Pain Au Raisin Recipe

This Pain au Raisin recipe brings together soft enriched dough, sweet raisins, creamy almond filling, and a buttery icing glaze to create an authentic French-inspired pastry that’s perfect for breakfast, brunch, or an afternoon treat. Featured on Flour Power, this recipe from host Jessica McGovern combines classic bakery flavors with homemade comfort for a delicious pastry that’s surprisingly easy to recreate in your own kitchen.

The Inspiration

Pain au Raisin is one of the most recognizable pastries found in traditional French bakeries. Known for its beautiful spiral shape and sweet raisin-filled center, this classic pastry has long been enjoyed alongside coffee and tea throughout France. While many versions are made using laminated croissant dough, this recipe offers a wonderfully approachable homemade alternative that still captures the rich flavor and elegant appearance of the original.

Jessica McGovern’s version embraces the comforting qualities of enriched yeast dough while introducing a luxurious almond cream filling that adds richness and depth to every bite. The plump raisins provide natural sweetness, while the buttery icing glaze creates a bakery-worthy finish. This recipe perfectly reflects the spirit of Flour Power by making impressive baked goods accessible to home bakers while delivering professional-quality results.

Ingredients

• 1 cup (240 ml) raisins
• 1 cup (240 ml) boiling water
• 2 ¼ teaspoons (11 ml) yeast
• ¼ cup (60 ml) warm water
• 1/3 cup (80 ml) butter, divided
• 1 cup (240 ml) milk
• 2 eggs
• 1/3 cup (80 ml) sugar
• 4 cups (960 ml) bread flour

Almond cream

• 1/3 cup (80 ml) unsalted butter, room temperature
• 1 cup (240 ml) ground almonds
• 2 tablespoons (30 ml) flour
• ½ cup (120 ml) sugar
• 2 eggs
• 1 teaspoon (5 ml) almond extract
• 2 teaspoons (10 ml) vanilla extract

Buttery icing glaze

• ½ cup (120 ml) butter, melted
• 1 cup (240 ml) icing sugar
• 2 tablespoons (30 ml) milk

Method

• Let’s get baking!
• Add the raisins to a bowl. Pour the boiling water over top. Let the raisins sit to rehydrate.
• To the bowl of a stand mixer, add yeast and warm water and shake the bowl a little to agitate. Let sit 10 minutes until mixture is bubbly.
• In a saucepan, melt 1/3 cup (80 ml) butter with the milk. Remove from heat and let cool. Pour into bowl with yeast mixture and mix. Add eggs and whisk in. Add 1/3 cup (80 ml) sugar and mix in. Slowly add bread flour with the dough hook running. Stop adding flour when dough is tacky. Cover and let rise 1 hour, or until doubled.

To make the almond cream

• Add butter, ground almonds, flour, sugar, eggs, almond extract, and vanilla extract a bowl. Mix until smooth.

To make the buttery icing glaze

• Add melted butter to a bowl. Add icing sugar and milk a bit at a time, stirring, until it reaches a drizzle consistency.

To finish

• Drain raisins.
• Roll out dough into a large rectangle. Spread the almond cream on top. Sprinkle the raisins on top of the almond cream. Roll rectangle tightly along longest side to form a filled log. Cut into slices. Place on a baking tray. Let rise, uncovered, for 1 hour.
• Melt remaining butter. Brush on pastries. Bake at 375 F (190 C) for 12-15 minutes.
• Remove pastries from the oven. Drizzle with icing glaze while they’re still warm.

Serving Suggestions

For entertaining, arrange the pastries on a large serving platter with seasonal fruit and assorted baked goods to create an elegant French-inspired pastry board. They also make a memorable addition to holiday breakfast spreads, Mother’s Day brunches, Easter gatherings, and special family celebrations.

When serving as a dessert, warm the pastries slightly and pair them with vanilla ice cream, whipped cream, or a drizzle of warm caramel sauce. The combination of buttery pastry, sweet raisins, and rich almond cream creates a luxurious finish to any meal. Whether enjoyed fresh from the oven or served later in the day with coffee, these pastries bring bakery-quality flavor to any occasion.

Final Thoughts

This Pain au Raisin recipe is a celebration of classic French baking, combining rich almond cream, sweet raisins, soft homemade dough, and a luscious buttery glaze into one unforgettable pastry. Every bite delivers a perfect balance of sweetness, texture, and comforting flavor that feels both elegant and approachable.

Featured on Flour Power and created by Jessica McGovern, this recipe showcases how simple pantry ingredients can be transformed into something truly special. The beautiful spiral shape, golden exterior, and creamy filling make these pastries as visually impressive as they are delicious.