Pain au raisin was something I used to buy often as a child since it was the best value I could get for the little pocket money I had back then. A spiral of brioche dough, wound around a generous layer of crème anglaise and a few plump raisins, the pain au raisin has lost none of its appeal to this day. Adapted from, this will definitely make many amateur bakers overcome their yeast phobia and discover the pleasure of bread baking at home.



For the Dough

350 g all purpose flour

10 g instant yeast

50 g granulated sugar

50 g unsalted butter

150ml lukewarm milk

1 egg, room temperature

Pinch of salt

For the Filling

1 cup full cream milk

3 tbs granulated sugar

1 egg, room temperature

1 tbs cornstarch

1 tsp vanilla extract

2 tbs whipped cream

1/3 cup raisins


  • Sift flour in a large mixing bowl and stir in yeast and sugar. In a jug, combine milk, butter and egg.
  • Pour the wet ingredinets into the flour mixture and add salt. Mix to form a shaggy ball of dough.

  • Transfer to a lightly floured counter and knead for about 10 mins until soft and elastic.
  • Keep it back in the bowl and cover with clinfilm. Leave to proove for 1 hour in a warm place.

  • The dough will triple in volume. Meanwhile, prepare the filling by warming milk in a saucepan.
  • In a small bowl, whisk egg, sugar and cornstarch together. Pour the milk over, stirring constantly.

  • Tip the mixture back into the saucepan and cook over low heat until it coats the back of a spoon.
  • Cover with clingfilm and bring to room temperature. When cool, fold in whipped cream and vanilla.

  • Now, roll out the dough on a flat surface into a 10×22 inch rectangle. Cover with a damp cloth.
  • Leave to proove for 30 mins and in the meantime soak the raisins in warm water, then drain well.

  • Spread the custard filling over the dough and scatter raisins on top. Roll up starting from the long edge.
  • Cut the cylinder into 1 inch thick slices. Preheat oven to 350 oF and set the oven rack in mid position.

  • Place the slices on a baking tray at least 1 inch apart. Bake for 15-20 minutes until golden brown.
  • Transfer to a wire rack to cool slightly. Serve warm with coffee; makes about 12 pains au raisin.