Pain aux Raisins

Instructions

1. In a large bowl or stand mixer, combine bread flour, granulated sugar, instant yeast, and fine salt.
2. Add cold whole milk and softened unsalted butter, mixing until the dough is cohesive. Knead for about 8 minutes until smooth and elastic.
3. Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to rest and develop flavors.
4. Prepare cold unsalted butter for laminating: place butter between parchment sheets and pound with a rolling pin into an 8x8 inch square. Chill until firm but flexible.
5. Roll the dough on a lightly floured surface into a 16x8 inch rectangle.
6. Place the butter block on the lower half of the dough and fold the upper half over to encase the butter fully.
7. Perform the first letter fold by rolling the dough to 24x8 inches, folding into thirds. Wrap and chill for 1 hour.
8. Repeat rolling and folding two more times, chilling for 1 hour between folds to develop layers.
9. Roll the laminated dough into a 24x16 inch rectangle. Spread the well-chilled vanilla bean pastry cream evenly over the dough, leaving a 1/2 inch border.
10. Drain the soaked golden raisins and scatter them evenly over the pastry cream.
11. Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal.
12. Cut the log into 1 inch thick slices and place them cut side up on a parchment-lined baking sheet, spaced 2 inches apart.
13. Cover loosely with plastic wrap and proof at room temperature for about 90 minutes, until almost doubled in size.
14. Preheat the oven to 375°F (190°C). Whisk together the egg and milk for the egg wash; brush gently over each pastry.
15. Bake for 18-20 minutes until the Pain aux Raisins are golden brown and puffed.
16. While still warm, gently brush the tops with warmed apricot jam to create a shiny glaze. Cool slightly on wire racks before serving.