INGREDIENTS LBS. OZS. BAKERS % METHOD
DOUGH        
Bread flour   14.9 50 Combine.
Pastry flour   14.9 50  
Salt   0.3 1  
Butter 1 7.8 80 Add; mix until dough reaches cornmeal texture.
Egg yolks, 3 large   1.8 6 Add; mix just until fully incorporated.
Sour cream   14.9 50  
Total appr. wt. 4 6.6 237%  
         
FILLING        
Sugar   13.1   Combine and mix well.
Cinnamon   0.2   Set aside.
Walnuts, toasted, chopped   13.1    
Total appr. wt. 1 10.4    
         
TOPPING        
Raisins, golden 1 10.5   Macerate raisins in warm water or orange juice (75°F), just to cover, for 12 hours.
Apricot preserves   10.6    
Total appr. wt. 2 5.1    

INSTRUCTIONS

Shape dough into a flat square on a sheet pan; refrigerate. Sheet to 1/8- in. thickness; refrigerate again. Cut dough into eight to 10 pieces of 15 ins. by 16 ins. Spread 1 oz. of apricot preserves onto each piece of dough, leaving ½ in. on all edges. Sprinkle 2.65 ozs. of the filling onto each piece of dough, leaving ½ in. on all edges. Drain and chop the raisins; spread 2.65 ozs. of raisins onto each piece of dough, leaving ½ in. on all edges. Roll each dough piece tightly, ensuring filling is tucked into the roll and distributed evenly within. Refrigerate for 30 minutes. Sprinkle rolls with remaining cinnamon and sugar mixture, and position them seam side down. Cut into 2-in. lengths, and place on parchment-covered baking sheets. Bake at 320°F for 15 minutes or until bottoms are golden. Transfer to racks to cool.

Yield: 60 to 70 cookies