Direction for the dough
 

• There is no need to "proof" the yeast", meaning you don't have to dissolve it in milk and let it stand before incorporating it into your dough.
   
• Bakers Note; A pinch of salt in the dough serves a couple of important functions. It impacts the flavor and acts as a stabilizer, stopping the yeast from proving too quickly. Never sprinkle the salt straight onto the yeast, as this will kill the yeast. Instead, add the salt as the very last ingredient after you add the butter.
   
• In a bowl of a stand mixer fitted with the dough hook attachment, add 550-gram all-purpose flour, 100 gram sugar, 20 gram of fresh yeast (or 2 teaspoons instant dry yeast), 1 large egg, and add 350-gram cold milk.
   
• Knead on the  →lowest setting for 10 to 15 minutes until smooth; your dough is the correct consistency when it forms a ball and pulls away from the sides of the bowl.
   
• Once the dough has all come together and pulls away from the sides of the bowl. Add the softened butter piece by piece, about every 10 seconds.
   
• Once the butter is completely incorporated into the dough, Continue mixing at →medium-low speed for another 8 to 10 minutes or until the dough has come together and is smooth.
   
• Turn the mixer up to medium-high speed for the last 2 minutes, and you should hear it make a slap-slap-slap sound as the dough hits the sides of the bowl.
   
• If you want to test if the dough is ready, the windowpane test is one of the best ways to tell if you have kneaded your dough long enough. hold a corner of your dough with both hands and slowly stretch it out. If you can stretch the dough until it´s thin and nearly translucent without tearing, it´s ready to go. If the dough tears quickly, it needs to be kneaded longer.
• Tip the dough out onto a lightly floured work surface. The dough will be sticky. Lightly flour your hands.
   
• Scrape the dough into a lightly greased bowl, then cover, and transfer to the refrigerator to chill for at least 2 to 4 hours if time permits; otherwise, leave to rise in a warm place until doubled in size, 1 to 2 hours.

Pastry Cream
 

• You´ll need about 250 grams of pastry cream, this recipe makes double. You can make just half the recipe instead.
   
• Pour 250 grams of whole milk, and 250 grams of heavy cream into a medium saucepan.
   
• Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk put the pod in the milk as well, and give it a quick whisk so that the vanilla seeds are combined with the milk.
   
• Heat the milk over medium heat until almost boiling ( bubbles will begin to form at the edges).
   
• Remove from heat, cover, and let steep for 1 hour if time permits. otherwise, proceed as directed.
   
• If you have steeped the milk or cream mixture, reheat over medium heat until almost boiling.
   
• In a medium bowl whisk together egg yolks, sugar, and corn starch until light and smooth, using a piano wire whisk, do this while you heat the milk/cream and not too far in advance!
   
• As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks. 
   
• Gradually whisk in remaining milk into yolks.
   
• Pour the content of the bowl back into the saucepan, Make sure to scrape all the flavorful gooey vanilla seeds into the saucepan that is at the bottom of the bowl.
   
• Return the saucepan to medium heat and bring the mixture to a boil.
   
• Whisk continuously until the mixture thickens and the pastry cream boils, when you see large bubbles plop to the surface and whisk for 2  minutes more to cook off the cornstarch otherwise the pastry cream will taste chalky in your mouth. 
   
• Remove the pan from the heat and whisk in the butter( optional), a little at a time.
   
• If there are any lumps in the pastry cream strain it through a fine-mesh sieve into a clean bowl or a baking sheet. Make sure to scrape all the flavorful gooey vanilla seeds from the bottom of the saucepan back into the pastry cream.
   
• With a silicon, spatula spread the vanilla cream ( you can leave the vanilla bean in there it gives more flavor, or wash and reuse it) to a thin layer on a small baking sheet.
   
• Lay a sheet of plastic wrap directly over the vanilla cream, pressing it against the surface of the custard to prevent skin from forming.
   
• Transfer the pastry cream to the refrigerator. Let cool in the fridge for at least 1-2 hours before using. Then fluff it up with a whisk or rubber spatula when you’re ready to use it.
   
• The pastry cream keeps well for 2 days in the refrigerator.
   
• Pastry Cream does not store well in the freezer.

Direction for Vanilla & Pain Aux Raisins

• Take the cold dough out of the fridge, and remove the plastic wrap. 
   
• Set the cold dough onto a floured work surface, dusting the top lightly too.
   
• With a rolling pin, begin to roll it into a rough rectangle shape of about 40 x 35 cm (16 x 14 inches)
   
• Take the prepared pastry cream out of the fridge. give it a good whisk by hand for a nice smooth texture.
   
• Spread about 250 grams of the pastry cream on top, and smear the pastry cream almost to the edges using a silicone spatula or the back of a spoon.
   
• Add 50 grams of raisins on top of the pastry cream.
   
• Starting with the longest edge away from you, roll the dough up as tightly as you can, pinching the edges together to seal. 
   
• Turn it seam side down. Use a sharp knife or floss to cut the dough, You should get 12 same-size rolls.
   
• Place the rolls on a large baking sheet covered with a silicone baking mat or parchment paper.
   
• Cover the sweet rolls with plastic wrap, and leave them to rise in a warm place until almost doubled in size, about 30 to 60 minutes or longer if needed.
   
• In the meantime pre-heat, the oven to 220C/428F if using the fan setting preheat the oven to 190C°/350F°
   
• Position the rack in the lower third ( just below the center) of the oven.
   
• If you do not plan to brush the sweet rolls with abrikos jam after they come out of the oven, brush them with egg wash instead before they are baked, using a light touch so as not to deflate them.
   
• Bake for 10 to 15 minutes, rotating halfway through until they are a deep golden brown.
   
• Immediately brush the warm buns with abrikos jam.
   
• These buns are best enjoyed after 30 to 60 minutes when the pastry cream inside the rolls has been set.