Gluten-Free Pain au Raisin
Indulge in the buttery layers and fruity sweetness of Gluten-Free Pain au Raisin, a bakery-inspired treat made accessible for gluten-free diets. This recipe transforms the classic French pastry into a delectable creation using gluten-free all-purpose flour and xanthan gum for flakiness, while a luscious filling of apricot jam, plump raisins, and fragrant cinnamon provides irresistible flavor. With its golden, spiraled crust brushed with egg wash and optionally glazed for extra shine, this pain au raisin is perfect for a special breakfast or dessert. Get ready to impress your guests with a recipe that balances decadence and dietary inclusivity—all in just a few hours!
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 75 grams Granulated sugar
- 1 teaspoon Salt
- 7 grams Instant yeast
- 200 grams Unsalted butter (cubed and chilled)
- 220 milliliters Whole milk
- 2 Eggs
- 1 teaspoon Vanilla extract
- 100 grams Raisins
- 1 teaspoon Ground cinnamon
- 4 tablespoons Apricot jam
- 1 whole Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, salt, and yeast. Mix well.
Add the chilled, cubed butter to the flour mixture and use your fingers or a pastry cutter to incorporate the butter into the flour until it resembles coarse crumbs.
In a separate bowl, whisk together milk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough will be sticky.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm.
Meanwhile, place raisins in a small bowl and cover with warm water. Allow them to soak for about 15 minutes, then drain and pat dry with a paper towel.
After the dough is chilled, roll it out on a lightly floured surface into a large rectangle (about 1/4 inch thick).
Spread a thin layer of apricot jam over the rolled-out dough, leaving a 1-inch border around the edges.
Distribute the soaked raisins evenly over the jam, and sprinkle ground cinnamon on top.
Starting from one of the long edges, roll the dough tightly into a log.
Slice the log into 12 equal pieces and place each piece cut-side up on a baking sheet lined with parchment paper.
Brush the tops and sides of the pastries with the egg wash.
Cover the tray with a damp cloth and leave the pastries to rise in a warm place for about 45 minutes or until slightly puffed.
Preheat the oven to 180°C (350°F).
Bake the pastries for 20-25 minutes or until golden brown.
Remove from oven and let cool slightly before serving. Optionally, glaze with additional warmed apricot jam for a shiny finish.
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 533.5 g | 194% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 205.3 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 533 mg | 41% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1433 mg | 30% | |
*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.
