Pain aux raisins

To prepare the detrempe, combine 500 grams of Strong bread flour, 60 grams of Granulated sugar (for the dough), 10 grams of Fine sea salt, and 4 grams of Active dry yeast in a large bowl. Gradually add 200 grams of Whole milk (for the dough) and 50 grams of softened Unsalted butter (for the detrempe). Knead the mixture until a smooth dough forms, about 8-10 minutes. Form the detrempe into a ball, cover, and refrigerate for at least 1 hour.

To prepare the butter block for lamination, place 250 grams of cold Unsalted butter (for lamination) between two sheets of parchment paper. Using a rolling pin, flatten the Unsalted butter into a square of approximately 15x15 cm. Refrigerate until firm.

On a lightly floured surface, roll out the chilled detrempe into a square about 30x30 cm. Place the firm Unsalted butter block diagonally in the center of the detrempe. Fold the corners of the detrempe over the Unsalted butter to enclose it completely, pinching the seams to seal.