Raisin Danish pastries

Collect the flour in a bowl and mix it with the dry yeast . Then add the sugar. Also add the grated lemon zest, egg and milk slowly Finally add the soft butter into cubes and mix

Transfer the mixture to a work surface and knead until the butter is completely absorbed and the mixture appears smooth and elastic Shape it into a ball, place it in a bowl, cover it with plastic wrap and let it rise in a sheltered place for about an hour and a half.

Meanwhile, collect the raisins in a bowl and leave them to soak in water at room temperature Prepare the custard cream; collect the whole egg and the yolk in a saucepan together with the corn starch and sugar 7, then mix with a whisk. Heat the milk with the lemon zest, then pour it boiling over the eggs with the corn starch and mix with a whisk. Put on the heat and cook until thickened, then transfer it to a baking dish to let it cool

Take the leavened dough and with a rolling pin roll it out on a floured work surface trying to get a rectangle. Then stuff it with the custard cream at room temperature Squeeze the raisins, pat them with absorbent paper and distribute them on the cream layer. Then, starting from the long side of the rectangle of dough, form a very tight roll

Using a well-sharpened knife, cut the roll into about 3 cm thick rolls and place them gradually, spaced apart, in a baking tray lined with parchment paper. Let them rise for 30 minutes in a sheltered place , then brush them with an egg yolk, beaten with a drop of milk, and bake in a preheated static oven at 350° F for about 25 minutes.

Mix 3 tablespoons of powdered sugar with 2 tablespoons of water, take the brioches out of the oven and brush them with the syrup . Then bake again for 5 minutes. Remove from the oven again, let the rolls cool and sprinkle them with powdered sugar. Serve