This recipe is perfect for breakfast or for a dessert!
Pain aux raisins translates as raisins bread. It is made with a leavened butter pastry mixed with dried raisins and creme filling. The whole thing is shaped in a spiral.
Pains aux raisins are French pastries categorized as “viennoiseries” which means “things from Vienna”. Actually, you may know other members of this category like the very famous croissant or the pain au chocolat.
The viennoiserie originates from Austria and first appeared in France between 1837 and 1839 when an Austrian officer opened a Viennese bakery in Paris (located near rue de Richelieu). It is also said that the Kipferl, a pastry from Austria, would be the ancestor of the croissant. As the story goes, this expertise on viennoiseries would have been transmitted from Viennese bakers to their French pupils. However, we had to wait until the beginning of the twentieth century for the viennoiserie to officially become part of the French gastronomy.
How to eat Pain aux Raisins properly
First things first, never cut it, Always bite! This is not a cake, no need for forks and knives… Think of it like a pizza!
Next, have it at any time of the day you like. According to Wikipedia, French people would be used to eating their pains aux raisins for breakfast. I am personally not a fan of breakfast this is why I always go for pain aux raisins after lunch or when I am craving some in the middle of the afternoon.
Finally, don’t get fooled by chain stores. This is often the easy option because of the fact that they can be found everywhere: at the airport, in train stations… Even though you have just landed in Paris and your first thought is to eat pain aux raisin, please wait for it a little until you can find a proper bakery, it will be worth the wait.*source
Find the recipe below!
Prep: 2h (1h and 30min are just waiting for the dough to rise)
Cook time: 30 min
Servings: 20-24 rolls
Calories per serving: 185 kcal
Find the recipe & nutrition facts below :
For the Tangzhough:
1 cup plant milk (i use soy)
3 tbsp flour
For the yeast:
1 cup warm water(not hot) (or plant milk)
2 pc. dry instant yeast
1 tbsp sugar
For the dough:
1 cup soy-milk (or any other plant milk)
2/3 cup vegetable oil (or melted coconut oil)
4 cups all-purpose flour
2/3 cup sugar (or any other sweetener of choice)
1 tsp of salt
For the filling:
2 cups of soy milk (or any other plant-based milk)
1/4 cup sugar
6 tbsp flour or 4 tbsp tapioca
1 tsp vanilla bean paste or extract
Step 1: In a medium bowl mix together warm water with 1 tbsp of sugar and add the dry yeast. Set aside for 10 mins.
Step 2: For the Tangzhong - In a small cooking pan place the plant milk with flour and mix constantly bring it to boil and cook for around 5 minutes until you have a thick cream texture. Let it cool down completely.
Step 3: In a large bowl place flour, add in sugar, salt and add the yeast mixture and Tangzhough, and finally place the oil, knead until you form a non-sticky dough.
Step 4: Form a ball and cover it with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.
Step 5: Mix all the ingredients for the filling, except raisins, in a medium pan. Bring to boil, mixing with a hand mixer frequently. Cook until you have a pudding-like mixture. (cook on medium heat, take care not to burn your cream). Turn off the heat, you can beat the cream with an electric mixer if there are some crumbles.
Step 6: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle.
Step 7: Spread evenly with 1/2 of custard and sprinkle with half of the raisins, so the dough is covered evenly.
Step 8: Roll it in one huge roll and cut horizontally into 10-12 equal pieces.
Step 9: Cover the baking pan with baking paper and place your rolls and press them slightly with your hand so they can start looking more like a roll. Repeat with the other half of the dough.
Step 10: Let them rest and rise for at least 15-20 minutes.
Step 11: Preheat oven to 180C. (355F)
Step 12: Bake your rolls for around 25-30 minutes.
*I was making those rolls for my whole family, so this recipe is for a bunch of rolls, feel free to cut the ingredient amount in half for fewer rolls or freeze unbaked ones.