put the flour and 2 TBSP butter in a mixing bowl and work the butter into the flour until it's crumbly

add the sugar, and salt yeast and stir in

then mix the water, milk, and egg together and add it to the flour to make make a sticky dough

turn the dough out on a clean counter and knead it for 5 minutes

use a dough scraper to scrape up the dough every 3-4 pushes because it will stick

do not add flour just use the dough scraper to bring it back together

when the dough is soft and yes it will still be sticky cover it tightly and refrigerate

while it's in the fridge make the creme pat, put the dry ingredients in a heat-proof bowl along with 1 TBSP of the milk and the egg, whisk to combine

the heat the remaining milk and the vanilla to almost boiling over medium heat

pour it over the egg mixture and stir to combine

pour the whole thing back in the pan and whisk over medium-low heat until it is thick, do not stop whisking!

when it's thickened put it through a sieve if it's lumpy

put it in a bowl, put plastic wrap right on the surface, and chill until completely cooled

next take the remaining butter and bash it out until it's a rectangle about 12x7 1/2 inches

refrigerate until ready to use

lay the butter on the bottom 2/3 of the dough, fold the top down over the butter, then fold the bottom over that

pinch the sides together so the butter is completely encased in dough, wrap tightly, and refrigerate for 20 minutes

then pull it out and lay it down so the seam side runs away from you on the left-hand side, roll it out to 8x20, fold the bottom third of the dough up, and fold the top third down to form a 3-layer piece of dough

wrap and chill for 20 minutes

roll the dough out to a 12x12 inch square

spread the creme pat over the dough to within 1 inch of all sides

sprinkle with raisins, cinnamon, and orange zest

roll the dough towards you like you're making cinnamon rolls, tug each roll to make sure it's nice and tight

cut 12 rolls using dental floss or thread

put foil on two baking sheets and lay 6 rolls on each sheet, cover and let rise for an hour or until rolls are doubled in size

when ready to bake preheat the over to 425°

beat the egg for the egg wash

uncover rolls and brush with eggwash

bake for 15-20 minutes, turning trays so the rolls brown evenly

cool for 5 minutes on the trays and then move them to a cooling rack

mix the juice of the orange with the powdered sugar and drizzle over the rolls