Pain au raisins

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the raisins in a small bowl, then cover with 100ml of earl grey tea, leave to soak for 10 minutes, then drain and pat dry.
2. Combine the flour, baking powder and icing sugar in a large bowl. Whisk together the yogurt and the egg in a bowl. Add the yogurt mixture to the flour mixture; stir well with a wooden spoon until just combined and then keep kneading the dough in the bowl, for about 2 minutes until smooth.
3. For the crème pâtissière, in a saucepan warm the milk and the vanilla over a gentle heat. In a bowl, whisk together the egg yolks, cornflour and caster sugar. Pour the warmed milk mixture into the egg mixture, then return the egg mixture to the saucepan, stir over a medium heat, stirring constantly until thick. Once thick, remove from the heat, and set aside. Cover the surface with cling film, whilst you roll out the dough.
4. Place a large piece of baking paper on a work surface and sprinkle with a little flour. Place the dough onto the paper, and roll into a 40 x 25cm rectangle. Spread the crème pâtissière over the dough, leaving a border, then sprinkle with the raisins, ensuring they are evenly distributed.
5. Starting from one long edge, roll the dough into a log, then cut it crosswise into 16 slices, 2 ½ cm wide. Place onto a baking tray and mist with cooking spray. Bake for 20 minutes until lightly golden. Remove from the oven and set aside.
6. Place the icing sugar into a bowl, then with a tablespoon of water mix to make a glaze, adding more water if the mixture is too thick. Drizzle the glaze over the pain au raisins and serve.