Pain au raisins

Ingredients

Pastry cream (feel free to halve this, which is what I did)

3 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract or 1/2 a vanilla bean, split lengthwise
1/4 cup corn starch
1 Tablespoon all-purpose flour
4 egg yolks
4 Tablespoons unsalted butter
1/4 cup dried currants (or raisins) soaked in warm water for several hours (overnight preferred)

Mix the milk, sugar and yeast in a measuring cup and allow it to rest until foamy, about 5-10 minutes.
In the meantime, place the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Once the yeast mixture is nice and frothy, transfer it to the bowl with the flour. Mix on medium low speed until the dough comes together. It should be elastic but not stick to your hands. Add more flour if needed.
Once the dough comes together, wrap in plastic wrap and place it in the refrigerator to cool for at least an hour and up to overnight.
As the dough is chilling, prepare the butter square.
Place the sticks of butter on a sheet of plastic wrap. Cover the top with plastic wrap. Use a rolling pin to roll the butter to an 8″x8″ square. Place in the refrigerator for at least an hour or until the butter is firm.
Once the dough is finished chilling, roll to an approximate 12″x12″ square (or slightly larger). Place the butter square in the middle but turn it so it looks like a diamond. Fold the corners in towards the center so it looks like an envelope. Roll the dough out to an approximate 10″x16″ rectangle. Fold the dough in thirds (using the shorter ends of the rectangle) so it is like a business letter. Rotate the dough 90 degrees and repeat. Put the dough in the refrigerator for at least an hour.
Repeat the rolling and the folding at least 1 or 2 more times. Allow the dough to rest overnight after the last time.

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