Raisin Brioche Pastries (Pains aux Raisins)

I used my own brioche recipe, but followed the instructions here for the rest. A few exceptions-- I heated the milk in a pyrex measuring cup in the microwave and then poured it into the yolk mixture and whisked till I had a smooth homogenous mixture. I scraped that into a heavy bottomed pot and continued to whisk over low heat till it was very thick and (happily) lump free. I followed the instructions for the rolling and chilling and realized that next time I will place the roll in the freezer and let it set up there--slicing will be easier and more uniform, the chilling period will be shorter. These aren't as good as those I've eaten in Paris (though memory does play tricks)but they are quite good.