Whisk together the flour, sugar, yeast and salt in a stand mixer on medium speed for a few minutes. If the dough is too sticky, add a little bit of flour until the mixture holds a shape.

In a small bowl aside, melt the yeast with a little bit of milk for 4-5 minutes.

Add it to the preparation

Add the 4 eggs one by one and knead slowly.

When the dough is well kneaded, add the softened butter little by little.

Heat 2/3 of the milk with the sugar.

Let it rest for a few minutes.

In a separate bowl, mix the corn flour with the eggs with a little bit of cold milk.

Heat the 25cl of milk in a saucepan and bring to a boil.

When it starts to boil, stir little by little in a bowl with the cold preparation.

Then return to the heat to boil for 3-5 minutes until thickened and smooth.

Add a splash of vanilla extract or rum to your liking.

Cover with transparent film and put the crème to rest then in the fridge.

Soak the raisins with hot water, cognac or rum and leave to soak in the fridge

Roll out the dough in a large rectangle on a well-floured surface.

Spread the vanilla cream with a spatula.

Sprinkle raisins evenly then roll up the dough into a log shape.

Place on a baking sheet and brush with an egg yolk.

Cut the chilled dough into even slices.

Arrange each slice on a lightly greased baking sheet with at least 5 cms between each one.

Let it rise for approximately 1-2 hours (until the size has doubled).

You can add pearl sugar for decoration, if you like, just before putting into the oven.

Bake for 15 to 20 minutes.

Remove from the oven and transfer to a cooling rack. Enjoy!