These soft brioche Danish pastries filled with creamy custard and juicy raisins are the perfect morning treat 🥐✨🥯 👇RECIPE👇 Sebastian Fitarau • FOR 12 PASTRY SPIRALS: All-purpose flour: 500g Whole milk (room temperature): 250g Sugar: 100g Soft butter: 70g Dry yeast: 6g Eggs (medium, room temperature): 1 Lemon zest: 1 Salt: a pinch • FOR THE CUSTARD: Whole milk: 250g Cornstarch: 25g Sugar: 50g Eggs: 1 Egg yolks: 1 Lemon zest: 1 • FOR FILLING: Raisins: 100g • FOR BRUSHING: Powdered sugar: 75g W
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