Vegan Pain aux Raisins
Indulge in the irresistible charm of Vegan Pain aux Raisins, a plant-based twist on the classic French pastry that's as decadent as its traditional counterpart. Flaky, buttery dough made with vegan margarine is layered to perfection through a meticulous laminating process, creating melt-in-your-mouth pastry that’s golden and tender. A rich, homemade vegan custard infused with fragrant vanilla pairs harmoniously with plump, juicy raisins, adding bursts of sweetness to every bite. Rolled, sliced, and baked to perfection, these pastries showcase the art of vegan baking, delivering a luxurious brunch or dessert option that rivals any patisserie. Ready in just over four hours, these elegant treats are dusted with powdered sugar and perfect for savoring with a cup of coffee. Whether you're vegan or simply looking for a dairy-free delicacy, this recipe is your gateway to authentic French flavors, cruelty-free!
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 250 grams Vegan margarine
- 180 milliliters Almond milk
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 5 grams Salt
- 100 grams Raisins
- 40 grams Vegan custard powder
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar
Instructions
In a bowl, mix 350g of all-purpose flour, 50g of granulated sugar, 5g of salt, and 7g of instant yeast.
Warm 180ml of almond milk until lukewarm. Add it gradually to the flour mixture. Knead until smooth and elastic, about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, soften 250g of vegan margarine slightly. Shape into a flat rectangle and chill until firm but pliable.
On a floured surface, roll out the dough into a rectangle about 1cm thick. Place the margarine in the center and fold the dough over it as an envelope.
Roll out the dough again into a rectangle, then fold into thirds, like a pamphlet. Chill for 30 minutes.
Repeat the rolling and folding process 2 more times, chilling the dough for 30 minutes in between each fold.
For the filling, prepare vegan custard according to the package instructions, using 40g custard powder and following with almond milk proportion given on the package. Stir in 1 teaspoon of vanilla extract. Let it cool completely.
Soak 100g of raisins in warm water for 10 minutes, then drain.
Roll the dough out into a larger rectangle (about 40x30cm). Spread an even layer of cooled custard over it, leaving a small border all around.
Sprinkle the soaked raisins evenly over the custard.
Starting from one of the long sides, roll the dough tightly into a log. Slice into 8 even pieces.
Place the slices cut-side up on a baking tray lined with parchment paper. Cover with a clean towel and let them rise until doubled, about 45 minutes.
Preheat your oven to 200°C (392°F).
Bake the pastries for 12-15 minutes or until golden brown.
Allow them to cool slightly and dust with 30g of powdered sugar before serving.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 446.3 g | 162% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 150.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 462 mg | 36% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1159 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.
