Pain aux Raisins is something I’ve always loved to order at bakeries. There’s just something about that swirled pastry, studded with sweet raisins, that makes any morning feel special.
It’s the perfect treat for a weekend brunch, a delightful addition to a potluck, or even just a sweet pick-me-up with your afternoon coffee.
I used to think they were too complicated to make at home, but I was wrong! This recipe breaks it down, and you will find out, it’s easier than you think.
Recipe Overview: Pain aux Raisins
Pain aux Raisins, also known as a raisin croissant, is a classic French pastry. It’s a spiral of flaky, buttery dough filled with a creamy pastry cream and plump, juicy raisins.
Think of it like a cinnamon roll, but with a lighter, more delicate texture and a subtly sweet flavor profile. The contrast between the crisp layers of pastry and the soft, custardy filling is truly delightful.
These pastries are wonderful served warm, straight from the oven. But, they’re also delicious at room temperature, making them a great option for packing in lunchboxes or taking on picnics.
They pair perfectly with a cup of coffee or tea, and they’re also a lovely addition to a larger brunch spread.
Detailed Ingredients for Pain aux Raisins
Let’s gather everything we need. I’ll explain some key ingredients and offer some swap ideas if you need them.
For the Dough:
- 2 1/4 cups (280g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1/2 cup (120ml) warm milk (about 105-115°F)
- 1/4 cup (60ml) warm water (about 105-115°F)
- 1/2 cup (1 stick/113g) unsalted butter, cold and cut into cubes
For the Pastry Cream:
- 1 cup (240ml) whole milk
- 1/4 cup (50g) granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Filling & Glaze:
- 1 cup (150g) raisins
- 1/4 cup (60ml) warm water (to plump the raisins)
- 1 egg, beaten (for egg wash)
- 2 tablespoon milk
Ingredient Notes & Substitutions:
- Flour: All-purpose flour works best, providing the right balance of structure and tenderness.
- Yeast: Instant dry yeast is convenient because you can add it directly to the dry ingredients. If you only have active dry yeast, you’ll need to proof it first in the warm milk and water mixture for about 5-10 minutes before adding it to the flour.
- Butter: Unsalted butter is preferred, as it gives you more control over the overall saltiness of the pastry. Make sure it’s cold for the dough – this is key for creating those flaky layers!
- Milk: Whole milk is recommended for a richer pastry cream.
- Raisins: I’ve used regular raisins. Golden raisins or even dried cranberries could be used as a substitute.
Step-by-Step Instructions for Making Pain aux Raisins
Let’s get baking! Follow these steps, and you’ll have delicious Pain aux Raisins in no time.
1. Plump the Raisins:
Start by soaking the raisins in warm water for about 15-20 minutes. This will make them nice and plump. Drain them well before using.
2. Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
Add the warm milk, warm water, and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
3. Incorporate the Butter:
Roll the dough out into a large rectangle (about 12×18 inches).
Spread the cold, cubed butter evenly over two-thirds of the dough.
Fold the unbuttered third of the dough over the middle third, then fold the remaining buttered third over the top, like folding a letter.
4. First Turn:
Turn the dough 90 degrees. Roll it out again into a large rectangle (about 12×18 inches).
Fold it into thirds again, like a letter. This is your first “turn.” Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
5. Second & Third Turns:
Repeat the rolling, folding, and chilling process two more times.
So, you’ll roll, fold, and chill; then roll, fold, and chill again. Each time you repeat this step is known as turn. This will will result in three “turns” in total.
6. Make the Pastry Cream:
While the dough is chilling, make the pastry cream. In a saucepan, heat the milk over medium heat until it just begins to simmer.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly. This is called tempering, and it prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
Cook, whisking constantly, until the cream thickens enough to coat the back of a spoon. This usually takes about 3-5 minutes.
Remove from heat and stir in the vanilla extract and 1 table spoon of butter.
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill completely in the refrigerator.
7. Assemble the Pain aux Raisins:
Once the dough has completed its final chill, roll it out into a large rectangle (about 12×18 inches).
Spread the chilled pastry cream evenly over the dough, leaving a small border along one long edge.
Sprinkle the drained, plumped raisins evenly over the pastry cream.
Starting from the long edge opposite the border, tightly roll the dough into a log.
8. Cut and Shape:
Using a sharp knife or dental floss, cut the log into 1-inch thick slices.
Place the slices, cut-side up, on a baking sheet lined with parchment paper.
9. Proof:
Cover the Pain aux Raisins loosely with plastic wrap and let them proof in a warm place for about 1 to 1/2 hours, or until they are puffy and have almost doubled in size.
10. Egg Wash and Bake:
Preheat your oven to 375°F (190°C).
Mix one egg and 2 table spoon of milk. Gently brush the tops of the proofed Pain aux Raisins with the beaten egg wash. This will give them a beautiful golden color.
Bake for 18-22 minutes, or until golden brown and cooked through.
11. Cool and Enjoy!
Let the Pain aux Raisins cool slightly on a wire rack before serving. They’re best enjoyed warm, but they’re also delicious at room temperature.
Variations & Tips for Perfect Pain aux Raisins
- Add a sprinkle of cinnamon: Mix a teaspoon of cinnamon into the pastry cream for a warmer, spiced flavor.
- Use different dried fruits: Try substituting the raisins with dried cranberries, chopped apricots, or even a mix of your favorite dried fruits.
Make-Ahead Instructions:
You can prepare the dough and pastry cream a day ahead of time. Keep them separately wrapped in the refrigerator. Assemble and bake the Pain aux Raisins the next day.
Storage Guidance:
Store leftover Pain aux Raisins in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also microwave them for a few seconds, but be aware that they may lose some of their crispness.
Serving Suggestions:
These pastries are perfect for breakfast, brunch, or an afternoon snack. Serve them with coffee, tea, or a glass of milk.
Key Details
- Prep time: 45 minutes (plus chilling time)
- Cook time: 18-22 minutes
- Total time: About 3 hours (including chilling and proofing)
- Servings: 12 Pain aux Raisins
- Equipment you’ll need: Mixing bowls, rolling pin, baking sheet, parchment paper, saucepan, whisk.
Pain aux Raisins (Raisin Croissant)
Ingredients
- 2 1/4 cups 280g all-purpose flour, plus extra for dusting
- 1/4 cup 50g granulated sugar
- 1 teaspoon salt
- 1 packet 2 1/4 teaspoons instant dry yeast
- 1/2 cup 120ml warm milk (about 105-115°F)
- 1/4 cup 60ml warm water (about 105-115°F)
- 1/2 cup 1 stick/113g unsalted butter, cold and cut into cubes
- 1 cup 240ml whole milk
- 1/4 cup 50g granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 cup 150g raisins
- 1/4 cup 60ml warm water (to plump the raisins)
- 1 egg beaten (for egg wash)
- 2 tablespoon milk
Instructions
- Start by soaking the raisins in warm water for about 15-20 minutes. This will make them nice and plump. Drain them well before using.
- In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
- Add the warm milk, warm water, and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Roll the dough out into a large rectangle (about 12x18 inches).
- Spread the cold, cubed butter evenly over two-thirds of the dough.
- Fold the unbuttered third of the dough over the middle third, then fold the remaining buttered third over the top, like folding a letter.
- Turn the dough 90 degrees. Roll it out again into a large rectangle (about 12x18 inches).
- Fold it into thirds again, like a letter. This is your first "turn." Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Repeat the rolling, folding, and chilling process two more times. So, you'll roll, fold, and chill; then roll, fold, and chill again. Each time you repeat this step is known as turn. This will will result in three "turns" in total.
- While the dough is chilling, make the pastry cream. In a saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly. This is called tempering, and it prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
- Cook, whisking constantly, until the cream thickens enough to coat the back of a spoon. This usually takes about 3-5 minutes.
- Remove from heat and stir in the vanilla extract and 1 table spoon of butter.
- Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill completely in the refrigerator.
- Once the dough has completed its final chill, roll it out into a large rectangle (about 12x18 inches).
- Spread the chilled pastry cream evenly over the dough, leaving a small border along one long edge.
- Sprinkle the drained, plumped raisins evenly over the pastry cream.
- Starting from the long edge opposite the border, tightly roll the dough into a log.
- Using a sharp knife or dental floss, cut the log into 1-inch thick slices.
- Place the slices, cut-side up, on a baking sheet lined with parchment paper.
- Cover the Pain aux Raisins loosely with plastic wrap and let them proof in a warm place for about 1 to 1 1/2 hours, or until they are puffy and have almost doubled in size.
- Preheat your oven to 375°F (190°C).
- Mix one egg and 2 table spoon of milk. Gently brush the tops of the proofed Pain aux Raisins with the beaten egg wash. This will give them a beautiful golden color.
- Bake for 18-22 minutes, or until golden brown and cooked through.
- Let the Pain aux Raisins cool slightly on a wire rack before serving. They're best enjoyed warm, but they're also delicious at room temperature.