Pain au Raisin

Ingredients

• 1/3 batchcroissant dough
• 100g raisins or sultanas
• 2 tbsp dark rum (or orange juice)
• 1 egg (for egg wash)
• 3 tbsp apricot jam (optional, for glaze)

Crème pâtissière

• 250ml whole milk
• 1 tsp vanilla extract (or 1 vanilla pod)
• 3 egg yolks
• 50g caster sugar
• 20g plain flour
• 20g cornflour

Method

Make the crème pâtissière

1. Heat the milk and vanilla in a saucepan over medium heat until just steaming. Do not boil.
2. Whisk the egg yolks, sugar, flour and cornflour together in a bowl until pale and smooth.
3. Pour the hot milk over the egg mixture in a steady stream, whisking constantly.
4. Return everything to the pan and cook over medium heat, stirring continuously, until the custard thickens and bubbles for 1 minute.
5. Press a sheet of cling film directly onto the surface and refrigerate until completely cold.

Soak the raisins

6. Soak the raisins in rum or orange juice for at least 30 minutes, then drain well.

Assemble

7. On a lightly floured surface, roll the dough out to a 40x30cm rectangle, about 4mm thick.
8. Spread the cold crème pâtissière evenly across the dough, leaving a 2cm gap along one long edge.
9. Scatter the drained raisins evenly over the cream.
10. Roll the dough tightly from the long edge without the gap, forming a neat log.
11. Trim the uneven ends, then slice into 4 rounds about 4cm thick.

Proving

12. Place cut-side up on a lined baking tray, spaced well apart.
13. Cover loosely and prove at room temperature for 2-3 hours until puffy.

Baking

14. Preheat the oven to 190°C (170°C fan).
15. Brush the tops lightly with beaten egg.
16. Bake for 18-20 minutes until golden brown.
17. If glazing, heat the apricot jam with a splash of water and brush over the pastries as soon as they come out of the oven.
18. Cool on a wire rack for 10 minutes before eating.