Raisin buns

• Prepare everything you need. Puff pastry yeast dough to get out of the freezer for 2 hours, so that it not only has time to thaw, but also to come up.
  
• Pour brandy or any other strong alcohol over the raisins and leave for a couple of hours, you can stay overnight.
  50 g raisins, 40 ml brandy
  

Custard

• Make custard. To do this, break an egg into a bowl, pour ½ cups of sugar.
  1 pc egg, 1 cup sugar
  
•  Shake with a fork so that the white and yolk combine. Add starch.
  1 tsp corn starch
  
• Mix. Enter the milk brought to a boil in a thin stream.
  150 ml milk
  
• Pour everything into a saucepan from under the milk.
  
• And keep the cream on low heat with constant stirring until it thickens. If you hesitate and the starch is brewed in lumps, just strain the mass through a sieve. The consistency should be like thick sour cream, however, when the custard cools down, it will become even thicker. Allow to cool, covering the top with food wrap, so that a crust does not form.
  

Buns

• Roll out the dough that has come up to a thickness of a couple of millimeters. It is advisable to do this in one direction, so as not to shift the layers too much. Grease with custard. 
  250 g puff pastry yeast
  
• Sprinkle with raisins soaked in brandy.
  
•  Roll into a tight roll and cut into washers about 2 centimeters thick.
  
• Place them on a baking sheet, press a little on top with your fingers and, if necessary, adjust the shape. Leave for a ¼ hour so that the blanks fit a little.
  
• Bake at 170° for 10 minutes. During this time, cook a light syrup from the remaining sugar and water.
  3 tbsp water, 1 cup sugar
  
• Lubricate the blanks with a brush.
  
• Return back to the oven for another 10 minutes.
  
•  French buns with raisins were well browned, but remained soft and tender inside.