Fit the Dough Tool to the machine.

Add milk and yeast into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splashguard.

Let rest until the yeast has dissolved.

Add flour, caster sugar, butter and salt into the Mixer bowl.

Mix on speed 1 for 10 minutes until flexible and homogenous.

Add a little water if necessary.

Remove the dough from the Mixer bowl.

Transfer the dough to a lightly floured work surface.

Roll into a ball.

Wrap in plastic wrap.

Chill in the fridge for 30 minutes.

Retrieve, clean the Mixer bowl and fit the Whisk Tool.

Attach the Mixer bowl to the machine and fit the splashguard.

Add caster sugar, egg and vanilla sugar into the Mixer bowl.

Whisk on speed 1 for 2 minutes until combined.

Add a splash of milk into the small bowl.

Add cornflour into the bowl.

Mix until a paste has formed.

Transfer the content of the Mixer bowl into the saucepan.

Transfer the cornflour mixture into the saucepan.

And the remaining milk into the saucepan.

Heat on a low heat and continually stir with a whisk until the mixture thickens.

Transfer the content of the saucepan into the medium bowl.

Set aside and let cool slightly.

Cover the bowl with cling film.

Place in the fridge to chill overnight.

Place a piece of baking paper on the worktop.

Place butter onto a piece of baking paper.

Place another piece of baking paper on top.

Gently flatten the butter into a rectangle using a rolling pin and set aside.

Retrieve the dough from the fridge.

Transfer the dough to a lightly floured worktop.

Form the pastry into a ball.

Take a sharp knife and cut a cross on the top of the dough.

Fold out each quarter section of the cross.

Roll out each section – you will have 4 thinner sections and a thicker centre – it should look like a cross from above.

Check that your butter is the same size as your centre section – reshape and roll if needed.

Place the butter in the middle of the dough.

Fold each section over the centre to cover the butter.

Tightly ‘pinch’ the seams.

Lift the dough and lightly flour the worktop.

Using rolling pin, roll the dough out into a square – around 3-5 mm thick, moving and lifting the dough regularly to prevent sticking.

Fold the bottom edge up to the centre and fold the top down to cover the first fold.

Brush off any excess flour with a pastry brush.

Turn the dough 45º.

Immediately repeat the rolling and folding action.

Repeat the process 2 more times (6 turns in total).

Wrap the dough in cling-film.

Refrigerate for 30 minutes before use.

Retrieve the chilled dough from the fridge.

Transfer the dough to a lightly floured workspace.

Roll the dough out to a large rectangle around 4 mm thick.

Spread the custard mixture over the dough, leaving a border of 5 mm on the long sides.

Scatter raisins over the custard.

Roll the dough over onto itself starting at the long edge.

Continue rolling until you have a long sausage shape – be careful not to roll too tightly or too loosely.

Cut off each end and discard so you have neat square ends.

Lightly oil the baking tray and set aside.

Place the dough in the fridge for 30 minutes if it has become warm to make slicing easier.

Use a knife to slice 5 mm along.

Place the individual rolls cut side up on the oiled baking tray.

Cover with a tea towel.

Place in a warm, draught free place.

Prove for 2 hours 30 minutes or until doubled in size.

Preheat the oven to 180ºC.

Add egg into a clean, small bowl and lightly whisk.

Lightly brush the pastries with the egg wash.

Bake at 180ºC for 20 minutes until golden brown.

Remove from the oven and let cool slightly.

Transfer to a wire rack to cool.