Pain au Raisin Recipe: French Bakery-Style

What is Pain au Raisins

Pain au Raisins (also spelled Pain Aux Raisins) is a classic French pastry made from layered, buttery dough rolled with pastry cream and raisins. It can be made with laminated croissant-style dough for a crisp, flaky texture or with a brioche-style dough for a softer, tender crumb. The result is a balanced combination of crispy layers, rich custard, and sweet, juicy raisins — an indulgent treat for breakfast, brunch, or dessert.

This recipe uses a laminated brioche-style method to create distinct layers while keeping a slightly tender interior. You can also use store-bought puff pastry for a quicker version that still delivers a flaky, satisfying result.

Ingredients

The complete recipe is summarized below. Quantities in the recipe card produce approximately 24 rolls. Use the dough for other pastries as well, such as croissants, pain au chocolat, or Danish-style pastries.

For the Butter Block

• 1 1/2 cups + 2 tablespoons soft unsalted butter, sliced into 1/2-inch pieces (about 350 g)

For the Dough

• 2 cups bread flour (240 g)
• 2 cups all-purpose unbleached flour (240 g)
• 1/3 cup granulated sugar (70 g)
• 1 tablespoon instant yeast
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup lukewarm water (180 ml)
• 2 tablespoons unsalted butter, softened (25 g)

For the Crème Pâtissière (Pastry Cream)

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Vanilla extract

Additional Ingredients

• 1 cup raisins (about 140 g). Optionally soak in warm water or a splash of rum, whisky, or brandy to plump them up.
• 1 large beaten egg for egg wash
• Apricot jam for glazing
• Optional: orange zest for the dough or variations of the pastry cream (almond, lemon, or chocolate)

How to Make Pain au Raisin

1. Prepare the Butter Block

1. Arrange the softened butter slices in a single layer inside a large freezer bag or between two sheets of parchment. Use a rolling pin to press and shape the butter into a cohesive 9×10-inch rectangle. Chill until firm but pliable.

2. Make the Dough

1. Combine both flours, sugar, instant yeast, and salt. Add eggs, lukewarm water, and the softened butter. Mix until a rough dough forms, then knead for 3–4 minutes until smooth and cohesive.
2. Place the dough in a lightly oiled bowl, cover, and let rest at room temperature for about 1 hour. Then refrigerate overnight to firm up and develop flavor.

3. Laminate the Dough

1. Remove the dough from the refrigerator and lightly flour your work surface. Tap and roll the dough into a 10×15-inch rectangle.
2. Place the butter block on the left side of the dough. Fold the right side over the butter, then fold the left side over the center to encase the butter. Seal the edges, wrap, and chill for 20–25 minutes.
3. Roll the dough into a 21×10-inch rectangle. Perform a book fold or three-part fold: fold the left third over the center, then the right third over the center. Chill 20–25 minutes between folds. Repeat this sequence two more times to create distinct layers, refrigerating after each set of folds.

4. Make the Crème Pâtissière

1. Whisk egg yolks with cornstarch and a small amount of cold milk until smooth. Heat the remaining milk with sugar until it begins to steam (do not boil).
2. Temper the yolk mixture by slowly whisking in the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and becomes smooth.
3. Remove from heat, stir in vanilla, cover to prevent a skin forming, and chill until fully cooled.

5. Assemble

1. Divide the laminated dough in half. Roll one half into a roughly 10×16-inch rectangle on a lightly floured surface.
2. Spread about 3/4 cup of chilled pastry cream evenly over the dough, leaving a 1/2-inch border around the edges.
3. Evenly sprinkle half the raisins across the custard layer (drain any excess soaking liquid first).
4. Cut the dough into 12 equal strips, then roll each strip from the bottom up into a spiral. Arrange the spirals on a parchment-lined baking sheet with the swirls facing up.
5. Brush each roll with beaten egg, then allow the rolls to proof at room temperature for 45–60 minutes until puffed.

6. Bake and Glaze

• Preheat the oven to 350°F (175°C). Bake the rolls for about 18–22 minutes or until golden brown and puffed.
• Warm a little apricot jam and brush it over the warm pastries to give them a glossy finish.

Tips for Success

• Soak the raisins in warm water or a splash of spirits for 15–30 minutes to plump them before using. Drain well.
• Keep the dough cold during lamination to prevent the butter from melting into the dough and to preserve distinct layers.
• For even slices, use a sharp serrated knife and saw gently through the dough rather than pressing down hard.
• Feel free to flavor the pastry cream with almond, lemon zest, or chocolate for a different twist.
• If using active dry yeast, activate it in a small portion of the warm water with a teaspoon of sugar before adding to the flour.

Storing and Freezing

Store Pain au Raisins at room temperature in an airtight container for up to two days; they are best eaten fresh. To freeze, cool baked rolls completely, place in a freezer-safe bag or container, and freeze for up to six weeks. Thaw at room temperature and refresh in a warm oven for a few minutes before serving.

Recipe Summary

Prep Time: about 45 minutes active (plus chilling and proofing time). Cook Time: about 20 minutes. Yield: about 24 rolls. Author: Dikla Levy Frances.

Notes

• Chilling between folds is essential to maintain layers and prevent the butter from slipping out.
• Adjust the sweetness of the pastry cream to taste; a slightly less sweet custard lets the buttery dough and raisins shine.
• Use room-temperature eggs for the dough to help the ingredients combine evenly.