13 April 2026

Pain aux Raisins

Name: Pain aux Raisins
Prep time: 2 h
Cook time: 15 min
Total time: 6 h 5 min
Yield: 12
Ingredients: 1000 g cake flour; 25 g salt; 120 g superfine sugar; organic cake yeast or active dry yeast (40 g fresh yeast or 1½ tbsp active dry yeast dissolved in milk or water); 450 g eggs; 150 g whole milk; 500 g unsalted butter; 200 g raisins; 500 g warm water; gelatin leaves or powdered gelatin (4 sheets or 13 g powdered); 450 g whole milk; 50 g whipping cream; 2 pcs vanilla beans; 90 g superfine sugar; 25 g custard powder; 25 g all-purpose flour; 90 g egg yolks; 30 g cocoa butter; 50 g unsalted butter; 30 g mascarpone cheese

RecipeShare Test Kitchen

Pain aux Raisins

Pain aux raisins combines laminated dough, pastry cream, and soaked raisins in a pastry that stays crisp at the edges and soft through the centre. This version keeps the method focused on structure, proofing, and even slicing so the finished spirals bake evenly.

Laminated Dough and Filling

This dough leans on a classic enriched base but gains complexity through lamination. The result?

Beautiful layers
Buttery depth
A soft interior with delicate crisp edges

Keeping the dough well-chilled between folds helps preserve clean layers and a tidy spiral.

Pastry Cream

The pastry cream includes gelatin for stability, cocoa butter for richness, and mascarpone for a smooth finish. The vanilla bean infusion adds aroma without making the filling overly sweet.

Raisins

Soaking the raisins prevents dryness and allows them to stay plump through baking. The contrast between the brioche layers and the tender raisins adds chew, sweetness, and balance to each pastry.

Assembly

Once the dough is laminated and chilled, spread the chilled pastry cream, sprinkle the raisins, and roll tightly to form a perfect cylinder. Freezing briefly helps clean slicing—ensuring even, beautiful spirals every time. Place them in cake rings for a round, uniform bakery finish.

Baking

A quick bake at 175°C (350°F) results in rolls that are caramel-gold on the edges and tender within. For a subtle shine, brush a little simple syrup over the top while they’re still warm. It makes them look irresistible—and taste even better.

Tips for the Best Raisin Rolls 🔧

Keep your dough cold to protect lamination.
Cool the pastry cream before spreading.
Freeze the rolled cylinder briefly to ensure clean cuts.
Use cake rings for a professional shape.

FAQ

Can I make the dough ahead?
Absolutely. The brioche puff dough can be made a day ahead and kept in the fridge. You can also freeze the filled roll before slicing for an effortless future bake.

Serving Notes

Serve these warm or at room temperature with coffee or tea. They also reheat well for brunch service.

Prep Time

120 mins

Cook Time

15 mins

Total Time

365 mins

Servings

Save, Plan & Shop Smarter

Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.

Import recipes from most websites

Create and edit your own recipes

Plan your week with the Meal Planner

Mark favourites for quick access

Build grocery lists from your meal plan

Tick off pantry items you already have

Nutrition Facts

Serving Size: 1 roll

Calories 345

% Daily Value*

Total Fat 18g23%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 85mg28%

Sodium 210mg9%

Total Carbohydrates 38g14%

Dietary Fiber 2g7%

Sugars 14g

Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

13 April 2026

Pain aux Raisins

RecipeShare Test Kitchen

Pain aux Raisins

Laminated Dough and Filling

This dough leans on a classic enriched base but gains complexity through lamination. The result?

Beautiful layers
Buttery depth
A soft interior with delicate crisp edges

Keeping the dough well-chilled between folds helps preserve clean layers and a tidy spiral.

Pastry Cream

Raisins

Soaking the raisins prevents dryness and allows them to stay plump through baking. The contrast between the brioche layers and the tender raisins adds chew, sweetness, and balance to each pastry.

Assembly

Baking

Tips for the Best Raisin Rolls 🔧

Keep your dough cold to protect lamination.
Cool the pastry cream before spreading.
Freeze the rolled cylinder briefly to ensure clean cuts.
Use cake rings for a professional shape.

FAQ

Can I make the dough ahead?
Absolutely. The brioche puff dough can be made a day ahead and kept in the fridge. You can also freeze the filled roll before slicing for an effortless future bake.