Pains au Raisins
France's spiral pastry: a butter-laminated croissant dough rolled around a crème pâtissière and raisins.
Overview
Pains aux raisins are spiral-shaped pastries made from croissant dough layered with crème pâtissière and soaked sultana raisins. Their classic spiral shape comes from rolling the dough and cutting it into individual rounds. They're less buttery than croissants but equally indulgent, and are a staple of French pâtisserie breakfasts.
Ingredients
Pastry & Cream
- 1.1 kg croissant dough (prepared according to croissant dough recipe)
- 400 grams crème pâtissière (prepared according to crème pâtissière recipe, substituting half the flour with custard powder)
Sultanas & Soaking
- 250 grams sultanas (or golden raisins)
- 100 grams caster sugar
- 50 ml dark rum
- 200 ml water
For Assembly
- Eggwash: 1 egg yolk mixed with 1 tablespoon milk
Method
Stage 1 - Prepare the Sultanas
- Place 200 ml water in a saucepan.
- Add the sugar, sultanas, and dark rum.
- Slowly bring to a boil over low heat.
- Let bubble gently for 2 minutes.
- Remove from the heat.
- Leave to stand and soak for 2 hours at room temperature.
- Just before using, drain the sultanas thoroughly in a fine sieve, discarding the liquid.
Stage 2 - Roll & Fill the Dough
- On a lightly floured surface, roll the croissant dough into a rectangle approximately 65 x 35 cm, about 4 mm thick.
- Trim the edges with a chef's knife to create clean borders.
- Using a palette knife, spread the crème pâtissière evenly over the dough, leaving a 1 cm margin free all around the edges.
- Scatter the drained sultanas evenly over the crème pâtissière.
- Brush the pastry edges with eggwash.
Stage 3 - Roll & Chill
- Working away from you, roll the pastry rectangle tightly into a sausage shape.
- Place the roll seam-side down on a parchment-lined baking sheet.
- Transfer to the freezer for 30-45 minutes until firm.
Stage 4 - Cut & Proof
- Remove the pastry roll from the freezer.
- Using a very sharp knife (dip it in hot water between cuts for clean edges), cut the pastry sausage into 2 cm thick rounds.
- Place each round cut-side down on a parchment-lined baking sheet, spacing them about 5 cm apart.
- Leave in a warm place (approximately 24-30°C) for 1 hour to proof.
Stage 5 - Bake
- Preheat the oven to 170°C.
- Bake the pains aux raisins for 12 minutes until golden brown.
- Transfer immediately to a wire rack using a palette knife (they're delicate while hot).
- Leave to cool until just warm before serving.
Notes
- Sultana Preparation: Soaking the raisins in rum and sugar adds depth and keeps them moist during baking. Don't skip this step.
- Crème Pâtissière: Make this ahead if possible; it's easier to spread when well-chilled.
- Rolling Tightness: Roll the pastry firmly but evenly to create uniform spirals; loose rolling creates gaps that separate during baking.
- Freezing the Roll: This step firms the pastry, making it easier to cut clean, uniform slices without smearing the cream.
- Sharp Knife: A warm, sharp knife creates clean cuts. Wipe the knife between cuts.
- Spiral Formation: The spiral happens naturally during proofing as the pastry rises around the filled center.
Variations
With Custard Only: Omit the sultanas and use custard cream throughout for a simpler version. Chocolate & Raisin: Add chocolate chips alongside the sultanas. Spiced Raisins: Infuse the soaking liquid with cinnamon sticks and star anise. With Pistachios: Scatter chopped pistachios over the cream before rolling. Alternative Spirits: Use Grand Marnier, cognac, or coffee liqueur instead of rum.
Serving
Serve with: Hot chocolate, strong coffee, or tea Temperature: Serve warm or at room temperature Amount: 1-2 pastries per person Accompaniments: Jam, pastry cream, or unsweetened crème fraîche
Storage
- Best served warm on the day of baking
- Keeps at room temperature in an airtight container for 1 day
- Reheat gently in a 160°C oven for 3-4 minutes to restore warmth
- Can be prepared and frozen before baking; bake directly from frozen at 170°C for 14-15 minutes
- Do not refrigerate; cold makes them stodgy
These classic French breakfast pastries should be served with a steaming cup of hot chocolate.
More like this
Burger Buns
These are soft, pillowy burger buns with a tender crumb and sesame-seed finish. The combination of milk, lard (or butter), and a touch of sugar creates tender, slightly sweet dough that's ideal for burgers, pulled meat, or roasted vegetables. The dual egg wash and sesame seed topping create professional appearance and pleasant textural topping. These buns are best eaten the day they're made while still soft and warm.
Pains au Chocolat
Pains au chocolat are French pastries made from laminated croissant dough enclosing dark chocolate sticks. The butter-layered dough creates a crispy, flaky exterior while the chocolate melts into the warm pastry. They're ideal for breakfast or afternoon tea, and freezing capability makes them practical for baking in advance.
Açorda Alentejana
This is the Alentejo's classic morning-after breakfast and lunchtime supper: a thin garlic-and-coriander broth ladled over chunks of stale country bread with a poached egg slipped in at the end. You start by pounding fresh coriander, garlic, salt and olive oil into a paste in a wide bowl, then pour boiling water (or light stock) over it to make a fragrant broth. Stale bread goes in to soak up the liquid, eggs poach in the same broth for the last minute, and the whole bowl comes to the table warm enough to steam but cool enough to eat with a spoon. Stir the yolk through your portion as you eat. It is the cleanest, most aromatic 15-minute bowl of bread soup you will ever make.
Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.