Raisin Bread with Creme Patissiere

Ingredients

• 3 cups flour
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 tablespoons yeast
• 1 1/2 cups liquid milk
• Crème pâtissière:
• 1 cup liquid milk
• 2 tablespoons flour
• 3 tablespoons sugar
• 2 eggs
• A pinch of vanilla
• For soaking the raisin bread:
• 2 cups water
• 2 1/2 cups sugar
• Method for making crème pâtissière:
• For more recipes using crème pâtissière, here is this link: How to prepare éclair cake

Method

1. Knead the dough ingredients.
2. Let the dough rest for about half an hour.
3. Roll the dough on a clean surface into a square shape.
4. Brush the surface with melted butter.
5. Spread the crème pâtissière and the raisins, then roll and cut as desired.
6. Let it rest for half an hour.
7. Put it in the oven until it is golden on the bottom and cooked, then brown the top.
8. Syrup the dough with the sugar dissolved in water as soon as it comes out of the oven and let it cool before serving.
9. Method for making crème pâtissière:
10. Put the milk in a pot over the heat until it heats.
11. In a bowl, beat the eggs with the vanilla and sugar then add the flour and whisk.
12. Add a little of the hot milk to the bowl over the egg mixture and mix quickly so the eggs do not curdle.
13. Pour the mixture back into the pot over the hot milk and continue stirring quickly until the mixture thickens, then remove it from the heat.
14. Let the crème pâtissière cool before using.
15. For more recipes using crème pâtissière, here is this link: How to prepare éclair cake
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