Pain aux Raisins

Dough

• For the dough
• 750 gms – 3 cups all purpose flour
• 14 gms – 2 packets yeast
• 110 gms – 4 oz. + 2 tsp sugar
• 70 gms – 5 tbsp milk
• 18 gms – ¾ tbsp salt
• 53 gms – 3 ¾ tbsp butter at room temperature
• 23 gms – 1 ½ tbsp milk powder
• 300 gms – 1 ¼ cup water
• For the beurrage
• 490 gms – 4 1/3 sticks butter divided in two (at room temperature)
• For the egg wash
• 2 eggs
• 1 egg yolk
• 1 pinch of salt

Filling

• 1 lt – 4 cups Crème pâtissière made with 1 lt – 4 cups of milk
• raisins softened in warm water

Glaze

• 1 cup sugar
• 1 cup water