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Pains aux raisins

Name: Pains aux raisins
Yield: 12 pastries
Cuisine: France
Ingredients: 330 g Plain flour Unbleached all-purpose flour, around 11–12% protein.; 33.5 g Granulated sugar; 7.5 g Fine salt; 6 g Instant dried yeast; 14 g Unsalted butter for the dough Cold, cut small.; 113.5 g Whole milk Cold.; 45 g Water Cold.; 50 g Beaten whole egg About one medium egg without its shell.; 213 g Unsalted butter for layering Cool but pliable, never oily or melted.; 35 g Flour for rolling Use only light dustings and brush off surplus.; 25 g Beaten egg for brushing; 5 g Water for the egg wash; 40 g Smooth apricot jam Without added alcohol.; 10 g Water for the glaze; 150 g Whole milk for the custard; 30 g Sugar for the custard; 30 g Egg yolk Weighed without whites.; 12 g Cornflour Pure maize starch, not cornmeal.; 10 g Unsalted butter for the custard; 0.5 g Vanilla seeds; 120 g Soft raisins Ready-to-eat, without added alcohol; do not soak.; 2 g Ground cinnamon; 50 g Icing sugar Sifted.; 10 g Water for icing; 0.5 g Finely grated lemon zest

Makes: 12 pastries
Heat: 200°C conventional
Baking time: 22–25 min per tray; 44–50 min total
Cuisine / style: France

200°C conventional; bake one tray at a time and hold the second ready tray refrigerated.

France · Danish pastry

Pains aux raisins

Laminated Danish spirals with vanilla custard, soft raisins and cinnamon, finished with apricot glaze and a light lemon icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Plain flour	330 g	Unbleached all-purpose flour, around 11–12% protein.
Dough	Granulated sugar	33.5 g
Dough	Fine salt	7.5 g
Dough	Instant dried yeast	6 g
Dough	Unsalted butter for the dough	14 g	Cold, cut small.
Dough	Whole milk	113.5 g	Cold.
Dough	Water	45 g	Cold.
Dough	Beaten whole egg	50 g	About one medium egg without its shell.
Lamination	Unsalted butter for layering	213 g	Cool but pliable, never oily or melted.
Handling	Flour for rolling	35 g	Use only light dustings and brush off surplus.
Finish	Beaten egg for brushing	25 g
Finish	Water for the egg wash	5 g
Glaze	Smooth apricot jam	40 g	Without added alcohol.
Glaze	Water for the glaze	10 g
Custard	Whole milk for the custard	150 g
Custard	Sugar for the custard	30 g
Custard	Egg yolk	30 g	Weighed without whites.
Custard	Cornflour	12 g	Pure maize starch, not cornmeal.
Custard	Unsalted butter for the custard	10 g
Custard	Vanilla seeds	0.5 g
Filling	Soft raisins	120 g	Ready-to-eat, without added alcohol; do not soak.
Filling	Ground cinnamon	2 g
Icing	Icing sugar	50 g	Sifted.
Icing	Water for icing	10 g
Icing	Finely grated lemon zest	0.5 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Shallow custard container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 22–25 min per tray; 44–50 min total

200°C conventional; bake one tray at a time and hold the second ready tray refrigerated.

Makes: 12 pastries
Heat: 200°C conventional
Plan for: 1145 min total; 110 min active

Method

01 · Mix and chill the base dough
65–70 min
Use: Plain flour; Granulated sugar; Fine salt; Instant dried yeast; Unsalted butter for the dough; Whole milk; Water; Beaten whole egg
Mix the dough flour, sugar, salt and yeast. Rub in the 14 g dough butter, then add the cold milk, water and dough egg. Mix and knead gently for 3–5 minutes, until cohesive but still slightly tacky. Flatten into a thick rectangle, wrap and refrigerate for 1 hour.
Ready when: No dry flour remains; the chilled dough is cool and firm without being frozen.
01 Pains aux raisinsMix, wrap and chill a cohesive dough before adding the layering butter.
02 · Enclose the measured layering butter
10–15 min
Use: Unsalted butter for layering; Flour for rolling
Between two sheets of baking paper, pound the 213 g layering butter into a 15 cm square. It should bend under pressure without cracking or becoming greasy. Lightly flour the worktop and roll the dough to 16×32 cm. Put the butter on one half, leaving a narrow border; fold the empty half over and pinch the edges shut.
Ready when: One complete butter block is sealed inside the dough, with no exposed butter. Dough and butter feel similarly pliable.
02 Pains aux raisinsFold the dough over the single butter block and seal the edges.
03 · Make three letter turns and chill overnight
560–805 min
Use: Flour for rolling
Roll the packet gently to 20×45 cm. Brush off loose flour. Fold one short end over the middle third, then the other end over it, like a letter. Wrap and chill for 30 minutes. Turn the packet 90 degrees and repeat this rolling, folding and 30 minute chill once. Turn it again and make a third letter fold in the same way. Wrap securely and refrigerate for 8–12 hours. Chill earlier if butter starts to soften or escape.
Ready when: After three letter folds the packet is neat and cool, with the butter still enclosed. No extra butter is added during the turns.
03 Pains aux raisinsGive three letter turns with chilling, then rest the pastry overnight.
04 · Cook and thoroughly chill a separate custard batch
255–265 min
Use: Whole milk for the custard; Sugar for the custard; Cornflour; Egg yolk; Unsalted butter for the custard; Vanilla seeds
Make the custard while the dough has its long refrigerator rest. Heat the 150 g custard milk until steaming. In a bowl, whisk the 30 g custard sugar, cornflour and yolk until smooth. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until bubbles break through the centre; continue whisking for 1 minute. Remove from the heat and stir in the 10 g custard butter and vanilla seeds. Spread in a shallow container, cover the surface and refrigerate promptly for at least 4 hours, until completely cold.
Ready when: The custard is smooth, thick and cold, with no raw starch taste or loose liquid.
04 Pains aux raisinsCook the custard until thick, then cover and chill completely.
05 · Select custard and shape twelve spirals
50–60 min
Use: Flour for rolling; Soft raisins; Ground cinnamon
Line two 30×40 cm trays. Roll the cold dough to 30×40 cm, about 6 mm thick, using light flour dustings. Beat 200 g of the cold custard smooth and spread it over the sheet, leaving a 2 cm bare strip along one 40 cm edge. Keep extra custard separately. Scatter over all the raisins and cinnamon. Roll from the opposite 40 cm edge into a 40 cm log and pinch the bare edge closed. Wrap and chill for 30 minutes. Cut into 12 equal slices, about 3.3 cm thick. Set cut-side up, six per tray, and gently flatten to about 2.5 cm high, leaving space to rise.
Ready when: There are 12 even spirals with a thin custard layer and raisins distributed through them.
05 Pains aux raisinsCut twelve even spirals and arrange six on each tray.
06 · Proof; keep the second ready tray cold
60–90 min
Use:
Cover loosely and leave at 20–24°C for 60–90 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are puffy, refrigerate the second while the first bakes.
Ready when: The pastry is visibly aerated and the butter remains inside the layers.
06 Pains aux raisinsLet the spirals become puffy while keeping the butter cool.
07 · Brush and bake both trays sequentially
46–53 min
Use: Beaten egg for brushing; Water for the egg wash
Mix the wash egg and water. Brush exposed dough lightly, avoiding the cut layered edges. Bake the first tray for 22–25 minutes, then bake the second for the same range. Lift a pastry carefully to inspect the base; cover loosely with foil if the top colours before the base is cooked.
Ready when: The tops and bases are golden, the visible pastry layers are dry and set, and there is no pale wet dough beside the filling.
07 Pains aux raisinsBake one tray at a time until the tops, bases and layers are set.
08 · Glaze, cool and drizzle the separate icing
45–50 min
Use: Smooth apricot jam; Water for the glaze; Icing sugar; Water for icing; Finely grated lemon zest
Warm the apricot jam with its glaze water until smooth. Brush a thin layer over the warm pastries and move to racks. Cool for at least 30 minutes. Mix the icing sugar, icing water and lemon zest into a thin icing. Drizzle evenly over the cooled pastries and leave for 10 minutes to begin setting.
Ready when: The layers are set and the filling is no longer hot. The clear jam glaze has a light white icing drizzle.
08 Pains aux raisinsGlaze, cool and finish the pastries with a light lemon icing drizzle.

What to look for

Stage	Look / feel for	Needs attention
Mix and chill the base dough	No dry flour remains; the chilled dough is cool and firm without being frozen.
Enclose the measured layering butter	One complete butter block is sealed inside the dough, with no exposed butter. Dough and butter feel similarly pliable.
Make three letter turns and chill overnight	After three letter folds the packet is neat and cool, with the butter still enclosed. No extra butter is added during the turns.
Cook and thoroughly chill a separate custard batch	The custard is smooth, thick and cold, with no raw starch taste or loose liquid.
Select custard and shape twelve spirals	There are 12 even spirals with a thin custard layer and raisins distributed through them.
Proof; keep the second ready tray cold	The pastry is visibly aerated and the butter remains inside the layers.
Brush and bake both trays sequentially	The tops and bases are golden, the visible pastry layers are dry and set, and there is no pale wet dough beside the filling.
Glaze, cool and drizzle the separate icing	The layers are set and the filling is no longer hot. The clear jam glaze has a light white icing drizzle.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Butter leaks while rolling.	The dough or butter is too warm.	Stop, wrap and chill until cool but pliable.	Use short rolling sessions and keep the packet cool.
The pastry beside the filling stays pale and wet.	The filling was warm or loose, or baking stopped early.	Cover the browned top loosely and continue until the base and inner dough are set.	Use cold thick custard and the stated filling weight; inspect the base before removing.

Storage: Refrigerate covered within 2 hours of baking and use within 1 day. Keep unused custard refrigerated and use within 2 days. Reheat pastry portions until hot through if serving warm.; Contains: wheat, milk, egg, sulphites if present in the raisins.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Three small iced raisin spirals and a split fourth pastry show the laminated layers and custard filling. — Pains aux raisins with custard, apricot glaze and a light lemon icing.

Recipe

Pains aux raisins

Laminated Danish spirals with vanilla custard, soft raisins and cinnamon, finished with apricot glaze and a light lemon icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Plain flour	330 g	Unbleached all-purpose flour, around 11–12% protein.
Dough	Granulated sugar	33.5 g
Dough	Fine salt	7.5 g
Dough	Instant dried yeast	6 g
Dough	Unsalted butter for the dough	14 g	Cold, cut small.
Dough	Whole milk	113.5 g	Cold.
Dough	Water	45 g	Cold.
Dough	Beaten whole egg	50 g	About one medium egg without its shell.
Lamination	Unsalted butter for layering	213 g	Cool but pliable, never oily or melted.
Handling	Flour for rolling	35 g	Use only light dustings and brush off surplus.
Finish	Beaten egg for brushing	25 g
Finish	Water for the egg wash	5 g
Glaze	Smooth apricot jam	40 g	Without added alcohol.
Glaze	Water for the glaze	10 g
Custard	Whole milk for the custard	150 g
Custard	Sugar for the custard	30 g
Custard	Egg yolk	30 g	Weighed without whites.
Custard	Cornflour	12 g	Pure maize starch, not cornmeal.
Custard	Unsalted butter for the custard	10 g
Custard	Vanilla seeds	0.5 g
Filling	Soft raisins	120 g	Ready-to-eat, without added alcohol; do not soak.
Filling	Ground cinnamon	2 g
Icing	Icing sugar	50 g	Sifted.
Icing	Water for icing	10 g
Icing	Finely grated lemon zest	0.5 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Shallow custard container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 12 pastries
Heat: 200°C conventional
Allow: 1145 min total; 110 min active

How do I make it?

Mix and chill the base dough
65–70 min
Mix the dough flour, sugar, salt and yeast. Rub in the 14 g dough butter, then add the cold milk, water and dough egg. Mix and knead gently for 3–5 minutes, until cohesive but still slightly tacky. Flatten into a thick rectangle, wrap and refrigerate for 1 hour.
Mix, wrap and chill a cohesive dough before adding the layering butter.
Ready when: No dry flour remains; the chilled dough is cool and firm without being frozen.
Enclose the measured layering butter
10–15 min
Between two sheets of baking paper, pound the 213 g layering butter into a 15 cm square. It should bend under pressure without cracking or becoming greasy. Lightly flour the worktop and roll the dough to 16×32 cm. Put the butter on one half, leaving a narrow border; fold the empty half over and pinch the edges shut.
Fold the dough over the single butter block and seal the edges.
Ready when: One complete butter block is sealed inside the dough, with no exposed butter. Dough and butter feel similarly pliable.
Make three letter turns and chill overnight
560–805 min
Roll the packet gently to 20×45 cm. Brush off loose flour. Fold one short end over the middle third, then the other end over it, like a letter. Wrap and chill for 30 minutes. Turn the packet 90 degrees and repeat this rolling, folding and 30 minute chill once. Turn it again and make a third letter fold in the same way. Wrap securely and refrigerate for 8–12 hours. Chill earlier if butter starts to soften or escape.
Give three letter turns with chilling, then rest the pastry overnight.
Ready when: After three letter folds the packet is neat and cool, with the butter still enclosed. No extra butter is added during the turns.
Cook and thoroughly chill a separate custard batch
255–265 min
Make the custard while the dough has its long refrigerator rest. Heat the 150 g custard milk until steaming. In a bowl, whisk the 30 g custard sugar, cornflour and yolk until smooth. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until bubbles break through the centre; continue whisking for 1 minute. Remove from the heat and stir in the 10 g custard butter and vanilla seeds. Spread in a shallow container, cover the surface and refrigerate promptly for at least 4 hours, until completely cold.
Cook the custard until thick, then cover and chill completely.
Ready when: The custard is smooth, thick and cold, with no raw starch taste or loose liquid.
Select custard and shape twelve spirals
50–60 min
Line two 30×40 cm trays. Roll the cold dough to 30×40 cm, about 6 mm thick, using light flour dustings. Beat 200 g of the cold custard smooth and spread it over the sheet, leaving a 2 cm bare strip along one 40 cm edge. Keep extra custard separately. Scatter over all the raisins and cinnamon. Roll from the opposite 40 cm edge into a 40 cm log and pinch the bare edge closed. Wrap and chill for 30 minutes. Cut into 12 equal slices, about 3.3 cm thick. Set cut-side up, six per tray, and gently flatten to about 2.5 cm high, leaving space to rise.
Cut twelve even spirals and arrange six on each tray.
Ready when: There are 12 even spirals with a thin custard layer and raisins distributed through them.
Proof; keep the second ready tray cold
60–90 min
Cover loosely and leave at 20–24°C for 60–90 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are puffy, refrigerate the second while the first bakes.
Let the spirals become puffy while keeping the butter cool.
Ready when: The pastry is visibly aerated and the butter remains inside the layers.
Brush and bake both trays sequentially
46–53 min
Mix the wash egg and water. Brush exposed dough lightly, avoiding the cut layered edges. Bake the first tray for 22–25 minutes, then bake the second for the same range. Lift a pastry carefully to inspect the base; cover loosely with foil if the top colours before the base is cooked.
Bake one tray at a time until the tops, bases and layers are set.
Ready when: The tops and bases are golden, the visible pastry layers are dry and set, and there is no pale wet dough beside the filling.
Glaze, cool and drizzle the separate icing
45–50 min
Warm the apricot jam with its glaze water until smooth. Brush a thin layer over the warm pastries and move to racks. Cool for at least 30 minutes. Mix the icing sugar, icing water and lemon zest into a thin icing. Drizzle evenly over the cooled pastries and leave for 10 minutes to begin setting.
Glaze, cool and finish the pastries with a light lemon icing drizzle.
Ready when: The layers are set and the filling is no longer hot. The clear jam glaze has a light white icing drizzle.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Butter leaks while rolling.	The dough or butter is too warm.	Stop, wrap and chill until cool but pliable. Use short rolling sessions and keep the packet cool.
The pastry beside the filling stays pale and wet.	The filling was warm or loose, or baking stopped early.	Cover the browned top loosely and continue until the base and inner dough are set. Use cold thick custard and the stated filling weight; inspect the base before removing.

Useful recipe notes

Storage: Refrigerate covered within 2 hours of baking and use within 1 day. Keep unused custard refrigerated and use within 2 days. Reheat pastry portions until hot through if serving warm.

Contains: wheat, milk, egg, sulphites if present in the raisins.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Pains aux raisins at a glance

Makes: 12 pastries
Heat: 200°C conventional
Baking time: 22–25 min per tray; 44–50 min total
Cuisine / style: France
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	330 g	100%
Granulated sugar	33.5 g	10.2%
Fine salt	7.5 g	2.3%
Instant dried yeast	6 g	1.8%
Unsalted butter for the dough	14 g	4.2%
Whole milk	113.5 g	34.4%
Water	45 g	13.6%
Beaten whole egg	50 g	15.2%
Unsalted butter for layering	213 g	64.5%

Method

01 · Mix and chill the base dough

02 · Enclose the measured layering butter

03 · Make three letter turns and chill overnight

04 · Cook and thoroughly chill a separate custard batch

05 · Select custard and shape twelve spirals

06 · Proof; keep the second ready tray cold

07 · Brush and bake both trays sequentially

08 · Glaze, cool and drizzle the separate icing

What to look for

Troubleshooting

How do I make it?

Mix and chill the base dough

Enclose the measured layering butter

Make three letter turns and chill overnight

Cook and thoroughly chill a separate custard batch

Select custard and shape twelve spirals

Proof; keep the second ready tray cold

Brush and bake both trays sequentially

Glaze, cool and drizzle the separate icing

What can go wrong, and how can I fix it?

Pains aux raisins at a glance