In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, 1 tablespoon (12 grams) granulated sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (125 grams) flour and eggs; beat at medium-low speed until mostly smooth, 2 to 3 minutes, stopping to scrape sides of bowl. (Some small lumps remaining are OK.) Cover and let stand in a warm, draft-free place (75°F/24°C) until slightly puffed with small bubbles forming over top and at edges, 30 to 45 minutes.
Using the dough hook attachment, add salt, remaining 1 cup (125 grams) flour, and remaining 2½ tablespoons (30 grams) granulated sugar; beat at low speed just until combined. Increase mixer speed to medium, and beat until dough is elastic and quite smooth, 7 to 10 minutes, stopping to scrape sides of bowl. Add softened butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. (Dough should pass the windowpane test; see PRO TIP.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
On a lightly floured surface, turn out dough; fold dough 4 to 6 times to knock out air. Return dough to bowl; cover and refrigerate for at least 5 hours or up to 8 hours. (You can also do an overnight proof for a maximum of 12 hours. Make sure to place the dough in a large bowl, giving it room to grow.)
In a medium bowl, combine raisins and warm brandy; let soak for 20 minutes.
Line a rimmed baking sheet with parchment paper. Using a pastry brush, coat 6 (3-inch) copper soufflé molds* with melted butter, using vertical strokes up sides. Flour molds, shaking out excess. Place molds on prepared pan.
Turn out dough onto a heavily floured surface; lightly sprinkle top of dough with flour. Roll dough into a 16x10-inch rectangle. Using a small offset spatula, dot Frangipane onto dough; spread into an even layer, leaving a ½-inch border on one long side. Sprinkle soaked raisins over Frangipane. Starting with borderless long side, roll dough into a 16-inch log. Gently shape log with hands to right length and more even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 6 (2½-inch-thick) slices, trimming ends if necessary. Place rolls, cut side down, in prepared molds. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until dough springs back when touched, 20 to 35 minutes.
Preheat oven to 350°F (180°C).
In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash onto top of rolls; sprinkle with pearl sugar.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 30 minutes. Let cool in molds for 5 minutes. Carefully remove from molds, and place on a wire rack.
In a small microwave-safe bowl, combine preserves and remaining 1 tablespoon (15 grams) water. Microwave on high in 10-second intervals, stirring between each, until melted. Pour mixture through a fine-mesh sieve; discard solids. Using a pastry brush, glaze top of rolls with apricot mixture. Serve warm.
Notes
*We used Mauviel M’Passion Mini Copper Souffllé Molds. This recipe also works in tall (2 inch-high) 8-ounce ramekins or jumbo muffin cups.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pain-aux-raisins-sweet-rolls/