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Pain Aux Raisins

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Want to try the technical from the 2022 Bread Week Episode of the GBBO? Here’s your chance! Pain Aux Raisins are flaky, tender, and confoundingly delicious!

These flaky laminated Pain Aux Raisins feature a filling made of Creme Patisserie and raisins, rolled in an enriched layered dough. Different and delicious.

A cooling rack full of Pain Aux Raisins.

But are they bread though?? Or are they pastry?? I think that can be debated! On one hand, they HAVE yeast in them and that can signify bread or enriched dough for something like cinnamon rolls.

But on the other hand, they’re MUCH MORE like a Danish. This recipe is VERY SIMILAR to this Danish Pastry recipe. With yeast AND Lamination, and THAT was a pastry week bake.

Layers in a flaky cinnamon raisin pain aux raisins.

Then again croissants have lamination and they’re considered bread. In their original form, they’re not sweet either.

To me, it felt more like a pastry week bake rather than a bread week bake. And yet here I am making them for Bread Week!

Pain Aux Raisin with icing.

Bread week

The bakes for Bread Week 2022 were:

  • Signature Bake: 2 Homemade Pizzas <- is THIS bread??
  • Technical Bake: Pain Aux Raisins
  • Showstopper: Smörgåstårta

In fact, the ONLY one that REALLY had bakers making bread, REAL HONEST TO GOD BREAD, was the Smörgåstårta. But I was not up to that challenge. And we’d already done Pizza a few years back so the logical choice is Pain Aux Raisins and we’ll pretend it’s pastry week.

Flaky layers and crispy bottom on a pain aux raisin roll.

Tips to Make Better Pain Aux Raisins

Read through the recipe and directions at least once BEFORE making these. These take much longer than the bakers were given and longer than Pauls’s recipe on the GBBO site says.

Pound out the butter AND make the creme pat while the dough is chilling the first time. You have a whole hour to work with so both can be attained.

Keep the creme pat in the fridge so it’s thick. It spreads like mayonnaise when it’s nice and thick.

When cutting into rolls it’s best to use the dental floss or thread trick for cutting. Use a clean piece of plain dental floss to cut rolls. Not mint flavor! Or use a clean fresh thread. You can see my thread in the background below.

Cutting rolls from a dough log using thread.

Slide the dental floss/thread under the roll pull the two ends up over the top crisscross them and pull tight and it will slice a perfect roll.

Rolls with tails made on parchment paper.

The rolls I made on a pan with parchment paper ALL had tails. You can see them tucked under the roll here.

Pain Aux Raisin with it's tail tucked.
The bottom of a Pain Aux Raisin baked with it's tail tucked.

The rolls made on a pan with aluminum foil were PERFECT. I think I’m saying foil is better. I think the rolls just stayed together better on a pan line with foil. The rolls on the parchment paper pan were all loose.

Yield: 12 Rolls

Pain Aux Raisins

Pain Aux Raisin with icing.

The laminated rolls are filled with creme pat, raisins, and cinnamon for an interesting take on "bread week" for the GBBO.

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 2 hours
Total Time 3 hours 20 minutes

Ingredients

Laminated Dough

  • 2 3/4 cup bread flour
  • 1 cup cold butter, divided
  • 2 1/3 TBSP sugar, or caster sugar
  • 2 1/2 tsp instant yeast
  • 1 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup warm water
  • 2 eggs (DIVIDED save one for the egg wash later)

Pastry Cream or Creme Pat

  • 1/4 cup sugar or caster sugar
  • 2 TBSP corn starch
  • 2 egg yolks
  • 1 cup whole milk
  • 1 TBSP vanilla extract OR 1/2 vanilla pod

Other fillings Ingredients

  • 1/2 cups raisins
  • 1/4 tsp ground cinnamon
  • zest of one orange

Icing

  • juice of the orange
  • 1 cup powdered sugar

Instructions

  1. put the flour and 2 TBSP butter in a mixing bowl and work the butter into the flour until it's crumbly
  2. add the sugar and yeast and stir in
  3. then mix the water, milk, and egg together and add it to the flour to make make a sticky dough
  4. turn the dough out on a clean counter and knead it for 5 minutes
  5. use a dough scraper to scrape up the dough every 3-4 pushes because it will stick
  6. do not add flour just use the dough scraper to bring it back together
  7. when the dough is soft and yes it will still be sticky cover it tightly and refrigerate
  8. while it's in the fridge make the creme pat, put the dry ingredients in a heat-proof bowl along with 1 TBSP of the milk and the egg, whisk to combine
  9. the heat the remaining milk and the vanilla to almost boiling over medium heat
  10. pour it over the egg mixture and stir to combine
  11. pour the whole thing back in the pan and whisk over medium-low heat until it is thick, do not stop whisking!
  12. when it's thickened put it through a sieve if it's lumpy
  13. put it in a bowl, put plastic wrap right on the surface, and chill until completely cooled
  14. next take the remaining butter and bash it out until it's a rectangle about 12x7 1/2 inches
  15. refrigerate until ready to use
  16. when the dough has been in for an hour pull it out and roll it out on a lightly floured surface to 8x20 inches
  17. lay the butter on the bottom 2/3 of the dough, fold the top down over the butter, then fold the bottom over that
  18. pinch the sides together so the butter is completely encased in dough, wrap tightly, and refrigerate for 20 minutes
  19. then pull it out and lay it down so the seam side runs away from you on the left-hand side, roll it out to 8x20, fold the bottom third of the dough up, and fold the top third down to form a 3-layer piece of dough
  20. wrap and chill for 20 minutes
  21. then pull it out and lay it down so the seam side runs away from you on the left-hand side, roll it out to 8x20, fold the bottom third of the dough up, and fold the top third down to form a 3-layer piece of dough
  22. roll the dough out to a 12x12 inch square
  23. spread the creme pat over the dough to within 1 inch of all sides
    Creme Pat on Laminated dough.
  24. sprinkle with raisins, cinnamon, and orange zest
    Creme Pat, Cinnamon, orange zest, on laminated dough.
  25. roll the dough towards you like you're making cinnamon rolls, tug each roll to make sure it's nice and tight
    Roll of laminated dough.
  26. cut 12 rolls using dental floss or thread
  27. put foil on two baking sheets and lay 6 rolls on each sheet, cover and let rise for an hour or until rolls are doubled in size
  28. when ready to bake preheat the over to 425°
  29. beat the egg for the egg wash
  30. uncover rolls and brush with eggwash
  31. bake for 15-20 minutes, turning trays so the rolls brown evenly
  32. cool for 5 minutes on the trays and then move them to a cooling rack
  33. mix the juice of the orange with the powdered sugar and drizzle over the rolls

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laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

1 thought on “Pain Aux Raisins”

  1. I normally cut my cinnamon rolls with thread or dental floss, but didn’t think it would work with raisins.

    I think my tails were due to following Paul’s recipe… said to leave a 2cm gap on the far side of the dough. I followed that even though it is opposite what I do normally. the filling was squishing out of the finished edge, with no clean dough to squeeze together to close the seam.

    I think I’ll stick to following YOUR recipes. 😀

    Reply

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