Fit the Dough Tool to the machine

Add Ingredients 1 (milk, yeast) into the Mixer bowl

Attach the Mixer bowl to the machine and fit the splash guard

Let rest until the yeast has dissolved

Add Ingredients 2 (flour, caster sugar, butter, salt) into the Mixer bowl

Mix on speed 1 for 10 minutes until flexible and homogenous

Add a little water if necessary

Remove the dough from the Mixer bowl

Transfer the dough to a lightly floured work surface

Roll into a ball

Wrap in plastic wrap

Chill in the fridge for 30 minutes

Retrieve, clean the Mixer bowl and fit the Whisk tool

Attach the Mixer bowl to the machine and fit the splashguard

Add Ingredients 3 (caster sugar, egg, vanilla sugar) into the Mixer bowl

Whisk on speed 1 for 2 minutes until combined

Add a splash of the first item of Ingredients 4 (milk) into the small bowl

Add the second item of Ingredients 4 (cornflour) into the bowl

Mix until a paste has formed

Transfer the content of the Mixer bowl into the saucepan

Transfer the cornflour mixture into the saucepan

And the remaining milk into the saucepan

Heat on a low heat and continually stir with a whisk until the mixture thickens

Transfer the content of the saucepan into the medium bowl

Set aside and let cool slightly

Cover the bowl with cling film

Place in the fridge to chill overnight

Place a piece of baking paper on the worktop

Place Ingredients 5 (butter) onto a piece of baking paper

Place another piece of baking paper on top

Gently flatten the butter into a rectangle using a rolling pin and set aside

Retrieve the dough from the fridge

Transfer the dough to a lightly floured worktop

Form the pastry into a ball

Take a sharp knife and cut a cross on the top of the dough

Fold out each quarter section of the cross

Roll out each section – you will have 4 thinner sections and a thicker centre- it should look like a cross from above

Check that your butter is the same size as your centre section – reshape and roll if needed

Place the butter in the middle of the dough

Fold each section over the centre to cover the butter

Tightly ‘pinch’ the seams

Lift the dough and lightly flour the worktop

Using rolling pin, roll the dough out into a square - around 3-5mm thick, moving and lifting the dough regularly to prevent sticking

Fold the bottom edge up to the centre and fold the top down to cover the first fold

Brush off any excess flour with a pastry brush

Turn the dough 45º

Immediately repeat the rolling and folding action

Repeat the process 2 more times (6 turns in total)

Wrap the dough in cling-film

Refrigerate for 30 minutes before use

Retrieve the chilled dough from the fridge

Transfer the dough to a lightly floured workspace

Roll the dough out to a large rectangle around 4 mm thick

Spread the custard mixture over the dough, leaving a border of 5 mm on the long sides

Scatter Ingredients 6 (raisins) over the custard

Roll the dough over onto itself starting at the long edge

Continue rolling until you have a long sausage shape – be careful not to roll too tightly or too loosely

Cut off each end and discard so you have neat square ends

Lightly oil the baking tray and set aside

Place the dough in the fridge for 30 minutes if it has become warm to make slicing easier

Use a knife to slice 5 mm along

Place the individual rolls cut side up on the oiled baking tray

Cover with a tea towel

Place in a warm, draught free place

Prove for 2 hours 30 minutes or until doubled in size

Pre-heat the oven to 180ºC

Add Ingredients 7 (egg) into a clean, small bowl and lightly whisk

Lightly brush the pastries with the egg wash

Bake at 180ºC for 20 minutes until golden brown

Remove from the oven and let cool slightly

Transfer to a wire rack to cool