Pain au Raisin

Indulge in the buttery, flaky magic of **Pain au Raisin**, a classic French pastry that combines layers of golden, laminated dough, creamy vanilla custard, and plump raisins for the ultimate sweet treat. This recipe starts with a traditional croissant-style dough, folded and layered with cold butter to create the signature delicate flakiness. A silky homemade pastry cream, infused with vanilla, is spread across the dough, followed by a generous sprinkling of juicy raisins before being rolled into a spiral and baked to perfection. With its tender texture, rich flavors, and stunning swirl design, Pain au Raisin is perfect for breakfast, a mid-afternoon snack, or an elegant addition to any brunch spread. Whether you're a seasoned baker or exploring French pastries for the first time, this recipe is a rewarding way to bring a taste of the boulangerie to your home kitchen.

Nutriscore Rating: 51/100

Prep Time:360 mins

Cook Time:25 mins

Total Time:385 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

Warm 300ml whole milk until lukewarm. Mix into the flour mixture, followed by 50g softened unsalted butter. Combine until a dough forms.

Step 3

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.

Step 4

For the butter layer, place 250g cold unsalted butter between two sheets of parchment paper. Roll out into a rectangle approximately 20x15cm.

Step 5

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.

Step 6

Roll the dough into a long rectangle (60x20cm) and fold into thirds (like a letter). Cover and chill for 30 minutes.

Step 7

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

Step 8

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.

Step 9

Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened.

Step 10

Remove from heat and let cool completely, covering with plastic wrap directly on the surface to prevent a skin from forming.

Step 11

Roll out the chilled dough into a large rectangle (40x30cm). Spread the cooled custard evenly over the surface.

Step 12

Evenly sprinkle 150g raisins over the custard. Roll the dough tightly from one long side to the other, forming a log.

Step 13

Slice the log into 12 equal pieces, about 2-3cm each. Place each piece on a baking sheet lined with parchment paper.

Step 14

Cover loosely with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.

Step 15

Preheat the oven to 200°C (392°F). Brush the tops with a beaten egg (1 egg) for a nice golden finish.

Step 16

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

Serving size	(2158.3g)

Amount per serving	% Daily Value*
Calories	6005.6

Total Fat 297.1g	0%
Saturated Fat 176.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1836.1mg	0%
Sodium 4517.2mg	0%
Total Carbohydrate 735.3g	0%
Dietary Fiber 23.9g	0%
Total Sugars 290.6g
Protein 114.4g	0%

Vitamin D 728.0IU	0%
Calcium 1411.4mg	0%
Iron 30.5mg	0%
Potassium 3308.5mg	0%

*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.

Source of Calories

Fat: 44.0%

Protein: 7.5%

Carbs: 48.4%