In a small sauce pan, bring the milk with 1 Tbsp of Sugar to a warm temperature. It should feel nicely lukewarm.
Then, whisk in the active dry yeast and let it set for 10min.
In the bowl of your stand mixer, with the hook attachment, mix together on the lowest setting the flour, sugar and salt. (about 30 seconds). Then mix in the egg (about 1 minute).
Then, add the milk/yeast mixture and beat on medium low for about 2-3 minutes.
Add the softened butter, and continue beating on medium low for another 7-10 minutes. Your dough is ready once it does not stick to the sides of your bowl. Depending of the flour you use, you might need to add a 1/4 tsp of flour at a time if the flour is too sticky.
Scrape the dough out on the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 60-90 minutes, at room temperature, until double in size.
Preheat oven at 350F/180C.
Place your Rectangular Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Once the dough has doubled, punch the dough down onto your Roul'Pat™ and roll the dough into a large rectangle (about 0.5"/1cm thick). The dough is a bit sticky so do not hesitate to add a little bit of flour onto your Roul'Pat™ if necessary.
Take your Pastry Cream out of the Refrigerator. Spread it uniformely onto the dough with your offset spatula. Then, add the golden raisins and the chocolate sprinkles all over the pastry cream.
Carefully roll your dough lenghwise. Using your Pastry Knife, cut 12 equal segments and place them directly onto your Flexipat® with the swirl facing upwards (3 rows of 4).
Brush your Danish with an egg yolk, add a dash of milk if needed.
Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Danish from 20min)