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Pain aux raisins is a French pastry that is sweet, buttery, and flaky. It is a type of viennoiserie pastry that is made by folding butter and dough together multiple times to create a light and airy texture. The pastry is then filled with a pastry cream and raisins before being baked to golden perfection.

The name pain aux raisins translates to “raisin bread” but it is not actually a bread. It is a laminated pastry that is similar to a croissant, but with a raisin filling.

Traditionally, pain aux raisins were made from brioche dough, which is a sweet bread dough that is enriched with eggs and butter. However, today, many bakeries use croissant dough as a base for their pain aux raisins.

Pain aux raisins can be enjoyed as a breakfast pastry, with a cup of coffee or tea. They are also a popular snack in France, and can be found in many bakeries throughout the country.

To make pain aux raisins, the pastry dough is first rolled out into a large rectangle, then spread with a thin layer of pastry cream. The dough is then sprinkled with raisins and rolled up tightly into a spiral. The spiral is then sliced into individual portions, which are placed onto a baking sheet and left to rise. Once they have risen, the pastries are brushed with an egg wash and baked until they are golden brown and flaky.

The filling for pain aux raisins can vary depending on the recipe. Some recipes call for a rum-soaked raisin filling, while others use a simple pastry cream with raisins.

In conclusion, pain aux raisins are a delicious French pastry that is perfect for breakfast, brunch, or as a sweet snack. They are easy to make at home and can be enjoyed with a hot cup of coffee or tea. So why not indulge in this sweet treat today?