Breads Yeast: PAINS AUX RAISINS (Raisin Rolls) by Recipe Cottage

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	PAINS AUX RAISINS (Raisin Rolls)

		Ingredients for the brioche dough: 250 g / 8.75 oz / 2 1/4 cups flour 150 g / 5.25 oz / 2/3 cup butter, softened 3 eggs 30 g / 1 oz / 1/8 cup sugar 10 g / 0.35 oz fresh yeast or 1 1/4 tsp dry yeast 1/2 teaspoon salt Ingredients for the creme patissiere: 1/4 l / 1/2 pint / 1cup milk 50 g / 1.75 oz / de sucre en poudre 1 packet vanilla sugar or 2 tsp vanilla extract 20 g / 0.7 oz / 2 1/2 Tbsp flour 2 egg yolks 150g / 5.25 oz / 1 1/4 cups raisins * 5 cl / 3.5 fl.oz / 1/5 cup rum 5 cl / 3.5 fl.oz / 1/5 cup lukewarm water Preparation of the brioche dough: Dissolve the yeast in 2 tablespoons of lukewarm water. In a small bowl, mix the milk, the salt and the sugar. Put the flour in a large bowl. Make a well and add the yeast and the milk. Mix. Then add the eggs one by one, mixing after each. Knead to make the dough elastic. Add the butter, a small piece at a time. Cover the bowl with a towel. Let the dough rest for about 12 hours in the fridge. Incorporer le beurre par petits morceaux. Knead again and let rise in a lukewarm place. Let the raisins soak in the rum/water mixture while you prepare the creme patissiere. Boil the milk. Beat the sugar, the vanilla sugar, and the egg yolks until creamy white. Incorporate the flour. Add the hot milk. Pour the whole mixture into a clean saucepan. Cook over low heat until it starts to simmer. Take off the heat and sprinkle with sugar. Let it cool completely. Flour your working surface generously. Drain the raisins. Roll out the dough into a large rectangle. Spread with the creme and sprinkle the raisins. Roll the dough into a log. Cut 1" slices. Place on cookie sheet with parchment paper. Let rise for about 1 hour. Bake 15 minutes in a preheated oven (220 C, 425 F, gas 7).