In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually stir in the milk until a dough forms, then knead until smooth, about 5-7 minutes. Divide it into two pieces, wrap in plastic, and chill for at least 1 hour.

Take one piece of dough and roll it out into a rectangle. Place the cold, cubed butter in the center, folding the dough over it like an envelope. Roll out the dough to a larger rectangle, then fold it into thirds (like a letter). Chill again for 30 minutes.

Repeat the rolling and folding process two more times to create layers.

Roll the final dough out into a rectangle about 1/4 inch thick. Spread the pastry cream evenly over the surface, leaving a small border. Scatter the raisins on top.

Starting from one long side, tightly roll the dough into a log, sealing the edge. Cut into 12 equal pieces and lay them cut-side up on a baking tray lined with parchment paper.

Cover with a clean towel and allow them to rise in a warm place until doubled in size, about 1-2 hours.

Set your oven to 375°F (190°C) about 30 minutes before baking.

Brush the rolls with a beaten egg mixed with water for a shiny finish. Bake for 25-30 minutes or until golden brown.