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+ servings
pain aux raisin

Pain Aux Raisins

Flaky, buttery, swirled French pastries filled with vanilla bean pastry cream and raisins. Finished off with a rum flaze,

Prep Time 2 days
Cook Time 20 minutes
Servings 10
Calories 431 kcal


  • 3/4 cup raisins or dried fruit of choice, like currants or cherries
  • 2/3 cup warm water * for soaking raisins
  • 3 tablespoons spiced rum * optional for soaking raisins
  • 1/2 cup whole milk
  • 1/4 cup water warmed to 110 degrees F
  • 3 tablespoons butter unsalted and softened
  • 1 large egg yolk
  • 2 ¼ cup AP Flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup dry butter 82-84% butterfat for butter block

Egg Wash

  • 1 egg
  • 1 teaspoon water

Pastry Cream Filling



  1. In a small bowl, add raisins. Cover with warm water and rum. Soak for at least 2 hours or overnight.

  2. Warm water to 110- 115 degrees F. Sprinkle on yeast and 1 teaspoon of sugar. Allow to proof for 15 minutes.

  3. Make pastry dough with a stand mixer fitted with dough hook. In the bowl of stand mixer, add flour, salt, and sugar. Give it a mix.

  4. Then add egg, milk, vanilla, and yeast mixture. Knead on medium speed for 5 minutes.

  5. Add softened butter one tablespoon at a time, allowing to incporporate after each addition. Then turn mixer to medium high and mix for 10 more minutes, until smooth and elastic.

    Remove dough to a buttered bowl and allow to slow rise in the fridge overnight.

Pastry Cream

  1. Make pastry cream. Put half of milk, salt, and sugar into a small saucepan set over medium low heat. In a separate bowl, whisk together cornstarch with remaining milk. 

  2. Once the milk heats and before it reaches a simmer, temper it into the egg mixture. Whisk constantly while pouring a pencil thin stream of the hot liquid into eggs. 

  3. Put whole mixture back into saucepan on medium low heat. Whisk constantly until the mixture thickens to custard texture, about 7 minutes. Whisk in butter until smooth. T

  4. hen remove from heat. Whisk in vanilla and optional rum. Pour into a small bowl. Cover with plastic wrap, pushing it against the custard to prevent a film. Chill until ready to use. 


  1. Prepare your butter block. Lightly flour a piece of parchment paper. Set the dry butter down and sprinkle flour on top. Then cover with a second piece of parchment. Tap with a rolling pin until you get a square of 8 x 8. Trim if needed and put the butter bits back into block. Chill while you roll dough. 

  2. Flour a surface. Roll dough into a rectangle of 9 x 13 inches. Place butter block in center. Then bring up bottom third and cover with remaining dough, like a letter. 

  3. Roll and then fold again. Chill 30 minutes. Repeat this 3 more times. 

  4. Drain raisins. Then roll out into final rectangle. Spread with creme patisserie and sprinkle on the raisins. 

  5. Then start at short end of rectangle and tightly roll into a log. Slice into 10 spirals. 

  6. Place onto baking sheets lined with parchment. Let them rise while the oven preheats. Preheat oven to 375 degrees F. 

  7. Brush the spirals with egg wash. Sprinkle on raw sugar, if desired. Bake pain aux raisins for 20-25 minutes. 

  8. Make Glaze. In a small saucepan set over medium-low heat, combine all ingredients except for the rum and vanilla extract.

  9. Once it comes to a low boil stir it constantly for 2 minutes.

  10. Brush hot glaze over pain aux raisins. It will creep into all those layers and crevices!

Nutrition Facts
Pain Aux Raisins
Amount Per Serving
Calories 431 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 86mg29%
Sodium 754mg33%
Potassium 423mg12%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 24g27%
Protein 12g24%
Calcium 238mg24%
Vitamin C 1mg1%
Vitamin A 382IU8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.