INGREDIENTS

For the dough

200g flour

5g salt

30g sugar

12g baking yeast

40g ghee

100ml milk

100g butter

For pastry cream

150ml milk

2 egg yolks

40g sugar

20g corn starch

1/2 tsp vanilla

For macerated grapes

100g light raisins

30ml rum

70ml of stewed syrup

For gilding

1 egg yolk

For syrup

30ml water

40g sugar

For croissant dough

METHOD

In a large bowl, mix by hand; flour, salt, sugar, yeast, butter and milk. After all the elements are turned on, knead the dough on a work surface. Let the dough rise. Smear the dough with a fist and spread it out with a roller so that a rectangle is 30 cm long and 15 cm wide. Cool the dough by placing it in the freezer for 20 minutes. Prepare the butter: form an envelope with parchment paper (square side 15 cm), place the butter and distribute it so that the butter takes the shape of a square 15 cm side. Refrigerate for 10 minutes. Gather your cold tempera, place the butter in the middle, fold it on the sides and spread the paste so that it is 60 cm long and 15 cm wide (provided that it is more or less 4 times longer). than wide) and do a double trick: fold the dough, as in the video. Turn this dough and turn it over so that it is 3 times longer than the width, and make a simple turn (here again see the video). Place this dough in the freezer for 20 minutes (the dough should be cold). Remove the dough from the refrigerator and lay it out for the last time so that it takes the shape of a 30 x 27 cm rectangle (remove the edges). Apply to chilled pastry cream and macerated grapes (1 hour in warm syrup). Roll it all into a uniform pudding and cut into 3 cm slices. Lay the slices on a baking sheet and give to them. As soon as the bread with raisins has increased in size, grease with egg yolk . Bake rolls at 170°C/340°F for 14 minutes. For syrup: heat sugar and water in a saucepan until boiling. Grease the raisin rolls with this syrup as soon as they leave the oven.