Pain aux raisins is a French pastry made from sweet dough, raisins, and a buttery pastry base. It is similar to a croissant and is often served as part of a continental breakfast. The pastry has a layered cream filling and is calorie-packed. It inspired the cinnamon roll and Danish pastry. Its origins are from the Viennese pastry shop of August Zang.
A well-known French pastry, pain aux raisins is a buttery pastry that is loaded with raisins. Made from a sweet dough, it’s formed into a spiral shape and then baked until the edges are lightly browned. When made following a traditional French recipe, Pain aux Raisins has a layered cream filling inside its spiral.
Considered a Viennoiseries pastry, the pain aux raisins is similar to a croissant. This pasta differs from the croissant in that it is made from a sweet dough. The two pastries share their common buttery pastry base. The butter-style pastry base makes this morning’s preparation tricky, as the butter must be kept at a precise temperature for the flaky pastry to become light and airy.
Pain aux raisins is similar to the Chelsea sandwich, which has currants instead of raisins. The Chelsea bun has cinnamon and the addition of lemon zest as flavorings. Pain aux raisins has no added spices or flavourings. While the pain aux raisins has butter as a leavening agent, the Chelsea bun is formed from a rich yeast dough.
Pain aux raisins are a popular addition to the traditional continental breakfast. While it’s most popular served as part of the morning meal, there are those who enjoy this pastry throughout the day with a latte or traditional black coffee. This calorie-packed treat, while containing butter within the pastry itself, is often slathered in sweet butter before eating.
The cinnamon roll was designed according to pain aux raisins, as was the Danish pastry. Cinnamon roll employs the spiral shape, while Danish pastry uses the concept of sweetened dough. Both the cinnamon roll and the Danish pastry are most frequently served as part of the breakfast meal, but like pain aux raisins, they are also enjoyed throughout the day.
Pain aux raisins bread finds its origins in the Viennese pastry shop of August Zang, which over the centuries has remained a culinary example followed by many. While many still follow this ancient tradition and recipe, there are a number of different derivations found in bakeries and on tables around the world. This patisserie is a decadent treat in all its forms, though most revered in its traditional form of viennoiserie pastry.
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