Can you imagine waking up to these beauties?
Making homemade pain aux raisins was always on top of my wish list. I finally dared to venture in this direction after my French baking spree.
Ronnie thought he’d walked right into a French bakery when he caught a whiff of these deliciously caramelized treats in the oven. Then we set there munching on these desserts as we swapped stories of France and our never ending trips to grab a bite from the bakery.
What Are Pain Aux Raisins?
It is a classic French pastry that means ‘raisin bread’ or ‘snail bread’ due to their filling and spiral shape respectively. It is a traditional breakfast that is served in almost every corner of France.
The original recipe uses calorie-clad fillings (i.e. custard and frangipane). Mine is a humbler and healthier version which tastes just as good.
What Can You Expect?
- Make healthy homemade pain aux raisins in under two hours.
- Easy and simple steps.
- No refined sugar.
Pro-Tips for Baking Homemade Pain Aux Raisins
Baking a French classic can feel intimidating. My baking tips and tricks help first-timers have an easier time baking this elaborate dessert.
Here they are:
- Measure ingredients on a weighing scale for more accuracy.
- Make sure to sift your dry ingredients to stop them from clumping or having lumps that might mess up the consistency of your dough.
- Keep things at room temperature before baking. It prevents distortions caused by mixing hot and cold items.
- Let your dough rest for a five minutes during phase one. This technique prevents it from rebounding when you roll it later.
- Don’t forget to proof your bread so that it rises well.
- Raisins tend to sink when they are used in baked goods. You can avoid this by tossing them with some flour (used in the recipe) and then separate them with your fingers.
Healthy Hacks: Homemade Pain Aux Raisins
- Cane sugar is a great substitute for calorie-laden and unhealthy refined sugar.
- Substitute butter with coconut oil if you have dietary restrictions.
- Add more dry fruits to elevate the nutrient quotient of these beautiful buns.
Are you ready to ace this fancy French dessert? Give it a go and share your creations with me on Instagram. Use #joyfulhomecooking to help me keep track of your baking ventures. I would love to hear from you.
- Prep Time: 1 hr 30 mins
- Cook Time: 20 mins
- Total Time: 2 hr 10 mins
- Yield: 12 1x
- 3 cups all-purpose flour/bread flour (390g)
- ¾ cup of warm almond milk (180g)
- 1/4 cup plant based unsalted butter (softened) (57g)
- 1 egg
- 32 g cane sugar
- 1 ¼ tsp salt
- 2 tsp instant yeast
Tip: Keep all the ingredients (except the milk) at room temperature to maintain the dough’s consistency.
- 50 g coconut sugar
- 57 g coconut oil
- ¼ cup raisins
- Measure your ingredients by weighing them accurately.
- Keep some flour (a few teaspoon) aside to toss the raisins at a later stage.
- Sift your flour, baking powder, and baking soda to prevent clumps. Mix them in a small bowl, using a bigger one to combine the wet ingredients.
- Whisk butter, almond milk and eggs to create the wet batter. Then gently add the dry mix as you mix the contents carefully. *
- Whisk the batter until you get a rough and shaggy looking mass of dough
- Use your knuckles for kneading the dough for 7 -9 minutes. Stop kneading when it is soft but not too sticky. You can dab some water to stop the dough from losing moisture and drying out. Also, as an alternative, you may use a stand mixer with a hook attachment to knead your dough.
- After that, you should gently flatten the surface of your dough before covering it with a cling film. Let the dough rest for 5 minutes. This prevents the dough from rebounding when you are rolling it out.
Divide & Shape the Dough
- Take out your dough and place it on top of a counter or board. Use a rolling pin to roll it out in a rectangle shape. An ideal size for your dough sheet would be 17×15 inches or 18×15 inches.
- Make sure that the rolled out dough is ¼ inch thick.
- Once that is done, you should add the filling. Use the back of a spoon or a knife to smear the oil evenly across the dough sheet.
- Toss your raisins into the flour you had previously kept aside, while separating with your fingers. The extra coating stops them from sinking into the bottom of the pan while they are in the oven.
- Sprinkle sugar and raisins equally across the sheet. You may substitute raisins with another type of dry fruit if you want to switch things up.
- Next, roll the dough into a long cylinder that is 17-18 inches long.
- Slice your pain aux raisins into 12 equal pieces.
- Prepare your baking pan by greasing it with coconut oil. If you don’t want to oil the baking pan, you can line it with parchment paper instead.
- Carefully place your pain aux raisins when the time is right.
- Cover the baking pan with a plastic film to proof it before it goes into the oven.
Proof the Homemade Pain Aux Raisins
- Next we need these pastries to puff up properly. For that, you should set the pain aux raisins aside to let them proof for 60 minutes (or until they rise nicely).
- Pop them in the oven.
- Bake for 18-20 minutes at 350®
- You can stop your pain aux raisins from turning brown by covering the tray with an aluminum foil.
- Your pain aux raisins will turn golden when they are done.
How to Serve: I recommend eating them fresh off the oven. That is when they are all fluffy, warm, and gooey. YUM!
- Weigh all your ingredients to accurate results.
- Avoid taking out the pain aux raisins out too soon. Stop baking when they turn golden.
Keywords: Homemade Pain Aux Raisins