Pain aux Raisins

This popular French breakfast treat is often colloquially referred to as “escargot” (“snails”) due to its spiraled shape. Thanks to laminating salted butter into an enriched yeast dough, the golden, flaky exterior softly gives way to a filling of brandy-soaked raisins and rich vanilla seed-speckled Pastry Cream. The post Pain aux Raisins first appeared on Bake from Scratch.