May 2026 GBBO Bake, Pain Aux Raisins

https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-pain-aux-raisins/

The Pain aux Raisins from The Great British Bake Off Season 13, Episode 3 (Bread Week) is a technical challenge formulated by Paul Hollywood. It features a laminated dough (yeast-leavened dough enriched with butter, eggs, and sugar), rich crème pâtissière, and an orange icing drizzle, baked to a golden brown at 425 F.

Notes about ingredients
For the dough:
Strong white bread flour - US Bread Flour, has 12-15% protein
Golden caster sugar - if you have difficulty in finding golden caster sugar, regular caster sugar will work. US grocery stores typically will not have golden caster sugar on the shelf. It can easily be ordered online, although it can be pricey for the 30g quantity.

For the crème pâtissière:
Large egg yolks - from a UK Egg Sizing Guide (by total weight including shell): Large: 63 to 73 grams

Cornflour - US Corn Starch
Vanilla pod, split and seeds scraped out - you can choose to use Vanilla extract or vanilla paste if are not able to buy vanilla pods

For the filling:
Raisins - any dried fruit can be used, just be sure to change the name of the recipe 😉

For the icing:
Icing sugar - US powdered sugar, be sure to sift it, makes for a smoother icing

Bake before our May 31 meeting, or choose to listen in and bake afterwards. During our Sunday Zoom meeting, we discuss our successes and oopsies encountered in our recipe creation. The most important thing, besides learning from yourself and other bakers, is to have fun trying.