Classic French Pain Aux Raisin

Classic French Pain Aux Raisin

The Spruce / Julia Estrada

Prep: 3 hrs
Cook: 15 mins
Total: 3 hrs 15 mins
Servings: 18 servings
Nutritional Guidelines (per serving)
211 Calories
17g Fat
15g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18
Amount per serving
Calories 211
% Daily Value*
Total Fat 17g 21%
Saturated Fat 8g 42%
Cholesterol 46mg 15%
Sodium 307mg 13%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Protein 3g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Memories of a trip to the Boulangerie for breakfast pastries warm from the baker's oven are one of the enduring memories of being in France. One must-have of the visit must be a Pain Aux Raisins, a soft warm pastry filled with custard, frangipane, and plump 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. 

Ingredients

  • For the Raisins:
  • 3/4 cup plump, dark raisins
  • 3/4 cup water
  • Optional: 1/3 cup Cognac
  • For the Dough:
  • 4 teaspoons instant dried yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 2/3 cup frangipane or sweet almond filling
  • For the Egg Wash:
  • 1 egg
  • 2 tablespoons milk

Steps to Make It

  1. Gather the ingredients.

    Classic French Pain Aux Raisin ingredients

    The Spruce / Julia Estrada

  2. Stir together the raisins, water, and Cognac (if using) and leave for between 12 to 24 hours.  

    raisins, water, and Cognac in a bowl

    The Spruce / Julia Estrada

  3. To make the dough, dissolve the yeast in the warm water for 5 minutes in the bowl of a stand mixer

    yeast and water in a stand mixer

    The Spruce / Julia Estrada

  4. Add the flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the mixture is just firm enough to hold a shape.

    dough in a stand mixer

    The Spruce / Julia Estrada

  5. Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

    dough ball wrapped in plastic

    The Spruce / Julia Estrada

  6. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes more.

    dough rolled out on parchment paper

    The Spruce / Julia Estrada

  7. Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15-inch shape.

    butter brushed dough folded into thirds

    The Spruce / Julia Estrada

  8. Fold the dough into thirds, again, and then cover with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

    folded dough on parchment paper

    The Spruce / Julia Estrada

  9. Roll the dough into a 10-inch by 30-inch rectangle and spread the frangipane across the surface of the rectangle.

    dough with frangipane spread on top

    The Spruce / Julia Estrada

  10. Drain the raisins, discarding the liquid, and evenly scatter them over the surface of the almond filling.

    dough with frangipane and raisins on top

    The Spruce / Julia Estrada

  11. Roll the dough into a log and cut it crosswise into 18 slices.

    dough log cut into pieces

    The Spruce / Julia Estrada

  12. Arrange each slice on a lightly greased baking sheet with at least 2 inches between each. Cover loosely with plastic wrap and allow them to rise for 60 to 90 minutes until they are nearly doubled in size.

    French Pain Aux Raisin dough pieces on a parchment paper lined baking sheet

    The Spruce / Julia Estrada

  13. Preheat the oven to 375 F. Whisk the egg and 2 tablespoons milk together to make an egg wash.

    egg wash in a bowl

    The Spruce / Julia Estrada

  14. Brush the egg wash across the surface of each pastry.

    French Pain Aux Raisin dough brushed with egg wash

    The Spruce / Julia Estrada

  15. Bake the pains aux raisins for 14 to 16 minutes, until they are puffed and golden brown.

    Classic French Pain Aux Raisin

    The Spruce / Julia Estrada