Win brunch with this French-inspired pastry. Pillowy, buttery, and packed with brandy-soaked raisins, our Pain au Raisin Sweet Rolls make the perfect pièce de résistance. These rolls are inspired by the pain au raisins, a swirl of puff pastry filled with raisins and pastry cream. Adapted into a home baker-friendly recipe—we used brioche instead of laminated dough and our quick Frangipane instead of pastry cream—these rolls are Mother’s Day brunch made easy.
Pain au Raisin Sweet Rolls
Makes 6 rolls
Ingredients
- 3½ tablespoons (52.5 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 3½ tablespoons (42 grams) granulated sugar, divided
- 1¼ teaspoons (3.75 grams) active dry yeast
- 2 cups (250 grams) all-purpose flour, divided
- 3 large eggs (150 grams), room temperature
- ½ teaspoon (1.5 grams) kosher salt
- 9 tablespoons (126 grams) unsalted butter, softened
- ⅔ cup (114 grams) raisins
- ⅓ cup (60 grams) golden raisins
- 3 tablespoons (45 grams) warm brandy
- 1 tablespoon (14 grams) unsalted butter, melted
- Frangipane (recipe follows)
- 1 large egg white (30 grams)
- 2 tablespoons (30 grams) water, divided
- 1½ teaspoons (6 grams) Swedish pearl sugar
- ⅓ cup (107 grams) apricot preserves
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, 1 tablespoon (12 grams) granulated sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (125 grams) flour and eggs; beat at medium-low speed until mostly smooth, 2 to 3 minutes, stopping to scrape sides of bowl. (Some small lumps remaining are OK.) Cover and let stand in a warm, draft-free place (75°F/24°C) until slightly puffed with small bubbles forming over top and at edges, 30 to 45 minutes.
- Using the dough hook attachment, add salt, remaining 1 cup (125 grams) flour, and remaining 2½ tablespoons (30 grams) granulated sugar; beat at low speed just until combined. Increase mixer speed to medium, and beat until dough is elastic and quite smooth, 7 to 10 minutes, stopping to scrape sides of bowl. Add softened butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. (Dough should pass the windowpane test; see PRO TIP.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- On a lightly floured surface, turn out dough; fold dough 4 to 6 times to knock out air. Return dough to bowl; cover and refrigerate for at least 5 hours or up to 8 hours. (You can also do an overnight proof for a maximum of 12 hours. Make sure to place the dough in a large bowl, giving it room to grow.)
- In a medium bowl, combine raisins and warm brandy; let soak for 20 minutes.
- Line a rimmed baking sheet with parchment paper. Using a pastry brush, coat 6 (3-inch) copper soufflé molds* with melted butter, using vertical strokes up sides. Flour molds, shaking out excess. Place molds on prepared pan.
- Turn out dough onto a heavily floured surface; lightly sprinkle top of dough with flour. Roll dough into a 16x10-inch rectangle. Using a small offset spatula, dot Frangipane onto dough; spread into an even layer, leaving a ½-inch border on one long side. Sprinkle soaked raisins over Frangipane. Starting with borderless long side, roll dough into a 16-inch log. Gently shape log with hands to right length and more even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 6 (2½-inch-thick) slices, trimming ends if necessary. Place rolls, cut side down, in prepared molds. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until dough springs back when touched, 20 to 35 minutes.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash onto top of rolls; sprinkle with pearl sugar.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 30 minutes. Let cool in molds for 5 minutes. Carefully remove from molds, and place on a wire rack.
- In a small microwave-safe bowl, combine preserves and remaining 1 tablespoon (15 grams) water. Microwave on high in 10-second intervals, stirring between each, until melted. Pour mixture through a fine-mesh sieve; discard solids. Using a pastry brush, glaze top of rolls with apricot mixture. Serve warm.
Notes
*We used Mauviel M’Passion Mini Copper Souffllé Molds. This recipe also works in tall (2 inch-high) 8-ounce ramekins or jumbo muffin cups.
Pro Tip
Test the dough for proper gluten development. Pinch off (don’t tear) a small piece of dough. Slowly pull dough out from center. If dough is ready, you will be able to stretch it until it’s thin and translucent. If dough tears, it’s not quite ready.
Frangipane
Makes 1⅓ cups
Ingredients
- 7 tablespoons (98 grams) unsalted butter, very softened
- 1 cup (96 grams) very finely ground almond flour
- ½ cup (100 grams) granulated sugar
- 1 large egg (50 grams)
- 2½ tablespoons (20 grams) all-purpose flour
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (3 grams) almond extract
Instructions
- In a large bowl, whisk butter until creamy. Add all remaining ingredients, and whisk until well combined. Use immediately, or cover with a piece of plastic wrap, pressing wrap directly onto surface of paste to prevent a skin from forming. Refrigerate for up to 4 days. Microwave refrigerated Frangipane in 5-second intervals just until spreadable.
There is no instructions attached for the frangipane .
Hi Anne! Thank you for pointing this out to us. The frangipane recipe has been included! Happy baking!
The recipe is so good.!!!
I used a regular muffin tin and cut rolls 1 1:2
Inches