Raisin Brioche Pastries (Pains aux Raisins)

Preparation 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. Make pastry cream: 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. Make pastries: 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. Cooks' notes:·Uncut log can be chilled overnight if desired. ·Pains aux raisins can be frozen 1 month, thawed, and reheated in a 350°F oven. However, the pastries really are best when eaten the day they are made.

Preparation 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. Make pastry cream: 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. Make pastries: 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. Cooks' notes:·Uncut log can be chilled overnight if desired. ·Pains aux raisins can be frozen 1 month, thawed, and reheated in a 350°F oven. However, the pastries really are best when eaten the day they are made.