For the Sponge: 60 ml lukewarm water (38–40 °C / 100–105 °F)

1 Tbsp (≈9 g) active dry yeast

1 tsp granulated sugar

For the Dough: 3 Tbsp (≈45 g) granulated sugar

1 tsp fine salt

2 large eggs, at room temperature

8 g vanilla sugar (or 1 tsp vanilla extract)

100 ml lukewarm milk (38–40 °C / 100–105 °F)

380 g all-purpose flour, plus extra for dusting

2 Tbsp (≈30 g) unsalted butter, softened

For Enriching & Filling: 60 g unsalted butter, melted (for brushing)

100–120 g raisins, plumped in warm water and drained

For the Finish: 1 egg yolk

1 tsp milk (for egg wash)