Dairy-Free Pain aux Raisins
Delight in the irresistible charm of these Dairy-Free Pain aux Raisins—flaky, golden pastries filled with a luscious vegan custard and juicy raisins. Perfectly balancing indulgence and dietary needs, these dairy-free treats are crafted with vegan butter and almond milk to achieve that classic French decadence, minus the dairy. The laminated dough is a labor of love, creating delicate layers so airy they melt in your mouth. Finished with a glossy apricot jam glaze, these pastries are ideal for breakfast, brunch, or an elegant snack alongside a steaming cup of coffee. With a surprisingly accessible technique and a guaranteed wow factor, this recipe is sure to become the highlight of your dairy-free baking repertoire!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 7 g Active dry yeast
- 50 g Granulated sugar
- 5 g Salt
- 125 ml Warm water
- 125 ml Unsweetened almond milk
- 150 g Vegan butter (cold and cubed)
- 100 g Raisins
- 40 g Custard powder (vegan)
- 250 ml Boiling water
- 5 ml Vanilla extract
- 50 g Apricot jam
Instructions
Begin by making the dough. In a small bowl, dissolve the yeast and 10 g of the granulated sugar in the warm water. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine flour, remaining granulated sugar, and salt. Add the yeast mixture and almond milk, then mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 to 1.5 hours, or until doubled in size.
Once risen, turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 30x40 cm.
For the vegan butter block, place the cold, cubed vegan butter between two sheets of parchment paper. Beat it gently with a rolling pin to form an even 20x20 cm square.
Position the butter block on the bottom half of the dough, leaving a small border. Fold the top half of the dough over the butter, sealing the edges carefully.
Roll the dough out again into a 30x40 cm rectangle. Fold the bottom third up and the top third down, like folding a letter. Wrap in cling film and refrigerate for at least 30 minutes. Repeat this rolling and folding process twice more, with chilling in between.
To make the filling, mix the custard powder with boiling water and vanilla extract until smooth. Allow to cool.
Roll the prepared dough into a large rectangle of about 25x60 cm. Spread the custard evenly over the dough, leaving a border of 2 cm all around. Sprinkle the raisins evenly on top.
Starting from the long side, roll the dough tightly into a log. Slice into 12 even pieces.
Place the slices on a baking tray lined with parchment paper, cover, and let rise for 30 minutes.
Preheat your oven to 200°C (400°F). Bake the pain aux raisins for 18-20 minutes or until golden brown.
While the pastries are baking, gently heat the apricot jam until it becomes liquid. As soon as the pastries are out of the oven, brush them with the warm apricot jam for a glaze.
Allow to cool slightly on a wire rack before serving. Enjoy your delicious dairy-free pain aux raisins!
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 439.8 g | 160% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 165.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1181 mg | 25% | |
*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.
