French Pain Aux Raisins Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Reminiscence the time of carefree childhood days with these French Pain Aux Raisins filled with Vanilla cream that tastes like pure goodness!

Watch this Masala TV video to learn how to make French Pain Aux Raisins and Chickpea Burgers Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 September 2020.





  • Dark raisins 3/4 cup
  • Water 3/4 cup
  • Yeast 4 tsp
  • Lukewarm water 1/2 cup
  • Flour 3 1/2 cups
  • Milk 1/2 cup
  • Caster sugar 1/3 cup
  • Butter, melted and cooled 3 tbsp
  • Salt 1 1/2 tsp
  • Butter 1 cup
  • Frangipane (sweet almond filling) 2/3 cup
  • Egg 1
  • Milk 2 tbsp


Soak the raisins in water for between 12- 24 hours. To make the dough, dissolve the yeast in the warm water for 5 minutes. Add the flour, milk, sugar, melted butter and salt to the dissolved yeast and water and mix on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the mixture is just firm enough to hold a shape. Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes more. Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15-inch shape. Fold the dough into thirds, again, and then cover with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time. Roll the dough into a 10-inch by 30-inch rectangle and spread the frangipane across the surface of the rectangle. Drain the raisins, discarding the liquid, and evenly scatter them over the surface of the almond filling. Roll the dough into a log and cut it crosswise into 18 slices. Arrange each slice on a lightly greased baking sheet with at least 2 inches between each. Cover loosely with plastic wrap and allow them to rise for 60 to 90 minutes until they are nearly doubled in size. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pains aux raisins at 180 degrees C for 14 to 16 minutes, until they are puffed and golden brown.


  • Walnuts, toasted 1/2 cup
  • Chickpeas, boiled 1 cup
  • Olive oil 3 tbsp
  • Garlic 1 clove
  • Egg 1
  • Breadcrumbs 1/4 cup
  • Chopped spring onions 1 cup
  • Chopped fresh parsley 1/2 cup
  • Dried rosemary 1 tsp
  • Lemon zest 1 tbsp
  • Worcestershire sauce 1 tsp
  • Chili sauce 2 drops
  • Salt 1/4 tsp
  • Ground black pepper 1/4 tsp
  • Oil 2 tbsp
  • Buns 4


Toast walnuts until lightly browned. Let cool. In a food processor, puree walnuts, chickpeas, olive oil, garlic, and egg until smooth. Transfer to a bowl and stir in breadcrumbs. Add spring onions, parsley, rosemary, lemon zest, Worcestershire sauce, chili sauce, salt and pepper. Stir to combine. Form into patties. Brush patties with oil and grill on a barbecue or cook in a shallow frying pan with very little oil. Serve patties on buns, top with your choice of condiments.

French Pain Aux Raisins Recipe in Urdu and English

At Masala TV you can check complete French Pain Aux Raisins Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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