Dairy-Free Pain au Raisin
Indulge in the decadence of a classic French pastry with an allergy-friendly twist—our Dairy-Free Pain au Raisin. This vegan rendition boasts a flaky, tender dough made with coconut oil and almond milk, perfectly swirled with a luscious coconut cream custard and sweet, plump raisins. Enhanced by the natural sweetness of maple syrup and a hint of vanilla, each bite is a delightful fusion of creamy and fruity flavors. Perfect for breakfast, brunch, or a cozy afternoon treat, these dairy-free pastries are sure to impress without sacrificing texture or taste. With simple ingredients and easy-to-follow steps, this recipe is a must-try for anyone looking to recreate the elegance of a traditional boulangerie from the comfort of home.
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Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 80 grams Sugar
- 10 grams Salt
- 250 milliliters Unsweetened almond milk
- 100 grams Coconut oil (melted)
- 150 grams Raisins
- 1 teaspoon Vanilla extract
- 25 grams Cornstarch
- 30 milliliters Water
- 200 grams Coconut cream
- 50 grams Maple syrup
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, and salt. In a small bowl, dissolve the yeast in warm almond milk and let it stand for about 5 minutes until frothy.
Step 2
Add the melted coconut oil and vanilla extract to the yeast mixture. Gradually mix this into the dry ingredients to form a dough.
Step 3
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour in a warm place until doubled in size.
Step 4
While the dough is rising, soak the raisins in warm water for 15 minutes, then drain and set aside.
Step 5
To prepare the custard filling, combine the cornstarch and water to create a slurry. In a saucepan, heat the coconut cream and maple syrup until it starts to simmer.
Step 6
Whisk the cornstarch slurry into the coconut cream mixture. Continue whisking over medium heat until the mixture thickens. Remove from heat and let cool completely.
Step 7
Once the dough has risen, punch it down and roll it out into a large rectangle about 1/4 inch thick on a floured surface.
Step 8
Spread the cooled custard evenly over the dough, then sprinkle with the soaked raisins.
Step 9
Roll the dough tightly from one long side to the other to form a log. Cut into 3/4-inch slices.
Step 10
Place the slices on a baking sheet lined with parchment paper, cover with a cloth, and let rise for another 30 minutes.
Step 11
Preheat the oven to 200°C (392°F). Bake the pains au raisin for 15-20 minutes until golden and puffed.
Step 12
Allow to cool slightly on a wire rack and enjoy warm or at room temperature.
Nutrition Facts
| Serving size | (1417.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4512.8 |
| Total Fat 141.8g | 0% |
| Saturated Fat 117.9g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4221.1mg | 0% |
| Total Carbohydrate 759.3g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 326.4g | |
| Protein 64.4g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 621.6mg | 0% |
| Iron 28.3mg | 0% |
| Potassium 2157.0mg | 0% |
Source of Calories