These are French Raisin Buns. Not difficult to make just takes a day to make them, but well worth the hours since they are light a fluffy. This recipe is like a croissant recipe.
2 cups of flour
1 tsp. salt
2 Tbsp sugar
1 packet of dried yeast
3/4 of warm milk (110-115F)
1 stick of butter plus 2 Tbps ( ~120 grams).
Mix sugar, warm milk, and yeast together. Let sit for 10-15 minutes until yeast gets foamy.
Mix flour and salt, then add yeast mixture and knead for at least 10 minutes so that mixture is smooth and elastic. Cover with plastic wrap and let rise until double its size, about 2-3 hours.
While dough is rising, prepare butter. Soften to room temperature the butter. Place butter between two layer of parchment paper and flatten butter to about a 1/3 inch to form a 6inch by 6inch square. Place in refrigerator until hard again and ready to use in next step.
Roll out dough to 9x 9 inch square. Place the cold butter in the center of the dough. Bring in the four corners of the dough over and to the center of butter. Turn dough over and roll this out into rectangle of 12x 6 inch. Folding the longest of dough (the 12 inch length), fold one end of dough to center, then fold the other end over top of the first fold. Then fold in half. Roll out dough again. Repeat the folding, then wrap with plastic wrap and refrigerate for at least half hour. This process of folding and rolling and resting in refrigerator gets repeated 4 more times.
You can make this dough into either French raisin buns or raisin and cinnamon sugar buns.
Prepare Raisins by soaking them in warm water to soft, about 1 hour.
For the French raisin buns, you will need to make a pastry cream.
Ingredient for the cream:
2 cups of whole milk
1/2 cup of sugar
2 egg yolk
1 whole egg
1/3 cup powder sugar
1/4 cup flour
1/8 tsp salt
Mix whole milk and sugar in pan and bring to a boil.
In separate bowl, mix eggs, powder sugar, flour, and salt until smooth.
Very slowly mix heated milk into the egg mixture until well mixed.
Pour mixture back into pan and under low heat cook until mixture becomes thick. This may take about 20 minutes. Cool mixture before using in dough.
Once dough is ready, roll dough out to about a 16 x 8 inch rectangle. Spread pastry cream leaving one edge without any cream ( that edge is to seal the dough together). Top with raisins and then roll up like a jelly roll sealing the edge. Cut into 1 inch cuts, place on baking sheet. Let rise until dough is doubled and brush with milk. Bake at 375F oven for about 15 minute or until golden brown.