For 8 people
For 8 people
In a bowl, mix the flour and yeast, then the salt and sugar, the egg, the softened butter and the milk.
Knead for about 6 minutes, until you obtain an elastic dough, then form a ball, cover and leave to rise for 45 minutes.
Roll out the dough by hand, then cover with cling film and place in the freezer for 20 minutes. Turn the dough over and leave for another 20 minutes.
Unwrap and roll out the dough on a floured work surface. Roll out 125g of butter,
Spread the pastry with raisin pastry cream, then roll it up to enclose the filling, then seal to form a sausage.
Spread with the remaining egg yolk and refrigerate for 30 minutes.
Cut the cylinder into sections, then place them on a baking sheet. Leave to rise for 2 hours.
Preheat the oven to 180°C then bake for 15 min.
Brush them with cane sugar syrup.
Let cool before serving.
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