|Manitoba flour||250 g|
|3 tsp sugar|
|Brown sugar||To taste|
|Baker’s yeast||20 g|
|1 sachet of vanillin|
Heat the milk in a small saucepan. As soon as it becomes lukewarm, pour some into a glass, add the yeast and stir to dissolve. Combine in a large bowl the sifted flour, the vanilla sachet, 30 g of room temperature butter, chopped into small chunks, the white sugar and a pinch of salt. Gradually add the yeast and the remaining milk, stirring constantly.
Continue to knead the dough, then transfer it to a work surface and knead until it becomes elastic. Cover with a tea towel and leave to rise for about 2 hours, until it has doubled in size.
Meanwhile, soak the sultanas in warm water to soften them.
Take the dough, roll it out on a lightly floured pastry board with a rolling pin to create a rectangle about half a cm thick.
Melt the remaining butter and spread it on the dough. To fill the girelle pastry swirl, add some custard, which you can spread on the dough once it has been rolled out. Squeeze and dry the sultanas then scatter over the pastry, sprinkle over the top with brown sugar then roll up the dough from the long edge. Cut it into slices about 3 cm thick. Lay the slices on a baking tray covered with greaseproof paper and leave to rise again for about 30 minutes.
Brush the surface of the swirls with beaten egg yolk for a glossy finish.
Bake in the oven at 180°C for 20 minutes, until golden brown. Allow to cool before serving.