Custard And Raisin Swirl Cake

1. 1

   Combine 3 1/2 cups flour, 1/3 cup sugar and a pinch of salt. Make a well in the center. Whisk together 1/2 cup warm milk and yeast then pour into the well. Cover liquids with a little flour from edges, cover and let rest for 15 mins.

2. 2

   Add the whole egg, 5 1/2 tbsp butter and 1/2 cup lukewarm milk. Knead with the dough hook of a mixer until smooth. Cover and let rest in a warm place for 45 mins.

3. 3

   Meanwhile, whisk together 4 egg yolks and 1/2 cup sugar until creamy. Beat in 1/2 cup flour. Bring remaining milk to a boil. Stir a little into the egg yolk mixture to temper then stir in remaining milk. Transfer to a clean saucepan. Bring to a boil, stirring constantly. Remove from heat, cover and let cool.

4. 4

   In a saucepan, melt remaining butter. In a bowl, mix together remaining flour and sugar. Add melted butter and remaining egg yolk. Rub with your fingertips to make a crumble. Cover and chill.

5. 5

   Preheat oven to 325u00b0F. Grease a 10 inch springform pan.

6. 6

   Knead dough then cut in 1/2. On a floured work surface, roll each portion into a 20 inch long roll then flatten. Arrange 1 roll in prepared pan so it spirals towards the center, with a space of 1/3 inch between the spirals. Continue spiral with remaining dough. Sprinkle 1/2 the crumble between spaces of spirals. Mix raisins into custard then transfer to a piping bag. Pipe over crumble, cover and let rest for 20 mins. Sprinkle remaining crumble over top and bake for 45 mins, covering with foil after 30 mins. Serve warm.

* Per serving · 4 servings · Values may vary.

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