Raisin buns, known in France as pain aux raisins, are a beloved classic in French pastry that blends the rich, buttery texture of a flaky dough with the natural sweetness of raisins and the indulgence of a creamy custard filling. This pastry, often enjoyed for breakfast or as an afternoon treat, has its origins deeply rooted in French viennoiserie, drawing inspiration from European traditions of enriched doughs. The dough itself is made with a combination of butter, sugar, eggs, and milk, creating a soft, slightly sweet, and airy texture that serves as the perfect foundation for the filling. Raisins, typically plump and soaked to enhance their flavor, are spread evenly across the dough, often with a layer of velvety custard added for an extra touch of richness.
Once the dough is rolled up and sliced into individual portions, the buns are carefully baked, allowing the dough to rise and develop a golden, crispy exterior while remaining soft and fluffy on the inside. Some variations of the raisin bun may be finished with a light glaze of sugar syrup, giving it a glossy, sweet shine, or with a sprinkle of sliced almonds for added texture and flavor. The result is a perfect balance of textures: the crunch of the outside, the pillowy softness of the inside, and the sweet, tangy burst of raisins that infuse every bite. Best enjoyed fresh and warm, pain aux raisins is a comforting and decadent pastry that offers a rich experience of French baking tradition. Whether paired with coffee or enjoyed alone, it is a treat that transports you straight to a charming French bakery, where the smell of freshly baked viennoiseries fills the air. With its combination of sweet, savory, and creamy elements, this pastry remains a timeless favorite that never fails to satisfy.
Raisin Buns Recipe
For 8 to 10 raisin buns
Preparation Time
- 100 g raisins
- 500 g croissant dough
Croissant Dough (Pâte à Croissant) Ingredients
- 500 g all-purpose flour
- 10 g salt
- 50 g sugar
- 15 g fresh yeast (or 7 g dry yeast)
- 300 ml cold water
- 30 g unsalted butter, softened
- 250 g unsalted butter (for laminating)
Pastry Cream (Crème Pâtissière) Ingredients
- 500 ml whole milk
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 6 egg yolks
- 100 g granulated sugar
- 40 g cornstarch (or all-purpose flour)
- 50 g unsalted butter
- Pinch of salt
For egg wash:
- 50 g whole egg
- 50 g egg yolks
- 50 g whole milk
Optional:
- Sufficient amount of rum, orange peel, or ground cinnamon (to flavor the raisins)
Equipment
- Stand mixer
- Whisk
- Bench scraper
- Rolling pin
- Offset spatula
- Pastry brush
Instructions for Raisin Buns
- Prepare the dough: Roll out the cold dough into a rectangle of 40 cm Ă 20 cm.
- Spread the pastry cream: Evenly spread a layer of pastry cream over the dough.
- Prepare the raisins: Blanch the raisins in boiling water, then, if desired, let them soak in rum along with orange peel and cinnamon for added flavor. Drain the raisins thoroughly and evenly distribute them over the pastry cream.
- Brush with egg wash: Using a pastry brush, apply the egg wash over the top of the dough.
- Cut and shape: Slice the dough into 2 to 2.5 cm thick pieces to create about 8 to 10 evenly sized raisin buns. Place them directly on a non-stick baking sheet, making sure the seam (where the dough was rolled) is placed under the buns to prevent them from opening during baking.
- Proof the dough: Allow the buns to rise in a warm and humid environment (no more than 25°C) for about 1 hour.
- Bake: Preheat the oven to 180°C (350°F, gas mark 6) and bake the buns for 12 to 14 minutes, or until golden and fully cooked.
Conclusion
The raisin buns (pain aux raisins) are a true delight in the world of French viennoiserie, blending the soft, buttery texture of croissant dough with the sweetness of raisins and the indulgence of pastry cream. This delicious pastry represents the art of French baking, where technique and attention to detail come together to create something irresistibly delicious. The process, while requiring patience and precision, rewards you with a golden, flaky pastry that is perfect for breakfast, a snack, or any occasion that calls for something special. From the dough’s delicate layers to the rich filling of raisins and custard, every bite is a perfect balance of flavors and textures, and the addition of a light glaze or cinnamon can elevate the experience even further.
Making these raisin buns at home allows you to appreciate the craftsmanship behind each bite and brings a touch of French bakery charm into your own kitchen. Whether youâre preparing them for a cozy breakfast with family or a special treat for friends, these buns are sure to impress and delight anyone who tastes them.
Questions and Answers
1. Can I use store-bought dough instead of making my own croissant dough?
Yes, you can! If you’re short on time or prefer convenience, you can use store-bought croissant dough. However, making the dough from scratch will result in a more authentic and flaky texture, and you’ll have control over the ingredients and flavor.
2. Can I freeze the raisin buns before baking them?
Absolutely! After shaping the buns and placing them on a baking sheet, you can freeze them for up to a few weeks. Once frozen, transfer them to a zip-top bag or airtight container. When you’re ready to bake them, simply let them thaw and rise for about 30-60 minutes before baking.
3. Can I substitute the raisins with another fruit?
Yes, you can. Dried cranberries, currants, or even chopped dried apricots can be used in place of raisins for a different twist. Just be sure to adjust the soaking time depending on the fruit you choose.
4. What is the best way to store these raisin buns?
Store them in an airtight container at room temperature for up to 24 hours. If you have leftovers, you can reheat them in the oven at a low temperature for a few minutes to bring back their soft, flaky texture.
5. Can I add a glaze on top of the buns?
Yes, glazing the buns after baking will give them a beautiful shine and extra sweetness. A simple sugar syrup or apricot glaze works well, but you can also experiment with different flavors like orange glaze for a citrusy kick.
6. Can I make the pastry cream ahead of time?
Yes, you can make the pastry cream a day in advance. Just be sure to cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate it until you’re ready to use it.
7. How can I ensure my dough rises properly?
To get a good rise, make sure your yeast is fresh and the environment is warm (but not too hot). The dough should be placed in a draft-free, slightly warm area to rise, such as an oven with the light on or near a warm stove.