Vegan Pain au Raisin
Elevate your breakfast or snack time with Vegan Pain au Raisin, a plant-based twist on the classic French pastry. Flaky, buttery layers of vegan dough are meticulously folded with cold vegan butter to achieve that irresistible crisp and golden texture. Filled with a velvety homemade vegan custard, sweet plump raisins, and a hint of vanilla, each spiral promises indulgence in every bite. Perfectly dairy-free and egg-free, this recipe brings together the art of traditional pastry-making with modern vegan ingredients. Serve these scrumptious delights warm out of the oven to impress friends and family with their authentic taste and bakery-worthy appearance. Keywords: vegan pain au raisin, French pastry, vegan breakfast, dairy-free pastry recipe, egg-free dessert.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 180 g Vegan butter (cold)
- 120 ml Plant-based milk
- 7 g Active dry yeast
- 30 g Caster sugar
- 5 g Salt
- 100 g Raisins
- 25 g Cornstarch
- 3 tbsp Water
- 1 tsp Vanilla extract
- 50 g Sugar for filling
- 0.25 tsp Turmeric powder (optional, for color)
Instructions
In a small bowl, warm the plant-based milk to about 110°F (43°C) and add the yeast and 1 tablespoon of sugar. Stir gently and let sit for about 10 minutes until it becomes frothy.
In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic. Shape into a ball, place in an oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
Meanwhile, prepare the vegan custard: In a saucepan, combine cornstarch and sugar. Gradually whisk in plant-based milk, ensuring no lumps form, then add vanilla extract and turmeric powder if using.
Cook on medium heat, constantly stirring until the mixture thickens. Remove from heat and cover with plastic wrap touching the surface of the custard to prevent a skin from forming. Let it cool.
Once the dough has risen, roll it out on a floured surface into a large rectangle.
Slice cold vegan butter into thin slabs and place evenly over the middle third of the dough. Fold one side over the butter, then fold over the other side, like a letter.
Roll out the dough into a rectangle again and fold into thirds once more. Wrap in plastic wrap and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes each time.
After the final chill, roll the dough out into a long rectangle. Spread the cooled custard evenly over the dough and sprinkle with raisins.
Starting from a long edge, roll the dough tightly into a log. Slice the log into 8 equal pieces.
Place each piece, cut side up, onto a baking tray lined with parchment paper. Cover loosely with a clean towel and allow to rise for another 30 minutes.
Preheat the oven to 400°F (200°C).
Bake the pain au raisin for 18-20 minutes until golden brown and crispy.
Let cool slightly before serving. Enjoy your fresh, homemade vegan pain au raisin!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 18.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 147 mg | 3% | |
*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.
