Pain aux raisins (pancitos con pasas)

What you think about a cup of tea or coffe with a raisins rolls like this?

Long time I wanted to do  rolls with raisins as these.
 I have  many memories when I lived in southern Chile with my grandmother and  we spent a Patisserie on the way home.
 And always we bought some treat. I loved these rolls. 
 I found this recipe on a French site that  really love and they were delicious!
Adapted from  Cuisine AZ 
(from my cookbooks)
Im sharing with Joyce to Cook your books

Ingredients
( 6-7 servings)

350 g. all purpose flour
1 sachet of dry  yeast(15 g or  2 1/2 tsp)
70 grams of sugar
1 teaspoon vanilla
125 ml   warm milk
50 g butter softened
1 pinch of salt

For the filling

2 cups custard pastry (recipe here)
(You can buy too a pastry cream powder and  you only have to add milk, see in groceries)
100 grams of raisins
100 grams ground waltnuts

1 egg for eggwash and some water


Method

In a bowl mix the flour sifted with  dry yeast . Add salt-sugar-vanilla-butter-egg and milk and and mix by hand or with an electric mixer until dough comes away the wall of the bowl (about 6 minutes)

Cover the bowl and let in a warm place and let rinse about 50 minutes.When the volume of the dough has doubled push the dough into a rectangle  about 35 x 45 cm.
Spread the custard and the ground waltnuts and raisins.
Wrap the dough in the widthside and cut in pieces about 2 cm thick.
Arrangue the raisins rolls on a greased baking sheet.
Sprinkle some raisins and washed with  a beaten egg with water if you like.Let rinse about 30 to 40 minutes.
Preheat the oven to 180 °c and bake about 25 minutes or when the rolls are golden and dry.


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En Español

Pancitos con pasas