Pain au Raisin
Indulge in the buttery, flaky perfection of classic French **Pain au Raisin**, a spiral-shaped pastry that's as delightful to make as it is to eat. This recipe combines a homemade laminated dough, rich with layers of cold unsalted butter, with a creamy vanilla custard and sweet, plump raisins. The dough is carefully folded and chilled multiple times to achieve its delicate, airy texture, while the custard adds a luscious, velvety filling. Finished with a crisp golden crust thanks to an egg wash, these pastries are truly bakery-worthy. With a long rise time for ultimate flavor development and precise rolling techniques, this recipe is a rewarding weekend baking project for anyone looking to master the art of French pastries. Perfect for breakfast, brunch, or a luxurious afternoon treat, these Pain au Raisin are sure to impress!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Salt
- 50 grams Granulated sugar
- 11 grams Instant yeast
- 300 ml Whole milk
- 50 grams Unsalted butter (softened, for dough)
- 250 grams Unsalted butter (cold, for layering)
- 2 Eggs
- 1 teaspoon Vanilla extract
- 150 grams Raisins
- 500 ml Milk (for custard)
- 40 grams Cornstarch
- 100 grams Granulated sugar (for custard)
- 4 Egg yolks
Instructions
In a large mixing bowl, combine 500g all-purpose flour, 10g salt, 50g granulated sugar, and 11g instant yeast. Make sure the yeast does not directly touch the salt.
Warm 300ml whole milk until lukewarm. Mix into the flour mixture, followed by 50g softened unsalted butter. Combine until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth. Return to a clean bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
For the butter layer, place 250g cold unsalted butter between two sheets of parchment paper. Roll out into a rectangle approximately 20x15cm.
Roll the chilled dough into a rectangle approximately 40x20cm. Place the butter layer on one half of the dough and fold the other half over it, sealing the edges.
Roll the dough into a long rectangle (60x20cm) and fold into thirds (like a letter). Cover and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
For the custard, heat 500ml milk with 1 teaspoon vanilla extract until just boiling. In a separate bowl, mix 4 egg yolks, 100g sugar, and 40g cornstarch.
Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and let cool completely, covering with plastic wrap directly on the surface to prevent a skin from forming.
Roll out the chilled dough into a large rectangle (40x30cm). Spread the cooled custard evenly over the surface.
Evenly sprinkle 150g raisins over the custard. Roll the dough tightly from one long side to the other, forming a log.
Slice the log into 12 equal pieces, about 2-3cm each. Place each piece on a baking sheet lined with parchment paper.
Cover loosely with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.
Preheat the oven to 200°C (392°F). Brush the tops with a beaten egg (1 egg) for a nice golden finish.
Bake the pain au raisin for 20-25 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
6089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.2 g | 381% | |
| Saturated Fat | 177.3 g | 886% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1827 mg | 609% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 746.7 g | 272% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 291.2 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 18.7 mcg | 93% | |
| Calcium | 1372 mg | 106% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3114 mg | 66% | |
*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.
