Pain Aux Raisins
Bring milk and vanilla to a boil. Meanwhile, combine sugar, starches and yolks together. Gradually, pour the hot milk in yolk-sugar-starch mixture, and transfer back into the saucepan. Bring to boil and cook for 2 minutes whisking continuously. Turn off the heat, and mix in butter. Transfer pastry cream onto a frozen baking tray lined with plastic wrap. Wrap up in contact; chill. Beat chilled custard prior using. Pastry cream can be refrigerated up to 3 days.
Bring to a boil all ingredients and set aside. *For the orange marmalade, look up at Almond Croissant Recipe.
Soak dry raisins a day ahead (soaking raisins in water keeps them moist after cooking). Drain the plumped raisins; set aside. Dust work surface and dough with flour. Roll out dough into a 24''x13''/60x33cm rectangle, and place the pastry sheet in the freezer for about 30 min to relax. Readjust dough sheet, brush out excess flour, and spread the pastry cream evenly, and add raisins. Roll tightly into a 20''/51cm log, seam side up to ease cutting. Divide into 20 x 1''/2.5cm thick portions. Seal putting the seam underneath roll. Brush with egg wash (Beat an egg with a pinch of salt). Wrap up and freeze overnight or up to 3 weeks. Arrange 6 frozen pain aux raisins per tray lined with a silicone mat or parchment. If using English muffin rings, butter rings generously and coat with brown sugar. Let proof frozen pain aux raisins on the countertop overnight; or until it has doubled in size. Brush with egg wash, sprinkle some pearl or regular sugar, or none if glazing with the orange glaze (After baking).
Bake at 390ºF/190ºC for about 20 minutes. Transfer onto a wire rack. Best at room temperature – Enjoy!