Raisin Brioche Pastries (Pains aux Raisins)

Ingredients

• 0.3 cup apricot preserves 
• 1.3 pounds day-old brioche cold
• 1.5 tablespoons cornstarch 
• 3 large egg yolk 
• 1 cup raisins 
• 0.3 cup sugar 
• 0.5 tablespoon butter unsalted
• 0.5 teaspoon vanilla 
• 1 cup water 
• 2 tablespoons water 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• plastic wrap
• wooden spoon
• cutting board

Directions

1. Make brioche dough the day before making pastry and chill.
2. Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes.
3. Drain, pressing out excess liquid, and cool to room temperature.
4. Bring milk to a simmer in a 1 1/2-quart heavy saucepan.
5. Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.
6. Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
7. Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you.
8. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge.
9. Sprinkle raisins evenly over cream.
10. Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.
11. Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
12. Chill until firm, about 1 hour.
13. Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
14. Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
15. While pastries are rising, preheat oven to 425°F.
16. Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes.
17. Transfer pastries to a rack.
18. Simmer preserves and water, stirring, 1 minute.
19. Pour through a sieve into a bowl, pressing on solids.
20. Brush glaze onto pastries.
21. ·Uncut log can be chilled overnight if desired.·Pains aux raisins can be frozen 1 month, thawed, and reheated in a 350°F oven. However, the pastries really are best when eaten the day they are made.