Vegan Pain aux Raisins

Indulge in the flaky, buttery decadence of these *Vegan Pain aux Raisins*, a plant-based twist on the classic French pastry. Layered with delicate vegan croissant dough, swirls of creamy homemade custard, and sweet, juicy raisins, these spiral pastries are a labor of love well worth the effort. With a rich almond milk base, vegan margarine for a perfectly laminated texture, and a hint of vanilla in the custard, each bite is a harmonious blend of soft, chewy, and crispy. Perfect for a luxurious breakfast, brunch centerpiece, or an afternoon treat with coffee, these pastries are not only dairy-free but generously dusted with powdered sugar for an irresistibly sweet finish. Whether you're a seasoned baker or looking to elevate your vegan baking game, this recipe delivers artisanal quality right from your kitchen.

Nutriscore Rating: 53/100

Prep Time:240 mins

Cook Time:15 mins

Total Time:255 mins

Servings: 8

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

Directions

Step 1

In a bowl, mix 350g of all-purpose flour, 50g of granulated sugar, 5g of salt, and 7g of instant yeast.

Step 2

Warm 180ml of almond milk until lukewarm. Add it gradually to the flour mixture. Knead until smooth and elastic, about 10 minutes.

Step 3

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Step 4

Meanwhile, soften 250g of vegan margarine slightly. Shape into a flat rectangle and chill until firm but pliable.

Step 5

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.

Step 6

Roll out the dough again into a rectangle, then fold into thirds, like a pamphlet. Chill for 30 minutes.

Step 7

Repeat the rolling and folding process 2 more times, chilling the dough for 30 minutes in between each fold.

Step 8

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.

Step 9

Soak 100g of raisins in warm water for 10 minutes, then drain.

Step 10

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.

Step 11

Sprinkle the soaked raisins evenly over the custard.

Step 12

Starting from one of the long sides, roll the dough tightly into a log. Slice into 8 even pieces.

Step 13

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.

Step 14

Preheat your oven to 200°C (392°F).

Step 15

Bake the pastries for 12-15 minutes or until golden brown.

Step 16

Allow them to cool slightly and dust with 30g of powdered sugar before serving.

Nutrition Facts

Serving size	(1021.8g)

Amount per serving	% Daily Value*
Calories	3930.7

Total Fat 202.8g	0%
Saturated Fat 36.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3732.4mg	0%
Total Carbohydrate 479.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 158.8g
Protein 43.7g	0%

Vitamin D 59.4IU	0%
Calcium 416.4mg	0%
Iron 19.1mg	0%
Potassium 1273.1mg	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: 46.6%

Protein: 4.5%

Carbs: 49.0%