Ingredients

• 40g Unsalted Butter
• 3 Eggs
• 250g Unsalted Butter
• 825ml Milk
• 14g Dried Yeast
• 500g Plain Flour
• 90g Caster Sugar
• 1 ½ teaspoons Salt
• 8g Vanilla Sugar
• 60g Cornflour
• 150g Raisins

Tools

• Oven
• Parchment paper
• Cooling rack
• Stove
• Plastic wrap
• Rolling pin
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Lightly floured surface
• Small bowl
• Large saucepan
• Medium bowl
• Work surface
• Lightly floured surface
• Lightly floured surface
• Baking tray - large

Method

1. Attach Dough Hook
2. Add milk and dried yeast to the Kenwood Bowl
3. Let rest until dissolved
4. Add plain flour, caster sugar, unsalted butter and salt to the Kenwood Bowl
5. Mix with splashguard fitted until dough forms - 10 min, Speed 1
6. Transfer dough to lightly floured surface
7. Roll into a ball
8. Wrap with plastic wrap
9. Chill in fridge - 30 min
10. Clean Kenwood Bowl
11. Attach Whisk
12. Add caster sugar, egg and vanilla sugar to the Kenwood Bowl
13. Mix with splashguard fitted until light and fluffy - 2 min, Speed 1
14. Add milk to a clean small bowl
15. Add cornflour to the small bowl
16. Mix until combined
17. Transfer content of Kenwood Bowl to large saucepan
18. Transfer cornflour mixture to large saucepan
19. Add milk to the large saucepan
20. Heat until thickened while stirring frequently - low heat
21. Transfer milk mixture to medium bowl
22. Set aside and let cool
23. Cover with plastic wrap
24. Chill overnight in fridge
25. Line a clean work surface with parchment paper
26. Place unsalted butter on the work surface
27. Place another piece of parchment paper on top
28. Roll into a rectangle
29. Chill in fridge
30. Retrieve the chilled dough from the fridge
31. Transfer dough to lightly floured surface
32. Form into a ball
33. Use a sharp knife to cut a cross on the top of the dough
34. Fold out each quarter section of the cross
35. Roll out each side
36. Check that your butter is the same size as your centre section
37. Retrieve the chilled butter from the fridge
38. Place the butter in the middle of the dough
39. Fold each section over the centre to cover the butter
40. Lift the dough and lightly flour the work surface
41. Roll out until 1/8" (5mm) thick
42. Fold the bottom edge up to the centre
43. Fold the top down to cover the first fold
44. Turn the dough 45º
45. Immediately repeat the rolling and folding action
46. Repeat the process 2 more times (6 turns in total)
47. Wrap with plastic wrap
48. Refrigerate in fridge - 30 min
49. Grease a clean baking tray lightly then set aside
50. Retrieve the chilled dough from the fridge
51. Transfer dough to lightly floured surface
52. Roll out into a rectangle
53. Retrieve the chilled custard from the fridge
54. Add custard to dough
55. Trim the edges
56. Scatter raisins over the dough
57. Roll into a log
58. Chill in fridge - 30 min
59. Cut into pieces until 1/8" (5mm) thick
60. Place rolls on baking tray
61. Cover with kitchen towel
62. Prove until doubled - 2 hr 30 min
63. Pre-heat oven - 180°C
64. Retrieve the pastries
65. Brush with egg lightly
66. Bake until golden brown - 20 min, 180°C
67. Remove from oven and let cool
68. Turn out onto cooling rack until completely cool
69. Serve

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