- 1 1/4 pounds cold Brioche Dough
- 1 cup raisins
- 1 cup boiling-hot water
- 1 cup whole milk
- 3 large egg yolks
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla
- 1/2 tablespoon unsalted butter
- 1/4 cup apricot preserves
- 2 tablespoons water
- 1 1/4 pounds cold Brioche Dough
- 1 cup raisins
- 1 cup boiling-hot water
- 1 cup whole milk
- 3 large egg yolks
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla
- 1/2 tablespoon unsalted butter
- 1/4 cup apricot preserves
- 2 tablespoons water
- Make brioche dough the day before making pastry and chill.
- Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature.
- Bring milk to a simmer in a 1 1/2-quart heavy saucepan. 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.
- Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
- Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge. Sprinkle raisins evenly over cream. 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.
- Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
- Chill until firm, about 1 hour.
- Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
- Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
- While pastries are rising, preheat oven to 425°F.
- Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes. Transfer pastries to a rack.
- Simmer preserves and water, stirring, 1 minute. Pour through a sieve into a bowl, pressing on solids. Brush glaze onto pastries.