Pain aux Raisins

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk and beaten egg, mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic. Form into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
2. Create the laminated dough
   On a floured surface, roll the chilled dough into a 12x18-inch rectangle. Arrange the thin slices of cold butter to cover two-thirds of the dough. Fold the unbuttered third over the center, then fold the remaining buttered third on top, like a letter. Seal edges, wrap, and refrigerate for 30 minutes.
3. Complete the folds
   Roll the dough again into a rectangle and repeat the letter fold. Refrigerate for 30 minutes. Perform this rolling and folding process once more for a total of three folds. After the final fold, refrigerate for 1 hour.
4. Form the pastries
   Roll the dough into a 12x16-inch rectangle. Spread the vanilla pastry cream evenly over the surface, leaving a 1-inch border at one long edge. Sprinkle the soaked and drained raisins evenly over the cream. Starting from the long edge without the border, tightly roll the dough into a log.
5. Cut and proof
   Using a sharp knife, cut the log into 1-inch thick slices. Place the slices, cut side up, on parchment-lined baking sheets, leaving 2 inches between each pastry. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes, until slightly puffy.
6. Bake the pastries
   Preheat the oven to 375°F (190°C). Gently brush the pastries with egg wash. Bake for 22-25 minutes, until golden brown and puffed. Rotate the baking sheets halfway through for even browning.
7. Glaze and serve
   While the pastries are still warm, brush them generously with the warmed apricot jam glaze. Allow to cool for 15 minutes on the baking sheets, then transfer to a wire rack to cool completely. Serve fresh for the best texture and flavor.