Traditional French Pain aux Raisins

Ingredients

For the Dough:
2 3/4 cups (340g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tsp instant yeast
1/2 tsp salt
1 cup (240ml) warm milk
4 tbsp (60g) unsalted butter, softened
1 large egg

For the Pastry Cream:
1 cup (240ml) whole milk
2 large egg yolks
1/4 cup (50g) sugar
2 tbsp (15g) cornstarch
1 tsp vanilla extract

Other:
1/2 cup (80g) raisins, soaked and dried
2 tbsp apricot jam (optional, for glaze)

Directions

In a bowl, mix flour, sugar, yeast, and salt. Add warm milk, egg, and soft butter. Mix until a dough forms, then knead by hand for 8–10 minutes (or with a mixer for 5–6). Cover and let it rise in a warm place until doubled, about 1 to 1½ hours.

Heat milk in a small saucepan until it steams. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in hot milk while whisking. Return everything to the pot and cook, stirring, until thick. Remove from heat, add vanilla, and cool completely.

Roll the dough into a large rectangle (about 12×18 inches). Spread the cooled pastry cream evenly over the dough. Sprinkle raisins on top.

Roll the dough up from the long side like a jelly roll. Cut into 12 slices.

Place the slices on a baking sheet lined with parchment. Cover and let rise 30–40 minutes.

Preheat oven to 375°F (190°C). Bake for 15–18 minutes until golden.

Glaze (Optional): While still warm, brush with warm apricot jam for a shiny finish.