Pain aux Raisins Swirls

Method

1. 1

   Step 1: Mix the flour, 210 g cold milk, 1/4 cup sugar, yeast, salt and soft butter for 4 minutes into a smooth dough. Rest covered 1 hour at room temperature, then flatten into a rectangle, wrap and refrigerate 2 hours.

2. 2

   Step 2: Make the pastry cream while the dough chills: heat the remaining milk until steaming, whisk the yolks with 2 tbsp sugar and the cornstarch, temper with the hot milk, return to the pan and whisk over medium heat until it bubbles and thickens, about 2 minutes. Stir in the vanilla, press plastic on the surface and refrigerate. Cover the raisins with hot water to soak.

3. 3

   Step 3: Roll the 225 g butter into a 7-inch square and chill 15 minutes. Roll the dough to 14x7 inches, set the butter on one half, fold over, seal, then roll to 8x24 inches and make a letter fold; chill 45 minutes and repeat one more letter fold, then chill 1 hour. Just two folds are enough because rolling the dough into a spiral adds its own layers.

4. 4

   Step 4: Roll the dough into a 12x16-inch rectangle about 1/4 inch thick with a long side facing you. Whisk the cold pastry cream smooth and spread it thinly over the dough, leaving a 1-inch strip bare along the far edge.

5. 5

   Step 5: Mix the remaining 2 tbsp sugar with the cinnamon and sprinkle it over the cream, then scatter on the well-drained raisins and press them in lightly. Brush the bare strip with egg wash and roll the dough up snugly toward it, sealing the seam.

6. 6

   Step 6: Freeze the log 20 minutes to firm it, then slice into 12 rounds about 1 1/4 inches thick. Set them on parchment-lined sheets, tucking each loose tail underneath so it does not unravel, and proof at 75F for 1 1/2 hours until puffy.

7. 7

   Step 7: Heat the oven to 375F, brush the exposed pastry with egg wash and bake 20 to 22 minutes, until golden brown with crisp outer coils and the cream set but pale. Brush with warm apricot jam while hot and cool 15 minutes before serving.

• #vegetarian
• #brunch
• #make-ahead