Gluten-Free Pain aux Raisins
Indulge in the sweet charm of a classic French pastry with this Gluten-Free Pain aux Raisins recipe, perfectly reimagined for those with gluten sensitivities. Flaky yet tender gluten-free dough is enriched with warm, aromatic vanilla, then layered with velvety pastry cream and plump, juicy raisins. Rolled into a swirl and baked to golden perfection, these pastries are finished with a shiny apricot glaze for a bakery-quality touch right at home. Whether you’re serving them for breakfast, brunch, or an afternoon treat, these gluten-free delights are irresistibly luscious and surprisingly easy to make. Elevate your gluten-free baking game with this simple recipe that delivers all the flavor and texture of the traditional Pain aux Raisins, without compromise!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 7 grams Instant yeast
- 200 grams Unsalted butter, cold and cubed
- 50 grams Sugar
- 1 teaspoon Salt
- 200 milliliters Milk, warm
- 1 large Egg
- 1 teaspoon Vanilla extract
- 100 grams Raisins
- 200 grams Pastry cream
- 2 tablespoons Apricot jam
- 1 large Egg yolk
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the gluten-free flour and xanthan gum. Add the cold cubed butter and rub it into the flour until the mixture resembles coarse crumbs.
Stir in the yeast, sugar, and salt. Make a well in the center and pour in the warm milk, beaten egg, and vanilla extract. Mix until a dough forms.
Transfer the dough onto a floured surface and gently knead until smooth. Wrap it in plastic wrap and chill in the refrigerator for 1 hour.
Once chilled, roll out the dough into a large rectangle, about 1/2 cm thick.
Spread the pastry cream evenly over the surface of the dough, leaving a small border around the edges.
Sprinkle the raisins evenly over the pastry cream.
Starting from the longer side, roll the dough tightly into a log. Seal the edge to prevent it from unraveling.
Using a sharp knife, cut the roll into 8 equal slices and place them on a baking tray lined with parchment paper.
Cover the slices loosely with a damp cloth and let them rise in a warm place for about 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the Pain aux Raisins for 20 minutes or until golden brown.
In a small saucepan, heat the apricot jam with a tablespoon of water until smooth. Brush this glaze over the warm pastries.
Allow the Pain aux Raisins to cool slightly before serving.
Nutrition Facts
Calories |
3804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.6 g | 257% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 454.2 g | 165% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 195.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 653 mg | 50% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1693 mg | 36% | |
*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.
