Pain au Raisins

If you want to spend a day (or two!) messing around with a dough – here you go!

I’m not exactly a lover of making pastries, just wanted to test a new mixer with a dough hook:) Last time I’ve tried to make pain au raisins it was a disaster – they were rock hard! This time I made a mistake with the yeast – put it in a very hot water (stupid) and killed it. So the pastries didn’t rise well and were not as soft as my favourite ones from M&S. But way better then last time! And Ben really enjoyed mixing, rolling, adding raisins. He ate one third of raisins in the process:)

pain au raisin recipe


For pastry:

1 cup raisins

3/4 cup water

4 teaspoons instant dried yeast

1/2 lukewarm water

4 cups bread flour

1/2 cup milk

1/2 cup granulated sugar

3 tablespoons butter, melted and cooled

1 1/2 teaspoons salt

1 cup butter, softened

1 egg

2 tablespoons milk

For frangipane:

2/3 cup ground almonds

1/3 cup granulated sugar

2 eggs

3 tablespoons butter, softened

half a pod vanilla seeds

1 tablespoon plain flour


Soak raisins in water



Dissolve yeast in warm water, NOT HOT! Leave for 5 min.pain-au-raisin-two-year-old-recipe-3 pain-au-raisin-two-year-old-recipe-4 pain-au-raisin-two-year-old-recipe-5

Mix yest mix, bread flour, milk, sugar, melted butter, salt  on a medium speed for 2 min. If the dough is too sticky keep adding  more flour until it forms a shape.

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Cover the dough loosely and leave at a room temperature for 30 min. Then roll it into 10″x15″ rectangle, cover loosely and allow to rise for 40 min.



Make frangipane in the meantime – mix everything together until creamy paste is formed.

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First time ever Ben broke an egg by himself:)

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Cover the dough with a layer of softened butter

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Then fold 3 times like a letter


Turn it at 90 degrees and roll it out again to the same shape.


Fold it again, cover with cling film and put in a fridge for 1 hour. Then repeat the process one more time.

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Roll the dough into thin 10″x30″ shape (in our  case two “10x”15″) and spread the frangipane.

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Scatter the drained raisins

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Roll the dough into a log and cut it crosswise into slices

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Arrange each slice on a lightly greased baking sheet with 2″ distance in between, cover and leave to rise for 90 min.



Preheat the oven to 180C, whisk an egg with 2 tablespoons of milk to make an egg wash and brush each pastry with it. Bake for 15 min.




pain au raisin recipe

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