Pains aux raisins
If you’ve managed to make the Pâte à Brioche Feuilletée and survive, well done! Now, as the best application for this beautiful dough, here’s the recipe for these gorgeous Pains aux raisins - a truly delightful and calorific treat!
Pains Aux Raisins
(from The Cook’s Book)
Ingredients
1x Pâte à Brioche Feuilletée dough
200g almond cream (frangipane)
250g sultanas/white raisins, soaked overnight in orange juice
1. On a floured surface, roll the dough into a rectangle about 60cm long and 2.5cm thick. Spread the almond cream (also known as frangipane) over the dough, leaving 2cm clear all around the edges.
2. Sprinkle the raisins evenly over the almond cream, then roll up the dough like a swiss roll, starting from one of the long sides.
3. Using a sharp knife, cut the roll into 24 slices about 2cm thick. On each slice, tuck the end underneath to prevent the scroll from unrolling as it expands.
4. Place the pastries 5cm apart on baking trays lined with baking paper, and place them in the freezer to chill for 30 minutes. Remove them from the freezer and let rise in a warm room until they have doubled in size (the time will differ from person to person and according to the warmth of their environment).
5. Once they have doubled, preheat the oven to 180 degrees C and bake them for 15-18 minutes or till golden brown on top. As soon as the pastries come out of the oven, brush them with some orange glaze.
6. Enjoy these whilst they’re still warm from the oven, preferably with a mug of tea or coffee, and don’t forget to make some time for a walk so you don’t feel too bad about these sinful little pastries 
Now, the recipe called for some very involved orange glaze that I just could not be arsed with after making the dough, so I made up my own 
Orange Glaze
1/3 cup orange marmelade, warmed and strained of bits
1/4 cup soft icing mixture
1 tbsp hot water
Mix all three ingredients together till you have a smooth, watery mixture, and leave in a container. Heat in the microwave before spreading on the pastries
Technorati Tags: pains aux raisins, sultana scroll, butter bread, croissants, brioche, french cuisine, sticky bun, recipes
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Comments
Kekoah This brioche is not really called “pain aux raisins” in France.
When you ask a “pain aux raisins” in a baker’s, they often give you a sweet bread with raisins (no frangipane).
We call your “pain aux raisins” : ‘escargot’ (because it looks like a snail 
) or ‘couque or brioche aux raisins’. If the baker only sells “brioche aux raisins” and you say “pain aux raisins”, he will understand what you want : “brioche aux raisins”. But ! if the baker sells both “brioche aux raisins” and “pain aux raisins” in his baker’s, you will have to show him what you want. .. just for the story
Nice pictures
I am hungry right now
Ellie Kat - Thanks hon
Kekoah - I think this is where the difficulty of regions and countries comes in. The cookbook (which I take to be my kitchen bible) calls it by that name, and that’s what they’re sold as here in Australia. As for the escargot, in Australia that is the name of a sultana scroll that is far heavier and breadier than this (and also in France, if this website is anything to go by - http://www.whytraveltofrance.com/?p=824). I’ll stick with pain aux raisins for now as that’s what I know them as, but it’s good to know the alternative in case I’m ever fortunate enough to visit France for myself
Kimeros - Thanks hon
Patricia Scarpin Those are really tempting, Ellie! How am I supposed to eat my boring crackers, now?? :O
Lisa Very impressive! And hey they’d be more than worth the 5 (or so) hour wait from start to finish! I might actually give this a try, it looks too darned good not to!
xoxo
Ellie Cheryl - Aww shucks, thanks hon
Patricia - Just a little cream cheese and smoked salmon should help those crackers go down nicely
Lis - I’d say they’re defintely worth it! Plus, you can space them out over a month by freezing them as they’re best when they’ve just left the oven!
Laura - Almond cream is pretty good stuff
Gilly - What can I say? I like giving my oven a good work-out
Helen Just to add my 2 French cents: you did make pains aux raisins indeed. The only difference with France is that they are filled with plain pastry cream. I like the frangipane variation though! Beautiful shots!
Ellie Truffle - Morning tea is a very good time for these
Helen - Thanks for the input hon, I was hoping you’d help clear it up! I might try plain pastry cream next time and see how I go!
Bruno These look soooo good! Great job!!
Bruno
P.S. - I’m no longer associated w/ Zinfully Delicious. I now have my own blog - brunosdream.com
ata Hi, is almond cream similar to almond icing?the guy in supermarket says its the same. What is I couldnt find it?i tried ur recipe 2 days ago without the frangipane, it taste nice but not sweet 
Ellie No, they’re very different - almond cream/frangipane is used as a base for tarts
and pastries to go between the pastry and the fruit as it prevents the fruit (in
the case of something like a cherry & almond tart) from leaking juice onto
the pastry and making it soggy and also helps to hold it in place, and it needs
to be baked before it can be eaten. You cannot buy frangipane as because of the
almond meal it will go off in its uncooked state quite quickly, you need to make
it from scratch - there are many recipes on the internet so finding one
shouldn’t be too hard.
ata thanks for the prompt reply ellie
ANother thing, when I made this cake last time, the dough was sticky. Very sticky and you can smell the yeast so bad. Is it suppose to be like that?thanks
Ellie It did smell of yeast, but wasn’t particularly sticky for me, not sure why you would’ve found it so.
OMG you are baking up a storm over there! Way to go!