ingredients, add the eggs, and mix until a dough forms.

Step 3

Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Wrap it in plastic wrap and chill it in the fridge for 1 hour.

Step 4

While the dough chills, prepare the butter for laminating. Place 250 grams of cold butter between two sheets of parchment paper and roll it out to a rectangle about 20x15 cm. Refrigerate until firm but pliable.

Step 5

Roll out the chilled dough on a floured surface to a rectangle twice the length of your butter slab but the same width. Place the butter in the center and fold each side of the dough over to envelop the butter.

Step 6

Turn the dough 90 degrees and roll out again, being careful to keep the butter contained. Fold the dough into thirds, wrap it, and chill for 30 minutes.

Step 7

Repeat the rolling, turning, folding, and chilling process two more times for a total of three folds.

Step 8

After the final chill, roll the dough out to a large rectangle roughly 30x60 cm.

Step 9

Spread the pastry cream evenly over the surface, then distribute the raisins on top.

Step 10

Roll the dough up tightly from one long side, trim the ends, and slice into 12 equal rounds.

Step 11

Place the rounds on baking sheets lined with parchment paper, leaving enough space for them to expand. Cover and let rise at room temperature for about 2 hours, until puffy.

Step 12

Preheat the oven to 200°C (390°F). Bake the pain aux raisins for 15-20 minutes, until golden brown.

Step 13

In a small saucepan, heat the apricot jam with 1 tablespoon of water until runny. Brush the warm pastries with the apricot glaze for shine.

Step 14

Allow to cool slightly before serving warm or at room temperature.

Nutrition Facts

Serving size	1984.2 grams (1984.2g)

Amount per serving	% Daily Value*
Calories	6073

Total Fat 318.40g	408%
Saturated Fat 188.90g	945%
Polyunsaturated Fat 0.40g
Cholesterol 1306mg	435%
Sodium 4531mg	197%
Total Carbohydrate 720.60g	262%
Dietary Fiber 22.40g	80%
Total Sugars 290.30g
Protein 110.70g	221%

Vitamin D 393IU	1964%
Calcium 1172mg	90%
Iron 31mg	171%
Potassium 3276mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 7.2%

Carbs: 46.6%