Dairy-Free Pain aux Raisins
Delight in the indulgence of a classic French pastry made completely dairy-free with this irresistible Dairy-Free Pain aux Raisins recipe. Perfectly flaky layers are achieved with a vegan butter-enriched laminated dough, while a silky custard filling and plump raisins add sweet and creamy decadence to every bite. These golden, spiral pastries are finished with a glossy apricot glaze, creating a bakery-worthy treat that’s perfect for breakfast, brunch, or an elegant snack. Whether you’re dairy-free or simply looking for a plant-based twist on a timeless favorite, this recipe showcases all the rich flavor and delicate texture of the original, without a hint of compromise.
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Ingredients
- 300 g All-purpose flour
- 7 g Active dry yeast
- 50 g Granulated sugar
- 5 g Salt
- 125 ml Warm water
- 125 ml Unsweetened almond milk
- 150 g Vegan butter (cold and cubed)
- 100 g Raisins
- 40 g Custard powder (vegan)
- 250 ml Boiling water
- 5 ml Vanilla extract
- 50 g Apricot jam
Directions
Step 1
Begin by making the dough. In a small bowl, dissolve the yeast and 10 g of the granulated sugar in the warm water. Let it sit for about 10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine flour, remaining granulated sugar, and salt. Add the yeast mixture and almond milk, then mix until a rough dough forms.
Step 3
Knead the dough on a lightly floured surface for about 10 minutes or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 to 1.5 hours, or until doubled in size.
Step 4
Once risen, turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 30x40 cm.
Step 5
For the vegan butter block, place the cold, cubed vegan butter between two sheets of parchment paper. Beat it gently with a rolling pin to form an even 20x20 cm square.
Step 6
Position the butter block on the bottom half of the dough, leaving a small border. Fold the top half of the dough over the butter, sealing the edges carefully.
Step 7
Roll the dough out again into a 30x40 cm rectangle. Fold the bottom third up and the top third down, like folding a letter. Wrap in cling film and refrigerate for at least 30 minutes. Repeat this rolling and folding process twice more, with chilling in between.
Step 8
To make the filling, mix the custard powder with boiling water and vanilla extract until smooth. Allow to cool.
Step 9
Roll the prepared dough into a large rectangle of about 25x60 cm. Spread the custard evenly over the dough, leaving a border of 2 cm all around. Sprinkle the raisins evenly on top.
Step 10
Starting from the long side, roll the dough tightly into a log. Slice into 12 even pieces.
Step 11
Place the slices on a baking tray lined with parchment paper, cover, and let rise for 30 minutes.
Step 12
Preheat your oven to 200°C (400°F). Bake the pain aux raisins for 18-20 minutes or until golden brown.
Step 13
While the pastries are baking, gently heat the apricot jam until it becomes liquid. As soon as the pastries are out of the oven, brush them with the warm apricot jam for a glaze.
Step 14
Allow to cool slightly on a wire rack before serving. Enjoy your delicious dairy-free pain aux raisins!
Nutrition Facts
| Serving size | (1213.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2985.9 |
| Total Fat 123.2g | 0% |
| Saturated Fat 38.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3063.6mg | 0% |
| Total Carbohydrate 430.7g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 149.0g | |
| Protein 38.0g | 0% |
| Vitamin D 46.4IU | 0% |
| Calcium 332.5mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1266.5mg | 0% |
Source of Calories