First we soak the raisins both golden and dark over-night in a mix of water and sugar really give them a chance to hydrate, then we roll out our danish dough and spread a thin layer of vanilla pastry cream and dust with cinnamon sugar. The pastry cream adds moisture to the dough.
Take your raisins out of the liquid and let them drain and save the water good for later, spread the raisin mix over your dough, then roll up each side meeting in the middle. At this point we cut into sheet pan size logs and store in the refrigerator to firm up. After the firming processes happens we portion at a huge weight of 150g (biggest thing we make) and give a shape by twisting into each other.
Set up to proof, when ready to bake egg wash and sprinkle with grain sugar, bake until golden brown,
while in the oven we reduce the raisin syrup when pain raisin come out of the oven we brush with the raisin syrup.
Really good to share with a friend.
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