Pain aux raisins
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Pain aux raisins, known in Australia as an escargot, is a member of the pâtisserie viennoise family of baked foods.
In France, it is typically a variant on the croissant or pain au chocolat, made with a leavened butter pastry, with raisins added, shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with standard bread dough that has been sweetened or brioche dough, rather than pastry. It is often eaten for breakfast, as a part of a Continental breakfast.
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