Pains briochés aux raisins

A recipe from cooking-ez.com

For 12 buns, you will need:

• 1 100 g raisins
• 2 6 tablespoons rum
• 3 700 g Brioche dough
• 4 700 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• 5 20 g beaten egg
• Total weight: 1,610 grams

Times:

Preparation	Resting	Cooking	Start to finish
50 min.	1 hour 30 min.	20 min.	2 hours 40 min.

Step by step recipe

1	Prepare 100 g raisins and put to soak in the rum.
2	Roll out 700 g Brioche dough into a large square 1/2 cm (1/4 inch) thick.
3	Trim off the side of the square nearest to you with a large knife to give a straight edge.
4	Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) evenly all over the dough. Use a palette-knife, if you have one, as it will make this easier.
5	Spread the raisins evenly on top.
6	Then roll the dough up. This is the trickiest part of the recipe. You can use a palette knife to help you, as shown in the photo, or slip a sheet of paper under the dough to help you lift it up.
7	Roll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stick.
8	Place the roll with the seam underneath on a baking sheet and put in the freezer for 30 minutes. This is to firm up the dough and make it easier to cut.
9	After this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thick.
10	Arrange on the baking sheet with room between them, as they need room to expand.
11	Glaze the tops...
12	...and sides of the buns. Cover with a plastic sheet and leave to rest for 2 hours. plastic sheet
13	After this, heat the oven to 240°C (460°F). Glaze the buns again and bake for about 20 minutes.

Remarks

Those who like their buns even richer and sweeter add chocolate chips to the custard.

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