• In a large bowl add the milk, water, yeast and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this step if using instant yeast.
• Add the flour and salt and combine until a rough dough forms.
• Turn the dough onto a lightly floured surface and begin kneading. Work the dough for about 3 minutes to start developing the gluten. The dough should become smoother and less sticky.
Once the gluten has begun to develop, add the 30g of room temperature butter to the dough. Continue kneading for another few minutes until the butter is fully incorporated.

• Roll it into a rough rectangle, wrap it in plastic, and refrigerate for at least 2 hours or overnight.

Butter Block

• Mix 250g butter with 1 1/2 tbsp flour until combined.
• Place the butter between two sheets of parchment paper and roll it into a 20×15 cm (8×6 inch) rectangle, about 0.5 cm (1/4 inch) thick. To get clean, straight edges, fold the edges of the parchment paper around the butter block to create a square frame, then press the butter with the rolling pin to fit neatly into this frame. Refrigerate until firm.

Laminating

• Remove your butter block from the fridge and let it sit at room temperature for a few minutes. Roll it in the parchment paper with the rolling pin to make it pliable and mouldable. It should be cold but able to be bent slightly.
• On a floured surface, roll the chilled dough into a 20×32 cm (8×12.5 inch) rectangle. The dough should be twice the height of the butter, and around the same width.
• Place the butter block in the center of the dough, folding the top and bottom edges over the butter to fully encase it like a letter. Press this seal closed with your fingertips.
• Turn it 90 degrees so the crease where you encased it is vertically in front of you.
• First fold: Applying gentle pressure, roll the dough into a long rectangle about 6 mm thick. Don’t worry about how wide it is. Always roll forward with gentle, even pressure and focus on length, not width. Avoid pushing too hard, which can tear the dough and crack the butter layers. Ensure the dough is not sticking to the bench, and dust with more flour if needed.
• Once rolled, cut off the uneven top and bottom edges. Brush away excess flour on the dough. Fold the top third of the dough down and the bottom third up, like folding a letter. Wrap in plastic and refrigerate for 30 minutes.
• Second fold: Place the dough so it’s vertically in front of you. Repeat the rolling process as before. Cut off scraggly or uneven bits of dough to maintain clean, sharp edges. Fold into thirds, turn, wrap, and refrigerate for 30 minutes.
• Third fold: Repeat the folding process one more time, then refrigerate for at least 2 hours.

Pastry Cream

• In a small saucepan, heat the milk on medium heat until it is just at a simmer but don’t let it boil.
• While the milk is warming, in a bowl, add the egg yolks, sugar, salt, vanilla, and cornstarch. Whisk them together until glossy and smooth.
• Place the bowl on a dampened kitchen towel to stop it from slipping around for this next step.
• Add the hot milk mixture in a steady stream to the egg mixture while whisking vigorously.
• Return the combined mixture to the saucepan over medium heat, whisking constantly until it starts to bubble.
• Once it starts bubbling, it will begin to thicken. Keep it at a bubble and don’t stop whisking for 1 minute.
• Take it off the heat and whisk in the butter until completely combined.
• Pour the hot pastry cream into a clean bowl.
• Lay a piece of plastic wrap directly onto the surface of the custard to avoid a skin forming and let it come to room temperature. Chill it in the refrigerator until completely cold.

Shaping

• Add the raisins to a small bowl and pour over boiling water. Let them soak for 15-30 minutes.
• Roll out the chilled laminated dough into a 40×30 cm (15×12 inch) rectangle, about 5 mm (1/4 inch) thick.
• Spread cold pastry cream across the entire surface, leaving a 2 cm (1 inch) border at one long edge clean so it can seal nicely.
• Drain the raisins well then sprinkle them evenly over the pastry cream.
• Starting from the long edge with filling, roll the dough into a tight cylinder, finishing at the clean border so it can seal. Chill this in the fridge for about 15–20 minutes to make it easier for cutting later.
• Trim off the ends to make it even. Slice the log into rounds about 2 cm / 3/4 inches thick (about 16-18)
• Place the spirals on baking trays lined with parchment paper, leaving space for them to expand. They will double once baked.
• Cover loosely with plastic wrap or a clean kitchen towel.
• Proof for around 2 hours at room temperature, or until the pastries look puffed and light. The time varies based on kitchen temperature.
• Preheat the oven to about 190°C (375°F). Gently brush the pastries with egg wash.
• Bake for around 18 minutes, rotating the tray halfway through, until they’re deep golden brown.
• While the pain aux raisins are baking, heat together the sugar and water in a small saucepan until the sugar has dissolved.
• Brush on the hot pastries as they come from the oven. Transfer to a cooling rack and cool before serving.