pain au raisins

Pain Au Raisins

Pain Aux Raisins Recipe

Pain aux raisins or escargot is a spiral pastry often eaten for breakfast in France. Its names translate as raisin bread and snail.

 A soft warm pastry filled with custard, raisins. Warm from the oven they are at their best. So, why not make them at home, it is easier than you think with a little planning. 

Serving : 12


List 1,

  • Strong white bread flour   250 g
  • Plain flour  100 g
  • Caster sugar  25 g
  • Salt  1 tsp
  • Dried yeast  8 g
  • Soft Butter  25 g
  • Eggs  25 g
  • Milk  55 g
  • Ice cold water  100 g

List 2,

  • Strong white flour  40 g
  • Cold butter  200 g
  • Beaten egg for brushing


  1. Put the flours into the bowl of a mixer.Add the sugar, salt,yeast, the 25 g soft butter, eggs, milk and ice cold water. Then mix on low speed for 10 minutes, increase to a medium speed and mix for further 10 minutes until smooth.
  2. Cover and leave the dough to rest for 10 minutes and then tip onto a lightly floured surface and flatten slightly into the shape of rectangle and then cover and allow to rest for 20 minutes.
  3. For the lamination butter (BEURRAGE) knead the 40 g flour into the 200 g butter and then shape into a rectangle. Chill in fridge.
  4. Roll out the dough into a large rectangle  and place the beurrage onto two thirds of the dough.
  5. Fold the dough into 3. Leave to rest for 10 minutes in the fridge. Ist turn.
  6. Repeat the above process 3 more times ( 4 turns )
  7. Always keep in fridge, covered, to keep the dough as cold as possible.


For the Pain Au Raisins

  • Raisins, soaked overnight in boiling water  100 g
  • Ground cinnamon
  • Apricot Glaze

Creme Patisserie

  • Whole milk  250 g
  • Vanilla powder
  • Egg yolks  3
  • Cornflour  15 g
  • Plain Flour 15 g
  • Caster sugar 50 g


For Creme Patisserie

  1. Combine the egg yolks, caster sugar,cornflour and plain flour in a medium heatproof bowl and stir until smooth.
  2. Pour the milk and vanilla into a pan and bring to the boil. Add the milk to the yolk mixture and whisk.
  3. Return the mixture to the pan and slowly bring to the boil, stirring constantly. If it starts to turn lumpy then beat well until smooth. Simmer  for 1-2 minutes to thicken the mixture, then remove from the heat and strain immediately.
  4. Spread the mixture onto a tray lined with cling film and cover the surface to prevent skin forming.
  5. Put in the fridge to cool.

For the Pain Au Raisins:

  1. Take the dough produce and roll on a lightly floured surface, to a square. Trim the edges with a sharp knife to make it very neat.
  2. Put the creme patisserie into a bowl and beat with a whisk to soften, then spread a good layer of it over the rectangle (you may not need all of it). leaving a border of approximately 5 mm around the edge.
  3. Drain the raisins and then spoon evenly over the creme patisserie and sprinkle with a little cinnamon.
  4. Brush the edges with the beaten egg then roll the dough up evenly.
  5. Transfer the rolled dough to a chopping board and using a sharp knife, carefully slice 3 cm rounds from the dough.Lay them onto a lined baking sheet and prove for 90 minutes or 120 minutes until doubled in size.
  6. Bake at 185 C for 12-15 minutes until golden brown.
  7. Remove from the oven and glaze with the apricot glaze then place on a wire rack to cool.
  8. Feather with lemon icing (optional)

pain au raisins
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