Ingredients

• 3.5 cups All-purpose flour
• 0.5 cup Granulated sugar
• 1 teaspoon Salt
• 2.25 teaspoons Instant yeast
• 1 cup Whole milk (warm)
• 1 Large egg
• 0.5 cup Unsalted butter (softened)
• 1.5 cups Whole milk (for pastry cream)
• 3 Large egg yolks
• 0.33 cup Granulated sugar (for pastry cream)
• 3 tablespoons Cornstarch
• 1 teaspoon Vanilla extract
• 1 cup Golden raisins
• 1 Egg yolk (for egg wash)
• 1 tablespoon Milk (for egg wash)

Instructions

1. 1

   In a large bowl, combine 3.5 cups flour, 0.5 cup sugar, salt, and instant yeast. In a separate bowl, whisk together 1 cup warm milk and 1 egg. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Gradually add 0.5 cup softened butter and knead for 8-10 minutes until smooth and elastic.

2. 2

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

3. 3

   While the dough rises, prepare the pastry cream: In a medium saucepan, heat 1.5 cups whole milk until simmering. In a separate bowl, whisk together 3 egg yolks, 0.33 cup granulated sugar, and cornstarch until smooth. Gradually temper the hot milk into the egg mixture, then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until the cream thickens. Remove from heat, stir in vanilla extract, transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.

4. 4

   Rehydrate the golden raisins by soaking them in hot water for 10-15 minutes, then drain thoroughly and pat dry.

5. 5

   Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 18x12 inches. Evenly spread the chilled pastry cream over the dough, leaving a 1-inch border on one long edge. Sprinkle the rehydrated raisins over the cream.

6. 6

   Starting from the long edge covered with cream, carefully roll the dough into a tight log. Pinch the seam to seal. Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to slice.

7. 7

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unwrap the chilled dough log and use a sharp knife or dental floss to cut it into 1.5-inch thick slices. Arrange the slices on the prepared baking sheet, leaving space between them.

8. 8

   In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk for the egg wash. Brush the tops of each pain aux raisins with the egg wash. Let them proof for another 45-60 minutes in a warm place, or until visibly puffed.

9. 9

   Bake for 20-25 minutes, or until golden brown and cooked through. Let cool on a wire rack before serving. Optionally, brush with a simple sugar glaze while warm.