Combine dough ingredients and knead in the mixing bowl for three minutes until it comes together. Carry on mixing for 6 minutes until the dough is soft and pliable
Once mixed tip the dough onto a floured plate and shape into a rough square. Flatten slightly and cover with cling film. Place in the refrigerator for 2 hours
Cut cold butter from the refrigerator into 1.25cm slabs. Arrange on waxed paper to form a square of about 15x15cm. Cover with more waxed paper and pound with a rolling pin until it's 19x19cm
Trim the edges of the butter and out the trimmings on top of the square. Pound again lightly until you have a final square of 17x17cm
Wrap in waxed paper and refrigerate butter slab until needed
Roll the dough into a square about 26x26cm. Try to get even thickness
Place the butter slab on the dough at a 45° angle so that one of the corners face you
Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Flatten the dough with your palm gently to seal the seams
On a lightly floured surface roll out the dough and sealed butter until you have a rectangle 20x60cm. Start rolling from the centre towards the edges. Concentrate on lengthening rather than widening
Fold the dough letter style
You should now clearly see the start of the layers in the dough. Repeat the rolling and folding two more times. Each time ending with a 20x60cm rectangle. Wrap in cling film and refrigerate over night
The yeast has certainly worked its magic with this dough!!!
Roll out the dough to 110cm on a floured surface. If the dough resists or shrinks back, fold it into thirds and rest in the fridge again for 10-20 minutes.
Once rolled out cut the rectangle in to two pieces so that you have 2 rectangles. For cinnamon raisin swirls first cover one of the layers with the Creme Patissiere (thick custard)
Sprinkle cinnamon and raisins over the top of the Creme Patissiere
Roll the dough to form a long sausage shape
Use a sharp knife to cut 2.5cm pieces from the roll. (The rolls can be frozen at this point if you want to - to defrost, just leave in a fridge over night covered loosely with cling film)
Cut the other half of the rectangle into 2 squares. These will now be turned into raspberry pinwheels
Make a slice from race corner of the square, diagonally towards the centre
Fold the corner of each triangle into the centre to form a pinwheel shape
Press down slightly on the cinnamon swirls to flatten them a little. Add Creme Patissiere to the middle of the pinwheels and top with raspberries. Leave to prove for 1hr. Then brush with beaten egg
Bake at 200°c for 15-20 minutes until golden brown.
For the swirls you can drizzle with a little lemon glaze (mix powdered sugar with a little lemon juice until runny). Enjoy!!