PREP TIME: 45 MINUTES PLUS CHILLING AND RISING TIME BAKE TIME: 35 MINUTES SERVES: 12

Brioche

• 250g whole milk, lukewarm

• 2 tsp (7g) instant yeast

• 60g sugar

• 560g plain flour

• 2 eggs (about 100g not including shell), at room temperature

• 1 tsp (5g) vanilla bean paste or vanilla extract

• 120g butter, at room temperature

Custard filling

• 110g sugar

• 50g custard powder

• 125g egg yolks

• 410g whole milk

• ½ tsp vanilla bean paste or vanilla extract

• 20g butter, at room temperature

Filling

• 85g raisins

Icing

• 315g icing sugar, sifted

• ¼ tsp vanilla

• 3-4 tbsp whole milk

1. Brioche dough In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, sugar, flour, eggs, and vanilla. Mix on medium speed for 6-7 minutes, until the dough has come together.

2. Add the butter a little at a time, waiting until it is almost incorporated to add the next piece, until all of the butter has been added. Mix the dough for a further 6-7 minutes until smooth and elastic.

3. Lightly grease a medium bowl. Shape the dough into a ball and place in the bowl. Cover the bowl with plastic wrap and leave to stand on the bench for 20 minutes, then transfer to the fridge to rise for at least 3 hours or up to overnight.

4. Custard filling In a medium bowl, whisk together the sugar and custard powder. Add the egg yolks and whisk until combined.

5. In a medium pot, warm the milk and vanilla until there is movement just around the edges of the milk – do not bring it to the boil.

6. Remove the milk from the heat, and whisking constantly, add half of the milk mixture into the egg and custard mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milkyolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.

7. Remove from the heat and whisk in the butter, mixing well until totally combined.

8. Transfer to an airtight container and press a piece of plastic wrap directly against the surface. Refrigerate until completely chilled, ideally overnight.

9. Assembly and baking Lightly grease and line a 23cm x 35cm baking dish.

10. Turn out the dough onto a lightly floured surface. Roll out to a 60cm x 40cm rectangle. If you find your dough is resisting being rolled out, stop and let it relax for about 5 minutes before continuing to roll.

11. Stir the chilled custard. Using an offset spatula, spread the cooled custard evenly over the surface of the dough. Sprinkle with the raisins. Starting with the long edge, carefully roll up the dough tightly. Cut into 12 equally sized slices, and arrange in the baking dish.

12. Leave in a warm spot to rise until the rolls are puffy and, when lightly pressed with a finger, an indentation that springs back slightly is left. This should take around 45 minutes to an hour, but will depend on the temperature of your kitchen.

While the rolls are proofing, preheat the oven to 180°C bake.

13. Bake the rolls for 30-35 minutes, or until the bread is cooked through and the top is golden. Tent with foil after 20 minutes if the buns seem to be browning too quickly. Check for doneness after 30 minutes.

14. Remove from the oven and let stand for 10 minutes. While they are cooling, make the glaze – mix the sifted icing sugar, vanilla, and 3 tbsp of the milk in a medium bowl, adding extra milk a teaspoon at a time until you reach your desired consistency. Spread over the buns using an offset spatula while they are still warm.

15. Serve warm or at room temperature. Leftovers are best eaten the day of, or the day after, baking.