Which raisin-studded viennoiserie is listed by Wikipedia as a croissant variation?

Pain aux raisins is the raisin-studded viennoiserie listed by Wikipedia as a croissant variation.

The name literally means “raisin bread,” although the pastry is usually made from yeast-leavened laminated dough rather than ordinary bread dough. Butter is folded into the dough, creating the thin layers associated with croissants and other viennoiseries.

Pain aux raisins is typically rolled into a spiral, often called an escargot because of its snail-like shape. Raisins are distributed through the roll, and crème pâtissière commonly fills the spirals between the layers. It is a familiar French breakfast pastry and part of the broader viennoiserie tradition.

The tempting alternatives are different pastries. A palmier is made from sweetened puff pastry and shaped like a palm or butterfly, while an éclair is choux pastry filled with cream. Madeleine is a small shell-shaped sponge cake, not a laminated pastry. Pain aux raisins can also refer regionally to a raisin loaf, so context matters.