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1
Make brioche dough the day before making pastry and chill.
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2
Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes.
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3
Drain, pressing out excess liquid, and cool to room temperature.
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4
Bring milk to a simmer in a 1 1/2-quart heavy saucepan.
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5
Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk.
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6
Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil.
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7
Simmer, stirring, until thickened and smooth, about 3 minutes.
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8
Transfer to a clean bowl and stir in vanilla and butter.
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9
Cover surface with plastic wrap and cool to room temperature.
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10
Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you.
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11
Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge.
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12
Sprinkle raisins evenly over cream.
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13
Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter.
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14
Moisten top edge with water and press to seal closed.
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15
Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
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16
Chill until firm, about 1 hour.
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17
Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
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18
Let pastries rise in a warm place, uncovered, 1 hour.
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19
(They will increase slightly in size and feel very tender to the touch.)
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20
While pastries are rising, preheat oven to 425F.
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21
Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes.
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22
Transfer pastries to a rack.
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23
Simmer preserves and water, stirring, 1 minute.
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24
Pour through a sieve into a bowl, pressing on solids.
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25
Brush glaze onto pastries.
