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Pain aux raisins- 12/23/11

Pain aux raisins is made with brioche dough, shaped in a spiral with a combination of crème pâtissière and raisins soaked in rum. They are very popular in France and you will find them in any patisseries/bakeries.   It is often eaten for breakfast, as a part of a Continental breakfast.  Pain aux raisins has everything that ticks, slightly spiced raisin with rum , pastry cream wrapped in buttery and flaky brioche dough. Some are also glazed with apricot jam, and finished off with icing sugar.

Warm the pain aux raisins and they are excellent to start your day!


The pain aux raisins looks gorgeous and it is impossible to resist!


I took them to a party and everyone took them home so they can eat them for breakfast.


Close look at the pain aux raisins.



Preparation work..

For the cake

Use half of the brioche recipe

Brioche recipe

For the filling:

1 batch of crème pâtissière

1/2 cup golden raisins

2 tablespoons of rum


Glaze (optional):

1/2 cup confectioner's sugar

2 tablespoons water

1/8 teaspoon vanilla extract

Bring a small pan of water to a boil and add the raisins.  Boil them for 1 minute.

Drain the raisins and repeat the process.  Drain the raisin a second time and set aside.

Soak the raisins with 2 tablespoons of rum for at least 30 minutes or longer


Flour your counter and put the dough on top of it.

With a rolling pin, spread out the dough.  Add flour as needed so that the dough does not stick on your rolling pin.

Scoop out the crème pâtissière..

and spread it out evenly on top of the dough.

Sprinkle the soaked raisin over the crème pâtissière and start rolling the dough..

Starting by the side and working your way up, roll like a jelly roll. 

filling the batter two-third full and then they will go in the oven.

Cut off the ends by trimming about 1/4 inch from either side.

Use a chef knife and cut about 8 equal pieces about 2 inches wide.

Line a baking sheet with parchment paper.  Put the pieces cut side down, evenly on the sheet.  Cover the pastry and place in a warm place to proof for about 2 hours or until the dough is puffy, pillowy, and soft.  Brush the top with some egg wash when ready to bake in a preheat oven at 350 degrees for about 30 to 40 minutes.

Freshly out of the oven... 


Let the pain aux raising cool off on rack.  You can brush them with the glaze I opted not to use the glaze.  They are as good without extra sugar on top.

Filed as: Cake/cookies

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