Go Back

Pain Aux Raisins

Pain Aux Raisins are a buttery pastry with a flakey texture and sweet filling! Perfect for afternoon tea.  
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 3 hours
Total Time 4 hours 5 minutes
Servings: 12 Pastries
Ingredients Method

Ingredients
  

Pain Aux Raisins
  • 2 ½ Cup Bread Flour
  • 1 Cup Unsalted Butter cubed
  • 2 Tablespoon Granulated Sugar
  • 2 Teaspoon Dry-Active Yeast
  • 1 Teaspoon Salt
  • ½ Cup Whole Milk
  • 3 Tablespoon Warm Water
  • 1 Egg plus 1 egg beaten for glaze
Crème Pâtissière
  • 3 ½ Tablespoon Granulated Sugar
  • 2 Egg Yolk
  • 2 Tablespoon Cornstarch
  • 1 ⅛ Cup Whole Milk
  • ½ Vanilla Bean Pod split with seeds scraped out
Filling
  • 1 Cup Raisins
  • ¼ Teaspoon Cinnamon
  • 1 Orange zested
Icing
  • 2 Cup Powdered Sugar
  • 1 Orange juiced

Method
 

Dough
  1. Rub 2 tablespoons of cube butter into the flour. Add caster sugar, yeast, and salt. Mix until combined.
  2. In a separate bowl, beat milk, warm water, and egg.
  3. Pour the wet mixture into the dry mixture and mix. Knead for 5 minutes until the dough comes together. The dough should be slightly sticky.
  4. Wrap in plastic and chill for one hour.
  5. Flatten the remaining butter into a rectangle (measuring approximately 33-cm by 19-cm). Let chill until the dough is ready.
  6. Unwrap the dough and roll out into a 50-cm by 20-cm rectangle. Layer the butter on top of the dough so it covered two-thirds of it starting at an edge. Fold the exposed dough over the butter. Fold the remaining exposed butter over the center with the dough covering the tip. Pinch the edges of the dough to seal in the butter (no butter should be exposed). Wrap and chill for 20 minutes.
  7. Roll out the dough into a 50-cm by 20-cm rectangle. Fold one third of the dough over the center and repeat the with remaining on third to make a rectangle about 17-cm by 20-cm. Wrap and chill for 20 minutes.
Crème Pâtissière
  1. While the dough is chilling, make the crème pâtissière. Whisk together the sugar, egg yolk, cornstarch, and 1 tablespoon of milk until pale.
  2. Gently heat the remaining milk with the vanilla seeds in a small saucepan. Bring to a boil. Pour hot milk mixture into the egg mixture and whisk until combined.
  3. Return crème pâtissière to the pan and put over low heat, whisking continuously, until the mixture has a custard like texture. Let cool and then chill to set.
Filling
  1. In a small bowl, combined raisins, cinnamon, and orange zest. Set aside.
Pain aux Raisins
  1. Roll out the dough into a 50-cm by 20-cm rectangle. Fold into thirds. Roll out into a 30-cm by 30-cm square.
  2. Spread the crème pâtissière over the dough, leaving a 2-cm border around the edge of the dough. Sprinkle the filling mixture evenly over the crème pâtissière.
  3. Roll the dough into a log and cut 12 slices. Place each slice approximately 2 inches apart on a baking sheet. Cover and let prove for 1 hour at room temperature or until doubled in size.
  4. Heat oven to 425° Fahrenheit.
  5. Brush each pastry with a beaten egg and bake for 15-20 minutes or until golden brown. Let cool.
Icing
  1. In a small bowl, mix powdered sugar and 2 tablespoons of orange juice.
  2. Drizzle over the cooled pain aux raisins pastry.
  3. Let icing set before serving.
  4. Enjoy!!