To begin, make the crème patisserie so it has time to cool down. Place the milk and sugar #1 into a small pot. Scrape the vanilla seeds and place the seeds and the pod in the pot and bring the milk to scalding (just before boil).

In a separate bowl add the cornstarch and sugar #2 and mix together. Add the egg yolk and whisk until the mixture is smooth and pale. Once the milk is at scald, slowly pour it into the egg mixture, whisking continuously until all the milk has been added and incorporated.

Strain the mixture through a fine sieve into a new pot and place on medium heat. Cook the mixture on medium heat, whisking constantly until the mixture has thickened.

Remove the pot from the heat and whisk in the butter until the mixture is smooth and all the butter has been incorporated into the custard. Strain the mixture again through a fine sieve, pushing the seed pot against the sieve to extract the vanilla remnants from the pod.

Pour the crème patisserie into a bowl and cover the surface with plastic wrap, pressing the plastic wrap onto the cream so a skin doesn't form. Refrigerate immediately.

Next make the brioche dough, starting with the sponge. Add the milk, butter, flour and yeast into a small bowl and mix until well combined. Cover the bowl with plastic wrap and let stand for 30 minutes.

Place the eggs, yeast, salt and sugar into a bowl of a stand mixer with a dough hook attachment. Add the sponge and mix on low speed for two minutes to break up the sponge.

Add the flour and mix on low speed for 5 minutes then increase to medium speed and mix for an additional 8 minutes. Add in the cold butter cubes in 3 additions until all the butter is fully incorporated. Remove the dough from the bowl and set aside.

Prepare the fillings. Place the raisins and rum into a small bowl, mix and set aside. Place the sugar and cinnamon into a small ball, mix together and set aside.

Roll the brioche dough to 40cm x 40cm shape, approximately 1.5cm thickness. Spread a layer of creme patisserie over the dough, leaving a 2.5cm strip at the top. Drain the raisins and sprinkle evenly over the creme patisserie. Sprinkle the cinnamon sugar evenly over the creme patisserie layer.

Brush the clean edge with a little water and starting at the opposite edge, roll the dough snugly to the end. Close the top edge and the cut the brioche into 16 pieces, approximately 2.5cm in length. *Tip - use unused dental floss to cut the roll cleanly without squashing the dough.

Place the brioche rolls on a baking tray lined with parchment and brush with egg wash. Cover the baking tray with a large plastic bag and set aside at room temperature to proof for 60-90 minutes until the rolls have doubled in size.

Close to the end of the proofing time, preheat the oven to 380F (195C). Bake for 15 minutes or until golden brown.

While the buns bake, make the glaze by adding the preserve and water to a small pot and heat over low heat. Add in the liquor (if using) and mix, then take off the heat and set aside.

Remove the buns from the oven and allow to cool for a few minutes and then brush with the apricot glaze.

‍