| 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
