Pure butter swirl with raisins and custard

35 g | 24 % of butter in the dough (15,5% in the finished product)
200 pieces per box
30 min at room temperature
14 – 18  min at 165 – 170°C

100 g | 33 % of butter in the dough (20,5% in the finished product)
54 pieces per box
1 h at room temperature
25 min at 200°C