Dairy-Free Pain au Raisin
Indulge in the flaky, buttery flavor of a classic pain au raisin—reimagined in this irresistibly soft and creamy Dairy-Free Pain au Raisin recipe. Perfect for those seeking a vegan-friendly or lactose-free alternative, this crowd-pleaser replaces traditional dairy with almond milk, coconut oil, and coconut cream to achieve rich, indulgent layers that rival any bakery treat. A homemade coconut custard filling, lightly sweetened with maple syrup, blends beautifully with plump, juicy raisins for an unforgettable swirl of flavor in every bite. From its golden-baked pastry to its delicate, melt-in-your-mouth texture, these dairy-free delights are ideal for breakfast, brunch, or a cozy afternoon snack. Easy to make and packed with plant-based ingredients, this recipe is sure to satisfy anyone craving a guilt-free twist on a beloved French classic.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 80 grams Sugar
- 10 grams Salt
- 250 milliliters Unsweetened almond milk
- 100 grams Coconut oil (melted)
- 150 grams Raisins
- 1 teaspoon Vanilla extract
- 25 grams Cornstarch
- 30 milliliters Water
- 200 grams Coconut cream
- 50 grams Maple syrup
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. In a small bowl, dissolve the yeast in warm almond milk and let it stand for about 5 minutes until frothy.
Add the melted coconut oil and vanilla extract to the yeast mixture. Gradually mix this into the dry ingredients to form a dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour in a warm place until doubled in size.
While the dough is rising, soak the raisins in warm water for 15 minutes, then drain and set aside.
To prepare the custard filling, combine the cornstarch and water to create a slurry. In a saucepan, heat the coconut cream and maple syrup until it starts to simmer.
Whisk the cornstarch slurry into the coconut cream mixture. Continue whisking over medium heat until the mixture thickens. Remove from heat and let cool completely.
Once the dough has risen, punch it down and roll it out into a large rectangle about 1/4 inch thick on a floured surface.
Spread the cooled custard evenly over the dough, then sprinkle with the soaked raisins.
Roll the dough tightly from one long side to the other to form a log. Cut into 3/4-inch slices.
Place the slices on a baking sheet lined with parchment paper, cover with a cloth, and let rise for another 30 minutes.
Preheat the oven to 200°C (392°F). Bake the pains au raisin for 15-20 minutes until golden and puffed.
Allow to cool slightly on a wire rack and enjoy warm or at room temperature.
Nutrition Facts
Calories |
4578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 772.7 g | 281% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 326.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 648 mg | 50% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1970 mg | 42% | |
*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.
