Vegan Pain au Raisin

Delight your taste buds with this Vegan Pain au Raisin, a dairy-free twist on the classic French pastry. Perfectly flaky croissant-style dough, delicately layered with rich vegan butter, is filled with velvety homemade vanilla custard and sweet, plump raisins for an indulgent treat. This recipe features a step-by-step guide to create the signature laminated dough, ensuring professional-level results from the comfort of your kitchen. With a touch of turmeric for natural golden hues and a melt-in-your-mouth texture, these pastries are perfect for breakfast, brunch, or an elegant dessert. Whether you're embracing plant-based baking or simply craving a classic pastry with a modern vegan spin, this recipe guarantees bakery-worthy results every time.

Nutriscore Rating: 49/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and mix until a dough forms.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

Once the dough has risen, roll it out on a floured surface into a large rectangle.

Step 7

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.

Step 8

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.

Step 9

After the final chill, roll the dough out into a long rectangle. Spread the cooled custard evenly over the dough and sprinkle with raisins.

Step 10

Starting from a long edge, roll the dough tightly into a log. Slice the log into 8 equal pieces.

Step 11

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.

Step 12

Preheat the oven to 400°F (200°C).

Step 13

Bake the pain au raisin for 18-20 minutes until golden brown and crispy.

Step 14

Let cool slightly before serving. Enjoy your fresh, homemade vegan pain au raisin!

Nutrition Facts

Serving size	(817.8g)

Amount per serving	% Daily Value*
Calories	2949.9

Total Fat 145.8g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3238.1mg	0%
Total Carbohydrate 377.0g	0%
Dietary Fiber 13.1g	0%
Total Sugars 146.3g
Protein 32.5g	0%

Vitamin D 50.7IU	0%
Calcium 331.3mg	0%
Iron 14.1mg	0%
Potassium 1187.4mg	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: 44.5%

Protein: 4.4%

Carbs: 51.1%