Pain aux Raisins with Vanilla Pastry Cream

What you need

• 250 g (2 cups) bread flour
• 90 g (scant 1/2 cup) sugar, 50 g for the dough, 40 g for the pastry cream
• 5 g salt
• 10 g fresh yeast, or 3 g instant yeast
• 300 ml (1 1/4 cups) whole milk, 90 ml for the dough, 200 ml for the pastry cream, the rest for the egg wash
• 2 large eggs, 1 for the dough, 1 for the egg wash
• 150 g (5 oz) unsalted butter, 25 g softened for the dough, 125 g cold for the layers
• 2 egg yolks
• 20 g (3 tbsp) cornflour
• 1 tsp vanilla extract
• 100 g (2/3 cup) raisins
• 3 tbsp apricot jam, for glazing

Method

Restated from the original video

1. 1

   Mix the flour with 50 g of the sugar and crumble in the yeast. Put the salt on the other side of the bowl.

2. 2

   Add 90 ml of the milk, 1 egg and 25 g of the softened butter. Knead until smooth and elastic, 8-10 min.

3. 3

   Shape the dough into a flat square, wrap it and chill for 1 h.

4. 4

   For the pastry cream, heat 200 ml of the milk with the vanilla until steaming.

5. 5

   Whisk the yolks, the remaining 40 g sugar and the cornflour until smooth, then whisk in the hot milk.

6. 6

   Return it to the pan and stir over medium heat until thick and bubbling, 2-3 min.

7. 7

   Spread the cream in a dish, press cling film onto the surface and chill until cold, at least 1 h.

8. 8

   Cover the raisins with warm water and soak for 30 min. Drain and pat them dry.

9. 9

   Put the 125 g cold butter between 2 sheets of baking paper and roll it into a 15 cm (6 in) square. Keep it cold but pliable.

10. 10

    Roll the chilled dough into a rectangle of about 15 x 30 cm (6 x 12 in). Set the butter on one half, fold the other half over and pinch the edges shut.

11. 11

    Roll the dough into a rectangle of about 20 x 50 cm (8 x 20 in) and fold it in thirds like a letter. Wrap and chill for 30 min.

12. 12

    Turn the dough 90 degrees, roll and fold in thirds again, then chill for 30 min. Roll and fold a third time, then chill for 1 h.

13. 13

    Roll the dough into a rectangle of about 25 x 40 cm (10 x 16 in) and 5 mm (1/4 in) thick.

14. 14

    Whisk the cold pastry cream until loose and spread it over the dough, leaving a 1 cm (1/2 in) border. Scatter the raisins on top.

15. 15

    Starting from a 25 cm (10 in) side, roll the dough up tightly into a log. Chill for 30 min to firm up.

16. 16

    Cut the log into 10 slices about 2.5 cm (1 in) thick. Set them cut side up on lined trays, 5 cm (2 in) apart.

17. 17

    Cover loosely and leave at room temperature until puffy, 1 1/2-2 h.

18. 18

    Heat the oven to 180 °C (350 °F). Beat the second egg with 1 tbsp of the milk and brush it over the slices.

19. 19

    Bake until deep golden, 18-22 min.

20. 20

    Warm the apricot jam with 1 tbsp water and brush it over the hot pastries. Cool for 10 min before serving.

Imported from valentinavenuti.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.