We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Pain Aux Raisins?

By Janis Adams
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A well-known French pastry, pain aux raisins is a butter pastry that is laden with raisins. Made from a sweet dough, it is formed into a spiral shape and then baked until the edges are slightly golden. When made following a traditional French recipe, pain aux raisins has a cream filling layered within its spiral.

Considered a Viennoiseries pastry, pain aux raisins is similar to a croissant. This pastry differs from the croissant in that it is made from a sweet dough. The two pastries do share their buttery pastry base in common. The butter-style pastry base makes this morning bread a complicated one to make, as the butter must be kept at a precise temperature for the flaky pastry to become light and airy verses leaden.

The pain aux raisins is similar to the Chelsea bun, which has currants instead of raisins. The Chelsea bun has cinnamon and the addition of lemon zest as flavorings. Pain aux raisins does not have any spices or flavorings added. While pain aux raisins has butter as its leavening agent, the Chelsea bun is formed from a rich yeast dough.

Pain aux raisins is a popular addition to the traditional continental breakfast fare. Although most popularly served as part of the morning meal, there are those who enjoy this pastry throughout the day with a cafe latte or traditional black coffee. This calorie-laden treat, though containing butter within the pastry itself, is often slathered with sweet butter before it is consumed.

The cinnamon roll was styled after pain aux raisins, as was the Danish pastry. The cinnamon roll employs the spiral shape, while the Danish pastry uses the concept of the sweetened dough. Both the cinnamon roll and the Danish pastry are most frequently served as part of the breakfast meal, but like the pain aux raisins, they are also enjoyed through out the entirety of the day.

Pain aux raisins bread finds its beginnings in August Zang's Viennese bakery, which down through the centuries has remained a culinary example followed by many. Though many still follow this ancient tradition and recipe, there are a host of different derivations to be found in bakeries and on tables across the world. This pastry is a decadent delight in all its forms, though most venerated in its traditional Viennoiserie patisserie form.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.