Pain aux raisins

Method

Make the dough by combining flour, sugar, salt and yeast in a large bowl. Add warmed milk and eggs, then knead for 10 minutes until smooth. Incorporate 100g softened butter in small pieces, kneading for a further 5 minutes until fully incorporated. Rest dough at 27C for 90 minutes until doubled. Roll dough into a 30cm x 40cm rectangle on a floured surface. Perform a single book fold: place 250g cold butter between two sheets of cling film, flatten to match the dough rectangle's dimensions, then place centred on dough and fold sides over to encase. Perform 4 single turns: roll to 30cm x 40cm, fold into thirds, rest 20 minutes at 18C between each turn. After the final turn, chill for 2 hours. Roll laminated dough to 35cm x 50cm. Mix brown sugar and cinnamon, sprinkle evenly, then scatter sultanas. Roll tightly from the long side into a cylinder and cut into 12 equal pieces. Place cut-side up on parchment-lined trays, cover, and prove at 27C for 2 hours until puffy. Bake at 200C fan for 22-25 minutes until golden. Warm apricot jam with water and brush glaze over hot pastries immediately after baking. Cool on a wire rack.